This Homemade Vegetarian Chili Recipe is the perfect cold weather recipe to let simmer on your stove. Pinto beans, fire roasted tomatoes, chipotle chiles in adobo and rich spices create a flavor packed chili. This is perfect for game-day, dinner or a freezer friendly meal!
I know you guys have a deep love for chili based on how popular my Slow Cooker Vegetarian Chili and my Instant Pot Turkey Chili are.
I also love a good chili recipe in the colder months and this Homemade Vegetarian Chili Recipe is one I make time and time again when I want a vegetarian version.
Chili is such a great meal option for game day, tailgating, cold winter nights and it makes a nice freezer meal. I always make a big batch and freeze half for later.
Today’s Vegetarian Chili Recipe is a stove-top version for those days that you have time to let a big pot of chili simmer. I love making a big batch of this chili and having the leftovers portioned in the fridge throughout the week.
It makes a great meal for busy weeknights, a good meal prep recipe. My personal opinion is that this is the best vegetarian chili recipe.
Now don’t get me wrong, there is a time for those slow cooker and instant pot versions on busy days or when you need a quick meal. I love this chili because it mixes together beans, vegetables, diced tomatoes and spices. I like to garnish my chili with cheese, red onion, green onions and cilantro.
If you like chili recipes you should also check out my White and Black Bean Turkey Chili or this Beef Poblano Black Bean Chili
Recipe Ingredients You’ll Need:
- Vegetables: This chili mixes together garlic, onion, carrots, celery and jalapeños. If you don’t want the spice you can leave out the jalapeños.
- Beans: I used pinto beans in my chili. I love the texture of them but you can use any beans you like from black beans to white beans to kidney beans. There are a lot of great options!
- Tomato paste: The tomato paste helps thicken the chili. If you like a thinner chili recipe you can leave out the tomato paste or use a small amount of tomato sauce in its place to create a thinner chili.
- Chipotle chili in adobo: The chipotle chili in adobo is one of my favorite parts of this chili. They add a smoky flavor along with a slight sweetness. If you don’t like them or have them on hand you can skip them!
- Diced tomatoes: I added fire roasted diced tomatoes in this chili because I love the fire roasted flavor it adds. You can just use regular diced tomatoes if you prefer.
- Spices: The warm spices work so well in this chili. I added in chili powder, paprika and cayenne red pepper.
How to Make This Homemade Vegetarian Chili Recipe
This chili recipe is easy to make! It involves chopping and then the chili will simmer on the stove and create the most flavorful chili.
Step 1: Sauté the onion and garlic: In a large pot heat the 2 Tablespoons of olive oil. Add the onion and sauté for 2 minutes. Add in the garlic and continue to sauté for another 2 minutes.
Step 2: Add the vegetables and sauté: Add the carrots and celery in and sauté for 3-4 minutes.
Step 3: Add remaining ingredients: Add the jalapeño, chipotle chiles in adobo sauce, the adobo sauce, tomato paste and use your spoon to stir it into the vegetables and create a thick sauce. Add the diced tomatoes, pinto beans, chili powder, cayenne pepper, paprika and simmer for 60 minutes, stirring occasionally.
Step 5: Garnish chili: Stir in the chopped cilantro and serve warm. Garnish with your favorite toppings like fresh cilantro, cheddar cheese, jalapeño peppers, sour cream, radish, tortilla chips and green onion. You can also add a touch of lime juice to brighten the chili.
Recipe Modifications:
- Vegetables: There are a lot of options to add to a veggie chili. Some others I like are bell peppers, zucchini, poblanos, and mushrooms.
- Beans and Legumes: The beans I used are pinto beans but there are a lot of great options to try like red beans, black beans, chickpeas, red kidney beans or white beans. I also love adding lentils to chili!
- Potatoes: Add in diced sweet potatoes or russet potatoes.
- Spices: The spices you use in chili add so much flavor. Some other spices I really like are cumin, oregano or smoked paprika.
- Tomatoes: You can use diced tomatoes instead of fire roasted diced tomatoes.
- Garnishes: Try adding pickled red onions, this easy curtido, a dollop of pico de gallo, or homemade guacamole on your chili.
Recipe FAQ
The best way to help flavors develop in chili is to let the chili simmer on the stove for at least 1 hour.
If you want a thicker chili try to mash some of the beans up or you can even add a grain like rice or quinoa.
You can add soy sauce, cocoa powder, miso past, smoked paprika, or Worcestershire sauce (vegetarian version).
Add jalapeños, chipotle peppers in adobo, cayenne pepper, or hot sauce.
Storage Tips:
- Store the chili in an airtight container in the fridge for up to 5 days.
- You can freeze the chili. Make sure to let it cook completely. Store in the freezer in an airtight container for up to 3 months.
- To reheat remove the chili from the freezer and let defrost overnight. Add a splash of water or vegetable broth and then slowly reheat on the stovetop.
Other Chili Recipes to Try:
- INSTANT POT PORK CHILI
- CHILI CON CARNE
- EASY PORK CHILI
- INSTANT POT PORK CHILI VERDE
- BEEF CHILI RECIPE
- SLOW COOKER TURKEY CHILI
- EASY INSTANT POT BEEF CHILI
Vegetarian Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves,, minced
- 1 small sweet onion,, diced
- 2 carrots,, peeled and diced
- 1 celery stalk,, diced {optional}
- 1 jalapeño,, seeds removed, diced {optional}
- 1 chipotle chile in adobo,, chopped
- 2 teaspoons of the sauce from the chipotle chili in adobo sauce
- 2 tablespoons of tomato paste
- 2 – 15 ounce cans of fire roasted tomatoes
- 2 – 15 ounce cans of pinto beans,, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon paprika {sweet or smoky}
- 1/4 teaspoon cayenne pepper {optional}
- Small handful of cilantro, chopped
Instructions
- In a large pot heat the 2 Tablespoons of olive oil. Add the onion and sauté for 2 minutes. Add in the garlic and continue to saute for another 2 minutes.
- Add the carrots and celery in and sauté for 3-4 minutes.
- Add the jalapeno, chipotle chiles in adobo sauce, the adobo sauce, tomato paste and use your spoon to stir it into the vegetables and create a thick sauce.
- Add the diced tomatoes, pinto beans, chili powder, cayenne pepper, paprika and simmer for 45 to 60 minutes, stirring occasionally.
- Stir in the chopped cilantro and serve warm. Garnish with your favorites like cheese, sour cream, radish, crushred chips and green onion.
Notes
- Store the chili in an airtight container in the fridge for up to 5 days.
- You can freeze the chili. Make sure to let it cook completely. Store in the freezer in an airtight container for up to 3 months.
- To reheat remove the chili from the freezer and let defrost overnight. Add a splash of water or broth and then slowly reheat on the stovetop.
