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Best Vegetarian Chili

Best Vegetarian Chili is hearty, colorful, and packed with flavor—no meat required. Zucchini, peppers, onions, and beans simmer together in a rich tomato base with warm spices, fresh herbs, and just a touch of sweetness to balance it all out. It’s thick, cozy, and deeply satisfying, the kind of chili that even meat-eaters happily go back for seconds. Perfect for busy weeknights, feeding a crowd, or making ahead and enjoying all week long.
Print Recipe
Ingredients Method

Ingredients
  

  • 4 medium zucchinis chopped
  • 2 medium onions chopped
  • 1 green pepper chopped
  • 1 sweet red pepper chopped
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 3 cloves garlic minced
  • 2 cans 28 ounces each diced tomatoes
  • 1 can 15 ounces tomato sauce
  • 1 can 15 ounces pinto beans, rinsed and drained
  • 1 can 15 ounces black beans, rinsed and drained
  • 1 jalapeno pepper seeded and chopped
  • 1/4 cup minced fresh cilantro
  • 1/4 cup minced fresh parsley
  • 2 tablespoons chili powder
  • 1 tablespoon italian seasoning
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 1 teaspoon cumin

Method
 

  1. In a large pot, cook zucchini, onions, and peppers in oil and butter over medium heat until tender. Add garlic; cook 1 minute.
  2. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.