Super Easy Vegetarian and Vegan Chili Recipe

Vegetarian chili with pinto and kidney beans
Vegetarian chili with pinto and kidney beans photo by CrimsonMonkey / Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 6 Bowls (6 Servings)
Ratings (42)

By Jolinda Hackett

Updated 04/09/18

Even though this easy homemade vegan chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint. It's one of the most popular vegetarian recipes here on TheSpruce and is a great ​idea for a weeknight vegan dinner. The second most popular vegetarian chili here on TheSpruce is this black bean chili with sweet potatoes. Vegetarian chili made with tofu is also a favorite if you like tofu (and if you don't, here's why you SHOULD like tofu!). 

This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.

What You'll Need

  • 1 15 oz. can black or pinto beans, drained
  • 1 15 oz. can kidney beans, drained
  • 1 15 oz. can diced tomatoes (do not drain)
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 2 tbsp. olive oil
  • 1/4 cup vegetable broth
  • 2 tbsp. chili powder
  • 1/2 tsp. salt (or to taste)
  • 1/2 tsp. pepper (or to taste)
  • Dash cayenne pepper (optional)
  • Dash red pepper flakes (optional)
  • 1/2 cup TVP + 1/2 cup water (optional)

How to Make It

  1. In a medium or large soup pot, saute the onion, bell pepper and garlic in the olive oil for 3 to five minutes, until the onions are soft, stirring occasionally.
  2. Next, add in the undrained tomatoes, the vegetable broth and the chili powder and stir.
  3. Reduce heat to medium-low and add beans. Stir occasionally and cook for at least 20 minutes. Add the TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.
  1. For a spicier chili, add extra cayenne pepper and red pepper flakes, if you'd like. 

Got leftovers? Check out a few tips on how to use up leftover chili. 

Nutrition Facts:
One serving of this vegetarian chili (based on six servings) provides approximately:
Calories: 334, Calories from Fat: 54
Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%
Cholesterol: 0mg, 0%
Sodium: 260mg, 11%
Total Carbohydrates: 55.4g, 18%
Dietary Fiber: 15.5g, 62%
Sugars: 5.9g
Protein: 18.7g
Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet

More Vegetarian and Vegan Chili Recipes:

Nutritional Guidelines (per serving)
Calories 590
Total Fat 7 g
Saturated Fat 1 g
Unsaturated Fat 4 g
Cholesterol 0 mg
Sodium 327 mg
Carbohydrates 102 g
Dietary Fiber 30 g
Protein 34 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)