This vegetarian chili recipe is packed with hearty beans, fire-roasted tomatoes, and a rich blend of spices, creating a bold and comforting dish. Whether you’re looking for a cozy meatless meal or meal prep inspiration, this easy vegetarian chili delivers deep, smoky flavors with minimal effort. Bonus? It’s gluten-free, vegan-friendly, and ready in just 45 minutes!

Why I Love This Recipe

Growing up, chili was always a staple in my home (and I’m sure it was in yours too), but as I started experimenting with vegetarian meals, I knew I had to create a version that didn’t sacrifice depth or richness.

This meatless chili is a game-changer! The combination of black beans, kidney beans, and chickpeas provides plenty of protein, while a surprising ingredient—dark chocolate—adds an irresistible complexity.

Here are my go-to toppings I love adding to my chili…

• diced red onions

• sour cream

• avocado

• pickled jalapenos

• sliced green onion

• crushed tortilla chips

• corn nuts

• crumbled bacon (for the meat lovers out there)

• fresh lime juice

• grated cheese

Now for your special ingredient that adds that mysterious flavor? Chocolate. Yes. CHOCOLATE. It’s often added to BBQ sauce recipes or spicy marinades as an extra depth of flavor, as well as smoothes out the texture. I also sneaked in a little cinnamon to round off the chocolate flavor and the spices used.

Can you Freeze Chili? All you need to know here! 

Ingredients You’ll Need

For the Chili:

• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cans (14 oz each) fire-roasted diced tomatoes (crushed tomatoes work too!)
• 1 cup water or vegetable broth
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tbsp dried oregano
• ½ tbsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• 1 bay leaf
• 1 tbsp soy sauce (adds umami depth!)
• 2 squares dark chocolate (at least 85%)
• Sea salt and black pepper to taste

How to Make Vegetarian Chili

Step 1: Sauté the Veggies

Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onions and cook for about 10 minutes until they turn soft and golden brown.

Step 2: Add the Peppers & Garlic

Stir in the red and green bell peppers and garlic. Cook for 3-4 minutes until softened.

Step 3: Bloom the Spices

Push the vegetables to one side of the pot and add the remaining 1 tbsp olive oil along with oregano, cumin, coriander, cinnamon, and bay leaf. Stir for 1 minute to release the flavors.

Step 4: Add the Beans & Tomatoes

Pour in the diced tomatoes, kidney beans, black beans, and chickpeas. Stir in water (or vegetable broth), soy sauce, and season with salt and black pepper.

Step 5: Simmer to Perfection

Reduce heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally.

Step 6: Add the Dark Chocolate

Remove the bay leaf, then stir in dark chocolate until melted. This adds a deep, smoky richness.

Step 7: Serve & Enjoy

Ladle into bowls and garnish with fresh cilantro, avocado slices, shredded cheddar cheese, or a dollop of sour cream.

 

Expert Tips for the Best Vegetarian Chili

• Use Fire-Roasted Tomatoes: They add an incredible smoky depth to the chili.
• Don’t Skip the Dark Chocolate! It enhances the savory flavors without making the chili taste sweet.
• Make It Spicier: Add a pinch of red pepper flakes or diced jalapeño.
• For a Thicker Chili: Let it simmer for an extra 10-15 minutes or mash some of the beans.

Variations & Substitutions

• Add More Vegetables: Try sweet potatoes, zucchini, or corn for extra texture.
• Swap the Beans: Use pinto beans or lentils instead of chickpeas.
• Make It Creamy: Stir in a splash of coconut milk for a silky texture.
• Gluten-Free? This chili is naturally gluten-free—just ensure your soy sauce is certified gluten-free or replace it with tamari.

Storage & Meal Prep

• Can I Freeze Vegetarian Chili? Absolutely! Store cooled chili in an airtight container and freeze for up to 3 months.
• How Long Does It Last in the Fridge? This chili keeps well for 4-5 days in the fridge. Reheat in a saucepan over medium heat, adding a splash of water if needed.
• Make-Ahead Tip: Prepare the chili a day ahead—the flavors develop even more overnight!

FAQ

What Does Vegetarian Chili Taste Like?

It’s rich, hearty, and full of smoky, slightly spicy flavors with a hint of sweetness from the fire-roasted tomatoes and dark chocolate.

Is Vegetarian Chili Healthy?

Yes! It’s high in fiber, protein, and antioxidants while being naturally low in fat.

How Much Ginger in Carrot Soup?

Oops! Wrong recipe—no ginger in this chili! 😉

Can I Make This in a Slow Cooker?

Yes! Sauté the onions, garlic, and spices first, then transfer everything to a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Final Thoughts

This vegetarian chili recipe is proof that plant-based meals can be just as satisfying as the classic version. Whether you’re making it for a cozy weeknight dinner or meal prep, it’s packed with bold flavors, nourishing ingredients, and easy prep.

Give it a try, and let me know in the comments—what’s your favorite chili topping?

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For more easy, everyday recipes that make life simpler and more delicious, explore my website at MayEightyFive.com. Follow me on Instagram for more food inspiration and tips, and join the conversation on Facebook where I share recipes daily!