This Vegetarian Chili is savory, smoky, and so packed with hearty ingredients that you won’t miss the meat! Mushrooms, bell peppers, black beans, chili beans, corn, and onions simmer together in a rich, well-seasoned tomato base.
Vegetarian Chili
Whether it’s meatless Monday or you always follow a vegetarian diet, I’ve got you covered! This vegetarian chili is sure to be a new staple in your weeknight dinner routine, especially in the fall and winter months. This meatless comfort food always hits the spot and warms me up from the inside. It’s chock-full of tender veggies and beans, all served up in a robust tomato base that’s loaded with flavor. Bold additions like jalapenos, hot sauce, and a medley of seasonings keep this chili anything but boring! The best part is that like every other good chili recipe, it’s even better the next day, making it a wonderful make-ahead recipe.
Cozy up with more of the very best chili recipes like classic beef chili, white chicken chili, and instant pot chili!
How spicy is this vegetarian chili?
You can easily adjust the heat to best suit your needs. For a milder chili, use one seeded jalapeno, a small amount of hot sauce, and consider skipping the cayenne. Want some more heat? Double up on the jalapenos, sprinkle in extra cayenne, and add more hot sauce to taste. It’s very versatile!
How to Make Vegetarian Chili
- Sauté the veggies. Heat the olive oil in a large soup pot over medium heat. Add the onions, bell peppers, mushrooms, jalapeños, and garlic and stir constantly for 5 minutes.
- Add the seasonings. Add the chili powder, smoked paprika, garlic powder, onion powder, cayenne, and salt and pepper to taste. Cook, stirring constantly, for 2 more minutes.
- Add remaining ingredients. Add the crushed tomatoes, chili beans, black beans, corn, jalapeno juice, and hot sauce. Reduce heat to low and simmer for one hour, covered.
- Enjoy! Serve with sour cream, shredded cheddar cheese, and sliced green onions if desired.
Storing and Reheating
Let the chili cool to room temperature before storing in an airtight container. In the fridge, it’ll keep for up to 3 days. Personally, I think it’s even better after being refrigerated!
Reheat the entire batch of chili in a pot over medium-low heat, stirring frequently, until warmed through. Or, reheat individual portions in the microwave for 30 seconds at a time, stirring each time it stops, until it’s warmed all the way through.
Ingredient Notes
- Olive Oil – Any other neutral oil will work, like avocado or vegetable oil.
- Red Onion – I don’t recommend using any other color of onion! Red onions are the most potent and can stand out amongst all of the other bold ingredients.
- Bell Peppers – Use any colors you like or have on hand.
- Baby Bella Mushrooms – Make sure they’re sliced thin enough to fit nicely on your spoon.
- Jalapenos – The seeds are where most of the heat is stored. If you like it spicy, keep the seeds in the mix. If you’re nervous about the heat, be sure to deseed them!
- Garlic – I highly recommend using fresh garlic for the best flavor and aroma. Jarred garlic is more acidic and less potent, so it gets lost in a bold recipe like this.
- Hot Sauce – Any brand you like! I usually go for milder hot sauces, so it creates a tangy flavor more than a spicy one.
- Pickled Jalapeno Juice – This is entirely optional! It’s an easy way to add acidity that helps to cut through the heavy beef, beans, and tomato base.
- Seasonings – A medley of chili powder, smoked paprika, garlic powder, onion powder, and cayenne powder is what you’ll need. The cayenne is optional. And of course, use salt and pepper to taste!
- Crushed Tomatoes – This is what creates the thick, savory base of the chili. If you prefer a chunkier texture, you can use diced tomatoes instead.
- Beans – You’ll need chili beans (NOT drained) and black beans (drained and rinsed)!
- Corn – Drain the can fully before adding to the pot.
Enjoy!
~Nichole
Vegetarian Chili
Ingredients
- 2 Tbsp Olive Oil
- 1 Medium Red Onion Diced
- 2 Bell Peppers Diced
- 8 Ounces Sliced Baby Bella Mushrooms
- 1-2 Jalapenos deseeded and Minced
- 2 Cloves Garlic Minced
- 1-2 tsp Hot Sauce
- 2-3 Tbsp Pickled Jalapeno Juice OPTIONAL***
- 1 Tbsp Chili Powder
- 2 tsp Smoked Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1/2 tsp Cayenne Pepper Powder OPTIONAL
- Salt & Pepper to taste
- 1 28 28oz Can Crushed Tomatoes
- 1 15oz Can Chili Beans
- 1 15oz Can Black Beans drained and rinsed
- 1 15oz Can Corn drained
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onions, bell peppers, mushrooms, jalapeños, and garlic and cook constantly for 5 minutes.
- Add the chili powder, smoked paprika, garlic powder, onion powder, cayenne, and salt and pepper to taste. Cook, stirring constantly for 2 more minutes.
- Add the crushed tomatoes, chili beans, black beans, corn, jalapeno juice, and hot sauce. Reduce heat to low and simmer for one hour, covered.
- Serve with sour cream, shredded cheddar cheese, and sliced green onions if desired.
Notes
This vegetarian chili can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
