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Vegetarian chili in a bowl with tortilla chips and a spoon. The chili is garnished with cilantro, sour cream, and avocado.
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4.48 from 57 votes

Easy Vegetarian Chili

The best vegetarian chili recipe made with three different beans, veggies and sweet corn. It's thick and hearty, comes together quickly on the stovetop and has such a rich, robust flavor thanks to a few secret ingredients.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Lunch/Dinner
Cuisine: American
Keyword: vegetarian chili
Servings: 6

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.
    Grated carrots, pepper, onion and garlic in a large pot with a wooden spoon.
  • Add all remaining ingredients except lime juice. Blend well. Cover and let simmer for 20 minutes. Remove from heat,  squeeze lime juice into the pot and stir. Serve immediately.
    Vegetarian chili in a large pot with a wooden spoon.
  • The chili can be served over brown rice or quinoa and topped with cheese or greek yogurt for a hearty variation.

Video

Nutrition

Serving: 1/6 of recipe without toppings | Calories: 306kcal | Carbohydrates: 50g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 1480mg | Potassium: 609mg | Fiber: 15g | Sugar: 13g