The Best Vegetarian Chili in the World


This spicy vegetarian chili is ready in no time and packed with vegetables, beans, and flavor! Break out your soup pot and fix up a batch of this delicious chili — it tastes even better the next day.

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins

Loaded with healthy veggies and plant-based “meat,” this vegetarian chili recipe is as satisfying as it is delicious. 

Vegetarian Chili Ingredients

These are the ingredients you’ll need to make this top-rated vegetarian chili recipe: 

  • Oil: Start with an onion cooked in olive oil. 
  • Seasonings: This flavorful chili is seasoned with dried oregano, salt, ground cumin, bay leaves, fresh garlic, chili powder, and ground black pepper. 
  • Fresh vegetables: Grab a fresh onion, celery, green bell peppers, and jalapeños from the produce aisle. 
  • Canned vegetables: As for canned veggies, you’ll need green chile peppers, whole peeled tomatoes, kidney beans, garbanzo beans, black beans, and whole kernel corn. 
  • Vegetarian burger crumbles: Vegetarian burger crumbles give you “meaty” flavor and texture without the meat!

How to Make Vegetarian Chili

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make this homemade vegetarian chili: 

  1. Season and cook the onion until tender, then stir in the fresh veggies. 
  2. Add the vegetarian crumbles and simmer. 
  3. Stir in the remaining ingredients (sans corn), boil, then simmer for 45 minutes.
  4. Stir in the corn and cook for 5 more minutes. 

How to Serve Vegetarian Chili

To complete the meal, serve this vegetarian chili with homemade cornbread or corn muffins. Top each bowl with shredded cheese, sliced jalapeños, sliced avocados and/or sour cream.

How to Store Vegetarian Chili

Store your leftover vegetarian chili in an airtight container in the refrigerator for up to one week. Reheat in the microwave or on the stove. 

Can You Freeze Vegetarian Chili?

Yes! You can freeze vegetarian chili for up to three months. Make sure to leave an inch or two at the top of your freezer-safe container to allow for expansion. Thaw the chili in the fridge overnight and reheat in the microwave or on the stove. 

Allrecipes Community Tips and Praise

“Absolutely delicious,” raves Trudie. “Easy to make! I portion out into individual containers and freeze. Quick and easy meal at the fingertips!”

“I won the office chili cook-off with this recipe,” says one Allrecipes community member. “And I didn't tell anyone it was vegetarian! Very tasty.”

“This was delicious, especially as leftovers a couple days later,” according to Olivia L. “The flavors definitely enhance with time.”

Editorial contributions by Corey Williams


  • 1 tablespoon olive oil

  • ½ medium onion, chopped

  • 2 tablespoons dried oregano

  • 1 tablespoon salt

  • 1 teaspoon ground cumin

  • 2 bay leaves

  • 2 stalks celery, chopped

  • 2 green bell peppers, chopped

  • 2 jalapeno peppers, chopped

  • 3 cloves garlic, chopped

  • 2 (4 ounce) cans chopped green chile peppers, drained

  • 2 (12 ounce) packages vegetarian burger crumbles

  • 3 (28 ounce) cans whole peeled tomatoes, crushed

  • ¼ cup chili powder

  • 1 tablespoon ground black pepper

  • 1 (15 ounce) can kidney beans, drained

  • 1 (15 ounce) can garbanzo beans, drained

  • 1 (15 ounce) can black beans

  • 1 (15 ounce) can whole kernel corn


  1. Heat olive oil in a large pot over medium heat. Stir in onion and season with oregano, salt, cumin, and bay leaves. Cook and stir until onion is tender; stir in celery, green bell peppers, jalapeños, and garlic. Add green chile peppers and cook until heated through. Stir in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes.

  2. Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.

  3. Stir in the corn, and continue cooking for 5 minutes before serving.

    a close up view of vegetarian chili in a bowl, with melted cheese on top
    Natasha Forest Brown

Nutrition Facts (per serving)

391 Calories
8g Fat
59g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 391
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Sodium 2571mg 112%
Total Carbohydrate 59g 21%
Dietary Fiber 18g 65%
Total Sugars 12g
Protein 28g
Vitamin C 80mg 398%
Calcium 230mg 18%
Iron 12mg 65%
Potassium 1289mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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