Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Vegetarian Chili 3.5 (571) A bowl of this quick chili is the best vegetarian comfort food we know. Total Time: 35 mins Servings: 6 Jump to recipe Our vegetarian chili comes together quickly, but doesn't skimp on flavor. The streamlined recipe was developed to get that deep, slow-cooked flavor fast. Onions and garlic are the base, canned black and pinto beans provide heft, while our favorite shortcut ingredients, canned diced tomatoes and canned diced tomatoes with green chiles, create the rich tomatoey base. Zucchini is the wildcard ingredient; it cooks fast and is mildly flavored, so it complements the chili. The dish is spiced with cumin and chipotle chile powder, so it's not too spicy—everyone can customize their bowl with more heat if they like, and their favorite chili toppings. Credit: Johnny Miller No-Bean Chili What to Serve With Vegetarian Chili This vegetarian chili is a complete meal as is. It's also great served with your favorite chili fixings, such as shredded cheese, sliced jalapeños, sliced avocado, and sour cream. Other delicious accompaniments include: Crusty bread and butter Homemade cornbread Corn muffins Brown or white rice Crumble tortilla chips on top Baked potatoes No-Bean Chili Directions Cook onion and garlic: In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add spices: Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste: Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Add beans and canned tomatoes: Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water. Simmer: Bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper. Storing Leftover Vegetarian Chili If you have any leftover vegetarian chili, transfer it to an airtight container and store in the refrigerator for up to seven days. Freezing You can also freeze vegetarian chili: transfer the chili to airtight containers or freezer bags. Do not overfill: Leave an inch or so in the top of the containers or bags as the chili will expand as it freezes. Frequently Asked Questions Should chili be thick or soupy? Chili can be thick, or thin and more soupy, it’s really a matter of personal preference—and the recipe you follow. How do you thicken vegetarian chili? There are several ways to thicken chili. The simplest is to simmer the chili for longer, concentrating the flavors as you reduce the liquid. Mashing more beans and adding them to the chili is a quick way to thicken. Another option is to thicken the chili with cornstarch or all-purpose flour similar to how you might thicken a sauce. Other Vegetarian Chili Recipes to Try: Vegetarian Black-Bean Chili Vegetarian Chili With Avocado Cream Spicy Vegetarian Chili Weeknight Vegetarian Chili Vegan Sweet Potato Chili Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.