35-Min High-Protein Vegetarian Chili: A Flavorful Powerhouse

You know those nights when you want something hearty, healthy, and packed with protein—but don’t want to spend hours in the kitchen? That’s exactly why my High-Protein Vegetarian Chili became my go-to meal. I swear, this chili is a game-changer—loaded with beans, veggies, and spices that make it taste like it’s been simmering all day (but really, it’s ready in about 30 minutes). The first time I made it, my meat-loving roommate went back for seconds and didn’t even miss the beef. Now, it’s a weekly staple in my house—warm, filling, and so good for you. Trust me, this one’s a keeper.

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Why You’ll Love This High-Protein Vegetarian Chili

This isn’t just any chili—it’s your new favorite bowl of cozy goodness. Here’s why:

• Packed with protein: Between the black beans and kidney beans, each bowl gives you a whopping 18g of plant-based protein—without a speck of meat.
• Crazy flavorful: The mix of chili powder, cumin, and paprika creates layers of warmth and depth that’ll make you forget it’s vegetarian.
• Weeknight magic: Done in 35 minutes flat, with minimal chopping and mostly pantry staples.
• Meal-prep hero: Tastes even better the next day (if it lasts that long).

It’s the kind of healthy comfort food you’ll actually crave—promise.

Ingredients for High-Protein Vegetarian Chili

Here’s what you’ll need for this protein-packed chili—nothing fancy, just fresh, wholesome ingredients that come together beautifully:

• 1 tbsp olive oil (for sautéing all those veggies)
• 1 onion, diced (yellow or white works great)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 bell pepper, diced (I like red for sweetness, but any color works)
• 1 carrot, diced (adds a touch of natural sweetness)
• 2 celery stalks, diced (for that classic chili base)
• 1 can (15 oz) black beans, drained (hello, protein)
• 1 can (15 oz) kidney beans, drained (double the beans, double the fun)
• 1 can (15 oz) diced tomatoes (with juices for extra flavor)
• 2 cups vegetable broth (keeps it hearty and saucy)
• 1 tbsp chili powder (the MVP of spices)
• 1 tsp cumin (for that smoky kick)
• 1 tsp paprika (adds a subtle sweetness)
• Salt and pepper to taste (don’t skip this—season as you go)

That’s it! Simple, fresh, and totally doable. Let’s get cooking.

How to Make High-Protein Vegetarian Chili

Okay, let’s turn these simple ingredients into the most satisfying bowl of chili you’ve ever had! Don’t worry—it’s easier than you think. Just follow these steps, and you’ll be scooping up every last bite.

Cooking the Vegetables

First, grab your biggest pot—I use my trusty Dutch oven—and heat the olive oil over medium heat. Toss in the onions and garlic, and let them sizzle for about a minute until they smell amazing (you’ll know). Then add the bell pepper, carrot, and celery. Stir everything around every minute or so for about 5 minutes total—you want the onions soft and translucent, but not browned. This is your flavor base, so don’t rush it.

Adding Beans and Broth

Now for the fun part. Dump in all those beautiful beans (give them a quick rinse first) and the diced tomatoes with their juices. Pour in the vegetable broth—it should cover everything nicely. Stir gently so you don’t mash the beans. If you like your chili thicker, use a potato masher to lightly crush some beans right in the pot. Want it soupier? Add an extra splash of broth.

Simmering the Chili

Here’s where the magic happens. Bring everything to a lively bubble, then immediately lower the heat to a gentle simmer. Leave the lid slightly ajar and let it cook for 20 minutes, stirring every 5 minutes or so. You’ll know it’s ready when the carrots are tender and the broth has thickened just enough to coat the back of a spoon. That smell? Pure comfort.

Tips for Perfect High-Protein Vegetarian Chili

Listen, I’ve made this chili more times than I can count—here are my foolproof tricks for getting it just right:

• Spice it your way: Start with the listed amounts, then taste and adjust. Add a pinch of cayenne if you like heat or extra smoked paprika for depth.
• Texture control: Too thick? Splash in more broth. Too thin? Let it simmer uncovered for 5 extra minutes.
• Toppings make it a meal: My favorites? Avocado slices, a dollop of Greek yogurt (extra protein), and a squeeze of lime. Crumbled tortilla chips add the perfect crunch.

Pro tip: The flavors deepen overnight—if you can wait that long.

Serving Suggestions for High-Protein Vegetarian Chili

Oh, the joy of dressing up a steaming bowl of chili. Here are my favorite ways to serve it:

• Over rice or quinoa: Turns it into a protein powerhouse meal—brown rice adds nuttiness, while quinoa keeps it light.
• With cornbread: Sweet, crumbly cornbread is practically made for scooping up every last bite.
• Loaded toppings: Think sliced avocado, fresh cilantro, shredded cheese (if you’re not vegan), and a squeeze of lime for brightness.

My Tuesday night trick? Serve it straight from the pot with tortilla chips on the side—instant fiesta.

Storing and Reheating High-Protein Vegetarian Chili

Here’s the best part—this chili gets even better as it sits. Store leftovers in an airtight container in the fridge for up to 5 days. Freeze portions in freezer-safe bags (lay flat to save space) for up to 3 months. Reheat gently on the stovetop with a splash of broth to loosen it up, or microwave in 30-second bursts, stirring between each. Pro tip: Thaw frozen chili overnight in the fridge for the best texture. Easy peasy.

High-Protein Vegetarian Chili FAQs

Nutritional Information

Just so you know—nutrition can vary based on your exact ingredients and brands. But per generous serving, you’re looking at about 320 calories and a solid 18g of protein. Not too shabby for a bowl of veggie-packed comfort.

Rate This Recipe

If you try this chili, I’d love to hear how it turned out for you—drop a note in the comments below. Share your thoughts.

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