Name: Best Vegetarian Chili Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 Tbsp oil (30 mL); 1 medium yellow onion (chopped); 1 1.25 oz packet chili seasoning (click for easy homemade recipe); 2 14.5-oz cans fire roasted diced tomatoes (do not drain); 1 15 or 16-oz can black beans (do not drain); 1 15 or 16-oz can kidney beans (do not drain); 1 15 or 16-oz can pinto beans (do not drain); 1 15 or 16-oz can corn (do not drain)

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My vegetarian chili comes together in under 20 minutes, built on a stack of pantry cans and one trick that gives it real body: a portion gets blended smooth and stirred back in, so every spoonful is thick and stew-like instead of thin and soupy. It’s deeply savory, a little smoky from the fire-roasted tomatoes, and hearty enough that nobody at the table asks where the meat went.

Two bowls of vegetarian chili topped with sour cream, shredded cheese, and herbs sit on a table, with a pot of chili and small bowls of toppings in the background.

Why You’ll Love This Meatless Chili Recipe

This chili gets the same test every recipe on this site goes through: made in my kitchen, then made again in my photographer’s kitchen, where a former restaurateur double-checks it before it ever goes up on the site.

The blending step isn’t a gimmick, either. My background in sensory science means I know exactly why it works: pureeing a portion of the beans and tomatoes releases their starches into the liquid, thickening the whole pot without a spoonful of flour or cornstarch. And with a baby on my hip most nights, this is the dinner I reach for when chopping is not an option. Nothing here needs a cutting board beyond the onion!

It checks all the boxes:

ready in just 20 minutes
made with only 8 pantry-friendly ingredients
requires almost zero chopping

Reader rating

★★★★★

“I made this today! It is, by far, THE best vegetarian chili recipe I have made. It will be the ONLY one I make. Forever and ever! Hubby said it is *this* close to our favorite restaurant one!” —Tammy

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Two bowls of chili topped with sour cream, shredded cheese, tortilla chips, and cilantro sit on a table with a napkin, spoon, and small bowls of toppings nearby.

Vegetarian Chili Ingredients

You’ll need just a handful of ingredients to make this stovetop vegetarian chili. Jump to the recipe card for exact measurements (this is only an overview!).

Yellow Onion: sautéing it first releases sweetness and depth before adding anything else. (White onion also works here!)
Chili Seasoning: Grab a packet or make it homemade if you want to control spice and sodium levels (try my easy McCormick chili seasoning copycat recipe!).
Fire-Roasted Diced Tomatoes: Bring a smoky, charred flavor to the chili! You can also use regular canned diced tomatoes in a pinch.
Bean Trio: Pinto, kidney, and black beans offer protein, fiber, and creamy richness. We’re using one can of each, but you could use different amounts (like 2 cans of pinto beans and 1 can of kidney beans).
Corn: Adds a touch of sweetness and a pop of color. Feel free to use canned or frozen corn—whatever you have available!

Don’t Drain ‘Em!

So here’s where things get fun…DON’T DRAIN ANYTHING! Not the beans, not the corn, not the tomatoes. The liquid in the cans is what creates the soupy mixture of our chili, eliminating the need for vegetable broth or water.

Five bowls containing beans, diced onion, corn, fire roasted diced tomatoes, chili seasoning, and a small container of oil arranged on a light surface, each ingredient labeled.

How to Make The Best Vegetarian Chili Recipe

We modified traditional chili recipes to make this vegetarian chili the quickest…ever. It should be done in under 20 minutes! Jump to the recipe card for the full printable instructions.

Build the flavor base. Sauté the onion in oil until soft and translucent, then stir in the chili seasoning and cook for about a minute to bloom the spices.
Add everything else. Pour in the fire-roasted tomatoes, black beans, kidney beans, pinto beans, and corn, liquid and all. No draining necessary.
Simmer. Cover and let it cook for 15 minutes so the flavors have time to come together.
Blend for thickness (optional). Ladle out a cup of the chili and blend it smooth, then stir it back into the pot. This is what gives the chili its thick, stew-like body.

Batch It!

Because this chili holds up so well in the fridge, it’s a great one to prep in big batches to enjoy as a component in meals all week!

Different ways of serving vegetarian chili. — I love it as a topping for air fryer nachos or microwave baked potatoes.

How to Store This Meatless Chili Recipe

This chili holds up better than most in the fridge. Keep it in an airtight container for up to 5 days. If anything, the flavor improves after a day or two as the spices settle in.

Reheat on the stovetop over medium heat or in the microwave in 60-second bursts, stirring in between. The beans thicken further as the chili sits, so add a splash of water or vegetable broth while reheating to loosen it back to spoonable consistency.

For longer storage, freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating for the most even texture.

Make it your own

Make It Spicy: I love a good spicy chili, but this basic veggie chili is in the middle of the road. To make this a truly spicy chili, I would add a sliced jalapeno when you add the cans of beans (or simply top it with slices of pickled jalapenos)!

Best Ways To Thicken Chili: Other than blending a portion (my personal fav), you can let it simmer (uncovered) for an extended period, use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then add it to the chili), or mix a few tablespoons of masa harina (a type of corn flour) with water, then add it to the chili and let it simmer.

Boost the Flavor: Add a splash of soy sauce or tamari for extra umami, a squeeze of lime juice at the end for a zesty pop, or some chipotle peppers in adobo sauce for a smoky flavor.

Three bowls of vegetarian chili with beans, corn, and tomatoes, served with tortilla chips and shredded cheese on a light surface.

A bowl of vegetarian chili topped with shredded cheese, tortilla chips, sour cream, and chopped cilantro, with a spoon resting inside the bowl.

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