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Vegetarian Chili

Prep Time15 mins
Cook Time1 hr 40 mins
Total Time1 hr 55 mins
Course: Main
Cuisine: American
Servings: 6
Author: Pam - For the Love of Cooking


  • Dutch oven


Vegetarian Chili:

  • tbsp vegetable oil
  • 1 small yellow onion, diced
  • 1 bell pepper, diced **I used orange but any color will work
  • 3 cloves of garlic, minced
  • 2 tbsp chili powder
  • 2 tsp dried oregano
  • tsp cumin
  • ½ tsp dried basil
  • ½ tsp paprika **Smoked Paprika is tasty too
  • ½ tsp cayenne
  • 1 (28 oz) can of whole tomatoes & their juices, diced
  • 2 (14.5 oz) cans of black beans, drained and rinsed
  • 1 (14.5 oz) can of pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup vegetable broth
  • 1 bay leaf
  • 1-2 tsp sugar, to taste
  • Sea salt and freshly cracked pepper, to taste


  • Tortilla chips or crackers
  • Cheddar cheese, shredded
  • Green onions, sliced
  • Sour cream
  • Hot sauce


  • Heat the oil in a large Dutch oven over medium-high heat.
  • Add the onion and cook, stirring often, for 3 minutes.
  • Add the bell pepper and cook, stirring often for 5 minutes.
  • Add the minced garlic, chili powder, oregano, cumin, basil, paprika, and cayenne pepper. Cook, stirring constantly, for 30-45 seconds. 
  • Add the diced tomatoes and their juices along with the black beans, pinto beans, corn, and vegetable broth.
  • Add the bay leaf, sugar, and season with a bit of sea salt and freshly cracked pepper, to taste. Stir to combine and cover with a lid and simmer for 90 minutes, stirring occasionally. 
  • Taste the chili then add more salt and pepper if needed.
  • Ladle into bowls and serve with tortilla chips, shredded cheddar cheese, green onions, sour cream, and hot sauce. Enjoy.