4.49 from 58 votes

Easy Vegetarian Chili

Brittany MullinsUpdated Aug 12, 2025

Servings: 6

1 hr

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The best vegetarian chili recipe made with three different beans, veggies and lots of spices. It’s thick and hearty, comes together quickly and has such a rich, robust flavor thanks to a few secret ingredients.

Vegetarian chili in a bowl with tortilla chips and a spoon. The chili is garnished with cilantro, sour cream, and avocado.

Are you ready for the best vegetarian chili recipe?!

This recipe has a base of onion and garlic, three different beans, corn, seasonings and two secret (but not-so-secret now) ingredients.

Chili recipes are known for having secret ingredients! Many folks swear by adding beer, honey, brown sugar, chocolate (I’m a big fan of this one), masa flour, cinnamon or lime juice (another one I’m a fan of). I recently read somewhere that peanut butter can also be a great addition to chili. As a peanut butter lover this was pure music to my ears. Obviously, I had to try it. I mean, peanut butter makes everything taste better, right?

I’m so glad I tried adding peanut butter to my vegetarian chili because as it turns out the peanut butter didn’t add a strong peanut flavor, but instead a rich and robust flavor (that is oftentimes lacking in vegetarian chili). It also added a bit of fat and helped to thicken the sauce.

Of course, I still added my normal secret ingredients, cocoa powder and lime. Cocoa powder enhances the flavor of chili, adds a deep tone and a bit of richness. And adding a splash of lime juice after cooking adds a hint of tang and makes the spices pop.

Why You’ll Love This Recipe
Ingredients Needed
Substitutions
How to Make Vegetarian Chili
Recipe Tips
What to Serve with Chili
How to Store Leftovers
Frequently Asked Questions
More Chili Recipes to Try
More Soup Recipes to Try
Easy Vegetarian Chili Recipe

Why You’ll Love This Recipe

Less mess – It’s a one-pot meal; minimal cleanup, more time to enjoy!
Protein-rich – Packed with plant-based protein from the beans and lots of healthy veggies.
Easy and adjustable – It’s easy to make and super customizable; adjust the heat and toppings to your liking.
Perfect for meal prep – Make a big batch and enjoy it throughout the week!

Ingredients Needed

Ingredients measured out to make Easy Vegetarian Chili: fire roasted tomatoes, olive oil, onion, red bell pepper, garlic, red pepper flakes, carrots, black beans, chili powder, oregano, cocoa powder, basil, corn, cannellini beans, lime, chili pepper, tomato sauce, peanut butter, kidney beans and vegetable stock.

olive oil – to sauté the vegetables in. Avocado oil would also work.
yellow onion – pack in flavor right off the bat with onion!
red bell pepper – add a little bit of sweetness and a lot of flavor with a red bell pepper. Feel free to use any color bell pepper.
garlic clove – a necessary ingredient for chili… helps make the perfect savory base!
carrots – I used grated carrots for this soup to add nutrients and flavor! Feel free to use pre-grated carrots for a shortcut or you can dice up carrots.
fire-roasted tomatoes – I love the flavor that fire-roasted tomatoes adds to this chili! If you’re in a pinch you can use crushed tomatoes as well.
tomato sauce – add more tomato flavor and thicken the soup a bit with tomato sauce.
canned beans – I used cannellini beans, red kidney beans and black beans, but feel free to use your favorite combo of beans.
frozen sweet corn – no need to thaw the corn first, just add to the soup and it will cook as it heats. Canned corn works as well.
vegetable stock – I recommend using low-sodium vegetable broth so you can control how much salt is added.
chili pepper – add a little heat and flavor with a fresh chili pepper!
cocoa powder – enhances the flavor of the chili and adds a deep tone and a bit of richness. I promise your chili won’t taste like chocolate!
peanut butter – one of the “secret” ingredients! Make sure you grab creamy, natural peanut butter.
lime juice – another key ingredient that might be unexpected. Lime juice adds a hint of tang and makes all of the flavors and spices really pop!
seasonings and spices – chili powder, red pepper flakes, oregano, basil, sea salt and black pepper.

Substitutions

Chili powder: Don’t have chili powder? You can use taco seasoning for a similar flavor profile or swap in a combination of paprika, cumin, and a pinch of cayenne pepper.
Canned beans: Swap any of the beans with your favorites! Great northern beans, pinto beans, or black-eyed peas would also be delicious.
Peanut butter: Almond butter, sunflower seed butter, or tahini are great alternatives for the peanut butter, and they’ll still give you that creamy texture and slight richness.

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:

Grated carrots, pepper, onion and garlic in a large pot with a wooden spoon.

Step 1: Start by sautéing the onion, pepper, garlic and carrot in olive oil over medium heat until the onion is soft and translucent.

Cooked grated carrot, onion, and red bell pepper in a large pot.

Step 2: Stir in the red pepper flakes, sea salt and black pepper. Cover and cook on low for about 10 minutes, stirring occasionally so the vegetables don’t burn. This step makes a really flavorful base for the chili!

A womans hand pours vegetable broth into a large pot with multiple ingredients to make a vegetarian chili.

Step 3: Add all of the remaining ingredients except the lime juice. Stir well to combine all of the flavors. Cover and let simmer for 20 minutes.

Vegetarian chili in a large pot with a wooden spoon.

Step 4: Remove from the heat and squeeze in the lime juice. Serve immediately!

Recipe Tips

Adjust to taste: Everyone prefers different levels of spice and sodium, so feel free to adjust the seasonings as needed.
Make kid-friendly: If you’re serving this chili to kiddos I recommend skipping the red chili flakes and chili pepper.
Let chili rest: Let the chili sit for a while after cooking as it allows the flavors to meld together even better.

What to Serve with Chili

This chili is hearty enough to be enjoyed as a meal on its own, but it’s also delicious served with some sides. Here are some serving ideas:

Over grains – if you want more volume, you can serve this chili over quinoa or brown rice. I find that when I serve over a grain, I need less chili overall to feel full. You could also add cauliflower rice for more veggies.
With bread – I love eating chili with my pumpkin cornbread muffins or vegan cornbread. It’s also delicious served with crusty bread (like sourdough bread), crackers (I love my almond flour crackers) or even tortilla chips.
Alongside a salad – add some fresh veggies with a side salad. I have a ton of salad recipes to choose from, but something light and fresh like this garlicky kale salad or spinach salad would be perfect.
Toppings – My go-to chili toppings are Greek yogurt, shredded cheese, and avocado. Other great options are nutritional yeast, tortilla chips, fresh herbs (like parsley and cilantro), sliced jalapeños, onions, and a squeeze of fresh lime juice. Feel free to get creative with your toppings and make this chili your own!

Vegetarian chili in a bowl. The chili is garnished with cilantro, sour cream, and avocado.

How to Store Leftovers

I love making a big batch of chili for meal prep because it stores so well! Let the chili cool slightly before storing in an airtight container. The chili will last 5-7 days when stored in the refrigerator. You can also freeze it for up to 3 months. If storing in the freezer, make sure to thaw in the fridge overnight before serving.

You can reheat in a pot on the stove over medium-high heat for about 5 minutes or in the microwave for 1-2 minutes if you’re in a rush.

Frequently Asked Questions

Can you make vegetarian chili in a slow cooker?

I haven’t tried making this chili in my slow cooker, but I think it would turn out just fine! Just add all the ingredients, except for the lime juice and toppings, to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the beans and veggies are tender and the chili has thickened up. Once cooked, stir in the lime juice and serve with your favorite toppings!

Can I use dried beans instead of canned beans?

Yes, you can use dried beans instead of canned ones! Just make sure to soak them overnight and cook them separately before adding them to the chili. Since dried beans take longer to cook, make sure they’re fully tender before mixing them in.