Name: Vegetarian Chili
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1½ tablespoons extra virgin olive oil; 1 medium yellow onion, chopped; 2 red bell peppers, chopped; 1 green bell pepper, chopped; 1 large or 2 medium sweet potatoes, peeled and ¼-inch diced (about 1 pound); 4 cloves garlic, minced (about 4 teaspoons); 1 tablespoon chili powder; 2 teaspoons ground cumin; 1½ teaspoons chipotle chile powder; ½ teaspoon kosher salt, plus additional to taste; ¼ teaspoon ground cinnamon; 2 (15-ounce) cans fire roasted diced tomatoes in their juices; 2 (15-ounce) cans low sodium black beans, rinsed and drained; 1 (15-ounce) can pinto beans, rinsed and drained; 2 cups low sodium vegetable broth or water; 2 teaspoons red vinegar; 1 teaspoon honey; Optional for serving: crushed tortilla chips, avocado, non-fat plain Greek yogurt, chopped cilantro, cheese

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This Vegetarian Chili is a hearty, comforting meal packed with wholesome ingredients like sweet potatoes, black beans, pinto beans, and fire-roasted tomatoes. Bursting with flavor and subtle heat from chipotle chili powder and cumin, it’s a cozy and satisfying dish that’s perfect for weeknights, game days, or meal prep.

Vegetarian Chili

Why You’ll Love This Recipe

Completely meat-free, yet filling and full of protein
Thick and chunky texture with sweet potato for extra heartiness
Bold and smoky flavors from chipotle chili and spices
A healthy, fiber-rich dish that’s also gluten-free
Easy to prepare in one pot
Ideal for leftovers and make-ahead meals
Versatile with a wide variety of topping options
Kid-friendly and easily adaptable for spice levels
Great for potlucks or feeding a crowd
Comforting and nutritious all in one bowl

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 red bell peppers, chopped
1 green bell pepper, chopped
1 large or 2 medium sweet potatoes, peeled and diced (about 1 pound)
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 ½ teaspoons chipotle chile powder
½ teaspoon kosher salt (plus more to taste)
¼ teaspoon ground cinnamon
2 cans (15 oz each) fire-roasted diced tomatoes
2 cans (15 oz each) low sodium black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
2 cups low sodium vegetable broth or water
2 teaspoons red vinegar
1 teaspoon honey

For serving: crushed tortilla chips, avocado, non-fat plain Greek yogurt, chopped cilantro, cheese

Directions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion, red and green bell peppers, and sweet potato. Cook for about 8 minutes, stirring occasionally, until onions are translucent.
Lower heat to medium-low. Add minced garlic, chili powder, cumin, chipotle chile powder, salt, and cinnamon. Cook for about 30 seconds, stirring until fragrant.
Add fire-roasted tomatoes, black beans, pinto beans, and vegetable broth. Bring to a simmer and let cook for 30 minutes, stirring occasionally.
Remove from heat. Carefully transfer 2 cups of chili to a blender and puree until smooth. Return the blended mixture to the pot. (Alternatively, use an immersion blender to slightly blend the chili, keeping it chunky.)
Stir in red vinegar and honey. Taste and adjust salt or spices as needed. Serve hot with your favorite toppings.

Servings and timing

Servings: 6
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes

Variations

Spicy: Add a diced jalapeño or more chipotle powder for extra heat.
Sweet potato swap: Substitute with butternut squash or carrots if preferred.
Bean mix: Try using kidney beans or cannellini beans for a different flavor.
Vegan version: Omit the honey or use maple syrup.
Slow cooker: Sauté the vegetables and spices, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Thicker chili: Blend a larger portion of the chili for a thicker texture.
Grain boost: Stir in cooked quinoa or brown rice for added bulk.
Smokier flavor: Add a dash of smoked paprika or a few drops of liquid smoke.

Storage/Reheating

Storage: Let the chili cool completely before storing in airtight containers. It will last in the refrigerator for up to 5 days.
Freezing: Freeze for up to 3 months in freezer-safe containers or zip-top bags. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring between each, until hot.

FAQs

Can I make this chili in advance?

Yes, this chili tastes even better the next day. Store it in the fridge and reheat before serving.

Is this chili vegan?

As written, it contains honey. To make it vegan, replace honey with maple syrup or omit it entirely.

Can I freeze this chili?

Absolutely. It freezes well for up to 3 months. Portion into containers for easy reheating.

What toppings go best with this chili?

Try crushed tortilla chips, avocado slices, shredded cheese, chopped cilantro, or a dollop of Greek yogurt.

Can I use canned chili beans instead of plain beans?

Yes, just be mindful of added spices or salt in seasoned beans, and adjust accordingly.

Is there a way to make it less spicy?

Use less chipotle chile powder or substitute with mild paprika to reduce heat.

Can I add protein like tofu or tempeh?

Definitely. Crumbled tempeh or cubed tofu works well and soaks up the chili flavor.

How do I thicken the chili without a blender?

Let it simmer uncovered a bit longer to reduce the liquid, or mash some beans with a spoon in the pot.

What’s the purpose of the vinegar and honey?

They balance the flavors—vinegar adds brightness, and honey gives a subtle sweetness.

Can I cook this in an Instant Pot?

Yes, sauté the veggies using the sauté function, then cook on high pressure for 8–10 minutes. Let pressure release naturally for best results.

Conclusion

This Vegetarian Chili is a comforting, nutrient-packed dish that proves you don’t need meat to create a satisfying meal. With layers of bold flavor, a touch of heat, and a rich, chunky texture, it’s a go-to recipe for chilly nights, easy dinners, and make-ahead meals. Customize with your favorite toppings and enjoy a bowl of wholesome, hearty goodness.