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+ servings
bowl of chili with sour cream and Fritos

Hearty Vegetarian Chili Recipe

Perfect for a winter meal this hearty vegetarian chili is deliciously spicy and a little smokey.
Course Main Course, Meatless Main Dish, Vegetarian
Cuisine American
Keyword vegetarian chili
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 5 servings
Calories 413kcal
Author Joe Boyle


  • 1/4 cup olive oil
  • 1 large onion, white or yellow, diced about 2 cups
  • 6 cloves garlic, minced
  • 12 to 15 stalks fresh cilantro, leaves stripped then chopped small save the leaves for garnish
  • 1 each chipotle chili in adobo sauce, finely chopped
  • 1 tsp adobo sauce
  • 4 tbsp tomato paste, (1/2 6 oz. can)
  • 2 15 oz. cans, pinto beans, drained and rinsed substitute another variety of bean if desired
  • 5 cups water
  • 2 tsp chili powder
  • 28 oz. canned, fire roasted tomatoes
  • 2 tsp. kosher salt
  • 1 cup Fritos corn chips or tortilla chips
  • juice from 1/2 fresh lime


  • In a large dutch oven or stock pot, add the olive oil and bring to a shimmer, then add the onion, garlic and cilantro stalks. Cook stirring occasionally until the onion is translucent, about 5 minutes.
  • Stir in the tomato paste and chipotle pepper and adobo sauce. Cook stirring 8 to 10 minutes.
  • Add the fire roasted tomatoes, beans, 5 cups of water, chili powder, and salt. Stir to combine and bring to a boil. Reduce the heat to a simmer and cook uncovered 30 minutes. Then use a potato masher or a fork to crush about 1/4 of the beans for thickening.
  • When you are ready to serve, squeeze the juice of 1/2 lime over the chili and stir in 1 cup of Fritos or tortilla chips. Serve right away with your choice of garnishes.


  1. Extra tomato paste and chipotle peppers and adobo sauce can be frozen in plastic bags for future use.
  2. You can substitute other types of canned beans for the pinto beans.
  3. Recipe from Bon Appetit.


Calories: 413kcal