The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.
Recipe by Cookie and Kate on January 24, 2019
Prep time: PT20M
Cook time: PT40M
Total time: PT1H
Rating
4.9 stars ( reviews)
Keywords
vegetarian chili
Ingredients
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
½ teaspoon salt, divided
4 cloves garlic, pressed or minced
2 tablespoons chili powder*
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika*
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro, plus more for garnishing
1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
Categories
Chili
Cuisine
American
Steps
In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Nutitrion
Calories: 236 calories
Carbohydrates: 37.6 g
Protein: 10.9 g
Fat: 6.4 g
Saturated Fat: 0.9 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 1071.8 mg
Sugar: 7.6 g
Reviews
Sue on 2026-04-16 (5 stars): I've made this recipe numerous times and it is always a big hit with the crowd. I follow the recipe to the T cause that's just me! Don't skip the smoked paprika! Excellent recipe
Shelly on 2026-04-21 (5 stars): This is our go to chili. Wife doesn’t like celery so I used radishes this time, and also added about 1/4 cup of brewers yeast. No matter the tweak, this recipe shines.
Ally P on 2026-05-15 (3 stars): It has all the basic chili ingredients, unfortunately it was just too bland for us.
Lon on 2026-05-20 (5 stars): Hello :) I absolutely love your recipe. It was absolutely delicious and easy to make. Your suggestions in the Notes section were very helpful. I used the one about the potato masher and it made for a GREAT texture. I wasn't sure about carrots in my chili but let me tell you...you were right. It gave the right amount of sweetness and crunch. Thank you so much and keep the recipes coming please.
Abraham Jaggernauth on 2026-06-08 (5 stars): Hello Kate,
Just yum! I made a few modifications, this being a veggie chili, it came out more like a vegetable chili soup, but it's delish! Spicy, sweet notes, and very tasty! For my first veggie chili, and without any meat, it was really tasty! A 5 stars for a delicious chili recipe!
Vince on 2026-05-22 (5 stars): Very tasty, healthy and easy to make - and I’m no cook!
Kath Miles on 2026-05-31 (5 stars): The list of ingredients states 2 Tablespoons of chilli powder, surely this is too much and should read 2 teaspoons?
Abraham Jaggernauth on 2026-06-07 (5 stars): Hello Kate,
Just yum! I made a few modifications, this being a veggie chili, it came out more like a vegetable chili soup, but it's delish! Spicy, sweet notes, and very tasty! For my first veggie chili, and without any meat, it was really tasty! A 5 stars for a delicious chili recipe!
Jana on 2026-06-23 (5 stars): I've made this recipe so many times over the years and we never get tired of it!
Healthy and delicious!
