Vegetarian Chili

by Robin Miller on May 20, 2026

A rich, chunky stew, brimming with savory vegetables, plump beans, and smoky spices. This year-round favorite is as easy as it is delicious, and certainly hearty enough for the carnivores in the crowd.

This recipe was written for the Arizona Republic.

This chili is as satisfying as it is healthy. If you’re worried about meat-free chili curing your hankering for a brawny stew, take note. This chili may be vegetarian (and easily vegan), gluten-free, and dairy-free, but thanks to the high-fiber beans, aromatic vegetables, and earthy spices, it’s substantial and filling. Plus, there are countless ways to serve this chili, as you’ll see below.

Here’s what you need for this easy vegetarian chili

Onion and garlic. As with all proper soups and stews, this chili starts with fragrant onion and garlic. Both create the foundation for an ultra-flavorful sauce for the vegetables and beans.
Bell pepper. Bell peppers add color and sweetness, a subtle sugary note that compliments the salty and fiery ingredients in the chili. I chose red and orange bell peppers because they’re sweeter than green peppers, but any bell pepper will do.
Canned tomatoes. We use diced tomatoes as part of the simmering sauce for the other ingredients. I prefer fire-roasted diced tomatoes because they deliver a delightful smoky essence (essential for chili). That said, you can use regular diced tomatoes and/or petite diced tomatoes.
Beans. This recipe calls for two different types of canned beans – red kidney and pinto. Both add heft and body to the chili, while ensuring a textural spoonful. If desired, you may substitute your favorite beans, including cannellini, navy, and black. Just be sure to rinse and drain canned beans before using; this removes excess salt and starch (which can make the chili cloudy).
Broth or water. I prefer vegetable broth for this chili because it adds more flavor than water. That said, you certainly use water. And, if you’re not looking for a vegetarian option, chicken broth and beef broth work exceptionally well.
Chipotle chilies in adobo sauce. We use both the chipotle chili peppers and the adobo sauce from the can in this chili. The chilies are dried and full-bodied, and the sauce is spicy, tangy, and mildly sweet. Note that canned chipotle chilies vary in heat level, so I suggest sampling one of the peppers and a drop of the sauce before adding them to the chili. Adjust the heat level by adding the desired amount of chilies and adobo sauce. If you overdid it and your chili is too spicy, add a little lime juice or olive oil to mellow it out.
Chili powder, cumin, and bay leaf. While we garner tremendous flavor from the chipotle chilies in adobo, adding a few spices truly enhances the nuances of the sauce. Note: Remove and discard the bay leaf before serving.
Corn. Corn adds color and texture to this chili, and you can use frozen, canned, or fresh corn. Keep frozen corn frozen until ready to use. Drain canned corn. Add fresh corn directly to the pot; there’s no need to cook it first.
Lime juice. A burst of fresh lime juice (just before serving) adds acidity and complexity to the chili while making all other flavors pop. If desired, you may also use a splash of sherry vinegar or apple cider vinegar.
Salt and freshly ground black pepper. Salt and black pepper are used to adjust the seasoning of the chili. Note that canned beans, chipotle chilies in adobo sauce, and broth can contain a decent amount of salt.

What should you serve with your vegetarian chili?

This wholesome chili is made extra special when served with an assortment of toppings, and in a variety of ways. Everything below is optional, but one or two picks (or more) makes the dish decidedly more fun.

Sour cream. Rich and creamy sour cream is the ideal partner for spicy chili, especially because the dairy helps cool the palate. You may also use vegan sour cream or plain Greek yogurt.
Fresh hot peppers. If you like your chili extra fiery, top it with sliced jalapeño peppers, serrano chiles, or pickled jalapeños.
Pickled red onions. Tangy pickled red onions add great color, flavor, and crunch to this chili while keeping the dish vegan.
Fresh cilantro. Whole or chopped cilantro leaves add a burst of color and freshness.
Avocado or guacamole. Creamy-smooth avocado balances the heat and acidity of the chili. Choose diced or sliced avocado, or prepared guacamole.
Shredded Mexican cheese or cheddar cheese. Gooey cheese is a chili staple, so pile on your favorite variety. Vegan cheese also works.

Other fun ways to serve this chili

With tortilla chips. Served on the side for crunch, or underneath to make nachos.
With cornbread. Warm slices of homemade cornbread perfectly complement this chili.
As a loaded baked potato or baked sweet potato. Consider filling hot spuds with heaping spoonfuls of this amazing chili.
As chili fries. Ladle the chili over your favorite French fries for vegetarian chili fries.
In a bread bowl. Fill warm crusty bread with the chili and top with your favorite toppings.

How should you store your vegetarian chili? Chili is often better the next day, when flavors have had a chance to meld, so save every drop of leftovers. Once cool, store your vegetarian chili in an airtight container in the refrigerator for up to 5 days or freeze up to 3 months. When freezing, leave an inch at the top for the chili to expand. Thaw overnight before reheating in a saucepan, adding more broth or water if necessary.

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