Cozy Weekend Favorites • Entertaining • Seasonal Recipes
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Timeless Vegetarian Chili
There are meals that warm you from the inside out, and this Timeless Vegetarian Chili is one of them. Filled with colorful vegetables, hearty beans, roasted green chiles, and a blend of smoky spices, it's the kind of recipe that brings everyone back to the kitchen for just one more bowl.
Whether you're hosting friends on a crisp autumn evening, cheering on your favorite team, or enjoying a quiet Sunday at home, this chili is comforting, satisfying, and full of rich Southwestern flavor. Serve it with plenty of toppings and a slice of warm Green Chile Cheddar Cornbread for a meal that always feels like home.
PREP TIME
20 Minutes
BAKE TIME
40 Minutes
Recipe Details
Servings
8-10
DIFFICULTY
Easy
Ingredients
For the Chili
2 tablespoons olive oil
1 large yellow onion, diced
2 large bell peppers, diced
4 cloves garlic, minced
2 tablespoons chili powder (adjust to taste)
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt (plus more to taste)
½ teaspoon freshly ground black pepper
1 (28-ounce) can fire-roasted diced tomatoes, undrained (or a 28-ounce can of Rotel tomatoes with green chiles)
2 (4-ounce) cans roasted green chiles, undrained
3 (15-ounce) cans beans of your choice (black, pinto, kidney, cannellini, or garbanzo), drained and rinsed
1–2 cups low-sodium vegetable broth
(Optional) 1 (15-ounce) can whole kernel corn, drained
Favorite Toppings
Shredded cheddar cheese
Fresh cilantro
Sliced avocado
Pickled red onions
Lime wedges
Sliced jalapeños
Toasted pumpkin seeds
Sour cream or plain Greek yogurt (optional)
Timeless Table Living Tip 🌿
This chili is delicious exactly as written.
If your family prefers a traditional version, simply brown 2 pounds of lean ground beef before adding the vegetables, then continue with the recipe as directed. It turns this recipe into a classic hearty beef chili while keeping all of the same bold flavors.
Instructions
1. Sauté the vegetables
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, bell peppers, and garlic. Cook until softened, about 8–10 minutes.
2. Bloom the spices
Add the chili powder, cumin, oregano, salt, and black pepper. Stir continuously for about 1 minute until fragrant.
3. Build the chili
Add the tomatoes (with their juices), roasted green chiles, beans, and 1 cup of vegetable broth. Stir well to combine.
4. Simmer
Bring to a gentle boil, then reduce the heat and simmer uncovered for 30–40 minutes, stirring occasionally.
If you'd like a thinner chili, stir in additional vegetable broth until it reaches your preferred consistency.
5. Add the corn (Optional)
If using corn, stir it in during the last few minutes of cooking until heated through.
6. Serve
Ladle into bowls and finish with your favorite toppings. Serve with plenty of lime wedges and a warm slice of Green Chile Cheddar Cornbread.
Serving Suggestions
This chili pairs beautifully with:
Green Chile Cheddar Cornbread
Simple green salad with a citrus vinaigrette
Tortilla chips
Fresh guacamole
Mexican rice
Roasted sweet potatoes
Storage & Leftovers
Keep It Fresh
Allow the chili to cool completely before storing.
Refrigerate in an airtight container for up to 5 days.
The flavors become even richer the next day, making leftovers especially delicious.
Freezing
Freeze in individual portions or larger containers for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of vegetable broth if needed.
Leftover Inspiration
Leftover chili is incredibly versatile. Spoon it over a baked potato, use it to make loaded nachos, fill burritos or quesadillas, or serve it over rice for an easy weeknight dinner. It's also wonderful tucked into baked sweet potatoes with a sprinkle of cheddar and fresh cilantro.
Around Our Table
There's something about a pot of chili quietly simmering on the stove that makes a house feel like home. Set out bowls of toppings, slice the cornbread while it's still warm from the skillet, and let everyone build their own perfect bowl. Those simple moments around the table are often the ones we remember most.
Frequently Asked Questions
Can I make this chili ahead of time?
Absolutely! In fact, the flavors become even richer after a day in the refrigerator. It's a wonderful make-ahead meal for entertaining or meal prep.
Can I freeze this chili?
Yes. Let the chili cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
What beans work best?
This recipe is very forgiving. I love using a combination of black beans, pinto beans, and kidney beans, but cannellini or garbanzo beans are delicious additions as well.
Can I make this with meat?
Yes! If you prefer a traditional chili, brown 2 pounds of lean ground beef before adding the vegetables, then continue with the recipe as directed.
Is this chili spicy?
As written, it has a mild to medium Southwestern warmth. If you'd like a little more heat, add chopped jalapeños, extra roasted green chiles, or your favorite hot sauce.
What should I serve with this chili?
Nothing pairs better than a warm slice of Green Chile Cheddar Cornbread, but it's also wonderful with tortilla chips, a crisp green salad, fresh avocado, or your favorite chili toppings.
If you enjoyed this recipe, here are a few more favorites from our kitchen that we think you’ll love.
From Our Kitchen
Green Chile Cheddar Cornbread
Sweet, rustic cornbread baked in a cast iron skillet with roasted green chiles, melted cheddar, and Monterey Jack. Crispy around the edges, tender in the center, and the perfect companion to a warm bowl of chili.
Read Recipe →
Rustic Rosemary Focaccia
With its crisp golden crust, tender airy interior, fragrant rosemary, flaky sea salt, and rich olive oil, this Italian classic is as beautiful on the table as it is delicious.
Classic Apple Crisp
Tender cinnamon-spiced apples baked beneath a buttery oat crumble create the perfect balance of sweet, tart, and crisp in every bite.