4.49 from 58 votes

Easy Vegetarian Chili

Brittany Mullins, Certified Health CoachUpdated Oct 05, 2026

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79 Comments

Servings: 6

1 hr

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This 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.

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

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.

Why You’ll Love This Vegetarian Chili
Ingredients Needed
Vegetarian Chili Substitutions
How to Make Vegetarian Chili
Tips for the Best Vegetarian Chili
What to Serve with Vegetarian Chili
How to Store Leftovers
Vegetarian Chili FAQs
More Chili Recipes to Try
Easy Vegetarian Chili Recipe

“This is delicious!! My family loved this chili. Thick, hearty, and easy to make!! Perfect for the fall weather.”

– nancy

78 More Reviews

Why You’ll Love This Vegetarian Chili

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

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

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 – 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:

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

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.

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

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.

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

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.

Vegetarian chili in a large pot with a wooden spoon.

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.

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

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

Does this chili taste like peanut butter?

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.

Can I use dried beans instead of canned beans?

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.

Is this vegetarian chili vegan?

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.