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chili bowl

Veggie Chili for a Chilly Day

This veggie chili is the perfect, satisfying meal on a chilly day. Packed with veggies, protein, tons of flavor, and of course, lots of love! What could be more warming and comforting than that?

Course Dinner, lunch, Main Course, Side Dish, Soup
Cuisine American, vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 bowls
Calories 247 kcal
Author Jones LeFae


  • 2.5-3 cups cooked red kidney beans or 2 16 oz. cans
  • 2 cups cooked black beans w/ juice or 1 16 oz. can
  • 1 16 oz. can stewed, diced tomatoes
  • 1 16 oz. can tomato sauce
  • 1 cup yellow onion diced
  • 6 cloves fresh garlic minced
  • 1 cup green or red bell pepper or both
  • 1 cup carrot diced
  • 1 cup corn kernels frozen, canned, or fresh
  • 1 large roasted green chili diced
  • 1 cup mushrooms diced
  • 1-2 Tbs. vegetable oil
  • 1 tsp. dried basil
  • 1 1/2 tsp. dried oregano
  • 1 tsp. ground cumin seed
  • 1 1/2 tsp. ground coriander seed
  • 1 tsp. chili powder
  • 1 tsp. dried chili flakes or 1/4 tsp. cayenne
  • 1 tsp. salt
  • 1-2 cups vegetable broth or water


  1. Heat the oil on medium-high in a large pot or Dutch oven. Add the onions and garlic and saute until the onions start to turn soft and translucent. If the onions start to stick to the bottom of the pot, add a splash of water and stir.

  2. Add the diced green chilies, carrot, bell pepper, corn, mushrooms, and spices. Stir to coat the vegetables with the spices and continue to cook for up to 5 minutes.

  3. Add the stewed tomatoes, tomato sauce, and beans. Stir to combine with the veggies. Add the vegetable broth or water, cover, and let cook for 30 minutes on medium-low heat.

  4. Optional garnishes: vegan cheese shreds, nutritional yeast, chopped green onion, cilantro, vegan sour cream or plain yogurt, avocado, crumbled tortilla chips or croutons