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Vegetarian Chili with Beans – Hearty Recipes for Dinner

Alright, picture this: you’re curled up on the couch after a long day, the air outside is getting crisp, and the smell of a rich, spicy chili fills your kitchen. That’s exactly what this Vegetarian Chili with Beans feels like—a warm hug in a bowl. It’s loaded with colorful beans, tender veggies, and just the right amount of kick to wake up your taste buds without burning them out. Whether you’re new to vegetarian meals or a longtime bean enthusiast, I can’t wait to share how simple and satisfying this recipe is. Plus, it’s one of those dishes that tastes even better the next day, so you’re always winning with leftovers!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1 medium carrot, diced
1 jalapeño, seeded and finely chopped (optional for heat)
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 cups vegetable broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper to taste

How I Make It

Step 1:

Heat the olive oil in a large pot over medium heat. Toss in the diced onion, garlic, bell peppers, carrot, and jalapeño (if using). Sauté until the veggies are soft and fragrant, about 7–8 minutes. You want the veggies to start caramelizing just a bit—that’s where the flavor magic begins!

Step 2:

Stir in the tomato paste and cook for 2 minutes to deepen the richness. This step gives the chili a lovely, slightly sweet undertone. Next, add the crushed tomatoes, all the beans, and the vegetable broth. Give it a good stir.

Step 3:

Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring the chili to a simmer, then reduce the heat to low. Let it gently bubble for 30 minutes, uncovered. Stir occasionally to keep it from sticking and to help all those flavors meld beautifully.

Step 4:

Give the chili a taste and adjust the seasoning if you need more heat or salt. If it feels too thick, just splash in a bit more vegetable broth or water until you get the perfect stew-like texture.

Step 5:

Once it’s thick and savory, turn off the heat and let the chili sit for a few minutes. This step helps everything settle and deepen in flavor.

Step 6:

Scoop into bowls, and if you want to get fancy, top with some shredded cheese, sour cream, or sliced green onions. But honestly, it’s fantastic all on its own—or tucked inside a warm tortilla.

Variations & Tips

Swap out any of the beans for chickpeas or cannellini beans for different textures.
Add a handful of corn kernels for a touch of sweetness and extra color.
If you like smoky heat, throw in a chipotle pepper in adobo sauce.
For a thicker chili, mash a few beans with the back of your spoon midway through cooking.
Make it a crockpot chili by combining all ingredients and cooking on low for 6 hours.
For a low-sodium version, rinse beans thoroughly and use low-sodium broth and canned tomatoes.

How I Like to Serve It

I love serving this vegetarian chili with a side of crispy cornbread—there’s something so perfect about that crumbly, buttery contrast. It’s also wonderful over brown rice or alongside a simple green salad for a lighter dinner. On chilly nights, maybe dollop some avocado or Greek yogurt on top to cool down the spice and add creaminess.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze portions for up to 3 months.
Reheat gently on the stove or in the microwave, adding a splash of broth to keep it from drying out.

Closing: This vegetarian chili is one of those recipes that feels like it was made just for cozy dinners and busy weeknights—it’s hearty, forgiving, and always a bowl full of comfort.