Vegetarian Chili Recipe
This vegetarian chili is spicy, smoky, and deeply satisfying, loaded with beans, veggies, and bold chipotle flavor. It’s hearty comfort food that happens to be plant-based and gluten-free.
With just 45 minutes from prep to table, it’s the perfect weeknight dinner. This one-pot wonder balances heat, tang, and umami in every spoonful.
Bold & Balanced: Vegetarian Chili Ingredients
Yellow onion – Adds sweet depth and aromatic flavor, forming the base of the chili.
Red bell pepper – Offers a subtle sweetness and a pop of color, enhancing the texture.
Garlic – Infuses the chili with rich, savory notes as it sautés with the spices.
Chili powder and ground cumin – Optional but highly recommended, these spices amplify the chili’s warmth and earthiness.
Fire-roasted tomatoes – Provide a smoky backbone and essential acidity to complement the beans.
Kidney and pinto beans – Bring plant-based protein and a creamy texture, making the dish filling and wholesome.
Chipotle peppers in adobo – The star ingredient, giving this chili its bold, smoky heat.
Adobo sauce – Deepens the chili’s complexity and umami richness.
Corn kernels – Lend bursts of sweetness and a slight crunch that contrasts beautifully with the beans.
Lime juice – Brightens the flavors and balances the heat with zesty acidity.
From Pot to Bowl: Cooking Your Vegetarian Chili
This recipe begins with a flavorful base of sautéed onions, garlic, and red pepper. Spices bloom in the pan, then beans, tomatoes, chipotle, and corn join in.
After a gentle simmer, lime juice adds a final touch of brightness. Serve hot with creamy, crunchy, or fresh toppings for a customizable finish.
Vegetarian Chili Tips and Serving Ideas
For a milder chili, start with one chipotle pepper and a small amount of adobo sauce. Add more to taste as it simmers. If the chili turns out too spicy, stir in extra lime juice or a splash of olive oil to mellow it out. Toppings like avocado, sour cream, or Greek yogurt also help temper the heat.
Try serving it over rice or quinoa for a hearty chili bowl. Leftovers make fantastic nacho toppings or chili-stuffed baked potatoes.
Storing and Reheating Your Vegetarian Chili
Vegetarian chili stores well in an airtight container in the fridge for up to 5 days. It also freezes beautifully—portion it into freezer-safe containers and keep for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it thickens too much.
Frequently Asked Questions
Can I make this chili ahead of time?
Yes, it tastes even better the next day as the flavors develop further. Store in the fridge and reheat as needed.
Is this chili vegan?
The base recipe is vegan. Simply omit dairy-based toppings like sour cream or yogurt for a fully vegan meal.
Can I use other types of beans?
Absolutely. Black beans, cannellini beans, or chickpeas work well in place of or in addition to kidney and pinto beans.
What if I don’t have fire-roasted tomatoes?
Regular diced tomatoes will work, but the fire-roasted kind adds a lovely smoky depth. Add a pinch of smoked paprika for a similar effect.
Vegetarian Chili
Ingredients
- 1 tablespoon fresh lime juice plus extra lime wedges for garnish
- 1 14-ounce can pinto beans, rinsed and drained
- Freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt more to taste as needed
- 1 red bell pepper diced after removing seeds and stem
- 1 cup corn kernels fresh or frozen
- 3 tablespoons adobo sauce
- 1 14-ounce can diced fire-roasted tomatoes
- 2 garlic cloves minced finely
- 1 small yellow onion chopped
- 1 teaspoon ground cumin optional
- 1 cup water or low-sodium vegetable broth
- 3 chipotle peppers in adobo finely chopped*
- 1 teaspoon chili powder optional
- 1 14-ounce can kidney beans, rinsed and drained
Instructions
- Warm the olive oil in a sizable pot set over medium heat. Incorporate the chopped onion, a pinch of salt, and several turns of black pepper, stirring occasionally until the onion becomes translucent, approximately 5 minutes. Add the diced red bell pepper and cook, stirring, for an additional 5 to 8 minutes until softened, reducing the heat if necessary.
- Introduce the minced garlic along with the chili powder and cumin, stirring constantly for about 30 seconds until the aroma is released.
- Add the fire-roasted tomatoes, both types of beans, water or broth, chipotle peppers, adobo sauce, corn, salt, and additional pepper to the pot. Cover and bring to a gentle simmer on low heat. Let cook for 25 minutes, stirring now and then, until the chili has developed a thick, stew-like consistency.
- Incorporate the lime juice, adjust the seasoning as needed, and serve hot with your choice of garnishes.
