There’s something about a pot of chili simmering on the stove that feels like comfort in a bowl. This meatless version delivers all the flavor and heartiness of the traditional kind — without a single ounce of meat.
With three kinds of beans, chunky vegetables, and a bold mix of spices, this chili is satisfying, affordable, and endlessly customizable.
Whether you’re vegetarian or just looking to eat more plant-based meals, this is a go-to recipe you’ll want to make again and again.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 carrots, peeled and diced
- 1 zucchini, chopped
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- Juice of 1 lime
Start with the Flavor Base
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until it softens. Stir in the garlic, bell pepper, carrots, and zucchini.
Cook for another 6–8 minutes, stirring occasionally, until the vegetables begin to soften and lightly brown. Don’t rush this part — it’s where the base flavor of your chili begins to develop.
Add the Spices
Once the veggies have some color, stir in the cumin, chili powder, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Cook for another minute or two to let the spices bloom. You’ll smell the difference immediately.
This step builds complexity and gives the chili a warm, deep flavor without needing meat.
Simmer and Let It Develop
Pour in the crushed tomatoes, all three types of beans, and the vegetable broth. Stir everything together and bring to a gentle simmer. Cover partially and let it cook for 25–30 minutes, stirring occasionally.
The chili will thicken and the flavors will deepen as it cooks.
If it starts to look too thick before the veggies are tender, add a splash more broth or water. The texture should be hearty but not dry.
Brighten at the End
When everything is tender and flavorful, squeeze in the lime juice and give it a final stir. The citrus adds brightness and balance, cutting through the richness of the beans and tomatoes.
Taste and adjust the seasoning. Add more salt if needed, or another pinch of cayenne if you want a bit more heat.
Serve It Your Way
Ladle the chili into bowls and top with anything you like:
- Sliced avocado or a dollop of vegan sour cream
- Chopped fresh cilantro
- Shredded cheese (dairy or plant-based)
- Crushed tortilla chips or cornbread on the side
It’s filling on its own, but also great with rice, quinoa, or a thick slab of crusty bread. Serve it family-style or make a chili bar with various toppings for a fun twist.
Easy Ways to Switch It Up
This chili is super flexible. Want it spicier? Add chopped jalapeño with the onions. Need to use up veggies in the fridge? Mushrooms, sweet potatoes, corn, or butternut squash all work beautifully. If you want extra bulk, stir in cooked lentils, bulgur, or quinoa for added texture.
Want a creamier version? Stir in a splash of coconut milk or a dollop of plain yogurt (dairy or not). Looking for a smoky kick? Add a bit of chipotle in adobo.
Make-Ahead Friendly
Like most chili recipes, this one tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well — portion it into freezer bags or containers and stash away for up to 2 months. Just thaw and reheat on the stovetop with a splash of water or broth to loosen.
This makes it perfect for meal prep — cook once and enjoy hearty, homemade meals all week long.
Feeding a Crowd or Keeping it Small?
This recipe makes 4–6 generous servings, but it doubles easily if you need to feed a crowd. Hosting a game day, casual dinner, or potluck? Serve it with cornbread muffins, salad, and all the toppings for a spread that feels both homey and impressive.
Cooking for one or two? Freeze individual portions and you’ve got quick lunches or dinners ready to go — no compromise on flavor or texture.
Make it Today
This meatless chili proves you don’t need meat to make something deeply flavorful and comforting. With pantry staples, fresh veggies, and just the right amount of spice, it hits all the chili notes while staying totally plant-based.
Make a big batch, load it up with toppings, and cozy up with a bowl whenever you need something warm, bold, and satisfying.
Whether it’s a cold night or you’re just craving something soul-warming, this chili delivers — and keeps delivering long after the first bowl.
