Vegetarian Chili Recipe for the whole family! Meat-eaters, vegans, and vegetarians alike will love this chili!

Family Favorite Vegetarian Chili

This vegetarian chili is so tasty the kids have no idea they are eating so many healthy vegetables!

Course Main Course
Cuisine American
Servings 8 servings


  • 2 tbsp olive oil extra virgin
  • 1 white onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 green bell pepper diced
  • 1-2 jalapeno pepper diced (remove seeds for less spicy flavor, omit for mild chili
  • 4 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can pinto beans drained and rinsed
  • 1 15 oz can kidney beans drained and rinsed
  • 1 oz can fire roasted diced tomatoes
  • 32 oz vegetable stock
  • 1 6 oz can tomato paste
  • salt and pepper
  • Optional toppings: avocado, fresh cilantro, sliced jalapeno peppers, sour cream, cheddar cheese, green onion


  1. In a large pot or dutch oven, heat the oil over medium heat.  Add onion, carrots, and celery with salt and pepper (I used about 1/2 tsp of each) and sauté for 10 minutes.

  2. Add the bell pepper, jalapeno, garlic, and spices and sauté another 5 minutes.

  3. Add the rest of the ingredients (black beans through tomato paste) and stir to combine.
  4. Reduce heat to medium-low and simmer for at least an hour.

  5. Taste and season with additional salt and pepper if needed.
  6. Top with cheddar cheese and a dollop of sour cream, or your toppings of choice! 

Recipe Notes

To cook in a crockpot: use a pan for steps 1 and 2, then add the sauteed vegetables to the crockpot with the rest of the ingredients in step 3. Cook on high for 3 - 4 hours, or on low for 7 - 8 hours.