12 Easy Vegetarian Chili Recipes

Hearty Lentil and Black Bean Chili

This comforting chili is packed with protein-rich lentils and black beans, making it a perfect vegetarian meal for chilly evenings.

Ingredients

• 1 cup dried lentils
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened.
2. Stir in the chili powder and cumin, cooking for an additional minute.
3. Add the lentils, black beans, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper.
4. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender.
5. Serve hot with your choice of toppings like avocado or cilantro.

Spicy Sweet Potato and White Bean Chili

A twist on traditional chili, this version combines the sweetness of sweet potatoes with hearty white beans.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) white beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 can (14 oz) crushed tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking method

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant.
2. Stir in smoked paprika and cayenne pepper, then add the sweet potatoes and coat well.
3. Pour in the crushed tomatoes and vegetable broth, bringing it to a simmer.
4. Add white beans and season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes.
5. Serve warm, garnished with fresh herbs if desired.

Quinoa and Red Bean Chili

Quinoa adds a delightful texture to this red bean chili, making it a nutritious and satisfying option.

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) red beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a pot over medium heat. Add onion, garlic, and bell pepper; sauté until soft.
2. Mix in chili powder and oregano, cooking for another minute.
3. Add quinoa, red beans, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper.
4. Bring the mixture to a boil, reduce heat, and simmer for 20 minutes or until the quinoa is cooked.
5. Enjoy with a squeeze of lime or a dollop of sour cream.

Black Bean and Corn Chili

This black bean and corn chili is both colorful and flavorful, perfect for a quick dinner fix.

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup frozen corn
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 2 teaspoons cumin
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and jalapeño; sauté until tender.
2. Stir in cumin, black beans, corn, diced tomatoes, and vegetable broth.
3. Season with salt and pepper, then bring to a boil.
4. Lower heat and simmer for 15 minutes, allowing flavors to meld.
5. Serve hot with tortilla chips or bread on the side.

Roasted Cauliflower and Chickpea Chili

Roasted cauliflower adds a smoky depth to this hearty and nutritious chickpea chili.

Ingredients

• 1 head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon coriander
• 1 can (14 oz) crushed tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking method

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes.
2. In a large pot, heat remaining olive oil. Add onion and garlic, sauté until golden.
3. Stir in tomato paste, coriander, chickpeas, crushed tomatoes, and vegetable broth. Bring to a simmer.
4. Add roasted cauliflower and let simmer for another 10 minutes.
5. Serve warm, sprinkled with fresh parsley or cilantro.

Mushroom and Pinto Bean Chili

Earthy mushrooms and pinto beans make this chili both filling and flavorful.

Ingredients

• 2 cups mushrooms, sliced
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a pot over medium heat. Add onion, garlic, and mushrooms; cook until mushrooms are softened.
2. Stir in thyme and paprika, cooking for an additional minute.
3. Add pinto beans, diced tomatoes, and vegetable broth; season with salt and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Serve topped with your favorite cheese or avocado slices.

Sweet Bell Pepper and Black Lentil Chili

This vibrant chili features sweet bell peppers and hearty black lentils for a delicious, colorful dish.

Ingredients

• 1 cup black lentils
• 2 sweet bell peppers, chopped
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a pot over medium heat. Add onion, garlic, and bell peppers; sauté until soft.
2. Stir in cumin, then add black lentils, diced tomatoes, and vegetable broth.
3. Season with salt and pepper, bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
4. Serve hot, garnished with fresh herbs or a dollop of yogurt.

Smoky Eggplant and White Bean Chili

Smoky, roasted eggplant pairs beautifully with white beans in this unique chili.

Ingredients

• 1 large eggplant, cubed
• 1 can (15 oz) white beans, drained and rinsed
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 can (14 oz) fire-roasted tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking method

1. Preheat oven to 425°F (220°C). Toss eggplant cubes with 2 tablespoons olive oil, salt, and pepper. Roast for 20 minutes.
2. In a pot, heat remaining olive oil. Add onion and garlic, cooking until fragrant.
3. Stir in smoked paprika, then add roasted eggplant, white beans, fire-roasted tomatoes, and vegetable broth.
4. Bring to a simmer and cook for 15 minutes.
5. Serve garnished with fresh basil or parsley.

Butternut Squash and Kidney Bean Chili

Sweet butternut squash and hearty kidney beans make this chili both nutritious and comforting.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cinnamon
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a pot over medium heat. Add onion and garlic, sauté until soft.
2. Stir in cinnamon, then add butternut squash, kidney beans, diced tomatoes, and vegetable broth.
3. Season with salt and pepper, bring to a boil, then reduce heat and simmer for 25 minutes, or until squash is tender.
4. Serve warm, topped with a sprinkle of chili flakes if desired.

Zucchini and Cannellini Bean Chili

This light and fresh zucchini chili is paired with creamy cannellini beans for a delightful dish.

Ingredients

• 2 zucchinis, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a pot over medium heat. Add onion, garlic, and zucchini; sauté until zucchini is tender.
2. Stir in Italian seasoning, then add cannellini beans, diced tomatoes, and vegetable broth.
3. Season with salt and pepper, bring to a boil, then reduce heat and simmer for 15 minutes.
4. Serve with grated Parmesan or a drizzle of olive oil.