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Chili is one of those timeless comfort foods we all seem to turn to. Whether it’s a cold winter night or you’re hosting a casual get-together, a good chili recipe always hits the spot. While traditional versions often lean heavily on meat, vegetarian chili has become my favorite way to enjoy a hearty, satisfying bowl without it. Trust me, with all the beans, veggies, and bold spices, you won’t even miss the meat!
This easy vegetarian chili recipe is one I make all the time, and I’m confident it’ll become a staple in your kitchen too. It’s simple, packed with flavor, and perfect for weeknight dinners, meal prep, or feeding a crowd. Plus, with so many topping options, you can make it your own every time you whip up a batch.
Easy Vegetarian Chili
Equipment
- 1 Slow Cooker (a.k.a. Crock Pot)
- 1 Can opener
- 1 Knife & cutting board
Ingredients
- 32 oz can or box of vegetable stock
- 28 oz can of crushed tomatoes
- 3 16 oz cans organic black beans
- 1 15.5 oz can of chickpeas
- 1 cup onion diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp chipotle pepper
- .5 tsp smoked paprika
- .5 cup frozen corn niblets
- salt and pepper to taste
Instructions
- Add all ingredients to crock pot, mix well.
- Cover and cook on low for 8 hours, or high on 4 hours stirring once halfway through.
- 30-45 minutes before serving, whisk the water and corn starch together very well and add to chili. Stir. (You may also use tomato paste for additional thickening)
- Uncover and cook on high for additional 30 minutes.
- Serve with toppings of choice.
Notes
- For a thicker chili, use tomato paste or a corn starch slurry.
- Add fresh lime juice just before serving to brighten the flavors.
- Want more heat? Toss in an extra pinch of chipotle pepper or diced jalapeños.
How to customize this vegetarian chili
One of the best things about this chili is how flexible it is…. think of it as a base starting point for your own take on vegetarian chili. You can easily adapt it to suit your preferences or whatever ingredients you have on hand. For example, adding diced zucchini, bell peppers, or sweet potatoes gives it a nutritional boost and extra flavor.
If you like a smoky twist, an extra pinch of smoked paprika or chipotle powder will do the trick. And for heat lovers, feel free to stir in some cayenne, extra jalapeños, or even your favorite hot sauce. This recipe is perfect for experimenting while still keeping things simple and delicious.
Can you make it on the stovetop?
Absolutely! While slow cooking is ideal for developing deep, rich flavors, you can easily prepare this chili on the stovetop if you’re short on time. Simply combine all the ingredients in a large pot, bring it to a boil, then reduce the heat and let it simmer for 30-40 minutes. Stir occasionally to prevent sticking and adjust the seasoning to taste as it cooks.
The stovetop method is great for when you need dinner on the table fast, without sacrificing the hearty, comforting taste of chili. It’s not as good as in the slow cooker in my opinion, but sometimes you’ve gotta do what you’ve gotta do.
Can you freeze this chili?
Yes, this chili is a freezer-friendly meal that’s perfect for busy nights. Once it has cooled completely, portion it into airtight containers or freezer bags, leaving a little space at the top for expansion. It keeps well in the freezer for up to three months.
When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stovetop or microwave. You might find that the flavors are even better after being frozen and reheated, as they have more time to meld together.
Topping ideas for the ultimate chili bowl
A great chili deserves great toppings, and the options are endless. Add a dollop of sour cream or Greek yogurt for creaminess, or sprinkle on shredded cheese for that classic chili vibe. For extra texture, top with crushed tortilla chips, toasted pumpkin seeds, or diced avocado.
If you’re like me and prefer bold flavors, try pickled jalapeños, a splash of hot sauce, or a handful of fresh cilantro. The beauty of chili is that you can tailor every bowl to suit your mood and taste.
Additional ways to consume this chili
This chili and the toppings in the recipe are filling meal alone, but there are plenty of ways to serve it up:
- Pair it with cornbread or crusty bread for dipping.
- Serve it over rice, quinoa, or baked potatoes for a hearty twist.
- Use it as a topping for nachos, hot dogs, or fries.
You can even set up a chili bar for parties or game day, with toppings and sides for everyone to customize their bowl. This chili shines no matter how you serve it.
Why this chili is good for you
Vegetarian chili is packed with nutritious ingredients that make it a wholesome and satisfying meal. Beans are an excellent source of plant-based protein and fiber, while the vegetables provide essential vitamins and antioxidants.
By skipping the meat, you reduce saturated fat while still enjoying a hearty, filling comfort food. It’s a healthier alternative that doesn’t compromise on flavor, making it a great addition to any meal plan.
Additional FAQ
Can I make it spicier?
Yes, you can! Add extra chili powder, cayenne pepper, or diced fresh chilies to adjust the heat level.
How long does it last in the fridge?
You can store this chili in an airtight container in the fridge, and it should be fine for 3-5 days. Reheat it on the stovetop or in the microwave when ready to eat.
What’s the best way to thicken chili?
If you prefer a thicker consistency, let the chili simmer uncovered for the last 20-30 minutes at the end. You can also mash some of the beans or mix in a tbsp of tomato paste at a time until you reach the desired consistency.
Can I make this chili gluten-free?
Yes! Just double-check that your chili powder and any store-bought ingredients, like vegetable broth, are labeled gluten-free.
What’s the best bean combo?
I typically prefer classic black beans, but feel free to experiment with pinto beans, chickpeas, or even white beans for a unique flavor and texture.
Can I make this recipe without the chickpeas?
Absolutely! Chickpeas add a hearty, meaty texture to this vegetarian chili, but they’re totally optional. You can replace them with another can of black beans, kidney beans, or even pinto beans. If you’d prefer to skip beans altogether, diced sweet potatoes or butternut squash make a great substitute and add a hint of natural sweetness. This recipe is super flexible, so feel free to customize it to suit your taste.
