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
- PREP
- COOK
- TOTAL
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!
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.
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I have been trying to cut down on my meat and dairy and came across this recipe when I was looking up vegetarian chili. At first I was not too sure about putting diced sweet potatoes and quinoa in my chili. But I decided to give it a try and it was actually really good. This one is definitely a keeper.
I have to say, you two are really good. All the recipes I have tried from your site have been winners that stay with me. This chili is no different, I made it exactly as written and I like how clean, tasty and satisfying it is. I cut my carrots round so they would look different than the camote (sweet potato) in the finished dish. I have just been tasting it out of the pot, not a proper serving with cilantro and lemon until supper time. Thank you for another winner.
What a nice comment! Thank you so much for coming back to leave a review. You have made our day 🙂
I made this chili for dinner last night. Followed the recipe exactly except for reducing the chili powder to 1 Tbsp (and it was still plenty hot for me). It was absolutely scrumptious. I’m talking really, really yummy. And so easy to make. I especially loved the addition of lime and avocado at the end to brighten it up and cool it off a bit (I let each person add on their own). My whole family (including 11 y/o son) loved it. I’m thrilled to have a new vegetarian recipe to add to my repertoire. Bravo! And thank you for sharing such a delicious and healthful recipe. Can’t wait to see what else I find on your page.
Do you recommend washing the quinoa first? By the way, your website is my go to for recipes that I know will be flavorful and delicious! This recipe looks amazing; I cannot wait to try it!
Hi Angela! So happy that you found us. We do like to rinse quinoa before cooking when we make it plain (like rice). In this recipe, however, we do not find it to be necessary.
Hi Adam and Joann! The vegetarian chilli is now my absolute favorites. I have been trying out your vegetarian recipes and absolutely love them. I love that they are quick, easy, approachable and most of all delicious. Love your 1 pot vegetarian meals as they make life so much easier to meal prep and are honestly helping me go back to a mostly plant based diet. I am starting to enjoy home cooking again. Thanks so much and keep the vegetarian recipes coming.
Yay! We are thrilled that you loved the chili 🙂
I think I’ll try this recipe for walking tacos for Halloween. My daughter is vegan and I’m sure she’ll like this. Excited to try it.
Hello from Israel, this was delicious! I added a dollop of sour cream and some shredded cheddar cheese to serve, with sweet potato biscuits on the side. Another winning dish!
Hey! Can I replace the vegetable broth with water? Thanks!
Hi Kim, you can substitute veggie broth with water but we do recommend using a broth for the extra depth of flavor.
This is so delicious!!! I substituted the veggie broth with water and it’s perfect! Do you think next time I can add some cubes of firm tofu to the dish?
Hi Kim. so glad you enjoyed it. Yes, you adding tofu to this dish is a great idea.
This is the best chili EVER!!
So glad you love it and we really appreciate you coming back to let us know 🙂
The family loved the chili. It had such a great flavor and taste. I did have to cook it longer than the recipe for the carrots and sweet potatoes to soften. It was worth the wait. Will be sharing with friends.