This delicious Easy Vegetarian Chili Recipe is our family's go-to, one pot dinner. It's full of healthy vegetables and is so easy to make. It's perfect for a meatless Monday vegan meal.

SAVE FOR LATER! This delicious Easy Vegetarian Chili Recipe is our family's go-to, one pot dinner. It's full of healthy vegetables and is so easy to make. It's perfect for a Meatless Monday vegan meal. #chili #vegetarianchili #veganchili #vegan #vegetarian #healthyrecipes

I love sitting down to a big bowl of hearty vegetarian chili on a cool evening. I actually prefer vegetarian chili to a meat-based chili, even though I can no longer refer to myself as a vegetarian.

When I was 20 years old, I decided to stop eating meat. During those 14 years, I became really attached to my meat-free comfort foods. Vegetarian chili is at the top of my list followed very closely by Thai coconut curries and Indian curries.

There's just something about a one-pot meal where all the flavors meld together to become so much more than they could have been on their own.

Enter this Easy Vegetarian Chili Recipe …

This is the recipe I've been making for so many years that it's become second nature to make it. Honestly, it felt a little funny measuring the ingredients so I could share the recipe with you.

There is one thing you need to know: I wasn't joking about the easy part. Even though I have all the ingredients listed in proper measurements, feel free to eyeball and make substitutions. This is one recipe you cannot mess up.

And if you love your crockpot, I've made a Slow Cooker Vegetarian Chili Recipe. It's basically this recipe with a few tweaks to make it work in a slow cooker.

Video: Easy Vegetarian Chili Recipe {1 min}

Subscribe to see more of our videos!

See how crazy easy that was?

The one thing you need to know about this (or any) vegetarian chili recipe, is that you want to salt it well. Salt helps bring out the flavor as well as create a feeling of depth that can sometimes be lacking in vegetarian recipes. Don't be shy with the salt shaker.

I absolutely LOVE sitting down to a bowl of this chili because it's not only delicious, it's so healthy for you, too. There are so many veggies in here that you have to feel good eating it.

Usually, we'll eat it on its own or with a little cheese on top. But once in a while, we'll get fancy and make some cornbread. Our favorite is still these Cheesy Chili Zucchini Cornbread Muffins with Chili Honey Butter. If you haven't tried them yet, I highly recommend you do!

This delicious Easy Vegetarian Chili Recipe is our family's go-to, one pot dinner. It's full of healthy vegetables and is so easy to make. It's perfect for a Meatless Monday vegan meal. | theendlessmeal.com

Want to know the best part about this big bowl of steaming beans and veggies? It was made for me by a handsome man and his daughter, who is also an incredible cook. She's just started her own blog called The Compulsive Organic, keep an eye on it for some great recipes.

I always make my chili super spicy, but you don't have to. That's the thing about this chili, you really don't ‘have to' do anything. It's essentially just a bunch of veggies, some beans, and some spices. You can add more or less of any the veggies or spices, or leave some out entirely. You can switch up the beans by adding a different kind or a few different kinds of beans. This chili recipe is extremely flexible and can be used as a guide for making many different vegetarian chilies.

The only thing I wouldn't leave out of the chili is the corn. But then again, I just love the crunchy sweet bits in each bite. If corn is not your thing (do people who don't like corn exist?) then just leave it out 🙂

Remember to subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!

Easy Vegetarian Chili Recipes:

This delicious Easy Vegetarian Chili Recipe is our family's go-to, one pot dinner. It's full of healthy vegetables and is so easy to make. It's perfect for a Meatless Monday vegan meal.

Scale

Ingredients

2 tablespoons oil
1 large onion, diced
4 cloves of garlic, finely minced
1–3 tablespoons chili powder (more will be spicier)
2 tablespoons of cumin
1 teaspoon oregano
1/4–2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
2 bell peppers, diced
2 medium carrots, diced
3 celery stalks, diced
2 28-ounce cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
2 15-ounce cans of beans, drained and rinsed (I like kidney and white beans)
2 cups of frozen corn (you could use fresh but frozen is easy and works great)
Salt, to taste (I like about 2 teaspoons)
Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.

Instructions

Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add chili powder, cumin, oregano, and chili flakes and stir for about 30 seconds.
Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.
Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
Generously salt to taste.
Serve on its own or topped with one (or all!) of the delicious toppings. Enjoy!