Loaded Vegetarian Chili with Beans and Peppers
A hearty vegetarian chili packed with three beans, roasted green chiles, and fresh peppers for depth and texture. This meat-free version delivers bold spice and savory richness through vegetarian burger crumbles, cumin, and chili powder. Perfect for weeknight dinners, potlucks, or meal prep. The combination of kidney, garbanzo, and black beans provides protein and fiber, while fresh jalapeños and green chiles add authentic Southwest heat.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 stalks celery, chopped
- 2 green bell peppers, choppedred or yellow bell peppers1:1color/sweetness
slightly sweeter profile
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 4 ounce canned chopped green chile peppers, drained
- 12 ounce vegetarian burger crumbleslentils (1 cup cooked)1:1protein
adds heartier texture
- 28 ounce canned whole peeled tomatoes, crushed
- ¼ cup chili powdercayenne pepper and paprika1 tbsp chili powder = 1/2 tsp cayenne + 1 tbsp paprikaheat control
allows fine-tuning spice level
Full guide → - 1 tablespoon ground black pepper
- 15 ounce canned kidney beans, drained
- 15 ounce canned garbanzo beans, drained
- 15 ounce canned black beans
- 15 ounce canned whole kernel corn
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Add onion, oregano, salt, cumin, and bay leaves; cook and stir until onion is tender.
- 3
Stir in celery, green bell peppers, jalapenos, and garlic.
- 4
Add green chile peppers and cook until heated through.
- 5
Stir in vegetarian burger crumbles, reduce heat to low, cover, and simmer for 5 minutes.
- 6
Stir in tomatoes and season with chili powder and black pepper.
- 7
Add kidney beans, garbanzo beans, and black beans; bring to a boil.
- 8
Reduce heat to low and simmer for 45 minutes.
- 9
Stir in corn and cook for 5 minutes more before serving.
Tips
Drain all canned beans except black beans to reduce sodium and gas-producing compounds. Rinse under cold water if using low-sodium preference.
Taste and adjust spice after simmering beans; chili powder intensifies as it cooks, so add conservatively at first.
Make a double batch and freeze in portions for quick future meals; chili freezes up to three months.
Good to Know
Cover and refrigerate up to 4 days. Flavors improve after one day as spices meld.
Make up to 2 days ahead; reheat gently over low heat, adding water if thickened. Freeze up to 3 months in airtight containers.
Top with diced onion, jalapeño slices, cilantro, lime wedge, or sour cream. Serve with cornbread, rice, or over baked potatoes.
Common Mistakes
Don't skip draining canned beans to avoid overly salty, mushy chili.
Don't skip the initial 5-minute simmer after adding burger crumbles to avoid raw-textured bits.
Don't omit the bay leaves and oregano during the sauté; this base builds foundational depth.
Substitutions
Vegan Options
milder flavor, add extra cumin
General Alternatives
adds heartier texture
slightly sweeter profile
allows fine-tuning spice level
Full guide →FAQ
Can I make this chili vegan?
Yes. Replace vegetarian burger crumbles with seasoned lentils or crumbled extra-firm tofu. Use vegetable broth if needed for extra moisture. All other ingredients are naturally vegan.
What if I don't have green chile peppers?
Use an additional 1-2 diced jalapeños or 1 teaspoon smoked paprika plus 1/2 teaspoon cayenne for heat and depth. Roasted red peppers add sweetness instead.
How long does chili keep refrigerated?
Properly covered chili keeps 3-4 days. Flavors deepen after the first day. Freeze in portions up to 3 months; thaw overnight and reheat gently, thinning with broth if needed.