How to make the perfect vegetarian chili?

Use a mix of beans, fresh vegetables, and a balanced spice blend. Sautéing your veggies before simmering adds rich, layered flavor.

What is the secret to really good chili?

Letting it simmer long enough. The longer it cooks, the more the spices mellow and blend. Always taste and adjust before serving.

Who makes the best vegetarian chili?

You do right in your kitchen! Once you’ve tried this recipe, you’ll never need another one.

Can you make chili with no meat?

Absolutely. Beans, corn, and sweet potatoes create all the heartiness you need without any meat.

The Best Vegetarian Chili Ever | Hearty & Flavorful Meal

Name: The Best Vegetarian Chili Ever | Hearty & Flavorful Meal
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: ½ tablespoon olive oil; 3 garlic cloves, minced; 1 yellow onion, chopped; 1 large carrot, diced; 1 red bell pepper, diced; 1 (4 oz) can mild green chiles; 1 medium to large sweet potato, peeled and diced into ½ inch cubes; 2½ tablespoons mild chili powder; 1 tablespoon cumin; ½ teaspoon dried oregano; ¼ teaspoon garlic powder; ¼ teaspoon paprika; ¼ teaspoon cayenne pepper; ¼ teaspoon salt; Black pepper to taste; 1 (28 oz) can crushed tomatoes; ¾ cup vegetarian broth or water; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can kidney beans, rinsed and drained; 1 heaping cup frozen sweet corn; Optional toppings: tortilla chips, lime, shredded cheese, avocado, cilantro, sour cream or Greek yogurt

Description

Thick, hearty, and full of smoky flavor, The Best Vegetarian Chili Ever combines sweet potato, corn, beans, and classic chili spices for a cozy, meat-free dinner everyone will love.

Ingredients

Scale

½ tablespoon olive oil

3 garlic cloves, minced

1 yellow onion, chopped

1 large carrot, diced

1 red bell pepper, diced

1 (4 oz) can mild green chiles

1 medium to large sweet potato, peeled and diced into ½ inch cubes

2½ tablespoons mild chili powder

1 tablespoon cumin

½ teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon salt

Black pepper to taste

1 (28 oz) can crushed tomatoes

¾ cup vegetarian broth or water

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can kidney beans, rinsed and drained

1 heaping cup frozen sweet corn

Optional toppings: tortilla chips, lime, shredded cheese, avocado, cilantro, sour cream or Greek yogurt

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Instructions

1. Heat olive oil in a large pot over medium-high heat. Add garlic, onion, carrot, bell pepper, sweet potato, and green chiles. Cook for 5–7 minutes, stirring often, until vegetables begin to soften.

2. Stir in chili powder, cumin, oregano, garlic powder, paprika, cayenne, salt, and pepper. Cook for 30 seconds to toast the spices.

3. Add crushed tomatoes, broth or water, black beans, kidney beans, and corn. Bring mixture to a boil, then reduce heat and simmer for 30–45 minutes until thick and flavorful.

4. Taste and adjust seasoning if needed. Serve with your choice of toppings.

Notes

To make in a slow cooker, combine all ingredients with just ¼ cup broth and cook on low for 6–7 hours or high for 3–4 hours until thickened.

You can substitute water for broth.

To keep it vegan, use dairy-free toppings like vegan cheese and yogurt.

Store cooled chili in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Reheat on stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Stovetop or Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1½ cups
Calories: 260
Sugar: 11.4g
Sodium: 620mg
Fat: 3.1g
Saturated Fat: 0.3g
Unsaturated Fat: 2.8g
Trans Fat: 0g
Carbohydrates: 53.4g
Fiber: 15.5g
Protein: 13g
Cholesterol: 0mg