Vegetarian Chili (Easy and Healthy!)

This incredibly hearty Vegetarian Chili is packed with beans and veggies in a flavorful stock. This chili is vegan too!

sidevew of vegetarian chili in white dutch oven with black serving spoon inside
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You need this chili in your life! It’s hearty, filling, and packed with vegetarian- and vegan-friendly protein. What’s not to love?

Ingredients Needed for Vegan Chili

Ingredient quantities for this easy vegetarian chili are located in the recipe card at the end of the post.

  1. Olive oil
  2. Red onion
  3. Garlic
  4. Red bell pepper
  5. Carrot
  6. Zucchini
  7. Kidney beans
  8. Black beans
  9. Homemade Chili Seasoning
  10. Diced tomatoes
  11. Tomato paste
  12. Vegetable stock

How To Make Amazing Vegetarian Chili (Quick Overview)

The steps below are just a quick overview of how to make the vegan chili. The full process in detail is located in the recipe card at the end of the post.

  • To a saute pan on medium-high heat, add olive oil. When olive oil is heated, add onion, garlic, bell pepper, carrot, and zucchini.
overhead view of white dutch oven with chopped zucchini, chopped red peppers, chopped red onions and chopped carrots inside
  • Saute for 8-10 minutes until vegetables begin to soften. Stir frequently to ensure even cooking.
overhead view of white dutch oven with chopped zucchini, chopped red peppers, chopped red onions and chopped carrots inside all mixed
  • Add kidney beans, black beans, and chili seasoning. Stir to thoroughly incorporate the chili seasoning into the beans.
overhead view of white dutch oven with chopped zucchini, chopped red peppers, chopped red onions and chopped carrots inside, all mixed, and black beans and kidney beans added
  • Add diced tomatoes, tomato paste, and vegetable stock and thoroughly stir. Bring to a low boil.
overhead view of white dutch oven with vegetables mixed inside and diced tomatoes added on top
  • Then, reduce the heat to a gentle simmer. Simmer the chili, uncovered, for 20-25 minutes, stirring occasionally until it reaches your desired thickness.
overhead view of white dutch oven with cooked vegetarian chili inside

More Chili Recipes

Each of these chili recipes will deliver that fabulous chili flavor everyone loves. These chili recipes are some of the most popular soup recipes you can make!

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Homemade Chili
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White Chicken Chili
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image of homemade chili seasoning ingredients each presented on a white plate with labels including chili powder, garlic powder, cumin, salt, pepper, oregano, cayenne pepper and paprika
Chili Seasoning

How to Modify This Chili

  • Swap in your favorite beans: Any canned beans will do! Cannellini, garbanzo (chickpeas), and pinto beans are all great choices. Garbanzo beans are a personal favorite!
  • Swap in your favorite vegetables: Diced sweet potato is particularly good. One easy swap is to completely replace the zucchini with sweet potato.
  • Choose your favorite toppings and pairings: I love tortilla chips (particularly tortilla dippers!), but you can also go with avocado, vegetarian or vegan sour cream, cornbread, etc.
overhead view of vegetarian chili in white serving bowl garnished with green onions and with gold serving spoon next to second bowl of vegetarian chili

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Vegetarian Chili

sidevew of vegetarian chili in white dutch oven with black serving spoon inside
This incredibly hearty Vegetarian Chili is packed with beans and veggies in a flavorful stock. This chili is vegan too!
Servings 6
Course Dinner, Lunch, Main Course, Soup
Cuisine American, Western
Keyword meatless chili
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 3 tbsp olive oil
  • 1 medium red onion (chopped)
  • 2 cloves garlic (diced)
  • 1 medium red bell pepper (chopped)
  • 1 large carrot (diced)
  • 2 cups zucchini (chopped)
  • 1 14-oz can kidney beans (drained and rinsed)
  • 2 14-oz cans black beans (drained and rinsed)
  • 1 serving Homemade Chili Seasoning Mix
  • 1 28-oz can diced tomatoes
  • 6 oz tomato paste
  • 1 1/2 cups vegetable stock

Instructions

  • To a saute pan on medium-high heat, add olive oil. When olive oil is heated, add onion, garlic, bell pepper, carrot, and zucchini and saute for 8-10 minutes until vegetables begin to soften. Stir frequently to ensure even cooking.
  • Add kidney beans, black beans, and chili seasoning. Stir to thoroughly incorporate the chili seasoning into the beans.
  • Add diced tomatoes, tomato paste, and vegetable stock and thoroughly stir. Bring to a low boil.
  • Then, reduce the heat to a gentle simmer. Simmer the chili, uncovered, for 20-25 minutes, stirring occasionally until it reaches your desired thickness.
  • The chili can be served as-is or with your favorite chili toppings and pairings.

Notes

Make sure to use my Homemade Chili Seasoning recipe for this chili. You will use 1 serving of the seasoning (which is half of the recipe). If you don’t like your chili spicy, reduce or omit the cayenne pepper.

Nutrition Estimates (Per Serving)

Calories: 314kcal | Carbohydrates: 49g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1340mg | Potassium: 1360mg | Fiber: 17g | Sugar: 12g | Vitamin A: 3985IU | Vitamin C: 58mg | Calcium: 137mg | Iron: 6mg

Nutrition Disclaimer

Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.

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4 Comments

  1. 5 stars
    Very tasty and I liked that it included zucchini since I had extra I wanted to use up. It is also very colourful.

    Reply

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