This hearty vegetarian chili is a comforting, nutrient-packed meal that’s perfect for any day of the week.
Made with protein-rich beans, fiber-filled vegetables, and pantry spices, it delivers a satisfying mix of flavors and textures while remaining low in saturated fat.
The smoky, savory notes come from simple ingredients you likely already have on hand, making it both easy and approachable.
Quick to prepare and ideal for leftovers, this chili is an excellent option for meal prep, weeknight dinners, or cozy gatherings.
Smoky Vegetarian Chili
Equipment
- 1 large pot or Dutch oven
- Chef’s Knife
- Cutting Board
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 bell peppers diced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 zucchini diced
- 1 28-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 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
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper optional
- Salt and freshly ground black pepper to taste
- Optional toppings: avocado fresh cilantro, shredded cheese, sour cream, or tortilla chips
Instructions
- Prepare the Ingredients: Start by gathering all your vegetables, beans, and spices. Dice 1 large onion, 2 bell peppers, 2 medium carrots, 2 celery stalks, and 1 zucchini into uniform small pieces to ensure even cooking. Mince 3 cloves of garlic finely. Drain and rinse the black beans, kidney beans, and pinto beans to remove excess sodium and liquid. Having everything prepped and ready makes the cooking process smooth and stress-free.
- Heat the Olive Oil: Place a large pot or Dutch oven over medium heat and add 2 tablespoons of olive oil. Allow it to warm for about 30–60 seconds, until shimmering but not smoking. Olive oil helps soften vegetables, release their flavors, and adds a subtle richness to the chili base.
- Sauté the Aromatics: Add the diced onion, carrots, and celery to the hot oil. Stir frequently with a wooden spoon or spatula for 5–7 minutes until the vegetables become soft and fragrant. Next, add the minced garlic and sauté for another 1–2 minutes, taking care not to let it burn, as burnt garlic can introduce bitterness. This step builds the flavor foundation of the chili.
- Cook the Peppers and Zucchini: Add the diced bell peppers and zucchini to the pot. Stir to combine with the aromatics and cook for 5–6 minutes, or until slightly softened. This allows the vegetables to release their natural sweetness, which balances the acidity of the tomatoes and the earthiness of the beans.
- Add Tomatoes and Broth: Pour in 1 (28-ounce) can of diced tomatoes and 1 (15-ounce) can of tomato sauce. Stir to combine with the vegetables. Then add 1 cup of vegetable broth to create a slightly soupy consistency that will thicken as it simmers. Scrape the bottom of the pot gently with a spoon to lift any flavorful browned bits from sautéing the vegetables.
- Season the Chili: Sprinkle 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, and ½ teaspoon cayenne pepper (optional) into the pot. Add salt and freshly ground black pepper to taste. Stir well to evenly distribute the spices, ensuring that every bite will be rich and flavorful. Allow the mixture to simmer for 5–10 minutes to bloom the spices.
- Add the Beans: Add the drained and rinsed black beans, kidney beans, and pinto beans to the chili. Stir thoroughly to coat the beans in the seasoned tomato-vegetable mixture. Beans not only add protein and fiber but also give the chili a hearty, satisfying texture.
- Simmer the Chili: Reduce the heat to low, cover the pot with a lid, and let the chili simmer gently for 25–30 minutes. Stir occasionally to prevent sticking and to allow the flavors to meld. The chili should thicken slightly, and the vegetables should be tender. Taste halfway through and adjust seasoning if needed.
- Finish and Taste: Once the chili has thickened and the flavors are well blended, remove it from the heat. Taste carefully and adjust salt, pepper, or spices to your preference. If you prefer a smokier flavor, you can add an extra pinch of smoked paprika at this stage.
- Serve the Vegetarian Chili: Ladle the chili into bowls and garnish with optional toppings such as sliced avocado, fresh cilantro, shredded cheese, sour cream, or tortilla chips. Serve hot with a side of cornbread or over steamed rice for a complete, satisfying meal. This chili is equally delicious as leftovers and can be reheated gently on the stovetop or in the microwave.
Notes
- Use a mix of beans (black, kidney, pinto) for varied texture, color, and flavor.
- Drain and rinse canned beans to reduce sodium and remove excess liquid.
- Dice vegetables uniformly to ensure even cooking and consistent texture.
- Adjust chili powder and cayenne pepper to taste for mild, medium, or spicy heat.
- Smoked paprika adds depth and a subtle smoky flavor without using meat.
- Vegetable broth can be substituted with water, but broth adds richness.
- This chili can be made a day ahead; flavors deepen after resting.
- For a thicker chili, simmer uncovered for 5–10 extra minutes at the end.
- Use olive oil or avocado oil for sautéing to keep it heart-healthy.
- Garnish with avocado, cilantro, or a dollop of yogurt for extra creaminess.
Chef’s Secrets for Maximum Flavor
The secret to a deeply flavorful vegetarian chili lies in layering your ingredients. Start by sautéing onions, carrots, and celery to form a flavorful base.
Adding garlic, bell peppers, and zucchini sequentially allows each vegetable to release its natural sweetness and aroma.
Toast your spices briefly in the hot pot before adding liquids to bloom their flavors fully.
Simmering the chili slowly allows the beans to absorb the rich tomato-spice mixture, creating a hearty, well-rounded dish.
Small adjustments, like finishing with a pinch of smoked paprika or a squeeze of lime, can elevate the flavor profile even further.
Serving Suggestions for Cozy Meals
Serve this vegetarian chili hot, straight from the pot, with toppings such as sliced avocado, shredded cheese, chopped cilantro, or sour cream to add richness and contrast.
It pairs beautifully with cornbread, warm tortilla chips, or steamed rice for a complete meal.
For a lighter option, serve over a bed of greens or alongside a crisp salad.
This chili is also a fantastic meal prep option: divide into airtight containers for lunches or dinners throughout the week.
Adding garnishes just before serving preserves color, texture, and freshness.
Storage Tips for Freshness
Store leftover chili in airtight containers in the refrigerator for up to 4–5 days.
It reheats well on the stovetop over low-medium heat or in the microwave, stirring occasionally to maintain even warmth.
For longer storage, freeze chili in portion-sized freezer-safe containers for up to 3 months.
Thaw overnight in the fridge or reheat directly from frozen, adding a splash of vegetable broth if needed to maintain a creamy consistency.
Keep garnishes separate until serving to preserve texture and freshness.
Frequently Asked Questions
1. Can I make this chili spicier?
Absolutely! Increase chili powder, cayenne pepper, or add diced jalapeños. Adjust gradually to suit your heat tolerance, tasting as you go.
2. Can I use other types of beans?
Yes! Chickpeas, white beans, or lentils can be substituted or mixed in to create different textures and flavors. Just adjust cooking time if using dried beans.
3. Is this chili suitable for meal prep?
Yes, it’s excellent for meal prep. Store the chili in airtight containers in the refrigerator for up to 4–5 days, and separate garnishes until serving.
4. Can I make this in a slow cooker?
Definitely! Sauté the vegetables first, then transfer to a slow cooker with the beans, tomatoes, and spices. Cook on low for 4–6 hours for a deeply flavorful chili.
5. How do I thicken the chili if it’s too watery?
Simmer uncovered on low heat for 10–15 minutes, stirring occasionally, to allow excess liquid to evaporate. Alternatively, add a small amount of tomato paste or drained beans to thicken.
