Easy Vegetarian Chili

Tagged in: Recipes
Easy Vegetarian Chili

Look no further for the ultimate, easy chili recipe. When the temperature drops, we start craving cozy comfort food like this vegetarian chili. It’s one of our favorites! Packed with plant protein and full of flavor, this is a great recipe for batch cooking to share, to save and freeze, or to feed the whole family on a cozy fall evening.

Our favorite part of making chili is loading it with delicious toppings! We love this recipe with a dollop of yogurt or cashew sour cream (recipe below) to cool the heat from the chipotles. Feel free to get creative with your toppings – cilantro, sliced chilies, shredded cheese, pickled jalapenos, avocado, guacamole, or crushed tortilla chips



  • 2 tablespoons extra-virgin olive oil

  • 1 small yellow onion, chopped

  • 1 garlic cloves minced

  • 1 red bell pepper, diced

  • 2 carrots, diced

  • 1 (15 ounce) can diced fire-roasted tomatoes

  • 1 (15 ounce) can black beans, drained and rinsed

  • 1 (15 ounce) can pinto or kidney beans, drained and rinsed

  • 2 cups veggie broth

  • 2-3 chipotle peppers from a can of chipotles in adobe, diced + 3 tablespoons of the adobe sauce

  • 1 cup corn kernels, fresh or frozen (optional)

  • 1/2 teaspoon sea salt

  • Freshly ground black pepper

  • 1 tablespoon lime juice


  • Cashew Sour Cream (recipe below)

  • Shredded cheese

  • Fresh or frozen corn kernals

  • Cilantro or scallions

  • Avocado or Guacamole

  • Jalapeño or serrano pepper slices

  • Tortilla chips


Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic, carrots, and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.

Add the canned tomatoes, beans, broth, chipotles, adobo sauce, corn (if using), salt, and a few grinds of pepper.

Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.

Stir in the lime juice and season to taste. Serve with desired toppings



  • 1 cup raw cashews

  • 1/2 cup water (more or less depending on desired consistency)

  • 1 tablespoon lemon juice, or more to taste

  • 1 teaspoon apple cider vinegar

  • 1/2 teaspoon fine sea salt

  • 1/4 teaspoon Dijon mustard

  • 1/4 teaspoon garlic powder

  • optional: 2 tablespoons fresh dill or cilantro


In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and super creamy. (This may take a while) Slowly add water until you achieve your desired consistency. Add herbs at the very end and pulse a few times to incorporate. Taste and adjust for lemon and salt as needed. Chill and then serve a dollop or drizzle on top of our chili!

Did you make this recipe?

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