When the weather turns chilly here, I find myself craving big, warming pots of food that fill the kitchen with inviting aromas. This hearty vegetarian chili has been one of my favorite answers to cold evenings for years.

It’s one of those dishes you can throw together with pantry staples, yet it delivers such a full, satisfying flavor that even the most dedicated meat lovers at my table go back for seconds.

I make this all winter long—whether it’s a weeknight dinner for the family or I’m feeding a crowd during game day. It’s a solid choice when you want something comforting that just happens to be meat-free.

Why I Always Keep This Recipe in Rotation

Over time, this chili has become my dependable, can’t-go-wrong, warm-you-up meal. Here’s why:

• Uses simple ingredients I usually have on hand.
• Comes together in about 30–40 minutes without fuss.
• Naturally gluten-free, and easy to make fully vegan.
• Packed with plant-based protein that leaves you full and happy.
• Tastes even better the next day.

I’ve brought big pots of this to potlucks where it disappears in minutes, served it with piles of tortilla chips during family movie nights, and tucked leftovers into burritos for lunch the next day.

Ingredients That Make This Chili Shine

This chili relies on honest, straightforward ingredients that always deliver.

• Onion, carrot, and celery: My go-to base for building rich flavor.
• Garlic: Don’t be shy. I often add extra cloves.
• Bell pepper: Adds a little sweetness and color.
• Chili powder, cumin, smoked paprika: The classic trio that gives depth and a hint of smokiness.
• Canned tomatoes: Fire-roasted if I have them, for a boost of charred flavor.
• Beans: I use a mix—kidney, black, or pinto beans.
• Vegetable broth: Adjust thickness to your liking.
• Sherry vinegar or lime juice: Brightens everything up at the end.
• Fresh cilantro: For a pop of green and freshness.

I always tell friends: don’t worry if you’re missing one or two things. This recipe is forgiving. Add a bit of zucchini if you have it, throw in corn, or swap the beans. It all works.

How I Cook This Hearty Chili at Home

Cooking the Base
I start by sautéing onion, carrot, and celery in olive oil until they soften and begin to caramelize. This step builds a real foundation of flavor.

Adding the garlic, bell pepper, and spices next means the spices bloom right in the pan. You’ll smell that earthy, warming aroma immediately—it’s what makes the house feel so inviting on a cold day.

Simmering to Perfection
In go the canned tomatoes, beans, and vegetable broth. I bring it to a gentle simmer and let it bubble for about 30 minutes, stirring occasionally.

Here’s a little personal trick: I scoop out a cup of the chili, blend it until smooth, and stir it back in. It gives the chili that thick, slow-cooked feel without hours on the stove.

Finishing Touches
Right at the end, I stir in a splash of sherry vinegar or squeeze in some fresh lime juice. It’s a small step that lifts the entire dish, adding brightness and balance.

Topping Ideas We Love at Our Table

Chili night in my house always means a toppings bar. Everyone makes their own perfect bowl.

Here are some favorites:

• Sharp cheddar cheese, grated.
• Cool, tangy sour cream.
• Creamy slices of avocado.
• Crunchy tortilla chips—sometimes crumbled right in.
• Extra fresh cilantro.
• Lime wedges for squeezing over the top.

If I’m serving vegan friends, I just set out avocado, cilantro, lime, and chips. Nobody misses the dairy.

How I Use Leftovers (They’re Even Better)

If you ask me, chili is one of those dishes that improves overnight. The flavors deepen and meld in the fridge.

I usually make a big batch and store leftovers in an airtight container for up to four days. It’s so handy for quick meals.

Some of the ways we use it the next day:

• Reheated in a bowl with extra toppings.
• Spooned over baked potatoes for a filling dinner.
• Stuffed into burritos or quesadillas.
• Layered over nachos with melted cheese.
• Served with a side of cornbread.

I even freeze extra portions if I know we’ll be busy in the coming weeks.

Some Practical Tips from My Kitchen

• Taste as you go—chili powder brands can vary in heat. Add gradually if you’re cautious.
• Smoked paprika is the secret weapon for that fire-roasted flavor.
• Blending part of the chili changes the game. It gives a rich, cohesive texture.
• If it’s too thick, just add a splash more broth. Too thin? Let it simmer uncovered a bit longer.
• Don’t skip the acid at the end—it balances the richness perfectly.

A Few Common Questions I Get

Can I make this in a slow cooker?
Yes—just sauté the aromatics first and then dump everything in. Cook on low for 6–8 hours or high for 3–4 hours.

Is it freezer-friendly?
Very much so. Cool completely, portion into freezer-safe containers, and freeze for up to three months.

What if I want more heat?
Add diced jalapeños with the bell peppers or a pinch of cayenne with the spices.

This is one of those recipes that warms both the body and the spirit. I hope you enjoy making it as much as I do, and that it becomes a regular on your own family’s table during those cold months.

Yield: 6

Vegetarian Chili

Print

This cozy vegetarian chili is packed with flavor and heartiness thanks to a simple mix of pantry staples, beans, and vegetables.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 cups vegetable broth or water
• 2 tablespoons chopped fresh cilantro, plus extra for serving
• 2 teaspoons ground cumin
• 2 tablespoons chili powder
• 1 ½ teaspoons smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt, divided
• 1 bay leaf
• 2 cans (15 oz each) black beans, rinsed and drained
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• 4 cloves garlic, minced or pressed
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 large can (28 oz) diced tomatoes (or 2 smaller 15 oz cans), with juices
• 1 to 2 teaspoons sherry vinegar, red wine vinegar, or lime juice (to taste)

Instructions

1. In a large Dutch oven or heavy pot, heat the olive oil over medium. Add the onion, bell pepper, carrot, celery, and ¼ teaspoon salt. Cook for 7 to 10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
2. Add in the garlic, chili powder, cumin, smoked paprika, and oregano. Stir constantly for about a minute, just until fragrant.
3. Pour in the diced tomatoes with their juices, followed by the black beans, pinto beans, vegetable broth, and bay leaf.
4. Give everything a good stir. Bring the chili to a simmer, then reduce the heat to maintain a gentle bubble. Let it cook uncovered for about 30 minutes, stirring occasionally.
5. Remove the pot from heat and discard the bay leaf. For a thicker consistency, transfer about 1 ½ cups of the chili to a blender and puree until smooth. Carefully stir the blended portion back into the pot.
6. You can also use an immersion blender or mash lightly with a potato masher if you prefer.
7. Stir in the chopped cilantro and your choice of vinegar or lime juice. Taste and season with additional salt if needed.
8. Ladle into bowls and add your favorite garnishes—sliced avocado, tortilla chips, shredded cheese, or a dollop of sour cream.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 228Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 962mgCarbohydrates 42gFiber 8gSugar 19gProtein 8g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Also try these Vegetarian recipe:-

• Vegetarian Lasagna
• Vegetarian Chili Recipe