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+ servings
bowl of vegetarian chili with toppings

Vegetarian Chili

Vegetarian Chili is easy to make, incredibly filling, packed with beans and vegetables, and the flavor is incredible.
Course Main Course
Cuisine American
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4
Calories 489


  • 1 tablespoon olive oil
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 medium yellow onion (diced)
  • 2 cloves garlic (minced)
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano (dried, not powdered (Italian seasoning can be used instead))
  • 1 tablespoon kosher salt (use less if you prefer less salty, you can always add more later)
  • 1 tablespoon tomato paste
  • 12 ounces beer ((one bottle) Amber Ale recommended, vegetable broth can be used as a substitution)
  • 14 ounces canned tomatoes (fire roasted and crushed recommended)
  • 1 tablespoon Worcestershire sauce
  • 15 ounces black beans ((one can) drained and rinsed, I used trader Joe's Cuban black beans for extra flavor)
  • 15 ounces pinto beans ((one can) drained and rinsed)
  • 1 cup corn (frozen fire roasted corn recommended, fresh corn kernels work great too)


  • In large pan over medium high heat, heat oil and cook diced onion and bell pepper until slightly browned, about 10 minutes. Stir occasionally only to prevent burning. Add minced garlic, stir, and cook for a couple more minutes.
    sautéed onions with bell peppers for chili recipe
  • Add chili powder, cumin, oregano, salt, and tomato paste. Stir to combine and allow to cook for a few minutes.
    sautéed onions and bell pepper with spices and tomato paste
  • Once the ingredients begin to stick to the bottom of the pan, add beer (or vegetable broth, if using) to pot and scrape bottom of pan to deglaze.
    pouring beer into vegetarian chili recipe
  • Stir in remaining ingredients. Allow to cook on stove until heated through, at least 15 minutes.
    easy vegetarian chili in pot
  • Garnish with freshly grated sharp cheddar, sour cream, avocado, and/or sliced green onions.


Serving size: Based on one pretty large bowl where one batch of chili makes four servings.
Cooking methods: Instant pot and Slow Cooker instructions listed above.
Thickening: Tips and tricks on how to get a thicker chili are also detailed above.
Scroll up above recipe for lots more helpful info with this recipe!


Calories: 489kcal | Carbohydrates: 84g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Sodium: 2059mg | Potassium: 1634mg | Fiber: 26g | Sugar: 11g | Vitamin A: 3247IU | Vitamin C: 78mg | Calcium: 191mg | Iron: 9mg