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Vegetarian Chili
5 from 24 votes

Vegetarian Chili

This Vegetarian Chili combines hearty ingredients like kidney and black beans, zucchini, corn, and fire-roasted tomatoes. It features a medium thick texture with layers of mild chili powder, cumin, coriander, and smoked paprika spices. The chili simmers to blend the flavors and achieves a warming, savory profile ideal for cool weather or a filling meatless meal. Fresh toppings like avocado or sour cream add creaminess and a contrast to the spice, making it versatile for casual dinners or gatherings.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 7
Course: Soup
Cuisine: American

Ingredients

  • 2 Tbsp olive oil
  • 1 red bell pepper seeded and chopped
  • 2 jalapeno pepper seeds and ribs removed, chopped, or 1 green bell pepper, chopped (for milder option
  • 1 medium yellow onion chopped (1 1/2 cups
  • 2 medium carrot peeled and diced (1 cup
  • 4 garlic minced (1 1/2 Tbsp, cloves
  • 2 (14.5 oz.) cans diced tomatoes (fire roasted or regular)
  • 1 (15 oz.) can tomato sauce canned
  • 1 3/4 cups vegetable broth then more to thin if desired, low sodium
  • 2 Tbsp chili powder (mild)
  • 1 Tbsp cumin ground
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • salt freshly ground
  • black pepper freshly ground
  • 2 small zucchini ends trimmed, chopped (1 1/2 cups
  • 1 1/2 cups corn frozen
  • 1 (14.5 oz.) can red kidney beans drained and rinsed, dark
  • 1 (14.5 oz.) can black beans drained and rinsed, canned
  • cheese optional, desired toppings
  • avocado
  • red onion
  • sour cream
  • cilantro

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium-high heat. Add bell peppers, onion, and carrots and saute 3 minutes. 
  2. Add garlic, chili powder, cumin, coriander, and paprika and saute 1 to 2 minutes longer. Stir in tomatoes, tomato sauce, broth, and season with salt and pepper to taste. 
  3. Bring mixture to a light boil then reduce heat to medium-low, cover and simmer 20 minutes. 
  4. Stir in zucchini, kidney beans and black beans and simmer 10 minutes longer. Stir in corn.
  5. Thin with more broth, up to 1 cup as desired. Serve warm with toppings of your choice.

Notes

  • This recipe makes about 12 cups, ideal for multiple servings or meal prep.
  • Adjust the chili's spiciness by substituting jalapenos with green bell pepper for a milder version.
  • Feel free to thin the chili by adding up to 1 cup more vegetable broth for desired consistency.