Best Vegetarian Chili Recipe | Hearty Healthy Veggie Chili Dinner
A hearty, healthy vegetarian chili with beans, veggies, and warm spices in a rich, smoky tomato base. Easy, flexible, and even better the next day.
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced (use half for mild)
- 4 garlic cloves, minced
- 2–3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 2–3 cups vegetable broth, divided, plus more as needed
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup sweet corn (frozen or fresh)
- 1 teaspoon unsweetened cocoa powder (or a small square dark chocolate)
- 1/2 lime, zested and juiced
- Black pepper, to taste
- Maple syrup or brown sugar, to taste (optional, to balance acidity)
- Cilantro, chopped (for serving)
- Avocado, sliced (optional topping)
- Greek yogurt or sour cream (optional topping)
- Shredded cheddar or pepper jack (optional topping)
- Pickled jalapeños (optional topping)
- Green onions, sliced (optional topping)
- Tortilla chips or cornbread, for serving
Instructions
Instructions
- Warm olive oil in a large pot over medium heat, then add onion, carrots, and celery with a pinch of salt and cook until the onions are translucent and beginning to brown, 6 to 8 minutes.
- Stir in the red and green bell peppers and jalapeño and cook until softened, 4 to 5 minutes.
- Add garlic, chili powder, cumin, smoked paprika, coriander, and oregano, and cook, stirring, until fragrant, 30 to 45 seconds.
- Push the vegetables to the sides, add the tomato paste to the center, and cook, stirring, until it darkens slightly and caramelizes, 1 to 2 minutes.
- Pour in the crushed tomatoes, fire-roasted tomatoes, and 2 cups of vegetable broth, add the bay leaf and kosher salt, and stir well.
- Add the kidney, black, and pinto beans and the corn, stir, and bring to a gentle simmer.
- Reduce the heat to low, cover partially, and simmer, stirring occasionally, until flavors meld and the chili thickens, 25 to 35 minutes, adding more broth if it becomes too thick.
- Remove the bay leaf, then stir in the cocoa powder and the lime zest and juice.
- Taste and adjust seasoning with more salt, black pepper, a splash of maple syrup for acidity if needed, or extra chili powder for heat.
- Ladle into bowls and serve with cilantro and desired toppings such as avocado, yogurt or sour cream, cheese, green onions, and tortilla chips or cornbread.
Notes
Dice vegetables evenly for consistent cooking. Blooming the spices deepens flavor. Let the chili rest off heat for 10 minutes before serving. For a thicker texture, mash some beans against the pot or simmer uncovered; you can also stir in 1–2 tablespoons fine cornmeal and cook 5 minutes. Adjust broth to reach your preferred thickness. The chili is naturally gluten-free and vegan; choose dairy-free toppings to keep it vegan. Leftovers keep 4–5 days refrigerated and freeze up to 3 months.