Vegetarian Chili is the perfect way to get all the satisfaction of a favorite comforting dish, but without the extra calories or cholesterol. This vegetarian chili recipe is packed with fresh veggies for maximum nourishment. Plus, it’s super quick and easy to make, either on the stove top or in the slow cooker.

Much like a traditional chili recipe, you have a lot of options to vary this recipe to your taste. Instead of using only kidney beans, you could make vegetarian black bean chili. Or, use a variety of beans, including white, pinto, and even garbanzo beans! Serve this vegetarian chili recipe with some homemade cornbread for the perfect comfort food meal!

Vegetarian Chilli in a bowl with spoons and bread

Vegetarian Chili is a delicious belly warming recipe and you do not have to be vegetarian to enjoy it! I have to admit, I do make The Best Chili Recipe loaded with beef and beans but I also love to have this healthy chili recipe on hand. I keep it in the fridge (or freezer) for lunches throughout the week!

How to Make Vegetarian Chili

For the best vegetarian chili, don’t overcook it. You want all those lovely veggies to be soft, but you don’t want the zucchini to get too mushy or the bell peppers to lose all their color. This is healthy vegetarian chili, so keep the vegetables looking vibrant and fresh.

It’s as easy as 1,2,3!

  1. Sauté the onion and celery and add in the minced garlic after they just start to get translucent.
  2. Stir in the chili powder and cumin, and cook for about a minute.
  3. Add the rest of the ingredients and simmer for about half an hour.

Season to taste and serve with your favorite toppings.  I love topping mine with fresh jalapenos for a kick, and a dollop of sour cream!

For Crock Pot vegetarian chili, sauté the onion and garlic and transfer to the slow cooker. Then add all the rest of the ingredients and cook on HIGH for 3 hours or on LOW for 6.

Vegetarian Chilli ingredients in a pot

How to Make Vegetarian Chili Thicker

Vegetarian bean chili has a tendency to be a bit watery (afterall, the veggies are mostly water). I also find that chili thickens as it cools (and it’s always thicker the next day).

If you prefer a thicker chili, there are several methods for thickening.

  • Slurry: Make a cornstarch and water slurry (equal amounts) and stir in as it the chili finishes cooking.
  • Blender: Place a cup of the finished chili in a blender, and then return them to the pot. Beans are a very starchy food, and they thicken broths really well. Plus, you won’t dilute any of those fabulous flavors.
  • Simmer Uncovered: And last but not least, you can simmer the chili uncovered like I do with my Instant Pot Chili!

What Goes With Chili

Chili is a filling meal. You could increase the healthfulness by serving it over brown rice or quinoa. Toppings are also a great way to give your vegetarian chili the right finishing touch. These are some of my favorite toppings for chili:

  • Sour cream
  • Shredded jalapeno pepper jack cheese
  • Crumbled corn chips
  • Chopped green onions
  • Chopped cilantro

Vegetarian Chilli in a white pot with cilantro

Keep your pantry stocked with beans and tomato sauce, and you’ll always have the basis for this quick and oh-so-tasty vegetarian chili!

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Vegetarian Chilli in a bowl with spoons and bread
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Vegetarian Chili

This vegetarian chili recipe is packed with fresh veggies for maximum nourishment. Plus, it’s super quick and easy to make, either on the stove top or in the slow cooker.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
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  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 ribs celery chopped
  • 1 small carrot chopped
  • 1 jalapeno seeded and minced
  • 1 ½ cups zucchini thinly sliced
  • 4 ounces mushrooms thinly sliced
  • 1 green pepper chopped
  • 1 can kidney beans 15 ounces
  • 1 can canned diced tomatoes with juice, 28 ounces
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 cup tomato sauce
  • ½ cup vegetable juice


  • Cook onion and garlic in a large pot  in olive oil 3-4 minutes or until tender.
  • Add remaining ingredients and simmer covered 20 minutes.
  • Uncover and simmer an additional 10-15 minutes or until thickened.
  • Serve with your favorite toppings.
5 from 9 votes

Nutrition Information

Calories: 221 | Carbohydrates: 38g | Protein: 10g | Fat: 5g | Sodium: 718mg | Potassium: 1320mg | Fiber: 11g | Sugar: 14g | Vitamin A: 4130IU | Vitamin C: 73.2mg | Calcium: 142mg | Iron: 5.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course
Cuisine American
vegetarian chili in a bowl with a title
vegetarian chili in a pot and ingredients
A bowl of vegetarian chili ready to serve, with bread on the side.
Two bowls of Vegetarian Chili, and chili prepared in a large stock pot.
A bowl of vegetarian chili ready to serve
Ingredients assembled in a large stock pot ready to make Vegetarian Chili.


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Though I wouldn’t classify this as a traditional Mexican dish, it really hit this spot last night. I made it with some cornbread on the side and it was just right for a warm evening meal.5 stars

  2. I have already made this twice, the second time I had to double the recipe to make sure everyone got enough! I omitted jalapeno and celery due to preference. Everyone in my family LOVED it. Even the meat eaters! I served it with cornbread and a side salad. Definitely adding this to our regular dinner rotation,5 stars