Vegetarian Chili

This vegetarian chili recipe is hearty and flavorful. It’s made with two kinds of beans and you won’t miss the meat.

vegetarian chili in white bowls

I've been creating more meatless recipes this year. I've adapted some of my favorite recipes I created in the past to make them plant-based. In this recipe, I use many of the flavors from my turkey chili recipe. There's kidney beans, black beans, and corn added to the chili that make it a filling dish.

Ingredients To Make Vegetarian Chili

Ingredients for chili on a baking sheet

Olive oil
Yellow onion
Red bell pepper
Ground cumin
Chili powder
Smoked paprika
Diced tomatoes
Black beans
Kidney beans
Frozen corn
Vegetable broth
Fresh Cilantro
Fresh lime juice
Kosher salt
Black pepper
You can top you bowl of chili with avocado, sour cream or crumbled tortilla chips. Enjoy!

Two white bowls with chili

Vegetarian Chili

Course: Dinner, Main Course
Cuisine: American
Keyword: Chili, homemade chili, Vegetarian Chili
Servings: 8 servings
Author: Lisa Marie Todd


  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 1 red bell pepper diced
  • 2 carrots diced
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 3 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 2 14-oz cans diced tomatoes undrained
  • 2 14-oz cans black beans rinsed and drained
  • 1 14-oz can kidney beans rinsed and drained
  • 1 cup frozen corn
  • 2 cups vegetable broth
  • 2 tablespoons cilantro chopped
  • 1 tablespoon fresh lime juice
  • Kosher salt
  • Black pepper


  1. In a large dutch oven add oil and sauté onion, bell pepper, and carrot over medium heat. Cook for 8 - 10 minutes until softened.

  2. Add garlic, cumin, chili powder, paprika and cook for 1 minute.

  3. Add diced tomatoes, black beans, kidney beans and vegetable broth. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cook for 40 minutes.

  4. Remove 2 cups of chili. Using a blender, blend until smooth. Add back into the pot. You can also place the 2 cups of chili into a bowl an use and immersion blender or potato masher to make smooth.

  5. Stir in lime juice. Check seasoning and adjust salt and pepper if needed. Stir in cilantro and serve.

  6. You can top it with additional cilantro, avocado, grated cheese, sour cream or whatever you enjoy on your chili.

Recipe Video

Let me know if you made this recipe or if you made any substitutions to put your spin on it. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!

5 from 1 vote

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Recipe Rating

  1. Sarah Ozigi says:

    Can I half the recipe as it’s just me and it will be too much for one person . Can you freeze the recipe

  2. Shawn says:

    Delicious! Thank you Lisa!!!

  3. Jessica says:

    5 stars
    Made it last night, everyone loved It! Thank you Lisa 😀

  4. Kristie Dawson says:

    Can this be made in the crock pot?