Best Vegetarian Chili Recipe – Hearty & Easy 10g Protein

You know those freezing Sunday afternoons when the game’s on but everyone’s really just waiting for the food? That’s when my famous vegetarian chili makes its grand entrance. I first threw this together years ago when my brother—a die-hard carnivore—brought his new vegan girlfriend to our Super Bowl party. I’ll never forget the look on his face when he kept going back for thirds. “Wait, this has no meat?” That’s the magic of this recipe—it’s so hearty and satisfying no one misses the beef.

This chili became our family’s go-to for game days, snowy nights, and even those busy Mondays when meal planning feels impossible. Packed with protein from beans and quinoa (my secret weapon), plus fiber from all those veggies, it’s become a staple in my weight loss rotation too. The best part? It adapts to whatever’s in your pantry and simmers away while you set up the ultimate toppings bar. Your house will smell incredible, your belly will be happy, and maybe—just maybe—you’ll convert a meat lover or two along the way.

Why You’ll Love This Vegetarian Chili

Listen, I know what you’re thinking—chili without meat? But trust me, this one’s a game-changer. Here’s why it’s become my most requested recipe:

• Hearty enough for meat lovers – The combo of beans and quinoa gives that satisfying texture even my burger-loving uncle approves of
• Packed with protein – Between the beans and optional quinoa, you’re getting about 10g protein per serving
• Weeknight superhero – From chopping to simmering, it’s done in under an hour (or toss it in the slow cooker while you work)
• Meal prep MVP – Tastes even better next day and freezes beautifully for grab-and-go lunches
• Allergen-friendly – Naturally gluten-free and easily made vegan—just skip the cheese topping

Plus, that toppings bar? Suddenly you’ve got a customizable meal that pleases everyone—from keto friends to picky kids.

Vegetarian Chili Ingredients

Here’s everything you’ll need for my go-to vegetarian chili—the kind of recipe where you might already have most ingredients in your pantry. I love how these simple components transform into something so deeply flavorful. And look for my notes about which items pack the biggest protein and fiber punch—perfect if you’re watching calories or following a weight loss program.

• 1 tbsp olive oil – Our flavor-starter (avocado oil works great too)
• 1 onion, diced – Yellow or white, whatever’s hanging around
• 2 cloves garlic, minced – Because no chili is complete without it
• 1 bell pepper, diced – I use whatever color’s on sale—adds nice sweetness
• 1 carrot, diced – Sneaky fiber boost (about 2g per serving!)
• 1 can (15 oz) black beans, drained – Protein powerhouse with 7g per ½ cup
• 1 can (15 oz) kidney beans, drained – Extra texture and another 8g protein
• 1 can (15 oz) diced tomatoes – Fire-roasted add amazing depth if you have them
• 2 cups vegetable broth – Low-sodium lets you control the salt
• 1 tbsp chili powder – The flavor backbone
• 1 tsp cumin – That warm, earthy note we crave
• 1/2 tsp paprika – Smoked paprika is *chef’s kiss* here
• Salt and pepper to taste – I add these at the end

Optional Power-Ups

• 1/2 cup quinoa or lentils – Adds 4g extra protein and makes it even heartier (great for meal planning)
• 1 cup frozen corn – Sweet pops of color and texture
• 1 zucchini, diced – More veggie goodness

See? Nothing fancy—just good, honest ingredients that work hard for you. Now let’s turn them into magic!

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How to Make Vegetarian Chili

Alright, let’s get this cozy pot of goodness going! Whether you’re whipping it up last-minute or letting it simmer all day, this vegetarian chili comes together so easily. I’ll walk you through both methods – choose your adventure based on your schedule. And hey, if you’re feeling fancy with a sous-vide precision cooker (lucky you!), I’ve got a trick for that too at the end. The key is building layers of flavor, so don’t rush the first steps!

Stovetop Method

This is my go-to when I need dinner fast – perfect for those “oops, forgot to meal plan” nights. Grab your favorite heavy-bottomed pot (I use my Dutch oven) and heat the olive oil over medium. Toss in the onions first – let them soften for about 3 minutes until they get that nice translucent look. Now the garlic goes in – just 30 seconds until it smells amazing (don’t let it burn!). Dump in those diced peppers and carrots, giving everything a good stir. Cook another 5 minutes until they start softening.

Time for the main event! Add all your beans – I just pour them straight from the can after draining – along with the tomatoes and broth. Sprinkle in the spices: chili powder, cumin, paprika. If you’re adding quinoa or lentils, now’s the time. Give it a big stir, bring to a boil, then immediately lower to a gentle simmer. Set your timer for 30 minutes minimum – though I often let it go 45 if I can wait. The longer it simmers, the richer it gets!

Slow Cooker Method

This lazy girl method is my secret for busy days – toss everything in before work and come home to perfection. First, sauté your onions, garlic, and veggies on the stovetop for about 5 minutes (totally skip this step if you’re rushed – it’ll still taste great). Dump everything into your slow cooker – beans, tomatoes, broth, spices, and any extras like quinoa.

Give it a stir, pop the lid on, and set it to low for 6 hours or high for 3.5. No peeking! Pro tip: If you’re meal prepping for delivery to friends or freezing portions, this method gives the most consistent results. The gentle heat makes every bite perfectly tender. About 30 minutes before serving, give it a taste and adjust the salt – slow cooked dishes often need a little extra at the end.

Oh! For my sous-vide friends: Seal everything in a bag (skip the quinoa unless pre-cooked) and set to 185°F for 2 hours. Quick finish in a pot to thicken, and you’ve got chili with insane depth of flavor. Fancy panty chili night!

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Tips for the Best Vegetarian Chili

After making this chili for years (and converting countless skeptics), I’ve picked up some game-changing tricks. First, taste as you go—chili powder varies wildly between brands! Start with half the amount if you’re sensitive to heat. Want keto meal plan approval? Double the meaty mushrooms and swap quinoa for extra zucchini. My gluten-free friends love when I stir in masa harina (just 2 tablespoons) at the end for authentic thickness.

Fresh herbs make all the difference—toss in a cilantro stems while simmering, then garnish with leaves. Leftover cooked veggies? Chuck ’em in! I once added roasted butternut squash, and now it’s a family demand. For meal prep magic, divide into single servings before freezing—perfect for grabbing with rice or over baked potatoes. Oh, and that splash of lime juice at the end? Trust me, it wakes up all those flavors like nothing else.

Vegetarian Chili Toppings Bar Ideas

You know what takes this vegetarian chili from great to legendary? The toppings bar! It’s my favorite part of serving chili—everyone gets to customize their bowl just how they like it. Perfect for game day when you’ve got a crowd with different tastes, or for family dinners where the kids want something totally different from the adults. Here’s my go-to spread:

• Creamy goodness: Sour cream (or Greek yogurt for bonus protein) and shredded cheese—cheddar, Monterey Jack, or even pepper jack if you’re feeling spicy
• Fresh vibes: Diced avocado (or quick guac), chopped cilantro, and lime wedges for squeezing
• Crunch factor: Crushed tortilla chips, sliced green onions, or pickled jalapeños if you can handle the heat
• Extra protein: A bowl of quinoa or lentils for folks who want to bulk it up even more

I put everything in little bowls with spoons and let everyone go crazy. The best part? Leftover toppings become tomorrow’s omelet fillings or taco night extras. Win-win!

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Storage and Reheating

You know what’s almost better than fresh vegetarian chili? Leftover vegetarian chili! The flavors deepen overnight, making it perfect for meal planning. I store mine in airtight containers—glass works best because it doesn’t hold odors. In the fridge, it’ll stay fresh for about 4 days (if it lasts that long!). When reheating, splash in a tablespoon of water or broth to loosen it up, then warm gently on the stove over medium-low. Microwave works too—just stir every 30 seconds to prevent hot spots.

For freezing, I use my trusty souper cubes to portion individual servings. Frozen flat in zipper bags, they stack beautifully and last 3 months. Thaw overnight in the fridge or defrost straight in the pot—just add a splash more liquid as it reheats. Pro tip: Write the date on bags with a Sharpie. Future you will be so grateful when you’ve got homemade chili ready in minutes!

Vegetarian Chili Nutritional Information

Wanna know why this vegetarian chili makes me feel so good? Let’s break it down per serving (about 1 cup):

• 250 calories – Light enough for weight loss programs but still satisfying
• 4g fat – Mostly heart-healthy from the olive oil
• 10g protein – Thanks to our powerhouse beans (almost as much as some meal delivery services!)
• 45g carbs – With 12g fiber to keep you full (hello, Ozempic-friendly meal!)

Keep in mind—nutrition varies slightly based on your exact ingredients and brands. Like if you go wild with the cheese topping or use extra quinoa, those numbers will change. But isn’t it amazing how something this delicious can be this good for you?

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Vegetarian Chili

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A hearty meatless chili with beans, vegetables, and optional quinoa or lentils. Perfect for game day or a cozy fall dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop or Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 carrot, diced
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 cup quinoa or lentils (optional)
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, bell pepper, and carrot. Cook for 5 minutes until softened.
3. Stir in black beans, kidney beans, diced tomatoes, and vegetable broth.
4. Add chili powder, cumin, paprika, and optional quinoa or lentils.
5. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with your favorite toppings.

Notes

• For a slow cooker version, combine all ingredients and cook on low for 6 hours.
• Top with avocado, shredded cheese, sour cream, or cilantro.

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 5 g
• Sodium: 400 mg
• Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 12 g
• Protein: 10 g
• Cholesterol: 0 mg