Vegetarian Chili (Hearty, Meatless & Vegan-Friendly)

What Makes This Recipe Work

Two kinds of beans plus sweet bell pepper and corn give the pot texture, so nobody misses the meat. Blooming the spices in oil and adding tomato paste create a deep, savory base, and mashing some beans thickens the chili without any dairy.

Ingredients for Vegetarian Chili (Hearty, Meatless & Vegan

• 2 tbsp (30 ml) olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 jalapeno, minced (optional)
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1 (28 oz / 794 g) can diced tomatoes
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 (15 oz / 425 g) can kidney beans, drained and rinsed
• 1 cup (150 g) frozen corn
• 2 cups (475 ml) vegetable broth
• 1 tsp fine salt, plus more to taste

How to Make Vegetarian Chili (Hearty, Meatless & Vegan

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and both bell peppers and cook, stirring, until softened, about 6 minutes.
2. Stir in the garlic and jalapeno if using and cook until fragrant, about 30 seconds.
3. Add the chili powder, cumin, and smoked paprika and stir for 30 seconds, then stir in the tomato paste and cook for 1 minute until it darkens.
4. Add the diced tomatoes, black beans, kidney beans, corn, broth, and salt. Stir to combine and bring to a boil.
5. Reduce to a simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the chili thickens and the peppers are tender.
6. Mash a cup of the beans against the side of the pot and stir it back in to thicken the chili.
7. Taste and adjust the salt, then serve with vegan toppings such as avocado and cilantro.

Tips for the Best Vegetarian Chili (Hearty, Meatless & Vegan

• Mash some beans to thicken instead of adding starch or dairy, which keeps it vegan.
• For more protein, stir in cooked lentils or a handful of quinoa in the last 15 minutes.
• Frozen corn adds sweetness and body; fire-roasted corn is a nice upgrade.
• A spoonful of cocoa powder deepens the color and adds a subtle richness.

Variations and Substitutions

• Add a cup of cooked brown lentils or rinsed canned lentils for a protein-rich no meat chili.
• Swap the broth for a bottle of lager and add a diced chipotle for a smoky vegan chili.
• Make it in the slow cooker by combining everything and cooking on low for 4 to 6 hours, as in Slow Cooker Chili.
• Top with crumbled tofu or a dairy-free sour cream to keep it fully plant-based.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 4 days; the flavor deepens overnight.
• Freeze in portions for up to 3 months, then thaw overnight and reheat gently with a splash of broth.

Vegetarian Chili (Hearty, Meatless & Vegan FAQ