Don’t be surprised if you find yourself making this vegetarian chili recipe over and over again. That’s how delicious it is!
Easy vegetarian chili recipe
All you have to do is throw everything into the pot, and this simple homemade chili practically makes itself.
Super wholesome and filling, it is pure classic comfort food in a bowl.
The chili freezes well and is also great for meal prep. Make a big batch on Sunday, and you have a healthy dinner for the entire week!
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Quick
Easy
Vegan
Oil Free
Gluten Free
High Protein
This veggie chili recipe is one of my family’s favorites, and even the meat eaters love it!
I like to freeze at least four servings right away whenever I make it, to keep an instant meal on hand for any night when I’m hungry for dinner and don’t feel like cooking.
Serve with Oatmeal Muffins or Applesauce Muffins
What do you eat with it?
Serve the chili over quinoa, rice, or a baked sweet potato, add crushed tortilla chips or sliced avocado on top, or it’s also great with my favorite Vegan Cornbread.
Simple vegetarian chili
A hearty recipe that takes just minutes to prepare and yields a ton of food with minimal work, this veggie chili is impossible not to love.
I usually make the chili on the stovetop, but you can use a slow cooker or instapot if you prefer.
Feel free to customize the basic recipe by using the beans and veggies you have available or adding chopped butternut squash or some tofu for even more protein, and the optional spicy hot sauce can be increased or omitted to suit your own tastes.
Leftover Black Beans? Make Black Bean Brownies
Instant pot chili
To make the black bean chili in an Instant Pot, add everything to the pressure cooker and set to manual or soup/chili mode for 5 minutes. Seal, then natural release.
Crockpot chili
Add everything to a Crock Pot, cover and cook on high for 3 hours, or low 6 hours, or until carrots are soft. Garnish as desired, and serve.
Trending Recipe: Cauliflower Mac And Cheese
Above – watch the video of how to make vegetarian chili
Also try this Cauliflower Soup Recipe or this Black Bean Soup Recipe.
Vegetarian Chili Recipe
Ingredients
- 1 large onion, diced
- 1 can black beans, or 1 1/2 cups cooked
- 1-2 cans garbanzo beans or beans of choice
- 3-4 cups vegetable broth, depending on desired thickness
- 2 14- oz cans fire roasted diced tomatoes
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp oregano
- 3-4 carrots or zucchini, chopped small
- optional 1 1/2 cups fresh or frozen corn
- optional hot sauce to taste
- optional garnishes such as sliced avocado, tortilla chips, etc.
Instructions
- *Be sure to watch the recipe video above if you're a visual learner. Instant pot or crock pot options are also written out above. The recipe makes a huge amount, so feel free to halve it! Vegetarian Chili Recipe: Drain beans and rinse well. Add all ingredients to a large pot, cover, and bring to a boil. (If desired, you can sauté the onion in a little oil first, but it's not required.) Once boiling, turn heat to low and cook–uncovered–until the carrots are tender and chili has thickened. Add garnishes and hot sauce if desired. This recipe freezes well. If you try it, be sure to leave a comment or rate it below!View Nutrition Facts
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Indy Burgess says
Hey Katie, looks delicious!
I was wondering how many portions this makes? Assuming it’s 4?
Thanks! 🙂
Chocolate Covered Katie says
It’s hard to say, as appetites vary, but it makes a very large amount! Much more than 4 servings. About 16 cups total.
Cari says
Looks good!! How many servings would you say this recipe makes?
Chocolate Covered Katie says
It’s hard to say, as appetites vary, but it makes a very large amount! About 16 cups total.
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.
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”.
AND THEN YOU ANSWERED MY CALL.
Danielle @ Chits and Chats and Chocolate says
This looks awesome! I am not a vegetarian, but “normal” chili is waaaaayyyy too meaty for me! Looks so yummy!
Brittany says
Loving the looks of this chili, lady. It sounds delish.
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!
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….
Handmade by Lorna says
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.
kris says
what is the white sprinkly stuff you garnished it with in the first pic??
Chocolate Covered Katie says
Daiya
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 🙂
http://www.imaniqbal.blogspot.com
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!
K says
https://chocolatecoveredkatie.com/tag/blogging-tips/
Katie’s blogging tips! 🙂
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.
Ana says
Noodles + whatever I can find = perfect go to meal
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!
Chocolate Covered Katie says
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.
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 🙂
Medha @ Whisk & Shout says
Wow this looks amazing! Chili is so comforting… it’s definitely a favorite for transitioning into fall 🙂
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.
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!
Jules @ WolfItDown says
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
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: http://creativevegancooking.blogspot.com/2014/08/soy-pate.html
Kyla @ Two Cups Cacao says
Vegetarian chili?!?! This looks amazing! My family loves making chili in the crockpot, but I always feel left out because I can’t eat it. I ought to try this sometime… and by sometime, I mean very, very soon. I’m glad that this is so simple, because there’s nothing I hate more then spending 2 hours in the kitchen just for one dinner.
Kelly says
This looks and sounds amazing!
xx Kelly
Sparkles and Shoes
Naoko says
I love soups, stews and chili when I need a quick dinner fix. I love that I can toss everything in a pot and then go off do something else (or chill out after a long day). Cook some grains or pasta at the same time or serve with some bread and it’s a good dinner to go!
I don’t use canned beans (in Japan, organic, BPA-free canned beans are scarce and way beyond my budget!) I rely on red lentils a lot because they cook so fast.
Another favourite this summer is a really easy pasta salad. I basically toss some tomatoes and thinly sliced onions (and zucchini, or whatever else I have lying around) with some salt, wine vinegar and mustard in a bowl, and serve it with some really thin pasta. Garnished with fresh herbs of course. Avocado, nuts, tofu whatever toppings to add a bit of nutritional boost. How easy can it get?
Love your simple meal ideas. Your desserts are divine, but good meals are a must. I mean… how would your beautiful cookies make it to the oven if I’m hungry? Cookie dough alert! 😀
Natasha S. says
Hey Katie, I absolutely love this recipe! I made it yesterday and added avocado for a garnish at the end. It was delicious! Thanks for the great recipe! 🙂 🙂
Chocolate Covered Katie says
Thank you so much for making it!
Librarian Lavender says
I love good chili, so I’m glad you shared this recipe!
Sara says
I made this chili last night and it’s delicious! It makes a lot too. Thank you for a great recipe Katie!
Katherine B says
Yummm. One of my favorite recipes to make is my own adaptation of your black bean sweet potato chili, which is always loved by all! I saw that you sprinkled Daiya on top, and I looove that addition, too. I’ll have to try this recipe next! Love your non-dessert recipes and dessert recipes alike.
Soup is usually a dinner staple for me, as well. I like to try new recipes for it and make up my own recipes sometimes, or use old favorites.
Caitie says
I made this tonight with 1/2 the chili powder and was definitely spicy enough for me! Paired it with your cornbread. Delicious, thanks.
Michelle says
That chili is gorgeous. Like, seriously beautiful! Wow. Nicely done! I can’t have corn, but I am eager to make this soup! Bravissimo!
Brittany says
Got around to making this tonight, and it was even BETTER than I thought it would be 🙂
Alanna says
Love this! So easy to make, very tasty, and as Katie said, it makes a TON of food! I ended up adding less zucchini to mine since my 6 qt slow cooker was already very full. I used one 40 oz can of kidney beans instead of the black bean / garbanzo bean combo and crushed tomatoes since that’s what I had on hand. Threw everything in the slow cooker at once (onions on the bottom, no pre-sauteing), and cooked 8 hours on low. This recipe is a keeper!
Liana says
Hey i was just wondering do you drain the iquid off the beans or just throw everything in the pot?
Chocolate Covered Katie says
Either! I’ve done it both ways 🙂
Renee Russo-Smith says
I made this tonight and it was delicious! My husband can’t wait to have leftovers tomorrow (then I’ll probably freeze the rest for another time — it does make a lot, but that’s not a bad thing!). Thanks for the recipe! A keeper! 🙂
Caitlin says
If I were to make this in a crock pot, and put in on low in the morning would it be okay until 6ish?
Olivia says
Love this recipe and love how you can freeze it!
B says
Wonderful. This makes a HUGE amount as you said, and I would need to halve the recipe in future, but it is exactly as you say- easy and delicious. Love that your recipes are so unfailingly reliable- they turn out as good as hoped/ described. Could you suggest how to replace the tinned tomatoes with fresh though? A few tomatoes per can? peeled?
Paige Cassandra Flamm says
This is such a great weeknight meal option! Totally giving this a try soon!
Paige
twinkle kumawat says
it is a good recipe with nutrition
Mo D says
I just made this tonight and I added potato and bell pepper instead of corn. I halved the recipe. It was delicious and I have enough for a few more lunches. My kindergarten son was not as big of a fan of it, but he ate it under the promise of chocolate.
Ruby says
I’m pretty new to cooking. Can you tell me how freezing this recipe works? I’m a true beginner!
Jason Sanford says
Hi! Let it cool after cooking, then portion it into containers and freeze those. Take out one container to reheat when you need a quick dinner 🙂
Brittany G says
So, so good!
Kim Keeler says
This is awesome, but I add diced green pepper and celery to enhance the flavor.
Daniele says
Just made this! Ate it with rice. So heartwarming and filling. Thank you so much for helping us look good, be healthy and still enjoy our sustenance with others!
Elsie says
Our new favorite chili. I’m even making it for a church community event. Thank you for introducing me to for roasted tomatoes, absolute food euphoria. We love this dish so I definitely plan to fix it often!
CCK Media Team says
Thank you so much for making it 🙂
Ren says
This vegetarian chili recipe was really good. We added an extra can of beans for more protein.
Brittany Ginn says
I love this recipe! I even change the seasoning and add extra broth to make a stew