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 min
Ratings (16)

Even though this easy homemade vegetarian 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.

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 in 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.

Don't forget you can always browse through all the vegetarian recipes here, or all the vegan recipes here

See also: More homemade vegetarian chili recipes

What You'll Need

  • 1 can black or pinto beans, drained
  • 1 can kidney beans, drained
  • 1 can diced tomatoes
  • 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
  • 1/2 tsp pepper
  • dash cayenne pepper (optional)
  • dash red pepper flakes (optional)
  • 1/2 cup TVP + 1/2 cup water (optional)

How to Make It

  • In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.

  • Add tomatoes, vegetable broth and chili powder and stir.

  • Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add 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.

  • For a spicier chili, add extra cayenne and red pepper flakes, if you'd like. 

  • Makes 6 servings.

  • Nutrition Facts (from Calorie Count):
    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:

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