I perfected an Award Winning Vegetarian Chili made with three kinds of beans and fresh vegetables, and in the post I share the single spice trick that sets it apart.
I love a chili that keeps you guessing. After years of fiddling, I landed on what folks call The Best Vegetarian Chili, and I kind of agree.
It’s hearty but bright, loaded with vegetables, three kinds of beans and a can of crushed tomatoes that gives it this deep, tangy backbone. I always lean on a yellow onion for the savory base, but that’s just my thing.
This Vegetarian Chili Recipe works for lazy weeknights, bigger gatherings, and yes shows up great from slow cooker or Instant Pot plans too. You’ll want to put it on repeat.
Ingredients
- Mixed beans: big protein and fiber boost, makes chili thick and filling
- Crushed and diced tomatoes: bright acidity, tomatoey body, balances spices
- Onion and garlic: savory aromatics, add sweetness when cooked, great flavor base
- Bell peppers and carrots: crunchy veggies, natural sweetness, more fiber and color
- Chili powder cumin paprika: layered warm spices, earthy heat, enhances savory notes
- Lime juice and brown sugar: lime brightens, sugar tames acidity, rounds flavors
- Olive oil: healthy fats for cooking, helps release spice flavors, silky mouthfeel
- Optional toppings: avocado cilantro cheese add cream, brightness, salty richness, crunch
Ingredient Quantities
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 jalapeño, seeded and minced optional
- 1 cup corn, fresh or frozen optional
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 to 1 teaspoon cayenne pepper optional, to taste
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lime juice (about 1 lime)
- 1 tablespoon brown sugar or maple syrup optional, to balance acidity
- Optional toppings: chopped cilantro, diced avocado, shredded cheddar or vegan cheese, sour cream or plain yogurt, sliced green onion, tortilla chips
How to Make this
1. Prep everything: dice 1 large yellow onion, 1 large red bell pepper, 1 large green bell pepper, 2 medium carrots, 2 stalks celery, mince 3 cloves garlic, seed and mince 1 jalapeño if using, measure 1 cup corn if using, drain and rinse three 15 ounce cans (black, kidney, pinto), open 1 (28 oz) crushed tomatoes, 1 (1
4.5 oz) diced tomatoes, 1 (6 oz) tomato paste, measure 2 cups vegetable broth and the spices (2 Tbsp chili powder, 1 Tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2–1 tsp cayenne if you want heat, 1 1/2 tsp salt, 1/2 tsp black pepper), 2 Tbsp olive oil, 1 Tbsp lime juice, 1 Tbsp brown sugar or maple syrup optional.
2. Heat 2 Tbsp olive oil in a large pot or the Instant Pot on Sauté, then cook the diced onion, red and green peppers, carrots and celery over medium heat until softened about 6 to 8 minutes; add the garlic and jalapeño and cook another 30 to 60 seconds so the garlic doesn’t burn.
3. Stir in the 6 oz tomato paste and cook 1 to 2 minutes to caramelize it, then add the chili powder, cumin, smoked paprika and oregano and stir 30 seconds to bloom the spices in the oil, this step really wakes up the flavor.
4. Add the crushed tomatoes, diced tomatoes, drained beans, 2 cups vegetable broth, 1 cup corn if using, brown sugar or maple syrup if using, cayenne if you like heat, and the 1 1/2 tsp salt and 1/2 tsp pepper; stir well and scrape any browned bits from the bottom so nothing burns.
5. Stove top method: bring to a gentle simmer, reduce heat and simmer uncovered 30 to 45 minutes, stirring occasionally until chili thickens and flavors meld; mash a few beans against the side with your spoon for extra body, taste and adjust salt, cayenne or sugar near the end.
6. Slow cooker method: after step 3 transfer everything to a 4 to 6 quart slow cooker, cook on low 6 to 8 hours or high 3 to 4 hours; add corn in the last 30 minutes if frozen, and if you want it thicker remove lid for the final 30 minutes or mash some beans.
7. Instant Pot method: after step 3 add the tomatoes, beans, broth and seasonings to the pot, lock lid and set to High Pressure for 10 minutes, allow a natural release for 10 minutes then quick release the rest; if too thin hit Sauté for a few minutes to reduce, add corn after pressure release.
8. Finish it: stir in 1 Tbsp fresh lime juice, taste and tweak with more salt, pepper, cayenne or a touch more brown sugar if too acidic; let rest for 5 to 10 minutes so it thickens and the flavors settle, chili almost always tastes better after it sits a bit.
9. Serve with your favorite toppings: chopped cilantro, diced avocado, shredded cheddar or vegan cheese, sour cream or plain yogurt, sliced green onion and tortilla chips. Leftovers keep and deepen in flavor, freeze well.
Equipment Needed
1. Large heavy bottomed pot (about 6 quart) or Instant Pot or 4 to 6 quart slow cooker
2. Cutting board
3. 8 inch chef’s knife
4. Wooden spoon or heatproof spatula for stirring and scraping
5. Can opener
6. Colander or fine mesh strainer for draining and rinsing beans
7. Measuring cups and measuring spoons
8. Prep bowls for mise en place
9. Potato masher or large spoon to mash a few beans and finish texture
FAQ
Vegetarian Chili Recipe (Stove Top, Slow Cooker, Instant Pot) Substitutions and Variations
- Olive oil
- Avocado oil – neutral, high smoke point, great for sautéing
- Canola or vegetable oil – cheap and neutral, works fine if you’re out of olive oil
- Coconut oil – gives a hint of sweetness, only use if you don’t mind the flavor
- Butter or vegan butter – richer, brown a bit for nutty notes
- Crushed tomatoes (28 oz)
- Tomato sauce + one 14 oz can diced tomatoes – blend for texture similar to crushed
- Fresh tomatoes, peeled and crushed (about 6-8 med) – fresher flavor, cook longer
- Fire roasted diced tomatoes – adds smoky depth without extra steps
- Passata – smoother, use same volume
- Beans (black, kidney, pinto)
- Cooked lentils (brown/green) – hold up well and thicken the chili, add extra liquid as they soak it up
- Chickpeas – firmer texture, nice change
- Cannellini or mixed bean blend – milder but totally fine
- Dried beans you soak and cook yourself – better flavor but takes more time
- Vegetable broth (2 cups)
- Water + 1-2 tsp bouillon paste or powder – easy pantry swap
- Low sodium vegetable or chicken broth – use chicken only if not strict vegetarian
- Beer or dark ale – adds body and a malty note, try 1 cup beer + 1 cup water
- Plain water and a bit more tomato paste – for lower sodium, simmer longer to concentrate flavors
Pro Tips
1) Caramelize the tomato paste and bloom the spices, dont skip this. Cook the paste a minute or two with the veggies until it darkens, then stir in the spices so they toast in the oil. That little step is what wakes the whole chili up, and if anything starts to stick just splash a bit of broth and scrape the fond.
2) Build texture by mashing some beans but not all. Mash a cup or so against the pot wall with your spoon for body, leave the rest whole so you get those bean bites. If it feels thin after cooking, simmer uncovered a bit longer or mash more beans, not just to reduce liquid but to add mouthfeel.
3) Add heat in layers and freshen at the end. Cook jalapeño early if you want mellow background heat, or throw in fresh sliced chiles or hot sauce at serving time for punch. Always finish with the lime juice and taste, because acids and spices change after resting.
4) Control acidity without killing flavor. If too tangy, start with a teaspoon of brown sugar or maple syrup, taste, then add more if needed. A tiny pinch of baking soda will neutralize acid fast but use sparingly, it can flatten flavors if overdone.
5) Make ahead and rescue leftovers. Chili almost always tastes better next day, so cool quickly and refrigerate or freeze in portions. When reheating, add a splash of broth if it tightened too much, and brighten it with fresh cilantro, a squeeze of lime or a dollop of yogurt right before serving.
Vegetarian Chili Recipe (Stove Top, Slow Cooker, Instant Pot)
I perfected an Award Winning Vegetarian Chili made with three kinds of beans and fresh vegetables, and in the post I share the single spice trick that sets it apart.
6
servings
350
kcal
Equipment: 1. Large heavy bottomed pot (about 6 quart) or Instant Pot or 4 to 6 quart slow cooker
2. Cutting board
3. 8 inch chef’s knife
4. Wooden spoon or heatproof spatula for stirring and scraping
5. Can opener
6. Colander or fine mesh strainer for draining and rinsing beans
7. Measuring cups and measuring spoons
8. Prep bowls for mise en place
9. Potato masher or large spoon to mash a few beans and finish texture
Ingredients
-
2 tablespoons olive oil
-
1 large yellow onion, diced
-
1 large red bell pepper, diced
-
1 large green bell pepper, diced
-
3 cloves garlic, minced
-
2 medium carrots, diced
-
2 stalks celery, diced
-
1 jalapeño, seeded and minced optional
-
1 cup corn, fresh or frozen optional
-
1 (28 ounce) can crushed tomatoes
-
1 (14.5 ounce) can diced tomatoes
-
1 (6 ounce) can tomato paste
-
1 (15 ounce) can black beans, drained and rinsed
-
1 (15 ounce) can kidney beans, drained and rinsed
-
1 (15 ounce) can pinto beans, drained and rinsed
-
2 cups vegetable broth
-
2 tablespoons chili powder
-
1 tablespoon ground cumin
-
1 teaspoon smoked paprika
-
1 teaspoon dried oregano
-
1/2 to 1 teaspoon cayenne pepper optional, to taste
-
1 1/2 teaspoons salt, or to taste
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon lime juice (about 1 lime)
-
1 tablespoon brown sugar or maple syrup optional, to balance acidity
-
Optional toppings: chopped cilantro, diced avocado, shredded cheddar or vegan cheese, sour cream or plain yogurt, sliced green onion, tortilla chips
Directions
- Prep everything: dice 1 large yellow onion, 1 large red bell pepper, 1 large green bell pepper, 2 medium carrots, 2 stalks celery, mince 3 cloves garlic, seed and mince 1 jalapeño if using, measure 1 cup corn if using, drain and rinse three 15 ounce cans (black, kidney, pinto), open 1 (28 oz) crushed tomatoes, 1 (1
- 5 oz) diced tomatoes, 1 (6 oz) tomato paste, measure 2 cups vegetable broth and the spices (2 Tbsp chili powder, 1 Tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2–1 tsp cayenne if you want heat, 1 1/2 tsp salt, 1/2 tsp black pepper), 2 Tbsp olive oil, 1 Tbsp lime juice, 1 Tbsp brown sugar or maple syrup optional.
- Heat 2 Tbsp olive oil in a large pot or the Instant Pot on Sauté, then cook the diced onion, red and green peppers, carrots and celery over medium heat until softened about 6 to 8 minutes; add the garlic and jalapeño and cook another 30 to 60 seconds so the garlic doesn't burn.
- Stir in the 6 oz tomato paste and cook 1 to 2 minutes to caramelize it, then add the chili powder, cumin, smoked paprika and oregano and stir 30 seconds to bloom the spices in the oil, this step really wakes up the flavor.
- Add the crushed tomatoes, diced tomatoes, drained beans, 2 cups vegetable broth, 1 cup corn if using, brown sugar or maple syrup if using, cayenne if you like heat, and the 1 1/2 tsp salt and 1/2 tsp pepper; stir well and scrape any browned bits from the bottom so nothing burns.
- Stove top method: bring to a gentle simmer, reduce heat and simmer uncovered 30 to 45 minutes, stirring occasionally until chili thickens and flavors meld; mash a few beans against the side with your spoon for extra body, taste and adjust salt, cayenne or sugar near the end.
- Slow cooker method: after step 3 transfer everything to a 4 to 6 quart slow cooker, cook on low 6 to 8 hours or high 3 to 4 hours; add corn in the last 30 minutes if frozen, and if you want it thicker remove lid for the final 30 minutes or mash some beans.
- Instant Pot method: after step 3 add the tomatoes, beans, broth and seasonings to the pot, lock lid and set to High Pressure for 10 minutes, allow a natural release for 10 minutes then quick release the rest; if too thin hit Sauté for a few minutes to reduce, add corn after pressure release.
- Finish it: stir in 1 Tbsp fresh lime juice, taste and tweak with more salt, pepper, cayenne or a touch more brown sugar if too acidic; let rest for 5 to 10 minutes so it thickens and the flavors settle, chili almost always tastes better after it sits a bit.
- Serve with your favorite toppings: chopped cilantro, diced avocado, shredded cheddar or vegan cheese, sour cream or plain yogurt, sliced green onion and tortilla chips. Leftovers keep and deepen in flavor, freeze well.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 672g
- Total number of serves: 6
- Calories: 350kcal
- Fat: 5g
- Saturated Fat: 0.7g
- Trans Fat: 0g
- Polyunsaturated: 0.6g
- Monounsaturated: 3.2g
- Cholesterol: 0mg
- Sodium: 700mg
- Potassium: 920mg
- Carbohydrates: 63g
- Fiber: 10g
- Sugar: 4g
- Protein: 15g
- Vitamin A: 4000IU
- Vitamin C: 40mg
- Calcium: 50mg
- Iron: 1.3mg