Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Servings: 6–8

Difficulty: Easy

Ingredients

For the Chili

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 medium zucchini, diced
• 1 (15-ounce/425 g) can kidney beans, drained and rinsed
• 1 (15-ounce/425 g) can black beans, drained and rinsed
• 1 (15-ounce/425 g) can pinto beans, drained and rinsed
• 1 (15-ounce/425 g) can sweet corn, drained (or 1½ cups frozen corn)
• 2 (14.5-ounce/410 g) cans fire-roasted diced tomatoes
• 2 tablespoons tomato paste
• 2½ cups vegetable broth

Seasonings

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon ground coriander
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• 1 teaspoon sea salt (or to taste)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon maple syrup or brown sugar (optional, to balance acidity)
• 1 tablespoon fresh lime juice

Optional Toppings

• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Diced avocado
• Chopped fresh cilantro
• Sliced green onions
• Jalapeño slices
• Crushed tortilla chips
• Lime wedges

Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Ladle

Instructions

Step 1: Sauté the Vegetables

Heat the olive oil in a large Dutch oven or soup pot over medium heat.

Add the onion, carrots, celery, and bell peppers. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic and zucchini, then cook for another 2 minutes until fragrant.

Step 2: Add the Spices

Stir in the chili powder, cumin, smoked paprika, oregano, coriander, onion powder, garlic powder, cayenne pepper (if using), salt, and black pepper.

Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor.

Step 3: Build the Chili

Add the tomato paste and stir until it coats the vegetables.

Pour in the fire-roasted tomatoes and vegetable broth, mixing well to combine.

Add the kidney beans, black beans, pinto beans, and corn.

Stir until everything is evenly incorporated.

Step 4: Simmer

Bring the chili to a gentle boil, then reduce the heat to low.

Cover partially and simmer for 35–40 minutes, stirring occasionally, until the vegetables are tender and the chili has thickened.

Step 5: Finish the Chili

Stir in the maple syrup (if using) and fresh lime juice.

Taste and adjust the seasoning with additional salt, pepper, or chili powder as needed.

For a thicker chili, mash a small portion of the beans against the side of the pot and stir them back into the chili.

Step 6: Serve

Ladle the hot chili into bowls and garnish with your favorite toppings. Serve immediately with cornbread, crusty bread, rice, or tortilla chips.

Serving Suggestions

Vegetarian Chili pairs perfectly with:

• Cornbread
• Tortilla chips
• Steamed rice
• Baked potatoes
• Garlic bread
• Warm flour tortillas
• Avocado slices
• Fresh green salad
• Coleslaw
• Roasted vegetables

Storage

• Refrigerate in an airtight container for up to 5 days.
• Freeze for up to 3 months in freezer-safe containers.
• Thaw overnight in the refrigerator before reheating.
• Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.

Tips for Success

• Fire-roasted tomatoes add a rich, smoky flavor.
• Simmering longer allows the flavors to deepen and develop.
• Mash some of the beans to naturally thicken the chili.
• Add mushrooms or diced sweet potatoes for extra heartiness.
• For more heat, increase the cayenne pepper or add diced jalapeños.
• Fresh lime juice added at the end brightens the overall flavor.
• This chili tastes even better the next day, making it excellent for meal prep.

Nutrition Information (Per Serving, Approximate)

• Calories: 320
• Protein: 15 g
• Carbohydrates: 47 g
• Fat: 8 g
• Saturated Fat: 1 g
• Fiber: 14 g
• Sugar: 10 g
• Sodium: 620 mg
• Potassium: 920 mg
• Iron: 20% Daily Value
• Vitamin C: 70% Daily Value

Frequently Asked Questions

Can I make this vegan?

Yes. The chili itself is naturally vegan. Simply use plant-based toppings or enjoy it without dairy.

Can I use dried beans?

Absolutely. Cook the beans until tender before adding them to the chili, as dried beans require much longer cooking times than canned beans.

Is this chili spicy?

This recipe is mildly spiced. Adjust the heat by adding more cayenne pepper, chili flakes, or fresh jalapeños.

Can I make it in a slow cooker?

Yes. Sauté the vegetables first, then transfer everything to a slow cooker and cook on Low for 6–8 hours or High for 3–4 hours.

What vegetables can I add?

Sweet potatoes, mushrooms, butternut squash, spinach, kale, cauliflower, or diced tomatoes are all excellent additions.

Recipe Summary

This Vegetarian Chili is a hearty, one-pot comfort meal filled with colorful vegetables, three kinds of beans, sweet corn, fire-roasted tomatoes, and bold spices. Ready in just 1 hour, it’s naturally high in fiber, packed with plant-based protein, and perfect for weeknight dinners, meal prep, or game-day gatherings. Serve it with your favorite toppings and sides for a wholesome, satisfying meal that’s full of flavor and easy to make.