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4.75 from 4 votes

The Best Vegetarian Chili EVER!

This recipe blew my husband, the veggie-chili-skeptic, away. He no longer responded with “this isn’t chili,” but instead said “this is really good!” He even went back for seconds. It’s got the deep flavor of traditional meat chilis, but is much healthier and vegetarian friendly.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 300kcal


  • 15 oz Kidney beans, drained and rinsed (if you like a chunkier chili, use 2 cans here) 1 can
  • 15 oz Black beans, drained and rinsed 1 can
  • 15 oz Pinto beans, drained and rinsed 1 can
  • 1 cup frozen corn
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 red onion diced
  • 28 oz crushed tomatoes 1 large can
  • 1 cup vegetable broth
  • 5 garlic cloves minced
  • 1 heaping tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Ghirardelli cocoa powder unsweetened
  • 1/2 tsp garlic powder
  • 1/4 tsp or a bit less cayenne pepper
  • A couple splashes of soy sauce
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp regular paprika
  • Optional toppings: shredded cheddar cheese, green onions, diced tomatoes, o% Greek Yogurt (or Low Fat/Fat Free Sour Cream), tortilla chips


  • Chop the garlic, onion, and bell peppers. Saute lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all of the canning liquid is gone.
  • Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
  • Once the chili is done cooking, you can top it with anything you like: 1 Tbsp cheese, fat free sour cream or 0% greek yogurt, diced tomatoes, green onions, or tortilla chips.


Adapted from KathEats.com


Serving: 2ladles | Calories: 300kcal | Carbohydrates: 61.8g | Protein: 18.1g | Fat: 1.7g | Sodium: 800mg | Fiber: 20.2g | Sugar: 4.3g