There are some dishes that just feel like a hug in a bowl, and for me, a rich, deeply flavoured vegetarian chili is right at the top of that list. For years, I felt my veggie chili was always missing a certain something – that satisfying depth you get from a meat-based version. I used to struggle with this dish until I discovered the trick isn’t to imitate meat, but to build layers of genuine, robust flavour from vegetables and spices alone. This recipe is the culmination of that journey.

What makes this particular veggie chili so special is its smoky, savoury character, achieved without simmering for half the day. We use a combination of smoked paprika and a touch of chipotle paste to create a warmth that feels complex and developed. It’s packed with three different types of beans, giving it a fantastic texture that’s both hearty and satisfying. The sauce is thick, rich, and clings to every single bean and chunk of vegetable.

This is the meal we turn to on a chilly Tuesday evening when we need something nourishing that doesn’t demand hours of attention. It’s also a brilliant one-pot dish to serve when friends are over for a casual kitchen supper. Everyone seems to love this, and it’s so straightforward to adapt with different toppings, so each person can make their bowl exactly how they like it.

Recipe Overview

This vegetarian chili recipe delivers a pot of deeply savoury, smoky, and comforting bean chili. It’s built on a foundation of well-cooked vegetables and carefully bloomed spices, resulting in a rich sauce and a texture that’s incredibly satisfying. After many tests, I’ve found that a tiny piece of dark chocolate melted in at the end is the secret to balancing the flavours and adding an incredible, subtle richness.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Vegetarian Chili Recipe

• Genuine Flavour: The taste is built from the ground up, starting with a classic vegetable base, then layered with toasted cumin, coriander, and smoked paprika. A little chipotle paste provides a smoky heat that lingers beautifully without being overpowering.
• Ready in About an Hour: It’s a fantastic weeknight option because it comes together in around 60 minutes, and most of that is hands-off simmering time while the flavours meld together in the pot.
• Flexible Recipe: This recipe is wonderfully adaptable. Don’t have black beans? Use pinto beans instead. Want to add more vegetables? Some diced sweet potato or butternut squash, added with the peppers, would be delicious.
• Great for Casual Gatherings: It works beautifully for a relaxed weekend meal. We often make a big pot of this, set out bowls of toppings like grated cheese, sour cream, and jalapeños, and let everyone build their own perfect bowl.
• Family Tested: My son, who can be wary of bean-heavy dishes, always clears his bowl when I make this. He loves it piled high on a jacket potato with a generous handful of cheese that gets gloriously melty.

Vegetarian Chili Recipe

⏱️ 15 min prep  •  🍳 60 min cook  •  👥 6 servings

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Ingredients You’ll Need

We’re using simple, accessible ingredients here to build that fantastic flavour. I always recommend using a good quality brand of tinned chopped tomatoes, like Mutti or Cirio, as they tend to be richer and less watery, which makes a real difference to the final sauce.

• 2 tbsp olive oil
• 2 medium onions, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 1 red bell pepper, deseeded and chopped
• 3 cloves of garlic, crushed or finely minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp mild chilli powder (or more, to taste)
• 1 tbsp tomato purée
• 1 tsp chipotle paste (optional, but recommended for smokiness)
• 2 x 400g tins of chopped tomatoes
• 400ml vegetable stock
• 1 x 400g tin of red kidney beans, drained and rinsed
• 1 x 400g tin of black beans, drained and rinsed
• 1 x 400g tin of cannellini beans, drained and rinsed
• 15g good-quality dark chocolate (at least 70% cocoa)
• Sea salt and freshly ground black pepper, to taste
• Juice of 1/2 lime

Marcus’s Tip: Don’t be tempted to skip the dark chocolate. It sounds unusual, I know, but it doesn’t make the chili taste of chocolate. Instead, it deepens the other flavours, mellows the acidity of the tomatoes, and gives the sauce a wonderful velvety finish.

How to Make This Vegetarian Chili Recipe

The process for this veggie chili is very straightforward. The key is to take your time at the beginning, allowing the base vegetables to soften properly and the spices to toast. This creates the deep flavour foundation that makes the final dish so good.

1. Sauté the Base Vegetables: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent. Don’t rush this step; it builds the first layer of flavour.
2. Add the Pepper and Garlic: Add the chopped red pepper and continue to cook for another 5 minutes until it has softened. Then, stir in the crushed garlic and cook for one minute more, until you can smell its aroma.
3. Bloom the Spices: Add the ground cumin, smoked paprika, ground coriander, and chilli powder to the pot. Stir continuously for 60 seconds. What works best for me is to really get them sizzling in the oil; this toasting process, often called blooming, releases their essential oils and makes their flavour much more intense.
4. Add the Pastes and Tomatoes: Stir in the tomato purée and chipotle paste (if using) and cook for another minute. Pour in the two tins of chopped tomatoes and the vegetable stock. Use the stock to swill out any remaining tomato from the tins. Give everything a good stir to combine.
5. Simmer to Perfection: Bring the mixture to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for at least 30 minutes. This allows the flavours to meld together. The longer you can let it simmer (up to an hour), the richer the flavour will be.
6. Add the Beans and Finish: Remove the lid and stir in the drained kidney beans, black beans, and cannellini beans. Add the piece of dark chocolate. Continue to simmer, uncovered, for another 10-15 minutes, allowing the sauce to thicken slightly.
7. Season and Serve: Turn off the heat. Season generously with salt and pepper to your taste. Finally, squeeze in the juice of half a lime – this brightens everything up wonderfully. Serve hot with your favourite toppings.

Tips From My Kitchen

• Temperature Control: Once the chili comes to a boil, immediately reduce the heat to a very gentle bubble. If it boils too vigorously, the beans can break apart and the bottom might catch. A slow, steady simmer is what you’re after.
• The Secret Step: I learned that adding the lime juice right at the end, off the heat, makes a huge difference. The acidity cuts through the richness and lifts all the deep, smoky notes. A splash of cider vinegar works well too if you don’t have a fresh lime.
• Make-Ahead Magic: This is an ideal dish to make in advance. The flavours actually improve and deepen overnight. You can make the entire chili up to 3 days ahead and store it in the fridge. Just reheat it gently on the hob.
• Storage: Leftover chili will keep beautifully in an airtight container in the fridge for up to 4 days. It also freezes exceptionally well. I often make a double batch and freeze half in portions for a future meal. It will last for up to 3 months in the freezer.

Equipment You’ll Need

• A large, heavy-bottomed pot or Dutch oven
• A sharp knife and a sturdy cutting board
• A wooden spoon or spatula for stirring
• Measuring spoons and a liquid measuring jug

Delicious Variations to Try

One of the best things about this bean chili is how easily you can tweak it to your own taste or to use up what you have in the fridge.

• Extra Spicy Version: If you enjoy more heat, add one finely chopped fresh red chilli along with the garlic. You could also use hot chilli powder or add an extra teaspoon of chipotle paste for more smoky fire.
• Make It Vegan: This recipe is naturally vegan, provided you use a vegan dark chocolate (most good quality 70%+ cocoa bars are) and a certified vegan vegetable stock. For serving, use dairy-free sour cream and cheese alternatives.
• Add Different Vegetables: This is a great way to pack in more veg. Try adding a cup of frozen sweetcorn for the last 10 minutes of cooking. Diced mushrooms, courgette, or even some chopped kale stirred in at the end would also work well. For a different texture, it’s a great base for our Stuffed Bell Peppers Recipe, just use this chili as the filling.

What to Serve With Your Vegetarian Chili

A great bowl of chili is made even better by the accompaniments. Here are some of my favourite ways to serve it up:

• Classic Toppings: A dollop of sour cream or thick Greek yoghurt, a sprinkle of sharp, mature cheddar cheese, some freshly chopped coriander, and a few slices of creamy avocado.
• On the Side: Serve alongside fluffy long-grain rice, a baked jacket potato, or warm tortilla chips for scooping. A slice of crusty bread is also brilliant for mopping up every last bit of the sauce.
• Drink Pairing: A cold, crisp lager cuts through the richness perfectly. If you prefer wine, a soft, juicy Merlot complements the smoky flavours. For a non-alcoholic choice, a fiery ginger beer is a great match.

Frequently Asked Questions

Vegetarian Chili Recipe

A hearty and flavorful vegetarian chili packed with three types of beans, aromatic spices, and a secret ingredient for richness. This comforting one-pot meal is perfect for a satisfying weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 385

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 2 medium onions finely chopped
• 2 carrots finely chopped
• 2 celery sticks finely chopped
• 1 red bell pepper deseeded and chopped
• 3 cloves of garlic crushed or finely minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp mild chilli powder or more, to taste
• 1 tbsp tomato purée
• 1 tsp chipotle paste optional, but recommended for smokiness
• 2 x 400g tins of chopped tomatoes
• 400 ml vegetable stock
• 1 x 400g tin of red kidney beans drained and rinsed
• 1 x 400g tin of black beans drained and rinsed
• 1 x 400g tin of cannellini beans drained and rinsed
• 15 g good-quality dark chocolate at least 70% cocoa
• Sea salt and freshly ground black pepper to taste
• Juice of 1/2 lime

Method

 

1. Sauté the Base Vegetables: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent. Don't rush this step; it builds the first layer of flavour.
2. Add the Pepper and Garlic: Add the chopped red pepper and continue to cook for another 5 minutes until it has softened. Then, stir in the crushed garlic and cook for one minute more, until you can smell its aroma.
3. Bloom the Spices: Add the ground cumin, smoked paprika, ground coriander, and chilli powder to the pot. Stir continuously for 60 seconds. What works best for me is to really get them sizzling in the oil; this toasting process, often called blooming, releases their essential oils and makes their flavour much more intense.
4. Add the Pastes and Tomatoes: Stir in the tomato purée and chipotle paste (if using) and cook for another minute. Pour in the two tins of chopped tomatoes and the vegetable stock. Use the stock to swill out any remaining tomato from the tins. Give everything a good stir to combine.
5. Simmer to Perfection: Bring the mixture to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for at least 30 minutes. This allows the flavours to meld together. The longer you can let it simmer (up to an hour), the richer the flavour will be.
6. Add the Beans and Finish: Remove the lid and stir in the drained kidney beans, black beans, and cannellini beans. Add the piece of dark chocolate. Continue to simmer, uncovered, for another 10-15 minutes, allowing the sauce to thicken slightly.
7. Season and Serve: Turn off the heat. Season generously with salt and pepper to your taste. Finally, squeeze in the juice of half a lime – this brightens everything up wonderfully. Serve hot with your favourite toppings.

Notes

Serve with toppings like sour cream, shredded cheese, avocado, or fresh cilantro. This chili freezes beautifully for up to 3 months.

I really hope you give this vegetarian chili recipe a go. It has become such a reliable and loved meal in my house, and I’m confident it will in yours too. It’s hearty, full of flavour, and just the thing for when you need a little bit of comfort. If you do make it, please drop a comment below and let me know how it turned out for you. Happy cooking!

– Marcus Bennett