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Vegetarian Chili Recipe

Hands down, this is the best vegetarian chili recipe I’ve ever tried. Don’t be surprised if you find yourself making it over and over again. That’s how delicious it is!

Super Healthy Vegetarian Chili Recipe

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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Healthy Vegan Bean Chili Recipe

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

The Best Easy Vegetarian Chili Recipe

Vegetarian Chili Ingredients

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.

The Best Vegetarian Chili

A hearty recipe that takes just minutes to prepare and yields a ton of food with minimal work, this award wining vegan 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!

Quick Easy Vegetarian Chili

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.

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Above – watch the video of how to make vegetarian chili!

 

How To Make The Best Easy Vegetarian Chili Recipe

Also try this Cauliflower Soup Recipe or this Black Bean Soup Recipe.

Pin it now to save for laterPin Recipe

Vegetarian Chili Recipe

You'll want to make this easy homemade vegetarian chili recipe over and over again!
5/5 (35)
Total Time 40 minutes
Yield 12 cups

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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5/5 (35)

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Published on January 16, 2020

Meet Katie

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50 Comments

Leave a comment or reviewLeave a rating
  1. 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!

  2. 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! 🙂

  3. 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?

    5/5

    5/5

  4. 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.

    • 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 🙂

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