Vegetarian Chili Recipe – Hearty, Creamy, and Full of Flavor

vegan chili

When the craving for a warm, comforting meal hits, nothing beats a good bowl of chili. But what if you want that same satisfying taste without the meat? That’s where this Vegetarian Chili recipe shines. Packed with colorful veggies, hearty beans, and rich spices, it delivers the perfect balance of creaminess and bold flavor — all while being healthy and easy to make. Whether you’re a seasoned vegetarian, just trying to cut back on meat, or want to add more plant-based meals to your routine, this recipe is your new go-to. Plus, it’s a one-pot dish, which means less cleanup and more time to enjoy your meal.

Vegetarian Chili Recipe

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 medium carrots, diced
  • 1 zucchini, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (28 oz) diced tomatoes
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional for heat)
  • Salt and black pepper to taste
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Optional: ¼ cup coconut milk or a dollop of sour cream for creaminess

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 3 minutes until translucent. Stir in minced garlic and cook for 1 minute more until fragrant.
  2. Add diced bell peppers, carrots, and zucchini. Cook, stirring occasionally, for 5-7 minutes until vegetables are tender.
  3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Mix well to coat the veggies with the spices.
  4. Pour in diced tomatoes (with juice), tomato paste, vegetable broth, black beans, kidney beans, and corn. Stir until everything is combined.
  5. Bring the chili to a gentle boil, then reduce heat and let it simmer uncovered for 30 minutes. Stir occasionally to avoid sticking.
  6. For a creamy touch, stir in coconut milk or add a dollop of sour cream just before serving.
  7. Taste and adjust seasoning as needed.
  8. Serve hot with fresh cilantro sprinkled on top and lime wedges on the side for a bright finish.

Why You’ll Love This Vegetarian Chili

This chili is not just delicious—it’s packed with nutrients from fresh vegetables and beans that provide protein and fiber, making it filling and healthy. The spices add warmth and depth without overpowering the natural flavors. It’s a versatile dish perfect for meal prep or cozy dinners, and it pairs wonderfully with crusty bread or over rice. You can easily customize the heat level or add extra veggies based on what you have on hand.

If you want a chili that’s comforting, nutritious, and simple to make, this Vegetarian Chili recipe is a winner. It proves that meatless meals can be just as hearty and satisfying as their meaty counterparts. Whether you’re cooking for family, friends, or just yourself, this creamy, flavorful chili will quickly become a favorite. Save this recipe and make it your new staple for a wholesome, delicious meal any day of the week.