This Vegetarian Chili is bursting with flavor from onions, red and green bell peppers, garlic, black and pinto beans, fire roasted tomatoes, and a perfect blend of spices. We just love this tasty chili and we are not even vegetarians. You won’t miss the meat at all.
It is always a huge hit with friends and family. I love to serve it with Best Cornbread Recipe, Beer Bread with Cheddar, or Cheddar Biscuits with Chive Butter.
How to make Vegetarian Chili
Start by heating the oil in a heavy stockpot or Dutch Oven over medium heat. Then cook the onions and peppers for 5-7 minutes or until soft. Now reduce the heat to low and add the garlic, chili powder, cumin, paprika, marjoram, crushed red pepper, and ground black pepper cooking for about 1 minute while stirring constantly.
Then add the black beans, pinto beans, fire roasted tomatoes, vegetable broth, and tomato paste. Simmer for about 30 minutes to let the flavors meld together.
Recipe notes and helpful tips
- You can easily make this into a delicious chili with meat. Simply brown 1 pound ground beef, ground turkey, or pork sausage with the onions and peppers. Start browning the meat about 4 minutes prior to adding the onions and peppers.
- Chop the onions fine so there are little bits in every bite as opposed to chunks.
- Drain and rinse the beans. You can use any two 15 ounce cans of kidney, pinto, navy, great northern, or black beans.
- Simmer long enough to let the flavors meld together.
- Do you like things with a little heat and a lot of spice? Add a little crushed red pepper, cayenne pepper, or jalapeno to taste.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in zipper storage bags for up to 4 months. Thaw in the refrigerator overnight.
Can you freeze vegetarian chili?
This chili freezes quite well. Once it is fully cooled spoon it into quart or gallon size freezer bags. Then lay them on cookie sheets and freeze flat for easier stacking in the freezer. To defrost simply move to the refrigerator a day in advance. Then remove from the bag and place in a microwave safe bowl for heating in the microwave or in a saucepan for heating on the stovetop. Be sure to mark the date and contents on the freezer bag so you are well aware of how long it is has been in the freezer. Freeze for up to 4 months.
More soup, stews, and chili you will love!
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Vegetarian Chili
A delicious easy to make Vegetarian Chili loaded with onion, garlic, bell peppers, tomatoes, and beans in a tomato base with a perfect blend of spices. We love it and we are not even vegetarians.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: soups/stews/chili
- Method: stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 red bell pepper finely chopped
- 1 green bell pepper finely chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon marjoram
- ¼ teaspoon crushed red pepper
- ¼ teaspoon fresh ground black pepper
- 1 (15 ounce) can black beans drained and rinsed
- 1 (16 ounce) can pinto beans drained and rinsed
- 2 (14.5 ounce) cans fire roasted diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
Instructions
- Heat the oil in a heavy stockpot or Dutch Oven over medium heat. Cook the onions and peppers for 5-7 minutes or until soft.
- Reduce the heat to low and add the garlic, chili powder, cumin, paprika, marjoram, crushed red pepper, and ground black pepper cooking for about 1 minute while stirring constantly.
- Add the black beans, pinto beans, fire roasted tomatoes, vegetable broth, and tomato paste. Simmer for 20-30 minutes.
Notes
- You can easily make this into a delicious chili with meat. Simply brown 1 pound ground beef, ground turkey, or pork sausage with the onions and peppers. Start browning the meat about 4 minutes prior to adding the onions and peppers.
- Mince those onions so there are little bits in every bite as opposed to chunks.
- Drain and rinse the beans. You can use any two 15 ounce cans of kidney, pinto, navy, great northern, or black beans rinsed and drained.
- Simmer long enough to let the flavors meld together.
- Do you like things with a little heat and a lot of spice? Add a little crushed red pepper, cayenne pepper, or jalapeno to taste.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in zipper storage bags for up to 4 months. Thaw in the refrigerator overnight.
Keywords: best vegetarian chili, easy vegetarian chili, vegetarian bean chili
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Vikki
Very hearty and flavorful! Perfect for this chilly weather
★★★★★
Sandra
This was so good and comforting! A new favorite meal at my house!
★★★★★
Catalina
Yum! My sister will definitely appreciate this vegetarian version! It’s a must try for sure!
★★★★★
Krystle
So flavorful, you are right we really didn’t miss the meat. I’m going to be making this all Fall long.
★★★★★
Beti | easyweeknightrecipes
WOW! This looks perfect!! LOVE it!
★★★★★
katerina @ diethood.com
This looks and sounds AMAZING!! I can’t wait to try it!
★★★★★
Erin | Dinners, Dishes and Dessert
This Vegetarian Chili couldn’t look any more perfect!
★★★★★