Recipe

Hearty Vegetarian Chili

Big, cozy pot of veggie chili with smoky-spiced flavor and a choose-your-own crunchy topping bar for maximum texture.

By Matt Campbell

•

4.8

Bubbling pot of vegetarian chili with beans, tomatoes, and peppers, topped with tortilla strips and pepitas

This is my kind of chili: thick, hearty, and unapologetically scoopable. It tastes like it simmered all day, but it’s built for real life. The trick is layering a few small-but-mighty flavor moves, like blooming the spices in oil, letting the tomato paste toast for a minute, and finishing with something bright so the whole pot wakes up.

And because chili can be a little too soft if you’re not careful, we fix that with a crispy and crunchy topping situation. Think toasted pepitas, crunchy tortilla strips, crushed corn chips, or even crispy onions. Cozy bowl, crisp edges. That’s the vibe.

Bowl of vegetarian chili topped with avocado, cilantro, and tortilla strips on a wooden table

Why It Works

Deep flavor without meat: toasted tomato paste, smoky spices, and a little soy sauce create that savory backbone.
Thick, hearty texture: a quick mash of some beans plus a simmer gives you chili that clings to the spoon.
Crispy and crunchy finish: a topping bar means every bite has contrast, not just softness.
Flexible and weeknight-friendly: use the beans and veggies you have, then adjust heat and thickness to your liking.

Pairs Well With

Storage Tips

Refrigerate: Cool chili completely, then store in an airtight container for up to 5 days. Keep crunchy toppings separate so they stay crisp.

Freeze: Freeze in portioned containers for up to 3 months. Leave a little space at the top for expansion.

Reheat: Warm on the stove over medium-low, stirring occasionally. Add a splash of water or broth if it thickened up in the fridge. Finish with a squeeze of lime and fresh crunchy toppings to bring it back to life.

Best leftover move: Spoon it over a baked potato or sweet potato, then add crunchy tortilla strips and a dollop of Greek yogurt or sour cream.

Common Questions

How do I make vegetarian chili thicker?

Two easy options: mash about 1 cup of the beans in the pot (my favorite), or let it simmer uncovered a little longer. If you need an emergency fix, stir in 1 to 2 tablespoons of masa harina (nixtamalized corn flour) and simmer 5 minutes.

What gives this chili a “meaty” flavor without meat?

Toasted tomato paste, smoked paprika, cumin, and a small splash of soy sauce (or tamari) deepen the savoriness. You can also add 1 teaspoon of cocoa powder for extra depth if you like that classic chili-shop vibe.

Can I make it in a slow cooker?

Yes, but do the flavor-building first. Sauté the onion and spices, toast the tomato paste, then transfer everything to a slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours. Mash some beans at the end and adjust seasoning.

Is this chili spicy?

It is mild to medium as written. For more heat, add more chipotle, a diced jalapeño, or hot sauce at the table. For less heat, skip the chipotle and use regular chili powder.

What crunchy toppings work best?

Crunchy tortilla strips, crushed corn chips, toasted pepitas, crispy onions, and crunchy shredded romaine all bring something different. Mix two for peak texture.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quarts)
Cutting board and chef’s knife
Wooden spoon or sturdy spatula
Can opener
Measuring spoons
Small skillet (optional for toasting pepitas)

I started making versions of this chili back when I realized something important: I don’t miss meat in chili, I miss structure. I want a thick spoonful, a little smoke, a little tang, and then something crunchy on top that makes you sit up straight. The first time I tossed toasted pepitas and tortilla strips on a bowl, it was game over. Now I treat chili night like a tiny topping party, even if it’s just me, a pot, and the stubborn belief that crunch belongs on everything.

Hearty Vegetarian Chili

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6

Ingredients

For the chili

2 tablespoons olive oil
1 large yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 medium carrots, diced small
4 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 to 1/2 teaspoon chipotle powder (optional, for heat and smoke)
1 to 1 1/2 teaspoons kosher salt, plus more to taste (see note)
1 (28-ounce) can crushed tomatoes
1 cup vegetable broth (plus more as needed)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 cup corn (frozen or canned and drained)
2 tablespoons soy sauce or tamari
1 tablespoon cider vinegar (or red wine vinegar)
1 lime, cut into wedges (for serving)

Salt note: If you use Diamond Crystal kosher salt, 1 1/2 teaspoons is usually right. If you use Morton’s, start with 1 teaspoon, then adjust after the soy sauce.

Crispy and crunchy topping bar (pick 2 to 4)

1/2 cup pepitas (pumpkin seeds), toasted
1 cup tortilla strips or crushed tortilla chips
1/2 cup crispy fried onions
1/2 cup chopped cilantro
1 avocado, diced or sliced
Sour cream or plain Greek yogurt
Shredded cheddar or pepper jack (optional)
Diced red onion or scallions

Easy swaps: Add diced zucchini or mushrooms with the peppers, or stir in cooked sweet potato near the end. If you only have two cans of beans, use what you’ve got and add a little extra corn or veg.

Small bowls of chili toppings like pepitas, tortilla strips, diced avocado, cilantro, and shredded cheese on a counter

Instructions

Sauté the base. In a large Dutch oven (5 to 7 quarts) over medium heat, warm the olive oil. Add onion, bell peppers, and carrots. Cook 8 to 10 minutes, stirring occasionally, until softened and lightly golden at the edges.
Add garlic and toast the tomato paste. Stir in garlic and cook 30 seconds. Add tomato paste and cook 1 to 2 minutes, stirring, until it darkens slightly and smells a little sweeter.
Bloom the spices. Add chili powder, cumin, smoked paprika, oregano, chipotle powder (if using), and salt. Stir 30 to 60 seconds so the spices hit the warm oil and wake up.
Simmer. Stir in crushed tomatoes, vegetable broth, beans (all drained and rinsed), corn, and soy sauce. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Thicken it up. Scoop out about 1 cup of beans and mash them with a fork, then stir back into the pot. Simmer 5 to 10 minutes more until thick and hearty. Add a splash of broth if it gets too thick.
Finish bright. Turn off the heat. Stir in vinegar. Taste and adjust salt, heat, and acidity. If it tastes a little flat, it usually wants more salt or a squeeze of lime.
Crunch time. Ladle into bowls and go big on toppings: toasted pepitas, tortilla strips, crispy onions, avocado, cilantro, and a dollop of sour cream or yogurt. Serve with lime wedges.

Optional quick pepita toast: Warm a small dry skillet over medium heat, add pepitas, and stir 3 to 5 minutes until they pop and turn fragrant. Remove immediately so they do not burn.

Nutrition information is estimated.

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Hearty Vegetarian Chili

Why It Works

Pairs Well With

Recommended

Sweet Southern Cornbread

Classic Coleslaw (Fresh & Creamy)

Skinny Margarita (Classic or Spiced)

Perfect Baked Potato

Storage Tips

Common Questions

How do I make vegetarian chili thicker?

What gives this chili a “meaty” flavor without meat?

Can I make it in a slow cooker?

Is this chili spicy?

What crunchy toppings work best?

Hearty Vegetarian Chili

Ingredients

For the chili

Crispy and crunchy topping bar (pick 2 to 4)

Instructions