Anyone in the mood for some delicious Easy Vegetarian Chili this weekend? Or, get a jump on your Super Bowl menu planning to include an alternative twist to a fan favorite staple. This chili is loaded with great northern beans, red kidney beans, and black beans, and simmered with red bell pepper, fire-roasted tomatoes, chili powder, cumin, and oregano.
It’s thick, hearty and the BEST tasting vegetarian chili with enough spice to keep them coming back for more! Whether your a vegetarian or not, this chili is so good, no one will notice the meat is missing!
When it comes to making Chili in our family, there’s competition, especially with the men in our family. Everyone thinks they make the best chili … and they would prefer it with meat, but of course, we are all trying to eat a little healthier.
This easy vegetarian chili happens to be just that, healthier and most importantly – positively delicious!
It has rich flavors and textures, and with a little shredded cheddar and sour cream on top, you won’t even miss the meat. Plus, our homemade cheesy mini biscuits recipe would be a perfect side for this chili!
What makes this easy vegetarian chili so good?
The beans in this vegetarian chili are firm and tender to the bite, not mushy or overcooked. Plus, the vegetables are well balanced in this one making this chili very flavorful.
In fact, it turned out even better than we had expected.
Besides being very easy to make with minimal prep, this chili only needed 30 minutes to simmer on stove-top and it was done. No need to cook it for hours and no need for fancy equipment.
Just a 6-quart Dutch oven pot to make this chili on stove-top will do!
For this recipe, it calls for one whole jalapeno chopped, and it made it very spicy, with a real kick to it.
However, if you’re like me and prefer the milder spicy flavor to it, then omit the jalapeno in this recipe. The fire-roasted tomatoes which already have green chilies in them will suffice and will make a delicious chili with enough spiciness without overdoing it.
With only are 4 easy steps, this chili is ready in no time!
So what are you waiting for, let’s make CHILI!!
Cook’s Notes and Tips:
If you prefer a very spicy vegetarian chili, then make it with all the ingredients listed below in our recipe card.
Or, if you prefer a more mild spiciness, OMIT the one jalapeno, especially if you plan to use fire-roasted tomatoes with green chilies in them.
Always WASH your hands after handling a spicy pepper because it could cause a great deal of harm to your eyes if you touch them.
Also, if you use the jalapeno pepper and you don’t want it crazy spicy, then remove the seeds and the white membrane from the jalapeno pepper and discard. This will help it make it less spicy.
What if you can’t find any fire-roasted tomatoes? Then use crushed tomatoes instead, but you will need to add in the chopped jalapeno to give it some heat.
How To Tone Down Chili When it’s Too Spicy:
1. Adding Dairy: Dairy always adds a nice cooling effect if the chili is too spicy. Add a dollop of sour cream or yogurt on top. Also adding some shredded cheddar cheese on top also helps.
2. Adding a Sweetener: Add some honey into the dish. A tablespoon or more will tame spiciness.
3. Adding in Ingredients: Add more ingredients that will help tone down the spiciness. Add in more beans, or finely chop one or two potatoes and toss those in before finish cooking, simmering for 5 minutes, until the potatoes soften.
Your family and friends will LOVE this Easy Vegetarian Chili!
This is such delicious chili, even though it’s vegetarian. Best of all, this recipe feeds about 8 or more servings, and the total cost was less than $12.00 to make.
Serve with shredded cheddar cheese and sour cream on the side or on top of each serving, and garnish with fresh chopped cilantro.
OH and don’t forget to have some cold beer on hand to go with it!
ENJOY… and have a great weekend!
You might enjoy a few more recipes for chili, try these: