There’s something magical about a simmering pot of Vegetarian Chili on the stove—it fills your kitchen with warmth, your home with comfort, and your belly with joy. Whether you’re a seasoned plant-based pro or just looking to switch up your dinner routine, this recipe is a game-changer.
Packed with wholesome ingredients like kidney and pinto beans, fire-roasted tomatoes, and a kick of chipotle peppers, this chili is not only delicious but also gluten-free and loaded with plant-based protein. It’s the kind of meal that makes you feel good from the inside out.
Perfect for busy weeknights, cozy weekends, or meal prepping for the week ahead, this chili is as versatile as it is tasty. And the best part? It’s entirely customizable—spice it up, tone it down, or add your favorite toppings to make it your own.
Why You’ll Love This Vegetarian Chili
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Hearty and Satisfying: Thanks to the combination of beans and vegetables, this chili is filling enough to satisfy even the most voracious appetites.
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Gluten-Free Goodness: No need to worry about gluten here—this recipe is naturally gluten-free, making it perfect for those with dietary restrictions.
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Plant-Based Protein Powerhouse: With a mix of kidney and pinto beans, you’re getting a solid dose of protein in every bowl.
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Customizable Heat: Love it spicy? Add more chipotle peppers. Prefer it milder? Dial back the spice to suit your taste.
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Meal Prep Friendly: This chili stores beautifully, making it a great option for leftovers or freezing for future meals.
Ingredients
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2 tablespoons extra-virgin olive oil
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1 small yellow onion, chopped
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1 red bell pepper, stemmed, seeded, and diced
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2 garlic cloves, minced
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1 teaspoon chili powder (optional)
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1 teaspoon ground cumin (optional)
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1 can (14 ounces) diced fire-roasted tomatoes
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1 can (14 ounces) of kidney beans, drained and rinsed
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1 can (14 ounces) pinto beans, drained and rinsed
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1 cup water or vegetable broth
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3 chipotle peppers from a can of chipotles in adobo, diced
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3 tablespoons adobo sauce
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1 cup corn kernels, fresh or frozen
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1/2 teaspoon sea salt, plus more to taste
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Freshly ground black pepper
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1 tablespoon fresh lime juice, plus wedges for serving
Instructions
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Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion with a pinch of salt and a few grinds of black pepper. Sauté for about 5 minutes until translucent.
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Add the Bell Pepper: Stir in the diced red bell pepper and cook for another 5 to 8 minutes until softened, reducing heat if necessary.
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Spice It Up: Add the minced garlic, chili powder, and cumin (if using). Cook for about 30 seconds until fragrant.
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Combine the Main Ingredients: Pour in the fire-roasted tomatoes, kidney beans, pinto beans, water or broth, diced chipotle peppers, adobo sauce, corn, and salt. Add more black pepper to taste. Mix well.
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Simmer the Chili: Cover the pot, reduce heat to low, and simmer for 25 minutes. Stir occasionally until the chili thickens.
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Finish with Lime: Stir in the fresh lime juice and adjust seasoning to taste.
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Serve and Enjoy: Ladle the chili into bowls and serve hot with your choice of toppings.Cookie and
Topping Ideas
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Diced or sliced avocado
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Greek yogurt or sour cream (or plant-based alternatives)
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Diced or sliced jalapeño or serrano peppers
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Fresh cilantro
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Pickled onions
Cooking Tips
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Adjusting the Heat: If you’re sensitive to spice, start with one chipotle pepper and add more to taste. Remember, you can always add heat, but it’s hard to take it away!
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Thickening the Chili: For a thicker consistency, mash some of the beans with a spoon or potato masher during the simmering process.
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Flavor Boost: Letting the chili sit for a few hours or overnight allows the flavors to meld and deepen. It’s often even better the next day!Cookie and Kate+5Nora Cooks+5Oh My Veggies+5Love and Lemons
A Personal Touch
I remember the first time I made this chili—it was a chilly Sunday afternoon, and I wanted something comforting yet wholesome. As the aroma filled my kitchen, I knew I had found a new favorite. Since then, it’s become a staple in my home, especially during the colder months. It’s not just a meal; it’s a warm hug in a bowl.
What to Serve with Vegetarian Chili
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Cornbread: A classic pairing, cornbread’s sweetness complements the chili’s spice.
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Rice or Quinoa: Serving the chili over a bed of rice or quinoa adds extra heartiness.
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Tortilla Chips: Perfect for scooping or adding a crunchy topping.
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Green Salad: A fresh salad with a tangy vinaigrette balances the chili’s richness.
How to Store Leftovers
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Refrigerator: Store in an airtight container for up to 5 days. Reheat on the stovetop or in the microwave.
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Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat as needed.
FAQs
Can I make this chili less spicy?
Absolutely! Start with fewer chipotle peppers and add more gradually to reach your desired heat level.
Is this chili vegan?
Yes! Just ensure your toppings are plant-based, like avocado or dairy-free yogurt.
Can I add other vegetables?
Definitely! Feel free to include zucchini, mushrooms, or sweet potatoes for added variety.
This Vegetarian Chili is more than just a meal—it’s a comforting experience that brings warmth to your table and joy to your taste buds. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to become a beloved favorite.
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Cozy Up with This Hearty Vegetarian Chili (Gluten-Free & Vegan-Friendly!)
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This hearty Vegetarian Chili is a comforting, protein-packed one-pot meal made with kidney beans, pinto beans, fire-roasted tomatoes, and chipotle peppers. Naturally gluten-free and vegan, it’s perfect for cold nights, busy weeknights, or meal prep. Bold, smoky, and satisfying, it’s a bowl of plant-based comfort everyone will love.
Ingredients
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2 tablespoons extra-virgin olive oil
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1 small yellow onion, chopped
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1 red bell pepper, diced
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2 garlic cloves, minced
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1 teaspoon chili powder (optional)
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1 teaspoon ground cumin (optional)
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1 can (14 oz) fire-roasted diced tomatoes
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1 can (14 oz) kidney beans, drained and rinsed
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1 can (14 oz) pinto beans, drained and rinsed
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1 cup water or vegetable broth
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3 chipotle peppers in adobo, diced
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3 tablespoons adobo sauce
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1 cup corn kernels (fresh or frozen)
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½ teaspoon sea salt, plus more to taste
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Freshly ground black pepper
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1 tablespoon fresh lime juice, plus wedges for serving
Optional Toppings:
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Avocado
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Greek yogurt or plant-based alternative
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Jalapeño or serrano peppers
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Fresh cilantro
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Pickled onions
Instructions
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Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, a pinch of salt, and black pepper. Cook for 5 minutes until translucent.
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Add Bell Pepper: Stir in red bell pepper and cook 5–8 minutes until softened.
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Add Spices: Add garlic, chili powder, and cumin (if using). Stir for 30 seconds until fragrant.
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Combine Main Ingredients: Add fire-roasted tomatoes, both beans, water or broth, diced chipotle peppers, adobo sauce, corn, and salt. Add more black pepper to taste and stir well.
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Simmer: Cover, reduce heat to low, and simmer for 25 minutes, stirring occasionally.
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Finish with Lime: Stir in lime juice, taste, and adjust seasoning as needed.
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Serve: Ladle into bowls and add desired toppings.
Notes
Start with one chipotle pepper for mild heat; add more if desired.
Mash some beans during simmering for a thicker consistency.
Tastes even better the next day after the flavors meld.
Great for batch cooking and freezing.
Easily adaptable with added vegetables like sweet potatoes, zucchini, or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Stew
- Method: Stovetop
- Cuisine: American / Southwestern
Keywords: vegetarian chili, vegan chili, gluten-free chili, plant-based stew, spicy chili, weeknight dinner, chili with beans, cozy vegan recipe, hearty vegan meal, healthy vegan dinner