This delicious Vegetarian Chili is truly the best! It’s packed with hearty vegetables, is full of flavor, and comes together quickly. This is one of those vegetarian recipes that will please both meat lovers and plant-based eaters!

this recipe

More Delicious Chili Recipes

Healthy Pumpkin Chili 

Black Bean Butternut Squash Turkey Chili 

Healthy Southwest Chicken Chili 

Sweet Potato and Black Bean Chili 

Healthy White Chicken Chili 

Vegetarian Chili Ingredients

Veggies: the base of a good veggie chili is of course the vegetables. This recipe uses a combination of onion, red bell pepper, sweet potatoes, and green chilies in addition to beans. If you like, you can easily swap the sweet potatoes for butternut squash!

Beans: we’re using a combination of both kidney beans and black beans for the ultimate hearty chili. I like to use low-sodium beans and drain and rinse them before adding them to the pot. 

Tomatoes: delicious crushed tomatoes help to create a rich base for the chili. 

Broth: this recipe use veggie broth but you are welcome to use low-sodium chicken broth or beef broth if you prefer. 

Herbs and Spices: a blend of flavorful spices like chili powder, cumin, paprika, and more help to give the chili all of its flavor.

How to Make

Step One: Start by heating a large pot over medium-high heat. I love to use my dutch oven but any large pot with a lid will work. Once the pot is hot, add a tablespoon of olive or avocado oil. 

Step Two: Next, add the diced onion, minced garlic, diced bell pepper, and diced sweet potato to the pot and sauté for 4-5 minutes or until the onion begins to become translucent.

Step Three: After the veggies have sautéed, add the chili spice blend to the pot, stir, and sauté for another minute until the spices become fragrant.

Step Four: Now, add the black beans, kidney beans, crushed tomatoes, green chiles, vegetable broth, and the dried bay leaf to the pot. Stir until everything is well combined.

Step Five: Bring the chili to a boil and then lower the heat and reduce to a simmer. Cover the chili and let it simmer for around thirty minutes or until the sweet potatoes are tender when pricked with a fork. 

Step Six: After the chili has simmered and the sweet potatoes are tender, give the chili a taste and adjust the amount of seasoning as needed. Spoon the chili into bowls, serve with your favorite toppings, and enjoy!

Can I Make This Chili in the Slow Cooker?

Yes! To make this chili in the slow cooker: 

• First, sauté the diced onion and garlic in olive oil until the onion starts to become translucent. 
• Next, transfer the diced onion and garlic mixture to the base of the slow cooker. Then, add all of the remaining ingredients. 
• Lastly, cook the chili on high for 3-4 hours or until the sweet potatoes are tender. Give it a taste, adjust the seasoning, and then serve. 

Optional Veggies to Add

One of the things I love about this recipe is how versatile it is! This chili is the perfect blank canvas for adding all of your favorite seasonal vegetables and you can really make it your own.

The possibilities are endless, but here are a few of my favorite options: 

• Corn
• Carrots
• Mushrooms
• Bell Peppers
• Pinto Beans
• Zucchini
• Garbanzo Beans

What to Serve with Veggie Chili

Gluten Free Honey Cornbread Muffins

Herby Brown Butter Cheddar Cornbread

My Favorite Topping Options

• Greek yogurt or sour cream
• shredded cheddar cheese
• sliced green onion (or red if you prefer!)
• cilantro
• crushed red pepper flakes

More Delicious Vegetarian Recipes

Buffalo Cauliflower Tacos

Thai Crunch Salad with Creamy Peanut Dressing

Roasted Butternut Squash Soup

Delicious Mexican-Style Street Corn Salad

Roasted Chipotle Cauliflower Tacos

Easy Homemade Tzatziki Sauce

Cilantro Lime Rice

Grilled Vegetable and Rice Salad

Watermelon Feta Salad

I hope you give this Hearty Vegetable Chili a try! It’s packed with veggies and deliciously comforting. 

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA