This vegetarian chili is one of my favorite comfort meals when I want something filling, warming, and packed with flavor. I love how it’s made with plenty of fresh vegetables, three types of beans, and bold spices that come together into a rich and hearty dish. Even without meat, this chili feels satisfying and nourishing, making it perfect for weeknight dinners or relaxed weekends.
Why You’ll Love This Recipe
I love this recipe because it’s hearty, flavorful, and incredibly flexible. The mix of vegetables and beans creates a satisfying texture, while the spices bring depth and warmth without overpowering the dish. I also enjoy how easy it is to adjust the spice level or swap vegetables based on what I have on hand. This chili works well for family meals, leftovers, and meal prep, and it always tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 tablespoons canola oil
1 red onion, diced
2 large carrots, diced
3 celery ribs, diced
2 tomatoes on the vine, diced
2 bell peppers, diced
1 to 2 jalapeños, finely chopped
6 garlic cloves, minced
1 can (14.5 ounces) fire-roasted diced tomatoes
1 can (15 ounces) pinto beans, drained
1 can (15 ounces) black beans, drained
1 can (15 ounces) northern white beans or cannellini beans, drained
8 ounces tomato sauce
1 cup vegetable stock
2 bay leaves
1 tablespoon chipotle chili powder (adjust to taste)
2 teaspoons smoked paprika
1 teaspoon dried oregano
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
1½ teaspoons white granulated sugar
1½ teaspoons salt, or to taste
2 tablespoons fresh cilantro, minced
Juice of 1 lime
Directions
I begin by prepping all the ingredients, chopping the vegetables, draining the beans, and measuring out the spices. I heat a Dutch oven over medium heat and add the oil. Once hot, I sauté the onion, carrots, and celery until they begin to soften.
Next, I add the bell peppers, jalapeños, and fresh tomatoes, cooking until the vegetables are tender. I create a small space in the center of the pot and sauté the garlic until fragrant, then mix everything together.
I sprinkle all the seasonings over the vegetables and cook for a couple of minutes to bring out their flavor. I then pour in the vegetable stock, tomato sauce, beans, and canned tomatoes. After adding the bay leaves, I stir everything well and bring the chili to a gentle simmer.
I lower the heat, partially cover the pot, and let the chili cook for 30 to 40 minutes, stirring occasionally. To thicken it, I use an immersion blender to pulse the chili a few times, keeping a mix of chunky and smooth textures. I remove the bay leaves and finish by stirring in the cilantro and lime juice.
Servings And Timing
This recipe makes about 8 servings. I usually need around 15 minutes for preparation and about 45 minutes of cooking time, bringing the total time to approximately 1 hour.
Variations
When I want to change things up, I add vegetables like corn, zucchini, yellow squash, or diced winter squash. For a smokier flavor, I sometimes use smoked chili powder or add a pinch of ancho chili powder. If I want extra heat, I leave the seeds in the jalapeños or add another pepper. For a milder version, I reduce the chili powder and remove all seeds.
Storage/Reheating
I store leftover chili in an airtight container in the refrigerator for up to 4 to 5 days. When reheating, I warm it on the stovetop or in the microwave, adding a splash of vegetable stock if it thickens too much. This chili also freezes well for up to 2 months, making it great for future meals.
FAQs
Can I Make This Chili Ahead Of Time?
I often make this chili a day in advance because the flavors deepen and improve after resting overnight.
How Can I Make This Chili Thicker?
I like to blend a small portion of the chili using an immersion blender, which thickens it naturally without changing the texture too much.
Can I Adjust The Spice Level?
I control the heat by using more or fewer jalapeños and adjusting the amount of chili powder to suit my taste.
What Beans Work Best In This Recipe?
I prefer using pinto, black, and white beans, but I sometimes substitute with red beans or chickpeas depending on what I have available.
Is This Chili Suitable For Freezing?
I freeze this chili regularly, and it holds up very well when thawed and reheated.
Conclusion
This vegetarian chili is one of those recipes I always come back to because it’s comforting, filling, and full of bold flavors. I love how adaptable it is and how well it fits into busy schedules, whether I’m cooking for the week ahead or serving it fresh for dinner. It’s a simple, satisfying meal that never disappoints.
A hearty and flavorful vegetarian chili packed with beans, vegetables, and bold spices—perfect for cozy dinners, meal prep, or feeding a crowd with a dish that’s both comforting and nourishing.
Total Time:1 hour
Yield:8 servings
Ingredients
3 tablespoons canola oil
1 red onion, diced
2 large carrots, diced
3 celery ribs, diced
2 tomatoes on the vine, diced
2 bell peppers, diced
1 to 2 jalapeños, finely chopped
6 garlic cloves, minced
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) pinto beans, drained
1 can (15 oz) black beans, drained
1 can (15 oz) northern white beans or cannellini beans, drained
8 oz tomato sauce
1 cup vegetable stock
2 bay leaves
1 tablespoon chipotle chili powder (adjust to taste)
2 teaspoons smoked paprika
1 teaspoon dried oregano
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
1½ teaspoons white granulated sugar
1½ teaspoons salt, or to taste
2 tablespoons fresh cilantro, minced
Juice of 1 lime
Instructions
Prep all vegetables, drain beans, and measure spices.
Heat oil in a Dutch oven over medium heat. Sauté onion, carrots, and celery until beginning to soften.
Add bell peppers, jalapeños, and diced tomatoes. Cook until vegetables are tender.
Clear space in the center and sauté garlic until fragrant, then stir into the mixture.
Add all spices and herbs. Cook for 1–2 minutes to bloom flavors.
Pour in tomato sauce, fire-roasted tomatoes, drained beans, and vegetable stock. Add bay leaves.
Stir well, bring to a simmer, then reduce heat and partially cover.
Cook for 30–40 minutes, stirring occasionally.
Use an immersion blender to pulse the chili slightly for a thicker texture, if desired. Remove bay leaves.
Stir in fresh cilantro and lime juice before serving.
Notes
Add corn, zucchini, or squash for variation.
Adjust spice level by modifying jalapeños and chili powder.
For a smokier flavor, try smoked or ancho chili powder.
Blending part of the chili helps naturally thicken it.
Chili tastes even better the next day and freezes well.
