January 21, 2026 31 Comments Go to recipe
Are you looking for the best vegetarian chili? Of course yes! Who wants to settle for second best?
I love chili and make lots of it during the winter. It’s my favorite meal on a snowy day to warm me up from the inside out. My old favorite chili recipes include chili with cocoa powder And slow cooker quinoa chili. Cocoa powder chili is made with beef and it’s really good.
A new chili has stolen my heart. My daughter has become a vegetarian and won’t eat my chili with cocoa powder, so I had to find something new. This chili also contains a secret ingredient: smoked paprika. You can find it next to regular paprika in the spice section and it’s worth every penny you’ll pay for it.
Because you don’t have meat, you need something to give the chili that umami or meaty flavor. The smokiness of paprika is the perfect substitute and makes this the best vegetarian chili I have ever eaten or made.
You sauté the onions and other vegetables, then toast the spices and garlic. This step deepens the flavor and makes this chili taste much richer than it is.
I learned from an Indian chef that you should always toast your spices because the flavor is deeper. This step takes the dish from “okay” to “gorgeous.” Don’t skip it!
You don’t need sour cream, cheese or anything else to eat it. I like to add jalapeno slices and hot sauce because I like to sweat when I eat. The cilantro and avocado slices are a nice touch and if you like Greek yogurt, add a spoonful.
My daughter complained about the carrots when I made this. What? How does a vegetarian not like carrots? Too bad.
What to put in your best vegetarian chili?
Best Vegetarian Chili Recipe
Makes 6 servings
Preparation time: 15 minutes
Cooking time: 30 min
Ingredients
1 tablespoon extra virgin olive oil
1 medium red onion, chopped
1 yellow, orange or red pepper, chopped
2 stalks of celery, chopped
2 carrots, peeled and chopped
4 cloves of garlic, minced
3 tablespoons chili powder
2 teaspoons of cumin
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
1 to 28 ounce can of whole or diced tomatoes with juice
2 15-ounce cans black beans, rinsed
1 to 15 ounces pinto beans, rinsed
1 cup vegetable stock or water
Instructions
Heat olive oil in a large saucepan over medium-high heat. Add the onion, bell pepper, celery and carrots and sauté for about 5 minutes until the onion is softened. Add the garlic, chili powder, cumin, smoked paprika and oregano and stir for a minute to toast the spices. Add the tomatoes with the juice, black beans, pinto beans and vegetable stock. Let simmer for 30 minutes and serve.
This recipe freezes well and stays edible in the refrigerator for 1 week.
Nutrition Facts
For one serving (about 1 ¼ cups) = 155 calories, 4.2g fat, 0.5g saturated fats, 23.2g carbohydrates, 3.8g sugar, 7.5g protein, 7.6g fiber, 478 mg sodium, 1 blue, 1 green, 1 purple SmartPts
Point values are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes
