Whenever I’m craving something cozy, hearty, and full of flavor, I turn to this Vegetarian Chili. It’s one of those recipes that never fails me—simple to make, easy on the budget, and packed with bold, comforting spices. The mix of beans gives it great texture, and the touch of molasses adds just the right amount of sweetness to balance the heat. It’s warm, satisfying, and the kind of meal that makes everyone gather around the table for seconds.
Pin this recipe for later!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
Hearty Vegetarian Chili Recipe
This 3-bean chili recipe might be the one I have fallen back on the most throughout the years when I need something that is cheap (check), easy to make (check), and super flavorful (check!) Not only is this chili amazing the same day you make it, it’s even better in the days that follow, since the leftovers can be used on nachos, in taco salads, or even on a chili dog! I’m telling you, this one’s a keeper, and it’s completely vegan, so it’s a crowd pleaser no matter who you’re feeding on game day, too.
It’s the perfect amount of spicy (for me—go nuts with the cayenne and chili powder if you want to light your supper club menu on fire!) and sweet, thanks to the rich and savory-but-subtly-sweet molasses. This easy and flavorful bean chili recipe is a must-try!
Recipe Tips & Suggestions
- Let those tomatoes simmer. I like to give my vegetarian chili plenty of time on the stove because the longer the tomatoes cook, the richer and sweeter they get. That slow simmer tames their acidity, brings out their natural umami, and makes the whole pot taste deeper and more balanced.
- Don’t skip the molasses. It might seem like a small thing, but those spoonfuls of molasses make a big difference. It adds warmth, depth, and sweetness that tie everything together.
- Add some toppings! This homemade veggie chili is chock-full of textures and flavors, and I love serving it as is. But if I have some sliced avocado, shredded cheddar, sour cream, or pickled red onions…you better believe I’ll add them on top before serving.
Vegetarian Chili
Cost $9.93 recipe / $1.65 serving
Ingredients
Bean Chili Ingredients
- 2 Tbsp olive oil ($0.38)
- 1 onion (diced, $0.99)
- 3 garlic cloves (minced, $0.18)
- 1 green bell pepper (diced small, $0.78)
- 6 oz. tomato paste ($0.86)
- 28 oz. can diced tomatoes (in juices, $1.48)
- 4 oz. can fire roasted green chiles (with juices, $0.88)
- 2 Tbsp molasses ($0.32*)
- 1 cup water ($0.00)
- 15 oz. can dark kidney beans (drained and rinsed, $0.92)
- 15 oz. can black beans (drained and rinsed, $0.92)
- 15 oz. can pinto beans (drained and rinsed, $0.92)
- 15 oz. can whole kernel corn (strained, $0.76)
Seasonings
- 1 Tbsp chili powder ($0.20)
- 2 tsp ground cumin ($0.18)
- ¼ tsp cayenne pepper ($0.04)
- ¼ tsp garlic powder ($0.02)
- ½ tsp onion powder ($0.04)
- ½ tsp black pepper (freshly cracked, $0.04)
- 1 tsp salt ($0.02)
Instructions
- Dice the onion and bell pepper. Mince the garlic.
- Toast chili powder, cumin, cayenne, garlic powder, onion powder, and black pepper in your chili pot over medium-low heat until fragrant, about 2-4 minutes.
- Add the olive oil, onion, garlic, bell pepper, and salt to your pot.
- Stir together and cook until peppers and onions have softened, about 4-6 minutes.
- Add the tomato paste, diced tomatoes with juices, diced green chiles with juices, molasses, and water. Stir and simmer for about 5 minutes.
- Add kidney beans, black beans, pinto beans, and strained can of corn. Stir together and simmer the chili for about 20-25 minutes, covered. Your chili is done when all of the vegetables are tender.
See how we calculate recipe costs here.
Equipment
- Sauce Pot
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make vegetarian chili Step-by-step photos
Gather all your ingredients together.
Dice veggies: Dice 1 green bell pepper and 1 onion. Then, mince 3 cloves of garlic.
Toast spices: Add 1 Tbsp chili powder, 2 tsp cumin, ¼ tsp cayenne, ¼ tsp garlic powder, ½ tsp onion powder, and ½ tsp black pepper to your chili pot. Toast the spices over medium-low heat until fragrant, about 2-4 minutes.
Cook peppers and onions: Add 2 Tbsp olive oil to your pot and warm it over medium heat. Add the diced onion, minced garlic, diced bell pepper, and 1 tsp salt. Stir everything together and cook until peppers and onions have softened, about 4-6 minutes.
Add and stir: Add 6 oz. tomato paste, 28 oz. can diced tomatoes with juices, 4 oz. can diced green chiles with juices, 2 Tbsp molasses, and 1 cup water. Stir everything together until well combined. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the ingredients to meld and the sauce to thicken slightly.
The molasses adds a touch of sweetness that beautifully balances the acidity of the tomatoes and the mild heat of the chiles.
Add beans and simmer: Next, add a 15-oz. can each of kidney beans, black beans, and pinto beans (drained and rinsed), along with a 15-oz. can of corn, drained well. Give everything a good stir to mix the beans and corn evenly into the rich tomato base. You’ll start to see the chili come together — colorful, hearty, and full of texture.
Cover the pot and let it simmer for 20 to 25 minutes, stirring occasionally to keep anything from sticking to the bottom. As it cooks, the flavors deepen and the sauce thickens slightly, coating every bean and vegetable in that savory, spiced mixture.
Serve and enjoy: You’ll know your three-bean chili is ready when the vegetables are tender, the beans are soft, and your kitchen smells like pure comfort.
Serving Suggestions
I love serving this hearty three-bean vegetarian chili with a warm slice of homemade cornbread for the perfect classic combo. The slightly sweet, buttery bread balances the chili’s bold, spicy flavors beautifully. When I’m craving a little extra kick, I whip up our jalapeño cheddar cornbread instead; the melty cheese and bits of spicy pepper make each bite irresistible. And if I want to mix things up, I’ll serve the chili with soft, fluffy naan bread…it’s unexpected, but so good for scooping up every last bit!
Storage and Reheating
This vegetarian chili is one of my favorite meals to make ahead because it makes a generous batch and freezes beautifully. I like to portion it out into individual containers before chilling or freezing, so I have easy grab-and-go lunches or dinners ready for busy days.
Leftovers will keep in the fridge for up to 3-4 days, or you can freeze them (after letting the chili cool in the fridge overnight) for up to 3 months. When it’s time to reheat, I usually pop a serving in the microwave in one-minute intervals, stirring in between until it’s hot. You can also warm it gently on the stovetop over medium-low heat. Just add a splash of water if it’s a little thick.
