Easy Vegetarian Chili
This post may include affiliate links. Thank you for your support.
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!
I can’t remember if I already commented on this recipe lol, but it’s absolutely the best!! We use this ALL the time and it’s so quick and easy. Thanks so much!!
Yay! I’m so happy to hear that, Lisa!
Thanks Brittany for this Perfect Chili Recipe!
My family liked it very much.
If I tweek it just a bit to make it my own, may I have your permission to make it for a Chili Cook-off?
Thanks Brittany for the best chili recipe! Up until now I haven’t been a big chili fan. I found out I get less acid reflux if I don’t eat much meat. So since your recipe is vegetarian my tummy is happy and the added peanut butter and cocoa powder make it over-the-top Delicious!
Two questions: If I tweek it a bit to make it my own can I have your permission to make this basic chili recipe for our church’s 1ST Annual Chili Bake Off?
If so, about how many cups of chili does this recipe make?
Hi, Amma! Sure, that’s fine. Let me know how the chili does, especially if you end up placing! As far as how many cups the chili makes, I am not sure. I’d suggest making it one time as is and measuring. Good luck!
We really loved it! But I didn’t read the ingredients well and forgot to buy a chile. I threw a half can of mild green chilies into the chili instead. And no corn because my husband hates corn. SPICY!! I do love spicy, but after having my last baby, I’m SUCH a wimp. Regardless, I’m not complaining. I will make it again for sure! For my leftover bowl today, I threw in some leftover canned coconut milk to try to tone the spice down. It didn’t work, but it did make it a little creamier. Which was also super yummy!
Oh no! I’m sorry to hear it was too spicy, Melissa. You can definitely omit the chilis next time. Thank you so much for coming back to leave a review, I really appreciate it!
Made this and WOW! My new favorite chili. Good enough to throw out all my other chili recipes, hah. This is definitely a winter staple for me.
Oops! That was supposed to be FIVE stars!! ⭐️⭐️⭐️⭐️⭐️
Yay! So glad you love this recipe, Emily! Thanks so much for making it and for coming back to leave a review. I really appreciate it!
I make this recipe All the time and I love it ! Only thing I add zucchini and the morning star vegetarian crumbles for a meat like texture that tastes just like regular chili.
Happy to hear this chili has been a hit, Monet. I love your substitutions! Thanks for trying out this recipe and coming back to leave a review. It means so much to me!
Best vegetarian chili recipe I’ve made so far! Just the right amount of heat and spice and it’s very filling. Subbed almond butter for the peanut butter and it turned out great!
Yay!! So happy to hear you enjoyed this vegetarian chili, Sarah. Thanks so much for letting me know! I so appreciate the feedback :).
Easy and delicious! As the only vegetarian in the house and the only one that cooks, I’m always looking for an easy, healthy vegetarian recipe. This was a hit with my husband and toddler! I personally don’t love chili but I loved this one enough to make it for the second week in a row! I found it less time consuming to just chop the carrots and I add mushrooms as well!
Yay!! So thrilled that you and your family enjoyed this vegetarian chili, Lydia! Thanks so much for trying it out and coming back to leave a review. I so appreciate it!
I looked forward to making this for lunch.I was curious because I’ve never tried PB in chili before. Sadly, it was just OK. Maybe even a little off. Perhaps I just didn’t like it with the cocoa powder. Anyway, I will not be making it again.
Sorry to hear you didn’t enjoy this chili, Susan. It must just be a taste preference, but I appreciate you making my recipe and for the feedback!
This chili was so delicious! A crowd-pleaser for sure. Didn’t use much of the chili pepper to go light on the spice, and it still definitely had a kick. Will be making it again!
Woo! So glad this chili was a hit. Thanks for the review, Zoe. I so appreciate it!
Made it today and was delicious. I added 1/2 cup green split peas just because I had some kick in around. We love cilantro so I added some as well.
Thanks for sharing.
I’m glad this chili turned out for you, Alex. Thanks for the review, I so appreciate it!
Surprisingly bland. I’m pretty sure I did it right, but maybe I missed something. I added three extra tbsp of peanut butter, 11/2 key limes, cheddar and parmesan cheese, and salt to bolster the flavor and it ended up good. The flavor reminded me more of Italian tomato sauces than chili. The recipe looked really good, so I’m not sure why it turned out so bland
Oh no! So sorry to hear that. I’m wondering if something got missed as you were making it? You can definitely always add more spices and seasonings until it reaches your desired taste, but it definitely shouldn’t have come out bland!
I think I realized what changed the flavor so much for me. I left out the chili powder and red pepper flakes because we are spice wimps here, but I think that is what made it come out bland. To others I suppose I would just suggest doing less if you’re worried about spice and not cutting it out entirely.
Ahh yes, that is likely why yours turned out a bit bland. The chili powder adds a ton of flavor. Chili powder is typically mild so if you’re not a spice fan I would still suggest using the chili powder and skipping the red pepper flakes.
Made this recipe tonight for Halloween and having people over. Was hoping it would come out good and it far exceeded my expectations!! Best chili I’ve ever had!! Everyone loved it and it will now be my go to chili recipe. I’m obsessed with all your recipes. Everything I’ve tried so far has been so delicious! So happy I found your blog!! 🙂
Ahh, that makes me so happy to hear!! I’m so glad this chili was a hit. Thanks so much for trying it and for coming back to leave a comment + star rating. I so appreciate it, Crystal. 🙂
Made this 2 weeks ago! tossed it all in the crockpot and it really melded the flavors. Froze it and then reheated tonight and it tasted even better than I remember. Will be making it again!
Woo! So glad this chili was a hit. Thanks for making it and for coming back to leave a comment + star rating, Cassandra. I really appreciate it. <3
I made this recipe tonight. I could not add the nut butter due to allergies but it is still just amazing! Robust flavor and very filling! Will make again 🙂
Woo! So glad this chili was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it, Crystal.
We loved this! Thank you!
Woot woot! I’m so glad you loved this chili recipe. Thanks for taking the time to leave a comment and star rating. It means the world to me. <3
This is now my go-to recipe any time I make chili! I’d like to attempt it in the crock pot. Do you have any suggestions for adapting the recipe to the slow cooker?
Don’t be overwhelmed by the number of ingredients. This delicious chili is easy to make and has a wonderful depth of flavor. The best part is you will have leftovers for lunch tomorrow as well as a future dinner in the freezer.
Can’t wait to make this!! Planning to use a slow cooker though – any thoughts on that? Maybe 6 hours on low? Thanks!
Yay!! I think 4-6 hours on low is perfect. Enjoy!
Just made a batch — delicious! I added a bit of cinnamon too.
Just tried this out and it’s amazing! Thanks very much for posting – it would never have occurred to me to put peanut butter in it!
J.
This sounds amazing! I’ve been perusing veg chili recipes all morning, and this is the most unique recipe yet! Adding it to my list!
Oh my gosh – and I was going to make some kind of veggie soup this weekend! Perfect! AND the peanut butter too?? OH yessss!
Oh wow this look so good. I am so making this for dinner this week. I especially love that it’s all veggies! Best of all is there will be left overs so can freeze some for another day.
Made this last night and everyone raved. It was delicious! Thank you!
I just made this with Jason’s honey almond butter with a side of vegan corn muffins and it was amazing! The nut butter, cocoa and lime were new ingredients for me and you’re right, the flavors are undetectable but really add a nice richness and kick – thanks so much for the recipe!
I just made this and it was fantastic! Delicious, best chili ever, you don’t miss the meat at all! I’ve always preferred meatless chili anyways, this recipe is definitely a keeper!
PB DOES make everything taste better…you’re right! Will have to try this 🙂
So true! Let me know what you think if you try it. 🙂
I just made this for football Sunday…can’t taste the peanut butter at all and honestly the chili tasted pretty amazing! Everyone in my house was happy with it :). Thanks for another wonderful recipe!!
Woo-hoo! I’m so glad that you tried the recipe and enjoyed it Jenni. Thanks for posting the photo to instagram as well. 🙂
Peanut butter makes the world go round. I’ll have to try adding it to my chili next time. Looks amazing!
peanut butter… how interesting! that actually sounds delicious — I have to try it! I think I’ll add it to my meat version of chile though 😀
i absolutely love the sound of this!
I’ve never though of adding nut butter to chili but it totally makes sense that it would add that fatty depth of flavor. I’m totally trying this! Vegetarian chili is a staple over here in the fall 😉
I must say I was immediately skeptical of peanut butter chili! But given my obsession with peanut butter and your track record of incredible recipes, I’m going to try this out!
I love your creativity!!! im allergic to peanut butter (sad i know) but sunbutter will work just as well! i love trying “weird” food combos.. thanks!!!!
I am totally on board with your PB philosophy – it DOES make everything taste better. I have never tried it in chili though and I can’t wait! Thanks!
Peanut butter and chili! Could it get any better than that? This looks so tasty and with the cooler weather, I have been craving a warm bowl of chili.
amazing combo of flavors!! pinning this for later to try when the weather gets cooler
Definitely making this soon! Love the addtion of cocoa and PB – two of my favorite things.
Yes!!!!!!!! I’ve been using cocoa powder in my chili for awhile now, but never thought of pb. I can’t wait to try it!
Veggie + peanut butter is a match made in heaven. Unfortunately, I can’t do beans…but I think the peanut butter would be a great addition to a sweet potato or lentil chili as well!! Thanks for the idea! 🙂
Do you realize you never posted your reception recap??? I’ve been waiting for more lovely pictures since July! 🙂
Yes!! I didn’t know if people were really interested, but now that I know you are, I will get to it and post it soon. 🙂 Thanks for the reminder.
I would never think to put peanut butter in chili! I’ve used cinnamon in mine and I really like that. Good recipe!
Looks delish! Any favorite cornbread recipes?
You had me at Peanut Butter!
And it’s vegan too. 🙂
Sounds so good, but yikes that’s a lot of ingredients! I tend to give up after about 5.
This looks like the perfect chili recipe for those cold Fall night! Which we are actually having right now…well, it’s not night yet but you know what I mean;)
I love adding almond butter to chili but haven’t tried peanut butter yet! This is definitely happening this week!
Yum!! This looks delicious. I was actually looking up chili recipes all weekend on pinterest to try one out this week. I found a pumpkin chili I THOUGHT I had made my mind up on, but now you have me thinking maybe this one is the way to go 🙂
Looks good.
Chilli and peanut butter?! Oh my this is just too good to be true