Easy Vegetarian Chili
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Add as Google Trusted SourceThis easy vegetarian chili is thick, hearty and packed with three types of beans, vegetables and sweet corn. A little peanut butter and cocoa powder give it an extra-rich flavor.
Peanut butter in chili? As a peanut butter lover, I had to try it as soon as I heard about the idea. And I’m so glad I did! Just two tablespoons give this vegetarian chili a richer flavor and help thicken the broth without making the whole pot taste like peanuts.
I kept my other favorite chili additions, too: a little cocoa powder for depth and fresh lime juice stirred in at the end to brighten everything up. Together with three kinds of beans, veggies and sweet corn, they make a meatless chili with plenty going on in every spoonful.
Grab a bowl and a piece of my vegan cornbread for dipping. And if you’re looking for another meatless chili to add to your dinner rotation, try my sweet potato black bean chili next.
Table of Contents
“This is delicious!! My family loved this chili. Thick, hearty, and easy to make!! Perfect for the fall weather.”
Why You’ll Love This Vegetarian Chili
- One-pot dinner: Sauté the veggies and simmer the chili in the same pot. Canned beans keep the prep manageable.
- Make it your own: Swap the beans for what’s in your pantry and adjust the heat to suit your table.
- Worth saving for later: Freeze individual portions for lunches or nights when you don’t feel like cooking.
- Bring on the toppings: Add avocado, cilantro and a dollop of vegan sour cream to keep your bowl plant-based.
Ingredients Needed
- olive oil – for sautéing the vegetables.
- yellow onion, red bell pepper and garlic – build the savory base. Another color of bell pepper works if that’s what you have.
- carrots – grate them so they soften into the chili. It’s an easy way to work extra veggies into each spoonful without adding big chunks.
- fire-roasted tomatoes – add a little smoky flavor. Use the tomatoes and their juices.
- tomato sauce – helps create a rich tomato base. Choose plain canned tomato sauce, not pasta sauce.
- canned beans – I use cannellini, kidney and black beans for a mix of textures. Rinse and drain them before adding.
- frozen sweet corn – adds little bites of sweetness that balance the spices. No need to thaw it first.
- vegetable broth – low-sodium broth gives you more control over the seasoning. Start with 1½ cups for a thicker chili and add more if you prefer it looser.
- chili pepper – adds heat alongside the red pepper flakes. Leave it out and skip the flakes if you prefer a milder bowl.
- chili powder, red pepper flakes, oregano and basil – give the chili its warm, savory flavor. Use a chili powder seasoning blend, not straight ground cayenne.
- unsweetened cocoa powder – a small amount adds depth without making the chili taste like chocolate.
- creamy natural peanut butter – my unexpected addition for richness and a thicker sauce. Choose one made with peanuts and salt, or just peanuts, so it doesn’t add sweetness.
- fresh lime juice – stirred in after cooking to brighten the flavor. I wouldn’t skip this finishing touch.
Find the full ingredient list with measurements in the recipe card below.
Vegetarian Chili Substitutions
- Switch up the beans: Use three cans of your favorite combination. Pinto or great northern beans can replace any of the beans listed.
- Peanut butter alternatives: Almond butter, sunflower seed butter or tahini can add richness, though each will change the flavor slightly. Choose sunflower seed butter for an option without peanuts or tree nuts.
- Tomato swap: Regular diced tomatoes work in place of fire-roasted tomatoes. You’ll lose a little of the smoky flavor, but still have a hearty tomato base.
- Use canned corn: Drain it first, then measure out the same amount as the frozen corn.
How to Make Vegetarian Chili
This recipe can be made in one pot! You can use a Dutch oven or a large pot. Here’s how to make it:
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, garlic and grated carrots. Sauté until the onion is soft and translucent.
Step 2: Stir in the chili powder, red pepper flakes, salt and black pepper. Cover and cook over low heat for 10 minutes, stirring occasionally.
Step 3: Add the remaining ingredients except the lime juice and toppings. Stir until the peanut butter is incorporated, then cover and simmer for 20 minutes.
Step 4: Remove from the heat and stir in the fresh lime juice. Taste and adjust the seasoning, then ladle into bowls and add your toppings.
Tips for the Best Vegetarian Chili
- Keep an eye on the vegetables: During the covered cooking step, stir occasionally and check the bottom of the pot. If the vegetables start sticking, add a small splash of broth to loosen them.
- Check the peanut butter: Give the pot a thorough stir, especially around the bottom, so the peanut butter blends into the broth instead of staying in little pockets.
- Adjust the thickness at the end: If your chili is thinner than you like, simmer it uncovered for a few extra minutes, stirring occasionally. If it’s too thick, add a little broth at a time until it’s just right.
What to Serve with Vegetarian Chili
A bowl of this chili is filling on its own, but I’m always happy to have something for dipping. Here are a few ways to serve it:
- Cornbread: My pumpkin cornbread muffins are perfect for dunking into the chili.
- A simple salad: Serve a bowl with my garlicky kale salad for an extra helping of veggies.
- Over grains: Spoon the chili over rice or fluffy quinoa to stretch the pot into a few more meals.
- Stuffed sweet potatoes: Turn leftovers into dinner by spooning warm chili into baked sweet potatoes. Finish with avocado and chopped cilantro.
However you serve it, don’t forget the toppings! I love avocado, shredded cheese and a dollop of Greek yogurt on mine. Use dairy-free cheese or sour cream if you’re keeping it vegan.
How to Store Leftovers
Refrigerate: Store leftover chili in an airtight container in the fridge for 3–4 days. Keep toppings separate.
Freeze: Divide into individual portions and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in a saucepan over medium-low heat, stirring occasionally, or microwave individual portions, stirring partway through. Add a splash of broth if the chili has thickened.
Vegetarian Chili FAQs
The peanut butter adds richness and helps thicken the chili without giving it a strong peanut flavor. Use creamy natural peanut butter without added sugar so it doesn’t make the chili sweeter.
Yes, but cook them separately until tender before adding them. The short simmer in this recipe is meant for cooked beans, so don’t add dried beans directly to the pot.
Yes, the chili itself is vegan! Keep your toppings plant-based with avocado, cilantro, tortilla chips or dairy-free sour cream. Regular cheese, Greek yogurt and sour cream will make the finished bowl vegetarian rather than vegan.
More Chili Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy Vegetarian Chili
Ingredients
- 1 Tablespoon olive oil
- ½ medium yellow onion, chopped
- 1 large red bell pepper, chopped
- 1 clove of garlic, minced
- 2 carrots, peeled and grated
- 2 Tablespoons chili powder
- 1 teaspoon red pepper flakes
- Sea salt and ground black pepper, to taste
- 1 28 ounce can fire-roasted canned tomatoes
- 1 8 ounce can tomato sauce
- 1 15 ounce can cannellini beans, rinsed and drained
- 1 15 ounce can red kidney beans, rinsed and drained
- 1 15 ounce can black beans, rinsed and drained
- 1 cup frozen sweet corn
- 1 ½-2 cups low-sodium vegetable stock
- 1 chili pepper, halved, seeded and chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- ½ Tablespoon cocoa powder
- 2 Tablespoons creamy natural peanut butter
- Juice of one fresh lime
- toppings: avocado, Greek yogurt or sour cream, shredded cheese, fresh cilantro
Instructions
- In a Dutch oven or large pot, warm oil over medium heat. Add onion, pepper, garlic and grated carrot and sauté until onion becomes soft and translucent. Stir in chili powder, red pepper flakes, sea salt and black pepper. Cover and cook over low heat for 10 minutes, stirring occasionally.1 Tablespoon olive oil, ½ medium yellow onion, 1 large red bell pepper, 1 clove of garlic, 2 carrots, 2 Tablespoons chili powder, 1 teaspoon red pepper flakes, Sea salt and ground black pepper
- Add the remaining ingredients except the lime juice and toppings, starting with 1½ cups vegetable stock. Stir thoroughly to incorporate the peanut butter. Cover and simmer for 20 minutes, stirring occasionally. Add more stock if you prefer a thinner chili.1 28 ounce can fire-roasted canned tomatoes, 1 8 ounce can tomato sauce, 1 15 ounce can cannellini beans, 1 15 ounce can red kidney beans, 1 15 ounce can black beans, 1 cup frozen sweet corn, 1 ½-2 cups low-sodium vegetable stock, 1 chili pepper, 2 teaspoons dried oregano, 2 teaspoons dried basil, ½ Tablespoon cocoa powder, 2 Tablespoons creamy natural peanut butter
- Remove from the heat and stir in the lime juice. Taste and adjust the seasoning, then serve with your favorite toppings.Juice of one fresh lime
Video
Notes
- Milder chili: Omit the fresh chili pepper and red pepper flakes.
- Storage: Refrigerate in an airtight container for 3–4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat, adding a splash of broth if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This is my new favorite soup! It was so tasty and filling. It didn’t take too long to make, and even my picky kid who doesn’t like veggies ate it up. Those secret ingredients really made it next level. Thank you!
WOO! This is so great, Abby! I am happy you and you kiddo are loving this chili and it turned out amazing for you. Thank you for sharing your review & star rating, I really appreciate it!
Excellent recipe! We are wimps on the spice so we omitted the chili peppers and halved the amount of Chilli powder and red pepper. It was delicious. This is the first time I have used peanut butter and cocoa powder.
Ahh yay! I am SO glad you’re loving this recipe and it turned out great for you, Amanda. Thank you for your review + star rating, I so appreciate it!
This is delicious!! My family loved this chili. Thick, hearty, and easy to make!! Perfect for the fall weather.
Oh yes! This is one of the best fall meals. I am happy to hear you and your family are loving this recipe, Nancy! Thank you for sharing your review & star rating, I so appreciate it!