Chili is the ultimate comfort food in the cooler months, and it’s a great recipe to meal prep and make ahead too! This easy vegetarian chili recipe is packed full of vegetables and beans (it’s a great way to get the whole family to eat more veggies!). We haven’t always eaten a lot of meatless meals, but with grocery prices rising adding more beans and legumes to our diet is such a great way to spread those dollars and they pack in a ton of nutrition and fibre. This easy recipe is made from simple pantry staples and is one of those healthy recipes that always gets compliments. I promise, even the meat eaters will love this plant-based meal! I love to serve it with Garlic Bread or Homemade Breadsticks for dunking. For more delicious vegetarian dinners, try my Feta Pasta with Dill, these Veggie Bean-Filled Burritos, or this Cheesy-But-Healthy Baked Mac and Cheese!
Ingredients Needed:
Oil: use oil to saute the vegetables – canola oil or another neutral-flavored oil is fine. Vegetables: we’ll be using onions, carrots, red bell pepper, zucchini, crushed tomatoes, and corn, but you can throw in almost anything you have in the fridge! Try mushrooms, sweet potatoes or spinach, too. Beans: for this chili, I have chosen red kidney beans and black beans, but you really can use any beans. Tomato Paste: this will thicken the veggie chili and add a great depth of flavor. Garlic: freshly minced garlic will give the best taste, but you can use garlic powder in a pinch. Seasonings: chili powder, cumin, and salt are classic Mexican chili flavors. Broth: vegetable broth will thin the chili out a bit and flavor the vegetables while they cook. BBQ Sauce: for an added smoky flavor that is delicious with all the mixed veggies. Toppings: shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired.
How to Make Vegetarian Chili
Here are a few step by step photos to guide you! See the detailed recipe down in the recipe card.
Tips and Notes
I have used canned beans that have been rinsed and drained. To use dry beans, follow the directions on the package to cook them first. Chop your veggies relatively small for this chili so that the flavors blend together better.
Vegetarian Chili Variations
Swap the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc. Alternative veggies. You can change the vegetables here to suit your taste. Use red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand. Turn up the heat. Add some cayenne pepper or hot chili powder to make it spicier, or add in some green chilis or chopped jalapeno peppers. Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.
Serving Suggestions
Serve with Brown Rice or baked potatoes for a more substantial meal. Add to wraps with salad for vegetarian burritos. Serve along side Garlic Bread, Homemade Bread Sticks or this Cornbread with Creamed Corn for a fuller meal. Serve with other veggies like these Crispy Green Beans or with this Taco Dip for some added texture. Garnish with fresh cilantro, finely chopped green onions, slices of avocado, tortilla chips, sour cream or greek yogurt, shredded cheese, etc. Add a teaspoon of lime juice to the chili in the pot, or squeeze some lime juice on top of the chili when you serve it, for a dash of sharp citrus.
More Vegetarian Dishes You’ll Love
Green Chile Mac and Cheese
Slow Cooker Creamy Vegetable Soup
3 Ingredient Boursin Pasta
Southwest Grilled Corn Chowder
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