There’s something about a bowl of veggie chili that hits differently, especially on a chilly day. I remember the first time I tried making my meatless chilli at home. I was sceptical. Would it be filling enough? Would it taste good without the meat? Spoiler: it turned out so good that I ended up making it again the very next week. And now, it’s one of my all-time favourite comfort meals.
This recipe is everything you could want in a veggie chilli. It’s warm, cozy, full of flavour, and so satisfying. Plus, it’s made with wholesome ingredients you already have in your kitchen. Let me explain why this is my go-to chilli recipe and how you can make it your own.
Why I Love This Veggie Chili (And You Might Too)
When I started leaning more into plant-based meals, I was looking for dishes that didn’t make me feel like I was missing out on flavour or satisfaction. This veggie chilli checked every box for me:
- It’s packed with flavour thanks to a mix of spices like cumin, chilli powder, and smoked paprika.
- It’s super filling, thanks to hearty beans and chunky vegetables.
- It’s budget-friendly and meal-prep-perfect. One big pot can feed me for days and get even better the next day.
- It’s endlessly customizable — sometimes I toss in quinoa, and other times I sweet potato. It always turns out delicious.
Whether you’re already mainly eating plant-based or just looking for a cozy dinner that doesn’t take much effort, this recipe is a winner.
What You’ll Need For Making Veggie Chili
I try to keep things simple in my kitchen, so this recipe uses basic pantry staples and fresh veggies:
- Beans: I usually use black beans and kidney beans. Feel free to make the most of whatever ingredients you have available.
- Veggies: Bell peppers, carrots, zucchini, corn — all add colour and texture.
- Aromatics: Onion and garlic are the foundation of flavour.
- Tomatoes: Crushed tomatoes and tomato paste give that rich, saucy base.
- Spices: Chili powder, cumin, smoked paprika, oregano. Adjust the heat to match your flavour preference!
- Broth: Vegetable broth brings it all together. Water works in a pinch, too.
Optional Add-Ins I Recommend:
- A handful of quinoa for added protein.
- A diced sweet potato for extra sweetness and bulk.
- A tiny bit of cocoa powder for a deeper flavour (trust me).
How I Make My Veggie Chili (Step-by-Step)
Here’s how I usually throw it all together. It’s forgiving, so feel free to play around with it:
- Start with aromatics: I heat a splash of olive oil in a big pot, then sauté the onion and garlic until they’re soft and fragrant.
- Add the veggies: I throw in the chopped bell peppers, carrots, and zucchini, giving everything a good stir.
- Spice it up: I sprinkle in my spices and stir until the veggies are nicely coated.
- Beans and tomatoes go in next: I add the drained beans, crushed tomatoes, and tomato paste.
- Pour in broth and simmer: Just enough to cover everything. I bring it to a boil, then let it simmer uncovered for about 30 minutes.
- Final taste check: I usually add salt and pepper at the end, and sometimes a bit of chilli powder or lime juice for brightness.
My Go-To Tips for the Best Chili Ever
Over time, I’ve picked up a few tricks to make this recipe even better:
- Let it simmer longer if you have time. The flavours deepen beautifully.
- Mash some of the beans with the back of a spoon to thicken it naturally.
- Don’t skip the toppings: Avocado, vegan sour cream, cilantro, lime juice, and tortilla chips are game-changers.
- Make a double batch: It freezes well and makes the best leftovers.
Storing, Freezing & Reheating
This chilli is just as good the next day — maybe even better.
- In the fridge: Store it in an airtight container for up to 5 days.
- Store in individual portions and freeze for up to three months.
- Reheating: I usually reheat it on the stove with a broth splash or in the microwave in 1-minute bursts.
FAQ About Veggie Chili Recipe
Can I cook this using a slow cooker or an Instant Pot instead? Absolutely. For the slow cooker, toss everything in and cook on low for 6-8 hours. For the Instant Pot, use the sauté function first, then cook on high pressure for 10 minutes.
How can I thicken the chilli? Let it simmer uncovered, or mash some beans against the pot’s side. A spoonful of tomato paste can be mixed in for added depth.
Is this high in protein? Yes! Beans are packed with plant-based protein; you’ll get even more if you add quinoa or lentils.
What toppings do you recommend? Avocado, green onions, lime wedges, vegan cheese, or a dollop of vegan sour cream. Don’t forget tortilla chips on the side!
Final Thoughts : Veggie Chili Recipe
If you’ve made it this far, thank you. I hope you give this veggie chilli a try. It’s become one of those meals that brings me comfort, no matter what kind of day I’ve had. Whether you’re feeding a crowd, meal-prepping for the week, or craving something warm and nourishing, this chilli has got you covered.
And if you make it, I’d love to hear how it turned out! Leave a comment, share your favourite tweaks, or tag me on social media with a photo of your bowl. Happy cooking!
Veggie Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 1 medium carrot diced
- 1 zucchini diced
- 1 cup corn fresh or frozen
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 28 oz crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- Salt and pepper to taste
- Juice of ½ lime optional, for brightness
Instructions
- Pour olive oil into a spacious pot and warm it over medium heat.
- Add diced onion and garlic, and sauté for 3–4 minutes until softened.
- Stir in chopped bell pepper, carrot, zucchini, and corn. Cook for another 5–6 minutes.
- Add the chili powder, cumin, smoked paprika, and oregano. Stir to coat the veggies evenly.
- Pour in crushed tomatoes, tomato paste, black beans, and kidney beans. Stir well.
- Pour in the vegetable broth and bring the mixture to a rolling boil. Lower the heat, then let it simmer uncovered for 25–30 minutes, stirring occasionally to blend the flavors.
- Taste and season with salt, pepper, and a splash of lime juice if desired.
- Serve hot with your favorite toppings!
Notes
- Add-ins: Sweet potatoes, quinoa, or lentils are great for variety.
- Want it spicier? Sprinkle in a dash of cayenne or smoky chipotle powder for an extra kick.
- Toppings I love: Avocado, vegan sour cream, cilantro, crushed tortilla chips, or green onions.
- Freezes beautifully — perfect for meal prep!