Name: Loaded Vegetarian Chili
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 Servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion; 1 green pepper; 4 cloves garlic; 3 cups vegetable broth; 15 ounces tomato sauce; 15 ounces tomatoes; 15 ounces kidney beans; 15 ounces great northern beans; 15 ounces black beans; 1 tbsp baking cocoa; 0.5 tsp black pepper; 0.5 tsp chili powder; 0.5 tsp oregano; 0.125 tsp cayenne pepper; 1 cup frozen corn

From the Cook

1/10

Loaded Vegetarian Chili

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Food with Feeling. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

In a large pot over medium heat, add in the oil. Once the oil is warmed, add in the onion and pepper and cook for about 5 minutes, stirring frequently.

Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.

Mix in the remaining ingredients (minus the corn), increase heat, and bring to a boil.

Reduce the heat to a simmer and cook for at least 30 minutes. The longer the chili cooks, the more flavor it will have. So, if you’ve got the time, let it very gently simmer on the stove for an hour or even up to 2 hours. If you cook it for several hours, you may need to add in just a bit more broth or water.

Right before taking off of the heat to serve, stir in the corn and let it heat for a few additional minutes.

Once ready to eat, take off of the heat and garnish with some vegan sour cream, green onion, avocado, etc. ENJOY!

Storage

Leftovers. Like other chili recipes, this can be stored in an airtight container and kept in your fridge for up to about 4 to 5 days.

Freezing. It freezes really well, too! Once it’s completely cooled, place it in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the chili to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop.

Crockpot version

To adapt the recipe, simply dump ALL of the ingredients in your slow cooker and cook it on low for 5 hours or on high for 2-3 hours. If you’d like, you can sauté the onion, bell pepper and garlic before adding to the crockpot.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Bloom Your Spices 🌶️
Toast the chili powder, cayenne, and oregano in olive oil for 30-60 seconds before adding other ingredients to unlock deep, complex flavors and eliminate raw spice taste.
Layer Your Beans Strategically 🫘
Add beans at different times—kidney beans at the start for flavor, great northern beans mid-cook for creaminess, and black beans near the end to prevent mushiness.
Cocoa Amplifies Depth 🍫
Dissolve the baking cocoa with a splash of hot broth before stirring in to prevent clumping and ensure it melts evenly, creating rich undertones without detectable chocolate flavor.
Balance Acidity with Sweetness ⚖️
The tomato's acidity can overwhelm—taste at the end and add a pinch of sugar if needed to round out flavors and let the bean earthiness shine through.
Slow Cooker Magic ⏱️
On high for 4-5 hours or low for 7-8 hours develops superior flavor; sauté aromatics first, then add everything except corn, which should go in the last 30 minutes to maintain texture.