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The Best Vegetarian Chili

overhead shot of vegetarian chili with cheese and cilantro on top

This spicy Vegetarian Chili is thick, hearty, and full of flavor.

  • Author: Maryea
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: recipes
  • Method: stoptop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 tablespoon avocado oil
  • 1/2 medium onion, chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons ground oregano
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large zucchini, sliced and cut into quarters
  • 1 chipotle pepper, chopped (optional)* (NOTE 1)
  • 3 cloves garlic, chopped
  • 2 (28 ounce) cans diced fire-roasted tomatoes with green chiles* (NOTE 2)
  • 2 tablespoons tomato paste
  • 1/4 cup chili powder
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can pinto beans
  • 1 (15 ounce) can red kidney beans
  • Optional topping ideas: shredded cheese, chopped cilantro, avocado

Instructions

  1. Heat the avocado oil in a large, heavy-bottomed pot over medium heat.  Add the onion, and season with bay leaves, cumin, oregano, salt, and pepper. Cook and stir until onion is tender, about 2 minutes.
  2. Add the green and red bell peppers, zucchini, chipotle pepper, and garlic and cook another 5 minutes.
  3. Add the tomatoes and tomato paste and season with chili powder. Stir in the beans. Bring to a boil, reduce heat to low, and simmer 45 minutes.
  4. Serve and enjoy!

Notes

Note 1: The chipotle pepper (I used canned with adobe sauce) adds spice. You can remove it if you’d like this less spicy. Removing the seeds will also lessen the heat.

Note 2: If you prefer a chili that isn’t as thick, add another can of diced tomatoes.

Keywords: best vegetarian chili