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The best vegetarian chili is full of veggies, three beans, and so much hearty chili flavor that no one will believe it's meatless! Make this veggie chili with your Instant Pot, stove, or slow cooker!
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Why you'll love my vegetarian 3-bean chili
- Rich-tasting with a hearty texture.
- So good, it's hard to believe it's vegetarian. Actually, it's vegan!
- Made with budget-friendly ingredients.
- Offers easy instructions for the Instant Pot, slow cooker, or stovetop.
This vegetarian chili is a true crowd-pleaser and most can't believe it's meatless! When you serve it, prepare yourself for a deluge of compliments.
Like my lentil chili recipe, you'll appreciate the simplicity and accessibility of the ingredients. Beginner cooks feel right at home with this recipe, and busy cooks appreciate how the Instant Pot imparts all-day flavor in about an hour.
My veggie chili is featured in Brian Baumgartner's Seriously Good Chili Cookbook. Fans of The Office tv show know Brian as Kevin Malone – and his famous chili scene. I'm honored to have my chili recipe included among so many talented recipe creators in the collection — and thrilled that my food photography graces the cover!
Ingredients for the best veggie chili
- olive oil - You only need a splash to sauté the vegetables.
- carrots, onion, celery, and garlic - These essential aromatics add nutrition, color, flavor, texture, and volume! They're economical, especially when cooking for a crowd. Vegetables make chili more exciting in my book!
- canned beans - You can use any three beans for 3 bean chili. I use black beans, red kidney beans, and white beans.
- corn - Adds texture, color, and a hint of sweetness.
- canned tomatoes - Use any variety. I use diced tomatoes or crushed tomatoes.
- vegetable broth - Since this is a plant-based chili recipe, I use vegetable broth. But you could use chicken broth or beef broth and still call it a meatless chili recipe.
- tomato paste - An essential ingredient to help thicken the chili and gives it a deeper tomato flavor.
- chili powder - An essential ingredient, indeed! More is better in my book because it only makes the flavor deeper and bolder.
- ground cumin - This gives any chili a depth that makes it even more southern or southwestern.
- salt and pepper - These are essential ingredients that can be added 'to taste' if preferred.
How to make vegetarian chili
First, sauté the vegetables in olive oil over medium-high heat. Add the beans. You'll notice I'm using a combination of black beans, white beans, and red kidney beans. You can use any beans you like, but they must be fully cooked before adding to the pot.
Next, add the remaining ingredients: tomatoes, tomato paste, seasonings, and broth. The chili won't appear thick at this point, but get ready—it will thicken up beautifully as it cooks!
Bring everything just to a boil over high heat, then reduce heat and simmer until the chili thickens to your liking. You won't believe how unbelievably rich and delicious veggie chili can be. It's great for meatless dinners!
Storage and reheat
- Cool completely and refrigerate in an airtight container for up to 5 days, or freeze for up to 90 days or longer if vacuum sealed. The chili flavor actually improves in cold storage.
- To thaw, simply transfer frozen chili to the refrigerator 24-48 hours before reheating and serving.
- To reheat veggie chili, add a few splashes of water or broth if needed. This helps adjust the consistency, which distributes the heat more evenly.
Veggie chili recipe variations
- Add mushrooms or bell peppers to the sautéed veggies for extra flavor and volume.
- Add ½ teaspoon of chipotle powder to the chili for a deep, smoky flavor.
- Substitute a 12-ounce can of your favorite beer for vegetable broth to enhance the flavor profile.
- Add 1 tablespoon of finely ground coffee or 1 teaspoon of unsweetened cocoa powder to enhance the richness.
- Boost fiber and protein by adding quinoa, enhancing volume and texture.
Try these vegetarian recipes
- Easy Minestrone Soup
- Black Bean Quinoa Chili
- Thai Pumpkin Curry
- Vegan Tortilla Soup
- Mushroom Stroganoff
- Thai Coconut Soup
📖 Recipe
Easy 3 Bean Vegetarian Chili
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 2 tablespoons Olive Oil, or any olive oil
- ½ medium Onion, diced (about 1 cup)
- 1 large Carrot, diced (about 1 cup)
- 2 ribs Celery, diced (about 1 cup)
- 3 cloves Garlic, minced
- 1 (15-ounce can) Black Beans, rinsed and drained (about 1 ½ cups)
- 1 (15-ounce can) Navy Beans (or white kidney or pintos), rinsed and drained (about 1 ½ cups)
- 1 (15-ounce can) Red Kidney Beans, rinsed and drained (about 1 ½ cups)
- 1 cup Corn, frozen, canned, or fresh
- 1 ½ cups Vegetable Broth
- 1 (15-ounce can) Diced Tomatoes, don't drain
- ⅓ cup Tomato Paste, about half of a 6-ounce can
- 3 tablespoons Chili Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
Stove instructions (see recipe notes for other methods)
- Heat OLIVE OIL in soup pot on medium-high heat.
- Add ONIONS, CARROTS, CELERY, and GARLIC to the pot. Sauté a few minutes until tender.
- Add BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES with juice, TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER to the pot.
- Bring everything to a boil over medium-high heat, stirring as needed.
- Reduce heat, partially cover, and simmer for 30 minutes, or until chili has thickened to your liking, stirring as needed.
Recipe Notes
-
Chili can be stored in an airtight container for up to 5 days in the refrigerator and up to 3 months in the freezer.
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To thaw, transfer frozen chili from freezer to refrigerator 24-48 hours before reheating and serving.
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Reheat the chili in the microwave in a heat-safe container or on the stove. Add splashes of water to create a thinner consistency.
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Rebecca says
Can I use dried beans instead of canned? If so, how much? Also, would that impact the cooking time? Thanks!
Traci says
This recipe relies on cooked beans, which makes it a 30-minute recipe and prevents the vegetables from overcooking. You're welcome to reference my Instant Pot black beans recipe if you feel like you want to try your idea though. Let me know if you have more questions. Enjoy!
Michelle L says
Could this be doubled in the instant pot for a large group of 12? Would it work doubled in the 6qt or would I need my 8qt? Sounds delish, can't wait to try it.
Traci says
Hiya, yes it can be doubled in the 8 quart - and yay that you have both because doubling is too small for the 6 quart. Glad you're wanting to go for it! Let me know if you have other questions 🙂 Enjoy!!
Lisa Christman says
The flavors in this are amazing! And it's so quick and easy to prepare. Thankful you shared!
Traci says
Yay! I'm so glad you gave it a go and love it as much as we do 🙂 I appreciate you taking the time to comment. Cheers!
Kp says
Started this on saute in my ip and switched over to slow cook while I am working. Added beer, cocoa, cinnamon and jalapeno plus a little extra veggy broth(sometimes my ip gets mad if I don't have enough liquid). I am looking forward to coming home and digging in! Thank you for the great recipe.
The Kitchen Girl says
Sounds amazing! Love that flavor combo 🙂 Thanks for the feedback ... enjoy!
Carol says
Ran across this recipe tonight thought I would try it. Chopped veggies, added everything to the crock pot, can’t wait to see how this comes out. I chopped a jalapeño to this it looks so yummy. I will post update and thank you so much for this recipe!
Melissa says
This turned out AMAZING! Like AMAZING! It is soooo delicious! Thanks for sharing this recipe!
The Kitchen Girl says
Thank youuu I truly appreciate you taking the time to let me know. I'm pretty crazy about this vegan chili too...been craving it lately and now I REALLY want some! Thanks again! ❤️
Lisa Bynum says
I just recently got an IP. It has changed my life!! I usually add bean juice my recipes too ... mostly out of laziness. But we'll just pretend it's for more flavor. 🙂
Traci Antonovich says
Thanks Lisa, yep bean juice is one of my fav hacks too!
Lee P says
This has become my go-to vegan chili recipe! So glad I found it as it is so delicious.
Traci Antonovich says
Oh Lee, you don't know how happy this makes me! It's one of my favs too...so easy and healthy! I'm really glad you found it 🙂
Amanda Finks says
Love this easy chili recipe on the stovetop. Perfect weeknight meal!
Traci Antonovich says
Thanks Amanda! Yep, this one was made for weeknights 🙂
Katie says
What a great recipe with options for different ways to cook it. Can't wait to try this, and share this recipe!
Traci Antonovich says
Thanks Katie! Hope you love it!
Daniela says
This chili looks delicious! With all of those fresh veggies you definitely won't miss the meat. And I love that you give instructions for making it three different ways. So handy!
Traci Antonovich says
Thanks Daniela! Yep, no meat-missin happening here LOL 🙂
Mary Bostow says
Absolutely love this method! Looks so good. I cannot wait to give it a try. Thank you for sharing this great recipe. YUM!
Traci Antonovich says
Thanks so much Mary...love hearing that!
Julia says
The perfect meal for the cold nights that are approaching pretty fast :). Love that you have instructions for stove-top, instant pot as well as crock pot.
Traci Antonovich says
Thanks Julia! Yep, all three methods are winners! 🙂
Monica says
So hearty and healthy, perfect for cooler weather - and proof that great comfort food does NOT need to be loaded with meat!
Traci Antonovich says
Thanks Monica...love hearing that! 🙂
Krissy Allori says
Looks so easy and healthy! I love that it expands the vegan options!
Traci Antonovich says
Thanks Krissy, yep I'm all over the vegan chili! 🙂
Elaine says
What I really liked about this recipe is that it has instructions for Instant Pot, stove and crockpot so it is easy to make no matter what you prefer. Love it - definitely my new favorite now!
Traci Antonovich says
Yay Elaine! So glad you're loving my 3 versions...thank you! 🙂
Shadi Hasanzadenemati says
Can't wait to make this when fall is here! My family will love this tasty chili!
Traci Antonovich says
Thanks Shadi...can you believe it's almost fall again already?!
Catherine Brown says
This looks delicious! I love to have some quick soups on hand for busy fall nights.
Traci Antonovich says
Thanks Catherine! Yep, it's almost here again 🙂
Emily says
Thanks for all the tips, this looks delicious!!
Traci Antonovich says
You're so welcome, Emily 🙂
Marie says
I love a good easy + healthy chili recipe! They're truly the best on a chilly night 😉
Traci Antonovich says
Thanks Marie! Yep, I'm all on board with healthy chilis...they're so easy and flavorful! 🙂
Britt says
This looks AMAZING! So hearty and so filling, I'm sending this to my bestie (she's been looking for more vegan recipes).
Traci Antonovich says
I'm so happy to hear it Britt! Please send your bestie my way...there's plenty more where those came from. And THANK you 🙂
Jenni LeBaron says
I love that this recipe is straightforward and chock full of veggies. What a warm and comforting dish for these cold, winter nights.
Traci Antonovich says
Thanks so much, Jenni! Love hearing that feedback! 🙂
Ginny McMeans says
I always love to find a new chili. This really does sound like something everyone can make and enjoy.
Traci Antonovich says
Yay...thanks Ginny! This is definitely chili anyone can make! 🙂
Suzy Karadsheh says
Love this vegan chili! I can totally see why it's awesome!
Traci Antonovich says
Haha thanks Suzy...it's a funny name for a chili, but the people called it 😉
Melissa Schaeffer says
I made it. Easy to make and very good. I used two bay leaves and Cayenne and half the beans. I didn't add water but I think I still might. It's still very good
Traci Antonovich says
Melissa, I love it that you made this...and I love it even more that you'd stop by to tell me about it 🙂 Thank you so much! It's an easy, favorite chili around here (next to my Meatless Lentil Chili - wink wink). Thanks again!