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Vegetarian Chili Recipe

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This vegetarian chili recipe is one of my absolute favorites!

Meatless Chili (high protein, quick, and easy to make)

It is a staple dinner in the home of Chocolate-Covered Katie; I find myself relying on it time and again when I want a homemade meal with minimal work required. The vegetarian chili takes just a few minutes to prepare and yields a ton of food!

The recipe also freezes well, and I’ll often freeze four full servings (if I have enough room in my freezer!) for an instant meal on those occasions when I’ve been away from all day and therefore had no time to cook.

For more recipes like this one, see 50 Healthy Meal Ideas – Breakfast, Lunch, And Dinner

My Favorite Vegetarian Chili Recipe:

I know it’s not dessert…

But hopefully you will forgive me if you make this vegetarian chili recipe for yourself and see how easy and delicious it is. You can also change up the beans or veggies; and the hot sauce can be increased or omitted completely, depending on your tastes.

I highly recommend serving this chili with my recipe for Healthy Corn Muffins if you have a few extra minutes.

Healthy Vegetarian Chili Recipe:

Vegetarian Chili Recipe – Katie Favorite

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  • 1 large onion, diced
  • oil or oil spray for sautéing
  • 1 can black beans, drained and rinsed (or 1 1/2 cups cooked beans)
  • 1-2 cans garbanzo beans or beans of choice, drained and rinsed (or 1 1/2 to 3 cups cooked beans)
  • 4 cups vegetable broth
  • 2 1/2 cups fresh or frozen corn
  • 2 14-oz cans fire roasted diced tomatoes (I use Muir Glen)
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp oregano
  • 4 medium carrots or zucchini, chopped small
  • optional, hot sauce to taste (I always add some)
  • optional garnishes such as sliced avocado, tortilla chips, etc.
Total Time: 40m
Yield: 16 cups


Vegetarian Chili Recipe: Sauté the onion in oil or spray until translucent. If cooking on the stovetop: add all ingredients to a large pot and cover and bring to a boil. Once boiling, lower to a simmer and cook (covered) about 30 minutes or until the carrots or zucchini are tender. Alternatively, you can add the sautéed onion and all other ingredients to a crock pot and cook on low until vegetables are tender. Add garnishes and hot sauce at the table if desired. This recipe freezes well!

View Vegetarian Chili Calories and Nutrition Facts

Question of the Day:

What are some of your favorite staple dinner recipes?

As always, please feel free to leave links to your own favorite recipes so that other readers browsing the comments might find inspiration from your blogs.


Coconut Pumpkin Pie

Healthy Pumpkin Pie – Twice as creamy as regular pumpkin pie!

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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Indy Burgess says:

    Hey Katie, looks delicious!
    I was wondering how many portions this makes? Assuming it’s 4?
    Thanks! 🙂

    1. It’s hard to say, as appetites vary, but it makes a very large amount! Much more than 4 servings. About 16 cups total.

  2. Cari says:

    Looks good!! How many servings would you say this recipe makes?

    1. It’s hard to say, as appetites vary, but it makes a very large amount! About 16 cups total.

  3. Robyn says:

    How funny – I made almost this exact recipe for dinner last night! The difference is that I add cooked barley to our chili. It gives it a nice chewy texture which my husband (newly vegetarian) enjoys in place of meat.

  4. EVA says:

    Scary story (and I know this happens to people all the time):

    Last night I had all of the ingredients and REALLY wanted to make chili, but I was feeling really sick so I said “Meh, I’ll find a good recipe and make it tomorrow”.


  5. This looks awesome! I am not a vegetarian, but “normal” chili is waaaaayyyy too meaty for me! Looks so yummy!

  6. Brittany says:

    Loving the looks of this chili, lady. It sounds delish.

  7. Sarah says:

    Hey, Katie!
    no forgiveness needed, and you do NOT need to apologize for posting recipes for something besides desserts. We LOVE your “Tater Nots” and your Pizza Hummus, among others. This looks wonderful – can’t wait for fall to give it a try!

    1. EVA says:

      I agree! While I IMMENSELY appreciate the desserts, I also love meal ideas! And yours are so easy and wallet-friendly that I actually make them, unlike all of those poor meals sitting in those cookbooks that I’ll probably never attempt….

  8. Bianca says:

    It’s almost chili weather time! I hate winter and late fall when it’s cold out. But chili makes it all better.

  9. Vegetarian Chilli is a favourite meal of mine and your recipe looks a good one. I also like the look of your healthy pumpkin pie so I am off to take a look.

  10. kris says:

    what is the white sprinkly stuff you garnished it with in the first pic??

  11. Iman says:

    That looks super yummy! And I’d definitely add hot sauce, would love that extra flavour. It’s supposed to be chili after all 🙂

  12. Michelle says:

    Looks gorgeous! I love chilli – never arsed to make it though! This looks goood though. I love your non-dessert recipes – those lentil sloppy joes are great! (by the way, what ever happened to the recipe for the BBQ lentil burgers? i was planning on making them and then went to get the recipe and it was gone!)

    I actually wanted to ask you something, i was reading online about “Motivation to start a blog” – because i have one set up for ages, and i REALLY want to get started (its going to be based on gluten free healthy living in Ireland – we dont have much here so its hard to be a coeliac!) i would love to start it but i just dont know how! This thing i was reading said to send a message to your favourite blogger (yes, this would be you!) and ask for advice/tips on the best way to get started? i kinda feel like – i have NO idea where to start, and all of the crazy jargon confuses me! (like, what the HELL is a widget?? and categories, catalogues, the difference between a page and a post…aaaaah!!!)

    Any help would be much appreciated! Thanks for all the great recipes!

  13. Ana says:

    Noodles + whatever I can find = perfect go to meal

  14. Lori says:

    I live in Costa Rica where veggies are super huge. When you say “4 medium sized”” that does not really exist here. How many cups of carrots and zucchini would you say that equates to? Thanks so much!

    1. I’ve never actually measured, but I really don’t think you can go wrong even if yours are just a little bigger or smaller than ours.

  15. Jen says:

    I tend to make a lot of stir frys for dinner – whatever veg I have on hand, edamame beans/tofu and brown rice with a yummy sauce 🙂

  16. Wow this looks amazing! Chili is so comforting… it’s definitely a favorite for transitioning into fall 🙂

  17. Julie Gordon says:

    Hi Katie, this recipe looks really good, it’ll be the perfect fix for some gloomy whether I’ve been having lately here in Iowa. I can’t wait to make this!

  18. Heather @ Shards of Lavender says:

    Hi Katie! Your vegetarian chili looks so tasty; the perfect bowl of soup to look forward as fall approaches. The bright colors are so appetizing and I love how it’s packed with lots of protein and veggies.

  19. This looks fantastic! And with vegetarian chillies, the cooking time shortens significally. Mmmmm, I want chilli now 😀
    I hope you have a good weekend! x

  20. Maria says:

    Katie, that first picture is just to sharp and vibrant it sucks you into the dish – it is beautiful! My staple food is definitely homemade whole-wheat bread with this savory vegan pâté or a similar one:

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