Vegetarian Chili

It’s hard to beat a warm bowl of chili on a cold night, and this flavorful vegetarian chili recipe is classic comfort food. It is hearty and spicy and will definitely satisfy both the carnivores and vegetarians in your crowd. That it takes less than 30 minutes to make is a win-win for everyone.

Our best meatless chili recipe has two kinds of beans, chiles, spices and a savory tomato base. Topped with sour cream and cheese, a bowl of our vegetarian chili begs for a side of cornbread or tortilla chips for scooping. Easy vegetarian recipes like this are perfect for busy weeknight dinners or can easily be thrown together right before the big game (it’ll be ready by halftime). That’s a touchdown in our book!

Vegetarian Chili Ingredients

• Chili beans: These are usually pinto or red kidney beans in a chili-seasoned sauce, which helps season the chili. This easy meatless chili recipe calls for hot chili beans, but you can use mild chili beans if you prefer less spice. If you want to use plain beans instead, you may need to up the spice level.
• Black beans: Black beans are a great pantry staple. Drain and rinse them before adding them to this best vegetarian chili recipe.
• Mexican stewed tomatoes: Mexican stewed tomatoes have peppers, garlic and cumin mixed in. You can also use fire-roasted or regular stewed tomatoes; use low-sodium canned tomatoes to control the salt level.
• Frozen corn: Corn adds a sweet flavor and texture to the chili. You can use thawed frozen corn, drained canned corn or fresh corn kernels cut from the cob.
• Chunky salsa: Salsa contributes to the flavor of the chili. You can use one of your favorite store-bought salsa brands or homemade chunky tomato salsa.
• Peppers: Almost every chili recipe includes some type of pepper. Green peppers contribute a mild and slightly grassy flavor to this meatless chili, while red peppers have a sweet flavor.
• Seasonings: Because we use preseasoned beans and salsa, you need only cumin and chili powder to build more flavor. Cumin adds depth. Chili powder, generally a blend of cayenne pepper, paprika, cumin, oregano and garlic, adds heat and a kick of spice. A good chili seasoning mix works here too!
• Sour cream: The creamy and tangy flavor of sour cream complements the spiciness of the chili. You can use plain Greek yogurt if you prefer.
• Cheddar cheese: Shredded cheese is a classic topping for any chili recipe. You can use mild, medium or sharp cheddar. You can also use Monterey Jack, mozzarella or pepper jack. Or, use a blend of shredded cheeses.

Directions

Step 1: Make the chili

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In a large saucepan, combine the beans, tomatoes and corn.

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Add the salsa, peppers, cumin and chili powder. Stir to combine.

Step 2: Simmer the easy meatless chili

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Bring to a boil, then reduce the heat. Cover and simmer for 15 minutes or until the vegetables are crisp-tender.

Step 3: Add the toppings

Top each serving with sour cream and cheese, then serve.

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Vegetarian Chili Variations

• Pump up the protein: Add plant-based meat for extra protein and texture.
• Vary the veggies: The best meatless chili recipe is the one that features your favorite vegetables. Other veggies to consider adding to the chili include sweet potato, zucchini, cauliflower or mushrooms. Be sure to dice the veggies into similar-sized pieces so they cook at the same rate. For added heat, add a teaspoon of finely diced jalapeno.
• Thin it out: If you prefer a less-thick chili, add up to 4 cups low-sodium broth to the chili. For added flavor, you can sub beer for all or half the broth.
• Add more toppings: The more toppings the better! Classic options include sour cream (or plain Greek yogurt) and shredded cheese. Other tasty options include chopped red or green onion, sliced avocado or freshly chopped cilantro. For added crunch, add oyster crackers or crumbled tortilla chips.

How to Store Vegetarian Chili

Any leftover vegetarian chili should be stored in an airtight container in the refrigerator. It also freezes well!

How long does vegetarian chili last?

Leftovers of the best vegetarian chili recipe last up to four days in the fridge, or freeze them for longer storage.

Can you freeze vegetarian chili?

Yes! Simply transfer the cooled chili to a freezer-safe container and store it in the freezer for up to three months. Be sure to label the container with the date and what’s inside. You can also store easy meatless chili in individual containers for make-ahead freezer meals.

How do you reheat vegetarian chili?

Reheat vegetarian chili on the stovetop over medium heat, stirring occasionally until heated through. Or, reheat the chili in the microwave in a covered microwave-safe dish. To reheat frozen chili, first allow it to thaw overnight in the fridge.

Vegetarian Chili Tips

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How do you make vegetarian chili in a slow cooker?

To make the best meatless chili recipe in the slow cooker, simply add all the ingredients and cook on low for four to six hours or on high for two to three hours.

How do you make vegetarian chili in an Instant Pot?

To make this easy meatless chili in an Instant Pot, combine the beans, vegetables and seasonings in a 6-quart pressure cooker. Lock the lid and close the pressure-release valve. Pressure-cook on high for five minutes. Allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir the chili before serving.

What can you serve with vegetarian chili?

This vegetarian chili recipe is perfect on its own! However, side dishes that pair well with this easy vegetarian chili recipe include jalapeno cornbread or one of our easy side salads. Or, serve your chili Cincy-style over plain spaghetti with a mound of cheddar cheese on top. This best meatless chili recipe is also perfect as a hearty topping for baked potatoes.