Simple and Delicious Vegetarian Chili | With Vegetables

This Simple and Delicious Vegetarian Chili is one of those recipes that I have people ask me for after serving it to them and I don’t have a recipe to give them. I just throw a bunch of tasty spices in with my beans, tomatoes, and veggies and get a delicious pot of chili. I have finally written it down. Well, at least one version of it…

Have I mentioned I love cozy things? Every year I get so excited going into Autumn because it encompasses all things cozy! The season of autumn is upon us and this Simple and Delicious Vegetarian Chili fits right in there with the perfect fall food.

Vegetarian Chili is So Adaptable

When I was first looking for a vegetarian chili recipe 10 years ago, I got frustrated that none of the ones I found actually had veggies in them. It was just chili con carne without the carne. Side note – did you know chili is thought to have been brought to the US by immigrants from the Canary Islands who settled in San Antonio? (I just learned that from Wonderopolis.org and then proceeded to go down a rabbit trail of exploring!)

At the heart of a pot of chili seems to be beans, meat, tomatoes, and chili spices. There are so many variations from there that you could take. Like, cut out the meat and make it vegetarian!

What beans should I use?

I love black beans and find that kidney beans don’t always sit well with me so that guides my choice of beans to put in my chili. But really you could use any beans or combination of beans as long as they taste good to you, it’s fair game!

Black beans, pinto beans, kidney beans, chickpeas, cannellini beans, navy beans, white kidney beans, and more. I recommend using at least two types of beans for visual, textural, and nutritional variety.

It is easiest to use canned beans, but you can prep dry beans ahead of time on the stove or in the Instant Pot. If I’m planning ahead, I make a batch of Instant Pot Black Beans and put them in 15 oz mason jars to either freeze or keep in the fridge until I’m ready to use them.

What Spices go best in chili?

If there is anything I would recommend a new vegetarian to invest in, it is spices! They add sooooo much to vegetarian dishes and are so fun to create with. Just one dash of something can totally change the flavor of the dish. They can be pricey, but they don’t have to be. I find a lot of spices in the international foods aisle at my grocery and they are way cheaper than the fancy varieties in the baking aisle. If they come in plastic bags, then just recycle a small glass jar to dump them into at home.

Red chili powder is a staple spice, but there are so many others that pair well with chili. Two of my favorites are cumin and smoked paprika. If the paprika is not smoked, I don’t use it. Largely because I feel it has no taste, but also because I love smokey smells and flavors.

I always add in oregano and sometimes in the end will add in fresh cilantro.

Garlic and onion can either go in as dried spices or fresh. For this Simple and Delicious Vegetarian Chili recipe, I add them in as dried spices because it cuts down on the prep time.

Vegetables in chili?

Any soup is a great way to sneak some more veggies into your diet! In this recipe, I keep it easy with minimal chopping. If you want it really easy, then use frozen peppers and frozen kale or spinach.

Other veggies you can add are carrots and celery, sweet potatoes, zucchini, and yellow squash. What else do you like to add?

Let’s Get Cooking

What ingredients do I need?

For this recipe, I try to keep it simple. However, if you don’t have something on hand you can always improvise. Did I just cause you to break out in hives or have a panic attack?! If you are a recipe rule follower but want to learn to branch out, chili is a very forgiving recipe to experiment on.

• 1 15 oz can Black Beans
• 1 15 oz can Pinto Beans
• 1 28 oz can Diced Tomatoes (or 2 15 oz cans)
• 1-2 Bell Peppers (or 1 bag frozen; bonus if you get frozen peppers with onion – then omit the onion powder)
• 1 cup chopped kale
• 1 tsp Onion powder
• 1 1/2 tsp Garlic powder
• 3 tsp Oregano
• 3 tsp Cumin
• 1 1/2 tsp Smoked Paprika (can sub. chipotle powder)
• 2 Tbsp Chilli powder
• Dash Cayenne pepper
• 1 tsp salt (or more to taste)

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Instant pot/slow cooker, or stovetop? 

I find that this recipe tastes better if you let the flavors cook together in a slow cooker and I like the mix and walk away mindset, but you can cook this Simple and Delicious Vegetarian Chili recipe on the stovetop in 15-20 minutes.

I love my Instant Pot for many reasons. One reason is that it can function as a slow cooker which eliminates the need for additional gadgets cluttering my kitchen! I’ve been using this 6-quart Instant Pot and love it! More Instant Pot recipes coming soon. 

For either method, it begins the same.

First, drain beans and put them in a large pot along with canned tomatoes and their juices.

Then, add in spices, salt, and peppers.

If you are cooking on the stovetop then bring it all to a simmer, reduce the heat to low, and let simmer for 15- 20 minutes to let the flavors set.

If you are using a slow cooker or Instant Pot (on slow cooker setting), then after you’ve added the spices and peppers, you will put the lid on (make sure it is sent to “venting”) and cook on medium for 3 hours or low for 5-6 hours.

Once it is done cooking, add in the chopped kale (or spinach) and let it sit, mixing it occasionally for 2-3 minutes. If it is frozen give it another few minutes to make sure it thaws and the temperature of the chili doesn’t drop too much.

What pairs well with Simple and Delicious Vegetarian Chili?

Great questions! If you want to keep it simple and not cook anything else, then pair it with crackers such as the Simple Mills Veggies Pita Crackers as pictured.

Chili and cornbread are a classic combo! If you’re gluten-free (or if you’re not), make a batch of my Homemade Gluten-Free Cornbread to go with it.

Top it with cheese of any sort. Goat cheese adds a nice creaminess to it. Put sliced avocado on top for some healthy fat (and creaminess).

Or make the recipe go further and put the chili on top of a baked sweet potato or a grain like rice or millet.

Serve and enjoy. Enjoy crackers or cornbread on the side. Top with goat cheese, shredded cheese, or avocado for some delicious healthy fat.

Other Recipes You Might Enjoy

• HOMEMADE GLUTEN-FREE CORNBREAD | SIMPLE RECIPE WITH A DAIRY-FREE OPTION
• BLACK BEAN SWEET POTATO MEXICAN BAKE | GLUTEN FREE
• QUICK AND EASY SEASONED BLACK BEANS | INSTANT POT
• BLACK BEAN SWEET POTATO ENCHILADAS | A SIMPLE GLUTEN-FREE OPTION

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