Vegetarian Chili has all the flavors of regular chili minus the meat. It makes a hearty meal that is great to take the chill off when the weather turns cooler.
This is an easy one-pot meal that comes together quickly. It is the perfect meal when you are looking to serve a meatless meal. With all of the flavor that this chili has to offer, you will never miss the meat.
Serve up a bowl of this easy veggie chili and top it with sour cream, shredded cheese, sliced green onion, tortilla chips, or whatever suits your fancy. This is the perfect comfort food when you are looking for a hearty meal.
Helpful Tips
- Use no-salt-added beans and diced tomatoes to reduce the sodium in this dish.
- I like to rinse and drain the kidney and black beans before adding them to the other ingredients. Do not drain the chili beans. I like to add the sauce to the mixture, which adds some delicious flavor to the chili.
- Do not miss the first step for sauteing the vegetables. This will help bring out the flavors of the vegetables and give your chili a richer flavor.
- Use a variety of beans for this recipe. I like the combination of kidney, black, and chili beans. If you want to, you can use the beans that you like.
- Simmer the chili for 30 to 45 minutes to meld the flavors together. If you like a chili that is more on the line of soup, cover the kettle while it simmers to keep in the liquid. If you like the chili to be thicker, simmer with the cover off the kettle so that the broth will cook down.
- Store in the refrigerator in an airtight container for 3 to 4 days.
Ingredients that you will need
- Olive Oil
- Onion
- Green Pepper
- Red Pepper
- Carrots
- Garlic
- Diced Tomatoes
- Kidney Beans
- Black Beans
- Chili Beans
- Tomato Juice
- Cumin
- Chili Powder
- Oregano
- Salt
- Pepper
Steps for making this easy vegetarian chili
Steps one and two
To a large soup pot or Dutch oven, heat the olive oil, add the onions, green and red peppers, carrots, and garlic. Cook until the vegetables begin to soften. Stir in the diced tomatoes and beans.
Steps three and four
Stir in the tomato juice and seasonings. Season with salt and pepper to taste. Bring to a boil, reduce the heat, and simmer for 30 to 45 minutes.
More chili and soup recipes
If you make this vegetarian chili, I would love to hear about it! Please leave me a comment and a rating.
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Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 medium green pepper chopped
- 1 medium red pepper chopped
- 1 large carrot chopped
- 3 cloves garlic about 3 teaspoons
- 14.5 ounces diced tomatoes
- 15 ounces kidney beans rinse and drained
- 15 ounces chili beans
- 30 ounces black beans rinse and drained
- 46 ounces tomato juice
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1 1/2 teaspoons chili powder
- To taste salt and pepper
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, green and red peppers, carrots, and garlic. Cook for 5 to 7 minutes, until the vegetables begin to soften.
- Once the vegetables begin to soften, stir in the diced tomatoes, kidney beans, chili beans, and black beans.
- Mix in the tomato juice, cumin, oregano, and chili pepper.
- Season with salt and pepper to taste.
- Bring the mixture to a boil and reduce the heat. Continue to simmer for 30 to 45 minutes.
Notes
- Use no-salt-added beans and diced tomatoes to reduce the sodium in this dish.
- I like to rinse and drain the kidney and black beans before adding them to the other ingredients. Do not drain the chili beans. I like to add the sauce to the mixture, which adds some delicious flavor to the chili.
- Do not miss the first step for sauteing the vegetables. This will help bring out the flavors of the vegetables and give your chili a richer flavor.
- Use a variety of beans for this recipe. I like the combination of kidney, black, and chili beans. If you want to, you can use the beans that you like.
- Simmer the chili for 30 to 45 minutes to meld the flavors together. If you like a chili that is more on the line of soup, cover the kettle while it simmers to keep in the liquid. If you like the chili to be thicker, simmer with the cover off the kettle so that the broth will cook down.
- Store in the refrigerator in an airtight container for 3 to 4 days.
Nutrition
This recipe was originally published on February 2, 2012, and it has been updated with new content and pictures on October 2, 2025.
I love chili – this one looks excellent.
Thank you for sharing your recipes. They are helping our church with meal prep ideas for our local community kitchen
This chili is super easy to make. It is full of flavor, and you will never miss the meat. It is perfect when you want a meal without meat.
Perfect for this time of the year!