My family’s favorite vegetarian chili recipe is packed with over five cups of veggies, hearty beans, and quinoa. It’s super simple and perfect for making ahead!
Whenever I make this vegetarian chili recipe, I make a double batch because it is the perfect meal to have stored in the freezer for another day! I love all the veggies, and the quinoa and beans keep this super hearty and satisfying.
For more vegetarian recipes like this one, see our chipotle bean chili, black bean soup, or these tasty sweet potato tacos with black beans.
Key Ingredients
- Veggies: This chili recipe contains over 5 cups of veggies. We combine onion, carrot, bell pepper, sweet potato, and garlic.
- Spices: I love the spice blend for this recipe. If you can, use ancho chili powder or homemade chili powder, as they have more flavor. Otherwise, use your favorite blend. I also stir in cumin and chipotle powder (or smoked paprika) for even more flavor.
- Tomatoes and Broth: Canned tomatoes are perfect here, and if you can find them, go for fire-roasted canned tomatoes. I use veggie broth, but water will also work nicely.
- Beans: You’ll need about 1 ½ cups of beans, home-cooked or canned. I used black beans for the photos, but use whatever you love!
- Quinoa: I love how quinoa bulks up this chili and makes it more hearty. It also adds some protein. Feel free to substitute with grains or even rice (just note that the cooking time may differ).
How to Make Vegetarian Chili
Making this vegetarian chili is easy! You’ll start by cooking the veggies (onion, bell pepper, and sweet potato) in a bit of oil until soft and sweet, then add some spices.
We are generous, which means the chili will have lots of flavor! From there, you’ll pour in canned diced tomatoes, beans, veggie broth, and dried quinoa. After 20 minutes or so, it’s done!
This veggie chili combines sweet and tender veggies, hearty beans, and quinoa, all cooked in a generously spiced base. It’s quick to make and can be kept in the freezer for months. A total winner!
As for serving, I love a big bowl with a bit more fresh lime juice. I also love this chili with a slice of homemade cornbread on the side. A few slices of avocado or a spoonful of guacamole wouldn’t hurt, and shredded or crumbled cheese is always a good idea. Enjoy!
Easy Vegetarian Chili
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We love this easy vegetarian chili recipe with lots of vegetables, beans, and quinoa. Thanks to the perfect blend of spices and hearty ingredient list, this chili will satisfy just about anyone. It’s ideal for making ahead, too!
6 Servings
Watch Us Make the Recipe
You Will Need
2 tablespoons olive oil or avocado oil
1 medium onion, chopped, 2 cups
3 medium carrots, chopped, 1 cup
1 large red bell pepper, chopped, 1 cup
1 medium-large sweet potato, chopped, 1 cup
4 cloves garlic, minced, 1 rounded tablespoon
2 tablespoons chili powder or homemade chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle powder or smoked paprika
1/2 teaspoon fine sea salt or more to taste
1 (14oz) can diced tomatoes, we prefer fire-roasted
1 (15oz) can black beans, drained and rinsed, or 1 ½ cups cooked black beans
2 ½ cups (591ml) vegetable broth, try homemade veggie broth
1/2 cup (95g) uncooked quinoa
1/2 cup packed cilantro leaves, chopped
Juice of half a lime or more to taste
Directions
1Heat the oil in a large, deep pot over medium heat. Add the onions and cook, stirring occasionally, until they are tender and some of the edges are brown, about 7 minutes.
2Add the carrots, bell pepper, and sweet potato, and cook another 5 minutes or until the vegetables are beginning to sweat.
3Stir in garlic, chili powder, cumin, chipotle powder, and 1/2 teaspoon salt. Cook, stirring occasionally, until the garlic and spices smell fragrant, about 2 minutes.
4Pour in the tomatoes with their juices, and then use a spoon to scrape the bottom of the pot to remove any stuck browned bits or veggies.
5Stir in the beans, vegetable broth, and quinoa. Bring the chili to a low simmer and cook, partially covered with a lid, until the quinoa is fully cooked, 20 to 25 minutes.
6Taste and season the chili with additional salt, and then stir in the cilantro and lime juice. Serve with desired toppings.
Adam and Joanne’s Tips
- Storing: Chili is perfect for making in advance. Store the chili in airtight containers and refrigerate for up to 4 days in the refrigerator and for up to 6 months in the freezer.
- Optional toppings: Avocado, guacamole, pico de gallo, extra cilantro, extra lime, crema or sour cream, shredded cheese or nutritional yeast
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1/6 of the recipe
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Calories
218
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Total Fat
6.7g
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Saturated Fat
0.9g
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Cholesterol
0mg
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Sodium
672.1mg
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Carbohydrate
35.1g
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Dietary Fiber
5.2g
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Total Sugars
6.5g
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Protein
7.1g
