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Quick and Easy Vegetarian Chili is packed with delicious bold chili flavor. Hearty, delicious, and flavorful, this simple chili recipe is so comforting and makes for a perfect meal the whole family can enjoy.
You may also love my sweet potato chili or my turkey pumpkin chili.
A warm and comforting vegetarian chili recipe that’s super easy to make and so filling. This chili recipe can easily be made into a vegan chili recipe by omitting the cheesy garnishes and the sou cream.
Made with red and black beans, corn, bold chili flavors, and Quinoa. This chili recipe is freezer-friendly, filling, delicious, and can be ready in just over 30 minutes.
Serve with some homemade dinner rolls or my easy jalapeno cornbread recipe.
Ingredients you will need
- Extra Virgin Olive Oil or you can use avocado oil
- Red Onion, diced
- Fresh Garlic Cloves, minced
- Diced Tomatoes With Juices, one can
- Crushed Tomatoes, 2 cans
- Uncooked Quinoa
- Vegetable Broth
- Red Kidney Beans drained and rinsed, one can
- Black Beans drained and rinsed, two cans
- Frozen Corn, thawed
- Diced Green Chiles, one can
- Seasonings: Chili Powder, Ground Cumin, Smoked Paprika
- Unsweetened Cocoa Powder
- Kosher salt and pepper, to taste
- Optional toppings: Shredded cheese, sour cream, green onions, avocado, cilantro.
How to make vegetarian chili
- First, heat oil in a large skillet over medium heat. Add diced onion and sauté until translucent.
- Then, stir in garlic and cook for about 1 minute or until fragrant.
- Next, add diced tomatoes, crushed tomatoes, and broth, and mix until well combined.
- Stir in beans, corn, quinoa, and green chiles.
- Season with chili powder, ground cumin, paprika, cocoa powder, salt, and pepper.
- Reduce the heat to low, cover and let everything simmer until quinoa is cooked through about 15-20 minutes.
- Finally, make sure you stir every now and then to avoid burning on the bottom of the pan. Immediately transfer it to a serving dish, and top it with shredded cheese and your favorite toppings. Enjoy!
Recipe notes
- You may use black beans only or just one type of bean.
- If you do not have quinoa, you can skip it or use rice.
- If you do not have fresh frozen corn, then canned will work just fine.
- to keep this vegetarian, use water if you do not have vegetable broth, otherwise, chicken broth will work.
Common Questions
Store leftover vegetarian chili without the garnishes in an airtight container and freezer for up to 3 months. Simply remove the night before you are ready to serve and allow it to thaw in the fridge, then reheat either in the microwave or on your stovetop. Also, you may then garnish as needed.
Tightly seal Vegetarian chili in a container and store it in the fridge for up to 4-5 days. You can freeze for up to 3 months.
Vegetarian chili is made of a combination of a variety of canned vegetables like beans and corn, canned tomatoes, chili spices, and vegetable broth. Often times, other ingredients are added to it like kale, quinoa, lentils, sweet potatoes. Optional garnishes include green onions, cilantro, avocado, jalapenos, sour cream, shredded cheese, and tortilla chips.
What goes with Vegetarian Chili
Serve this vegetarian chili as a whole meal on its own without sides, or it can also be paired with things like:
- Tortilla chips
- Cornbread Or Biscuits: like this jalapeno cornbread recipe
- Sweet Potato Fries – Try this Baked Sweet Potato Fries recipe
- Mexican Sweet Potatoes
- Guacamole
- Salads
- Rice, like this cilantro lime rice.
More Chili recipes
- Homemade Beef Chili
- White Chicken Chili
- Chili Chicken Tortilla Soup
- Vegan Chili Recipe
- Slow Cooker Southwest Turkey Chili
- Easy Chicken Chili
- White Bean Pumpkin Chili
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Easy Vegetarian Bean Chili
Video
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 Large Red Onion, diced
- 4 Garlic Cloves, minced
- 14 ounces Diced Tomatoes With Juices, one can
- 28 ounces Crushed Tomatoes, 2 cans
- 1 Cup Uncooked Quinoa
- 5 Cup Vegetable Broth
- 15 ounces Red Kidney Beans drained and rinsed, one can
- 30 ounces Black Beans drained and rinsed, 2 cans
- 1 Cup Frozen Corn, thawed
- 7 ounces Diced Green Chiles, one can
- 2 tablespoons Chili Powder
- 2 teaspoons Ground Cumin
- 2 teaspoons Smoked Paprika
- 1 tablespoon Unsweetened Cocoa Powder
- Kosher salt and pepper, to taste
Optional toppings:
- Shredded cheese, sour cream, green onions, avocado, cilantro
Instructions
- Heat 1 tablespoon Extra Virgin Olive Oil in a large skillet over medium heat. Add 1 Large Red Onion (diced) and sauté until translucent.
- Stir in 4 Garlic Cloves (minced) and cook for about 1 minute or until fragrant. Next, add 14 ounces Diced Tomatoes With Juices, 28 ounces Crushed Tomatoes, and 5 Cup Vegetable Broth, and mix until well combined.
- Stir in 15 ounces Red Kidney Beans drained and rinsed, 30 ounces Black Beans drained and rinsed, 1 Cup Frozen Corn, 1 Cup Uncooked Quinoa, and 7 ounces Diced Green Chiles. Season with 2 tablespoons Chili Powder, 2 teaspoons Ground Cumin, 2 teaspoons Smoked Paprika, 1 tablespoon Unsweetened Cocoa Powder, and Kosher salt and pepper, to taste.
- Reduce the heat to low, cover, and let everything simmer until quinoa is cooked through about 15-20 minutes.
- Make sure you stir every now and then to avoid burning on the bottom of the pan.
- Immediately transfer it to a serving dish, and top it with Shredded cheese, sour cream, green onions, avocado, cilantro or any of your favorite toppings. Enjoy!
Notes
- Use frozen or canned corn
- You can use only one type of bean.
- Quinoa: If you do not have any you can add more beans or skip it.
- Vegetable broth works best for flavor, you can use water if you don’t have any.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious Recipe. Will try it soon.
Thanks for sharing