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Vegetarian Chili Recipe

5 from 50 votes

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




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!
Cook Time 40 minutes
Total Time 40 minutes
Yield 12 cups
5 from 50 votes


  • 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.


  • *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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Published on January 16, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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.

  2. 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”.


  3. 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….

  4. 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!

  5. 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.

  6. 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!

  7. 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 🙂

  8. 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.

  9. 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!

  10. 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.

  11. 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! 😀

  12. 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! 🙂 🙂

  13. 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.

  14. 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.

  15. 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!

  16. 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!

  17. 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! 🙂

  18. B says

    5 stars
    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?

  19. 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 🙂

  20. 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!

  21. 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!

5 from 50 votes (46 ratings without comment)

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