This Spicy Vegetarian Chili is thick, satisfying and super filling! Serve it with your favorite toppings for an easy and healthy meatless meal. (gluten free, vegetarian, vegan)
The search for a satisfying, full-flavored, thick and spicy vegetarian chili even the biggest meat-eater will love is officially over! This recipe is my take on the classic meatless chili with some added heat from serrano peppers and a healthy dose of hot sauce. It features a variety of veggies and two types of beans that quickly fill you up and leave you feeling all warm and cozy.
Serve this with a side of jalapeno cornbread and you’ve got ultimate comfort in a bowl. If this sounds like something you want to make all fall and winter long, here’s what you’ll need.
To make this vegetarian chili recipe super filling and hearty, you’ll need 2 cans of fire-roasted tomatoes, 1 can of dark red kidney beans and 1 can of black beans. Simmering these ingredients together with onions, peppers, carrots, celery and an amazing blend of spices will help thicken up the chili beautifully and satisfy even the biggest meat-eater in your life.
How to make vegetarian chili
- Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, until onions begin to caramelize. Stir occasionally.
- Add bell pepper, carrots, celery, serrano chiles and garlic. Raise heat to medium-high and cook forĀ 10 minutes, stirring occasionally.
- Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute.
- Add hot sauce, diced tomatoes, vegetable broth and beans. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to an hour, uncovered. The longer it simmers, the thicker it will get.
- Mix in fresh lime juice before serving, taste and season with more salt if necessary.
Chili is one of those foods that gets better the next day, which makes it perfect for meal prepping. I like using glass containers like these to portion out servings to eat throughout the week, but don’t forget to pack all your favorite chili toppings! Here are some of the best things to mix into your bowl.
What to serve with spicy chili
- jalapeno cornbread
- your favorite hot sauce (I’ve been loving Yellowbird sauces lately!)
- tortilla chipsĀ or corn chips
- shredded cheese
- sour cream or plain Greek yogurt
- fresh cilantro or chives
- soup crackers or saltines
More vegetarian recipes you’ll love
- Sweet Potato Black Bean Burgers
- Easy Black Bean Soup
- Roasted Butternut Squash Soup Recipe
- Smoky Chipotle Tomato Bisque
INGREDIENTS
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalk, finely chopped
- 2 serrano chile, finely chopped
- 2 teaspoons minced garlic (about 4 cloves)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 3 cups vegetable broth
- 2 15-ounce cans fire-roasted diced tomatoes
- 1 15-ounce can dark red kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 2 tablespoons your favorite spicy hot sauce
- 1 tablespoon fresh lime juice
optional toppings
- shredded cheese, sour cream, cilantro, hot sauce
INSTRUCTIONS
- Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, stirring occasionally, until onions begin to caramelize.
- Add bell pepper, carrots, celery, serrano chile and garlic. Raise heat to medium-high and cook 10 minutes, stirring occasionally.
- Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute.
- Add broth, diced tomatoes, kidney beans, black beans, and hot sauce. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, uncovered, until the thickness of the chili is to your liking. The longer it simmers, the thicker it gets.
- Remove from heat, mix in fresh lime juice and taste. Season with more salt if necessary.
- Serve in bowls topped with shredded cheese, sour cream, cilantro and more hot sauce if desired.
NOTES
*Nutritional information does not include optional toppings. Ā
Rachel says
LOVE IT! I also tried it with quinoa and just kidney beans. Plus I cooked it in my instant pot.
JD Thomas says
I doubled this recipe for a chili cook-off yesterday in central Texas where vegetarians are made fun of. (I used Louisiana, Tabasco, and Sriracha for the hot sauce.) I got so many compliments-several from die-hard meat eaters who seemed pretty shocked at how good this chili is! And it is fantastic. Thank you, Isabel.
Isabel says
That’s amazing, JD! What a compliment š I’m so glad you liked it!
Andrea says
Love this recipe! Simple and easy to follow š .
I modified it ever so slightly and it was absolutely delicious!
I added a can of garbanzo beans and of corn, some cayenne pepper for an extra kick and trader joeās Beef-less ground beef (I know Whole Foods sells a good meatless alternative as well). I added and extra scoop of chili powder, and I may have accidentally used 2 tablespoons of cumin but it came out perfect! Thank you for sharing!
Chris says
Just double checking that this does indeed take 3tbsp chili powder and not 3 tsp.
Isabel says
Yes, 3 tablespoons.
Christine says
This recipe looks amazing! I will cook this later on today, inspiring…
thanks for sharingš
Isabel says
Thanks, Christine! Happy New Year!