If you’ve been searching for the best vegetarian chili recipe ever, look no further — this is it! Thick, cozy, and full of rich flavor, this vegetarian chili is proof that you don’t need meat to make a satisfying bowl of comfort food. Made with hearty beans, sweet potatoes, corn, and a perfect blend of spices, this recipe is about to become your new go-to for busy weeknights, family dinners, or meal prep.
Whether you make it on the stovetop or in your slow cooker, this chili is easy to prepare, freezer-friendly, and absolutely bursting with flavor. It’s the kind of dish that warms you from the inside out — perfect for chilly evenings or Sunday game day.
Why You’ll Love This Vegetarian Chili
There’s something magical about a pot of chili simmering on the stove. The way the spices meld, the vegetables soften, and the aroma fills your kitchen — it’s pure comfort.
Here’s why you’ll love this one in particular:
- Thick, hearty & satisfying – You won’t miss the meat thanks to the combination of beans, sweet potato, and bold seasonings.
- Simple ingredients – Everything you need is likely already in your pantry.
- Naturally vegan & gluten-free – No special swaps required.
- Perfect for leftovers – The flavors get even better the next day!
- Customizable – Add heat, more veggies, or your favorite toppings.
And the best part? You can whip it up in about an hour — most of which is hands-off cooking time.
Ingredients You’ll Need
This Focus Keyword recipe uses wholesome, plant-based ingredients that work together to create a perfectly balanced, full-flavored chili. Here’s what you’ll need:
- Olive oil – Just enough to sauté your veggies.
- Garlic & onion – The aromatic base for rich, savory depth.
- Carrot & red bell pepper – Add sweetness, texture, and color.
- Sweet potato – Gives the chili body and a hint of natural sweetness.
- Green chiles – Mild spice and tang that lift the whole dish.
- Crushed tomatoes – The hearty tomato base that binds everything together.
- Beans – A mix of black beans and kidney beans for texture and protein.
- Sweet corn – Adds bursts of flavor and color.
- Vegetable broth or water – Helps thin and simmer the chili to perfection.
- Spices – A warming blend of chili powder, cumin, oregano, garlic powder, paprika, and a touch of cayenne for kick.
- Salt & black pepper – Essential to balance and bring out all the flavors.
Optional garnishes like avocado, lime, and tortilla chips make this dish restaurant-worthy — but right at home in your kitchen.
How to Make Vegetarian Chili from Scratch
You’ll be surprised at how simple it is to create a deeply flavorful chili with just a few steps:
1. Sauté the vegetables
Heat olive oil in a large pot over medium-high heat. Add the onion, garlic, carrot, bell pepper, sweet potato, and green chiles. Sauté for 5-7 minutes, stirring often, until the veggies start to soften and smell amazing.
2. Add your spices
Sprinkle in the chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt, and black pepper. Stir well to coat the veggies in the spices — this is where the magic begins. Cook for another 30 seconds to bring out their full aroma.
3. Build your chili
Pour in the crushed tomatoes, broth, black beans, kidney beans, and corn. Stir everything together and bring to a gentle boil.
4. Simmer and thicken
Lower the heat and let your chili simmer uncovered for 30-45 minutes, stirring occasionally. It will thicken beautifully as the sweet potatoes become tender and the flavors meld together.
Taste and adjust seasoning — maybe a little extra salt or cayenne if you like it spicy.
5. Serve and enjoy
Ladle into bowls and add your favorite toppings. Think shredded cheese, avocado slices, fresh cilantro, a squeeze of lime, or a spoonful of Greek yogurt. Every topping adds a new layer of deliciousness!
Slow Cooker Option
Want to set it and forget it? This Focus Keyword recipe works beautifully in a slow cooker.
Just add all the ingredients to your slow cooker — but reduce the broth to ¼ cup since it won’t evaporate. Cook on low for 6-7 hours or high for 3-4 hours until the chili is thick, rich, and the sweet potatoes are tender.
When it’s ready, give it a stir, taste, adjust seasonings, and serve it straight from the pot with your favorite toppings.
How to Serve Vegetarian Chili
The beauty of this chili is how versatile it is! You can enjoy it as a classic bowl of comfort or get creative with how you serve it:
- Over tortilla chips for hearty vegetarian nachos
- Stuffed in baked sweet potatoes for a filling lunch
- Piled on rice or quinoa for extra bulk
- With cornbread or crusty bread for dipping
Hosting a gathering? Create a DIY chili bar! Set out bowls of toppings like shredded cheese, jalapeño slices, chopped cilantro, avocado, lime wedges, and vegan sour cream — everyone can customize their own bowl.
Print
The Ultimate Vegetarian Chili Recipe (Hearty, Flavorful & Easy!)
- Total Time: 1 hr
Ingredients
For the chili:
½ tablespoon olive oil
3 cloves garlic, minced
1 medium yellow onion, chopped
1 large carrot, diced
1 red bell pepper, diced
1 (4 oz) can mild green chiles
1 medium sweet potato, peeled and cut into ½-inch cubes
2 ½ tablespoons mild chili powder
1 tablespoon ground cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for heat)
¼ teaspoon salt, or to taste
Freshly ground black pepper
1 (28 oz) can crushed tomatoes (fire-roasted if possible)
¾ cup vegetable broth or water (use ¼ cup for slow cooker)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 heaping cup frozen corn
Optional toppings:
Tortilla chips
Shredded cheese or vegan cheese
Fresh cilantro
Lime wedges
Diced avocado
Greek yogurt or vegan sour cream
Instructions
-
Sauté the vegetables:
In a large pot, heat olive oil over medium-high heat. Add onion, garlic, carrot, bell pepper, sweet potato, and green chiles. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. -
Add spices:
Stir in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt, and black pepper. Cook for 30 seconds to let the spices bloom and release their flavor. -
Build the chili:
Pour in crushed tomatoes, broth (or water), black beans, kidney beans, and corn. Stir well to combine. -
Simmer:
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–45 minutes, stirring occasionally, until the chili thickens and the sweet potatoes are tender. -
Taste and adjust:
Taste your chili and adjust seasonings as needed — add more salt, spice, or a splash of lime juice for brightness. -
Serve:
Ladle into bowls and top with your favorite garnishes. Enjoy hot!
Notes
- To keep it vegan: Use dairy-free yogurt and vegan cheese for toppings.
- To make it spicier: Add more cayenne or toss in diced jalapeño with the vegetables.
- Freezing tip: Cool completely before freezing to preserve texture and flavor.
- Batch cooking: This recipe doubles easily — perfect for feeding a crowd or storing extra portions.
- Prep Time: 10 min
- Cook Time: 45 min
