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The Best Vegetarian Chili Ever

This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!

Course Chili, Dinner, Gluten Free, Grain Free, Nut Free, Vegan, Vegetarian
Cuisine American
Keyword healthy vegetarian chili recipe, the best vegetarian chili, the best vegetarian chili recipe, vegan chili, vegan chili recipe, vegetarian chili, vegetarian chili recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 260 kcal
Author Monique Volz of AmbitiousKitchen.com


  • ½ tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 1 large carrot, diced
  • 1 red bell pepper, diced
  • 1 (4 ounce) can mild green chiles
  • 1 medium to large sweet potato, peeled and cut into ½ inch cubes
  • 2 1/2 tablespoons mild chili powder
  • 1 tablespoon cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 1 (28 ounce) can crushed tomatoes (fire-roasted is great)
  • 3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 heaping cup frozen sweet corn
  • To garnish:
  • Tortilla chips
  • Lime wedge
  • Cheese
  • Avocado
  • Cilantro
  • Sour cream/greek yogurt


  1. Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
  2. Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
  3. Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

  4. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Recipe Notes

Feel free to make this in your slow cooker. If you do, I suggest reducing the broth/water and using only ¼ cup of broth total (instead of 3/4 cup).

To keep vegan: top with your favorite vegan cheese and/or vegan greek yogurt.

See the full post for freezing & reheating instructions.

Nutrition Facts
The Best Vegetarian Chili Ever
Amount Per Serving (1 serving about 1 1/2 cups, without toppings))
Calories 260 Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 0.3g2%
Carbohydrates 53.4g18%
Fiber 15.5g65%
Sugar 11.4g13%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.