Don’t be surprised if you find yourself making this vegetarian chili recipe over and over again. That’s how delicious it is!
Easy vegetarian chili recipe
All you have to do is throw everything into the pot, and this simple homemade chili practically makes itself.
Super wholesome and filling, it is pure classic comfort food in a bowl.
The chili freezes well and is also great for meal prep. Make a big batch on Sunday, and you have a healthy dinner for the entire week!
Also Good For Meal Prep: Overnight Oats – 15 Recipes
Quick
Easy
Vegan
Oil Free
Gluten Free
High Protein
This veggie chili recipe is one of my family’s favorites, and even the meat eaters love it!
I like to freeze at least four servings right away whenever I make it, to keep an instant meal on hand for any night when I’m hungry for dinner and don’t feel like cooking.
Serve with Oatmeal Muffins or Applesauce Muffins
What do you eat with it?
Serve the chili over quinoa, rice, or a baked sweet potato, add crushed tortilla chips or sliced avocado on top, or it’s also great with my favorite Vegan Cornbread.
Simple vegetarian chili
A hearty recipe that takes just minutes to prepare and yields a ton of food with minimal work, this veggie chili is impossible not to love.
I usually make the chili on the stovetop, but you can use a slow cooker or instapot if you prefer.
Feel free to customize the basic recipe by using the beans and veggies you have available or adding chopped butternut squash or some tofu for even more protein, and the optional spicy hot sauce can be increased or omitted to suit your own tastes.
Leftover Black Beans? Make Black Bean Brownies
Instant pot chili
To make the black bean chili in an Instant Pot, add everything to the pressure cooker and set to manual or soup/chili mode for 5 minutes. Seal, then natural release.
Crockpot chili
Add everything to a Crock Pot, cover and cook on high for 3 hours, or low 6 hours, or until carrots are soft. Garnish as desired, and serve.
Trending Recipe: Cauliflower Mac And Cheese
Above – watch the video of how to make vegetarian chili
Also try this Cauliflower Soup Recipe or this Black Bean Soup Recipe.
Vegetarian Chili Recipe
Ingredients
- 1 large onion, diced
- 1 can black beans, or 1 1/2 cups cooked
- 1-2 cans garbanzo beans or beans of choice
- 3-4 cups vegetable broth, depending on desired thickness
- 2 14- oz cans fire roasted diced tomatoes
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp oregano
- 3-4 carrots or zucchini, chopped small
- optional 1 1/2 cups fresh or frozen corn
- optional hot sauce to taste
- optional garnishes such as sliced avocado, tortilla chips, etc.
Instructions
- *Be sure to watch the recipe video above if you're a visual learner. Instant pot or crock pot options are also written out above. The recipe makes a huge amount, so feel free to halve it! Vegetarian Chili Recipe: Drain beans and rinse well. Add all ingredients to a large pot, cover, and bring to a boil. (If desired, you can sauté the onion in a little oil first, but it's not required.) Once boiling, turn heat to low and cook–uncovered–until the carrots are tender and chili has thickened. Add garnishes and hot sauce if desired. This recipe freezes well. If you try it, be sure to leave a comment or rate it below!View Nutrition Facts
Video
More Healthy Vegetarian Recipes
How To Cook Sweet Potatoes – The Better Way
Love this! So easy to make, very tasty, and as Katie said, it makes a TON of food! I ended up adding less zucchini to mine since my 6 qt slow cooker was already very full. I used one 40 oz can of kidney beans instead of the black bean / garbanzo bean combo and crushed tomatoes since that’s what I had on hand. Threw everything in the slow cooker at once (onions on the bottom, no pre-sauteing), and cooked 8 hours on low. This recipe is a keeper!
Hey i was just wondering do you drain the iquid off the beans or just throw everything in the pot?
Either! I’ve done it both ways 🙂
I made this tonight and it was delicious! My husband can’t wait to have leftovers tomorrow (then I’ll probably freeze the rest for another time — it does make a lot, but that’s not a bad thing!). Thanks for the recipe! A keeper! 🙂
If I were to make this in a crock pot, and put in on low in the morning would it be okay until 6ish?
Love this recipe and love how you can freeze it!
Wonderful. This makes a HUGE amount as you said, and I would need to halve the recipe in future, but it is exactly as you say- easy and delicious. Love that your recipes are so unfailingly reliable- they turn out as good as hoped/ described. Could you suggest how to replace the tinned tomatoes with fresh though? A few tomatoes per can? peeled?
This is such a great weeknight meal option! Totally giving this a try soon!
Paige
it is a good recipe with nutrition
I just made this tonight and I added potato and bell pepper instead of corn. I halved the recipe. It was delicious and I have enough for a few more lunches. My kindergarten son was not as big of a fan of it, but he ate it under the promise of chocolate.
I’m pretty new to cooking. Can you tell me how freezing this recipe works? I’m a true beginner!
Hi! Let it cool after cooking, then portion it into containers and freeze those. Take out one container to reheat when you need a quick dinner 🙂