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+ servings

Hearty Vegetarian Chili

This healthy and hearty vegetarian chili recipe is a family favorite! It is packed with vegetables, beans, spices, and lots of flavor! Even meat lovers will enjoy this vegetarian chili, it is sure to satisfy everyone!
5 from 8 votes


  • 2 tablespoons olive oil
  • 8 oz baby Bella mushrooms, finely chopped
  • 1 yellow onion, diced
  • 1 large carrot, diced
  • 1 red bell pepper, cored, seeded, and diced
  • 3 cloves garlic, minced
  • 28 oz fire roasted tomatoes
  • 30 oz (2 cans) black beans, rinsed and drained
  • 15 oz (1 can) small red beans or pinto beans, rinsed and drained
  • 1 cup vegetable broth
  • 1/3 cup roughly chopped deli-sliced tamed jalapeno peppers
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • Optional Toppings: avocado, tortilla chips, plain Greek yogurt or sour cream, shredded cheese


  • In a large pot, heat the olive oil over medium high heat. Add the chopped mushrooms and cook until tender, about 5 minutes, stirring occasionally.
  • Add the onion, carrot, and pepper and cook until soft, about 5 minutes. Stir in the garlic and cook for 2 minutes.
  • Add the tomatoes, beans, broth, jalapeno peppers, chili powder, cumin, smoked paprika, salt, and pepper. Stir until combined. Simmer over low for 30 minutes, stirring occasionally.
  • Taste and season with additional salt and pepper, if necessary. Ladle the chili into bowls and serve with desired toppings.


Calories: 359kcal, Carbohydrates: 59g, Protein: 19g, Fat: 7g, Saturated Fat: 1g, Sodium: 1190mg, Potassium: 1045mg, Fiber: 19g, Sugar: 7g, Vitamin A: 3826IU, Vitamin C: 31mg, Calcium: 146mg, Iron: 6mg
Keywords gluten free, vegan, vegetarian