Easy Vegetarian Chili is a warm, comforting dish that brings together a hearty mix of beans, vegetables, and spices simmered in a rich tomato base. It’s the perfect cozy meal for chilly evenings — thick, flavorful, and satisfying without any meat. Packed with protein, fiber, and a variety of vegetables, this chili proves that vegetarian meals can be both filling and full of depth. The best part? It’s simple to prepare and tastes even better the next day.
2. Ingredients
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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1 medium carrot, diced
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1 zucchini, diced
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) corn kernels, drained
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2 cans (15 oz each) diced tomatoes
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2 tablespoons tomato paste
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1 cup vegetable broth
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2 teaspoons chili powder
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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½ teaspoon oregano
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½ teaspoon salt (or to taste)
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¼ teaspoon black pepper
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Optional toppings: chopped cilantro, avocado slices, shredded cheese, sour cream, or lime wedges
3. Instructions
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Cook the vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3–4 minutes until it becomes translucent. Add garlic, red and green bell peppers, carrot, and zucchini. Cook for 5–7 minutes until the vegetables soften slightly. -
Add the seasonings:
Stir in chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Mix well to coat the vegetables evenly and let the spices toast for about a minute to enhance their flavor. -
Build the base:
Add tomato paste and stir for a minute. Pour in diced tomatoes and vegetable broth. Mix well and bring the mixture to a gentle boil. -
Add the beans and corn:
Stir in black beans, kidney beans, and corn. Reduce heat to low and let the chili simmer for 25–30 minutes, stirring occasionally. The flavors will deepen and the texture will thicken naturally as it cooks. -
Adjust consistency:
If the chili becomes too thick, add a bit more broth or water. For a thicker texture, mash a few beans with the back of a spoon and stir them back in. -
Serve hot:
Taste and adjust salt or spice level as needed. Serve warm in bowls with your favorite toppings like cilantro, avocado, or a squeeze of lime.
4. Preparation Time
Total: 45 minutes
Prep: 10 minutes
Cook: 35 minutes
5. Serving
Serves 4–6 people
6. Nutrition (per serving)
Calories: 260 kcal
Protein: 11 g
Fat: 7 g
Carbohydrates: 40 g
Fiber: 12 g
Sugar: 8 g
7. Tips
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Make it spicy: Add jalapeño or cayenne pepper for an extra kick.
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Richer flavor: A splash of soy sauce or a teaspoon of cocoa powder adds depth to the chili.
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Add grains: Stir in cooked quinoa, bulgur, or brown rice for a more filling version.
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Meal prep friendly: This chili stores well for up to 5 days in the fridge and freezes beautifully.
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Toppings: Go classic with shredded cheese and sour cream, or keep it vegan with avocado and lime.
8. Final Thought
This Easy Vegetarian Chili is a wholesome bowl of comfort that brings together a perfect balance of flavor, texture, and nutrition. Whether you’re vegetarian or just cutting back on meat, this recipe delivers all the hearty satisfaction of traditional chili — minus the heaviness. It’s simple, cozy, and sure to become a regular on your dinner table.
