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Overhead shot of Hearty Vegetarian Chili. The chili is in a large pot sprinkled with herbs and cheese and cilantro scattered around.
Hearty Vegetarian Chili
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins

Chock full of beans and veggies, this hearty vegetarian chili is smoky, spicy, and oh so satisfying. You'll never miss the meat!

Course: Main Dish, Soups/Stews
Cuisine: Mexican
Keyword: vegetarian chili, veggie chili
Servings: 8 Servings
Calories: 370 kcal
  • 2 Tbsp olive oil
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 carrots, diced
  • 1 onion, diced (large)
  • 4 cloves garlic, minced
  • 3 Tbsp chili powder
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp light brown sugar
  • 6 oz tomato paste (1 can)
  • 28 oz crushed tomatoes (1 can)
  • 28 oz diced tomatoes (1 can)
  • 4.5 oz minced green chiles (1 can)
  • 2 chipotle peppers in adobo sauce, finely minced
  • 2 cups vegetable stock
  • 38 oz kidney beans, drained and rinsed (2 - 19 oz cans)
  • 19 oz black beans, drained and rinsed (1 - 19 oz can)
  • 19 oz pinto beans, drained and rinsed (1 - 19 oz can)
  • splash of hot sauce (optional)
  • 1/4 cup fresh cilantro, minced
  • 2 Tbsp fresh lime juice
  • shredded cheddar, sliced scallions, chopped cilantro, and sour cream for topping
  1. Heat oil over medium heat in a large, heavy bottomed pot or dutch oven until hot.

  2. Add carrots and peppers and saute until beginning to soften, about 4 minutes.

  3. Add onion and continue to cook 5-7 minutes or until softened and golden. Add garlic and cook another 1-2 minutes.

  4. Add the spices. sugar, salt, pepper, and stir well. Cook for 2 mins. Mix in the tomato paste and cook 2 more mins.

  5. Add the tomatoes, chiles and chipotle peppers. Stir and bring to a simmer. Mix in the stock. Let simmer, covered, for 20 mins.

  6. Uncover, add beans, and cook an additional 20 minutes. The chili should reduce a bit and have a nice thick consistency.

  7. Stir in cilantro and lime juice (and hot sauce is using). Season to taste with salt and pepper. Ladle into bowls and top with garnishes if desired.

Recipe Notes
  • You can definitely serve (and thoroughly enjoy) this chili as soon as it's ready, but make it a day ahead and the flavors will really deepen and develop.
  • Don't add your beans until the tomatoes and stock have simmered on their own for at least 20 mins. This will help to keep the beans intact and not mushy.
  • Squeeze in the lime juice right before serving. This way you'll get a pop of acid to brighten up those rich, smokey flavors.
  • Toppings, toppings, and more toppings! Go crazy with it! Our favorites are sour cream, shredded cheese, cilantro, pickled jalapeños, and a pile of tortilla chips alongside!
Nutrition Facts
Hearty Vegetarian Chili
Amount Per Serving
Calories 370 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 2082mg91%
Potassium 1649mg47%
Carbohydrates 67g22%
Fiber 21g88%
Sugar 17g19%
Protein 18g36%
Vitamin A 4980IU100%
Vitamin C 66.4mg80%
Calcium 202mg20%
Iron 8.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.