The short answer: Vegetarian chili can be every bit as hearty as the beef kind. This one gets its body from black, kidney and pinto beans and tender cubes of sweet potato, simmered with smoky chili spices in about 45 minutes.
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Prep time: 15 minCook time: 47 minTotal time: 1 hr 2 minServings: 6 to 8 servings
Below you'll find the full recipe, slow cooker and Instant Pot times, ways to add protein, topping ideas and how to store and freeze it.
I love cooking, and a pot of chili is one of those meals where everyone in the family pitches in, from chopping onions to setting out the toppings.
Vegetarian chili at a glance
| Details | |
|---|---|
| Serves | 6 to 8 |
| Prep time | 15 minutes |
| Cook time | 30 to 40 minutes |
| Main protein | Three kinds of beans |
| Diet | Vegetarian and vegan with veg broth, no toppings |
| Freezer friendly | Yes, 4 to 6 months |
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red and 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 medium sweet potato (about 12 oz), peeled and cut into ½-inch cubes
- 3 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons smoked paprika, 1 teaspoon oregano
- 1 can (15 oz) each black beans, kidney beans and pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes plus 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup frozen corn
- Salt, pepper and a squeeze of lime
Want to make your own blend? Use our chili seasoning recipe.
How to make vegetarian chili
- Sauté. Heat oil in a large pot over medium heat. Cook the onion and peppers for 5 to 7 minutes, until soft. Add garlic for 1 minute.
- Bloom the spices. Stir in the spices and cook for 1 minute so they turn fragrant.
- Simmer. Add sweet potato, beans, tomatoes and broth. Bring to a boil, then lower to a simmer, partly covered, for 25 to 30 minutes.
- Finish. Stir in corn and simmer uncovered 5 to 10 minutes more, until thick. Season with salt, pepper and lime.
Stovetop, slow cooker or Instant Pot
| Method | Time | Tip |
|---|---|---|
| Stovetop | 30 to 40 min simmer | Uncover at the end to thicken |
| Slow cooker | Low 6 to 8 h or high 3 to 4 h | Sauté the vegetables first for deeper flavor |
| Instant Pot | 8 min high pressure, 10 min natural release | Layer tomatoes on top to avoid a burn warning |
For more hands-off meals, see our slow cooker recipes.
6 easy variations
- Lentil chili: add 1 cup of red or brown lentils and 2 extra cups of broth.
- Black bean and sweet potato: use 3 cans of black beans.
- Butternut squash: swap the sweet potato for cubed squash in the fall.
- Smoky chipotle: add 1 or 2 minced chipotles in adobo.
- Mushroom "meaty" chili: brown 8 ounces of finely chopped mushrooms first.
- White bean chili: use cannellini beans, green chiles and skip the tomatoes; compare with our white chicken chili.
Topping ideas
- Shredded cheddar or pepper jack
- Sour cream or plain Greek yogurt
- Diced avocado and cilantro
- Pickled red onions or sliced jalapeños
- Crushed tortilla chips
- A wedge of cornbread
Nutrition notes
Beans, vegetables and tomatoes make this a fiber-rich bowl, and the beans add plant protein too. For more ideas on building balanced plates, see Nutrition.gov's healthy eating hub. Rinsing canned beans and using low-sodium broth helps keep the salt in check.
Storing and freezing
- Refrigerate within 2 hours and eat within 3 to 4 days, per USDA's leftovers guide.
- Freeze in flat, labeled bags for up to 4 to 6 months; track them on a freezer inventory list.
- Reheat until steaming hot all the way through.
Plan a meatless night
- Meal Planner & Grocery List, $3.99. Plan a weekly meatless night and list your pantry beans and cans.
- Budget Planner Printable, $5.99. Track how much bean-based dinners save on groceries.
- Family Recipe Binder, $6.99. Keep your family's favorite chili version with its toppings.
Browse all our Printables.
More chili and meatless ideas
- Chili recipe
- Turkey chili
- Vegetarian meal prep ideas
- Meal planning on a budget
- Cheap vegan meals: 40 recipes under $2
Curious how it compares? Is chili healthy? shows vegetarian chili has the most fiber and the least saturated fat per cup in USDA data. For a full beginner week, see our vegetarian diet for beginners guide. More meatless mains are collected in vegetarian recipes. Going fully plant-based? Start with our vegan diet guide for B12, protein and a 7-day plan.
Frequently asked questions
What goes in vegetarian chili? Vegetarian chili is built on beans, tomatoes, onion, peppers and chili spices simmered in vegetable broth. This version uses black, kidney and pinto beans plus sweet potato for a thick, hearty bowl without meat.
How do you make vegetarian chili thick? Simmer vegetarian chili uncovered for the last 10 to 15 minutes so extra liquid cooks off. You can also mash a cup of the beans against the side of the pot, or stir in 2 tablespoons of masa harina.
How long do you simmer vegetarian chili? Simmer vegetarian chili for 30 to 40 minutes, until the sweet potato is tender and the flavors blend. It tastes even better the next day, so it's a great make-ahead meal.
Is vegetarian chili high in protein? Yes, vegetarian chili made with beans is high in protein. Beans are a good source of plant protein and fiber, and this recipe uses three cans. For more protein, add a cup of cooked lentils, crumbled tofu or plant-based ground, or top with Greek yogurt and cheese.
Is vegetarian chili vegan? This vegetarian chili is vegan as written, as long as you use vegetable broth. Just skip cheese and sour cream on top, or use dairy-free versions.
What can I use instead of meat in chili? Beans are the easiest swap for meat in chili. Lentils, diced mushrooms, crumbled tofu, bulgur, quinoa and plant-based ground also add a meaty texture.
Can you make vegetarian chili in a slow cooker? Yes, you can make vegetarian chili in a slow cooker. Sauté the onion, peppers and spices, then add everything to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the corn for the last 30 minutes.
Can you make vegetarian chili in the Instant Pot? Yes, you can make vegetarian chili in the Instant Pot. Sauté the vegetables and spices, add the rest, and pressure cook on high for 8 minutes with a 10-minute natural release. Layer the canned tomatoes on top and don't stir before cooking, since they can scorch on the bottom and trigger a burn warning. Stir well after the release.
How long does vegetarian chili last? Vegetarian chili keeps 3 to 4 days in the refrigerator in a covered container. Cool it and refrigerate within 2 hours of cooking.
Can you freeze vegetarian chili? Vegetarian chili freezes well for about 4 to 6 months for best quality. Freeze it flat in labeled bags and thaw overnight in the fridge before reheating.
Is vegetarian chili cheap to make? Vegetarian chili is one of the most budget-friendly dinners you can make, since canned beans and tomatoes cost far less than meat. The Budget Planner Printable ($5.99) from HomeBase Paper Co. helps you see those meatless-night savings add up.
What do you serve with vegetarian chili? Cornbread is the classic side for vegetarian chili. Rice, tortilla chips, baked potatoes and a crunchy green salad also work well.
Sources
- Nutrition.gov: Healthy eating nutrition.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov