Easy Vegetarian Chili

Looking for a cozy vegetarian chili?  Try our Easy Vegetarian Chili for an easy and hearty weeknight meal. It’s loaded with three kinds of beans, vegetables, fire-roasted tomatoes, and enough spices and chili powder to create a delicious vegetarian chili.  This chili is so good, that no one will notice the meat is missing!

Easy Vegetarian Chili…

When it comes to making chili, our family 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, with a chunky and thick texture. It is so good, you won’t miss the meat. It’s perfect to serve with some cooked rice on the side, and maybe with our homemade cheesy mini biscuits, or some easy homemade cornbread to complete the meal. For more chili recipes, try our Sweet Potato Chili and our Easy Hot Chili Cheese Dip.

A white bowl of beans, and  vegetables with shredded cheese and some sour cream on top.

What makes this vegetarian chili so good?

  • The beans in this chili are firm but also tender to the bite, not mushy or overcooked.
  • Plus, the vegetables are well balanced in this one making this chili very flavorful.
  • Besides being very easy to make with minimal prep, this chili only needed 30 minutes to simmer on the stovetop and it was done.  🙂
  • No need to cook it for hours and no need for fancy equipment.
  • Simmered in a 6-quart Dutch oven pot, this chili is easy to make and on stove-top!
A Dutch oven pot on stovetop with chili simmering.

What gives this chili the heat?

  • For this recipe, it calls for one whole jalapeno chopped, and it makes 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.

So then… what are you waiting for… let’s make CHILI!!

How To Make Vegetarian Chili? (*full recipe card below!)

With only 4 easy steps, our vegetarian chili can be ready in no time! 

Step 1: COOK THE VEGGIES: In a large Dutch oven pot, over medium heat, heat olive oil, and toss in chopped onion, bell red pepper, carrots, and minced garlic. Saute the vegetables until softened, about 5 minutes.

Step 2:  TOSS in JALAPENO: Add in the jalapeno, and stir to fragrant, about 1 minute.

Step 3: ADD THE BEANS: Add in all the beans, fire-roasted tomatoes, and all the seasonings. Cover with a lid.

Step 4:  SIMMER: Bring to a boil, then reduce heat to low, and simmer the chili for 30 to 35 minutes. Turn off the heat.  Taste the chili, and adjust the seasonings with salt.  Then serve.

 4 steps to making this easy chile on stovetop.  by 2sistersrecipes.com

Questions, Notes, and Tips for Success:

  • If you prefer a very spicy vegetarian chili,  then make it with all the ingredients listed below in our recipe card.
  • Can we make it mildly spicy? For a mild spiciness, OMIT the one jalapeno, especially if you plan to use fire-roasted tomatoes with green chilies in them.
  • Also, if you don’t want it crazy spicy, then remove the seeds and the white membrane from the jalapeno pepper and discard.  This will help make it less spicy.
  • Always remember to WASH your hands after handling a spicy pepper because it could cause a great deal of harm to your eyes if you touch it.
  • 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 it down if it’s too spicy? There are 3 ways to tone down the heat if it is too much:
  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 to the dish.  A tablespoon or more will tame spiciness.
  3. Adding in Additional 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 finishing cooking, simmering for 5 minutes, until the potatoes soften.
A white bowl of chili with shredded cheddar cheese and some sour cream on top.

Your family and friends will LOVE our 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 a dollop of sour cream 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! (it’s the best!)

ENJOY… and have a great day!

Easy Vegetarian Chili by 2sistersrecipes.com

More Chili Recipes You’ll Love…

Yield: 8 to 10 servings

Easy Vegetarian Chili

A white bowl of beans, and vegetables with shredded cheese and some sour cream on top.

Easy Vegetarian Chili! It's 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. Makes a thick, hearty, and BEST tasting vegetarian chili with enough spice to keep them coming back for more!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 3 Tbsp. extra virgin olive oil
  • 1 large onion- chopped
  • 1 red bell pepper- chopped
  • 2 carrots - peeled and finely chopped
  • 2 large garlic cloves -minced
  • Optional: 1 jalapeno- finely chopped (for more heat)
  • 1 (15.5-oz) can Great Northern Beans- drained and rinsed
  • 1 (15.5-oz) can red kidney beans- drained and rinsed
  • 1 (15.5-oz) can black beans - drained and rinsed
  • 2 (14-oz) cans Fire Roasted Tomatoes with green chilies (from Trader Joe's)
  • 3 cups vegetable broth
  • 1 Tbsp. chili powder
  • 2 tsp. dried oregano
  • 1 Tbsp. ground cumin
  • 1/2 tsp. kosher salt
  • Optional: 1 Tbsp. honey
  • shredded cheddar cheese, for serving
  • sour cream, for serving
  • fresh cilantro- chopped, as a garnish

Instructions

  1. In a large dutch oven pot, over medium heat, heat olive oil, and toss in chopped onion, bell red pepper, carrots, and minced garlic. Saute the vegetables until softened, about 5 minutes.
  2. Add in the jalapeno, and stir to fragrant, about 1 minute.
  3. Add in all the beans, the fire-roasted tomatoes, and all the seasonings. Cover with a lid.
  4. Bring to boil, then reduce heat to low, and simmer the chili for 30 to 35 minutes. Turn off the heat.
  5. Ladle chili in individual bowls, top with shredded cheddar cheese, and a dollop of sour cream. Garnish with a sprinkle of chopped cilantro on top and serve!
  6. Serves 8 to 10

Nutrition Information:

Yield:

10 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 115Total Fat: 5.2gCarbohydrates: 12.8gFiber: 3.8gSugar: 2.4gProtein: 5.1g

Did you make this recipe?

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Your comments are helpful! If you try our easy vegetarian chili, let us know and leave a comment and a star rating below!  Sharing your experience and insights will not only help those who read them but will help us too!  This recipe was inspired and adapted from delish.com. You may snap a photo and hashtag it on Instagram, and tag us @2sistersrecipes, and Pinterest

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13 Comments

  1. this sounds great but i’d add way more chilli heat with an extra jalapeno and even more chillies. hubby used to make vego chilli with grated zucchini and mushrooms- so delish!

  2. When there are beans involved, I really don’t miss the meat, especially in chili. This sounds great and kudos to you for doing plant based!

  3. This chili really does look delicious, and I agree with you that I would likely not miss the meat. On the other hand, I also wouldn’t mind sneeking a little in. 😉

    1. LOL, me too! We started a plant based diet, but we still need a little meat now and then! Thanks Jeff !

  4. Thank s so much Mimi! I think you will enjoy this chili as much as we do! Have a great weekend! 🙂

  5. This looks good! I wouldn’t mind a little bit of meat, but mine don’t have to be meat heavy. a really nice meatless option, though!