This vegetarian Chili is a hearty and delicious meal loaded with flavorful veggies, beans, and the best spice combination. It’s always a hit with family and friends and is the perfect way to warm up on a cold day.
Vegetarian Chili Recipe
I like to prepare a meatless dinner at least once a week. I enjoy making a variety of dishes, such as Vegetarian Butternut Squash Quinoa Soup and an easy Vegetarian Sweet Potato Black Bean Chili. This chili is so delicious that you won’t even miss the meat!
While the ingredients in this chili recipe are super basic, the flavor is anything but. The combinations of the traditional spices in a chili recipe, like chili powder, ground cumin, and some smoked paprika, add a delightfully rich and smoky flavor that enhances any dish. I also add these two ingredients, which I highly recommend not skipping: the cocoa powder and a teaspoon of sugar. The hint of cocoa complements all the other spices and makes this chili special without making the chili sweet at all.
How do you make vegetarian chili?
Start by adding oil to a large pot. I like to use my Dutch oven but any large pot works. Then, add the onion and cook until translucent. Add garlic, stir, and cook for 30 seconds. Add the red bell peppers to the pot and cook for 5-7 minutes or until softened.
Next, add beans, tomatoes, green chilies, sweet potatoes, corn, and vegetable broth to the pot, along with a variety of spices. Cover and let the chili simmer over medium-low. Cook for 30 minutes, stirring occasionally, or until chili has thickened. Taste and add more salt and pepper if desired.
Serve immediately with toppings of your choice.
Chili Flavor Variations:
Try adding some ground beef or ground turkey. To keep things vegetarian, you can chop up veggie burgers. You can also substitute or add extra veggies to the mix, such as zucchini, carrots, celery, mushrooms, or even kale. I’ve used a combination of black and pinto beans in this chili. You can substitute other types of beans, including kidney beans, pink beans, or you can even use lentils.
variety of toppings:
- Shredded cheese
- Sour cream
- Green onions
- Diced tomatoes
- Tortilla chips
- Diced avocado.
- Lime
- Hot sauce or crushed red pepper flakes for a spicy kick.
This vegetarian chili will stay fresh in the refrigerator for up to 4-5 days, which makes this recipe perfect for meal prep.
Can you freeze vegetarian chili?
This chili is great for the freezer. Place it in large freezer bags or airtight containers. Freeze for up to 3 months. It’s so easy to reheat. When you’re ready to use the chili, thaw it in the refrigerator overnight, then reheat it on the stovetop until it is warmed through.
Can I make this chili in my slow cooker?
This recipe can be easily made in a slow cooker. Place all the ingredients in a crock pot, and simmer on low for 6–8 hours or on high for 4 hours. If you use a slow cooker, you’ll want to reduce the amount of broth by half.
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
VEGETARIAN CHILI RECIPE
Ingredients
- 2 tablespoons olive oil
- 3/4 cup onion finely diced
- 1 cup red bell pepper diced
- 1 tablespoon minced garlic
- 1 28 ounce can diced tomatoes do not drain
- 1 8 ounce can tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons cocoa powder
- 1 teaspoon sugar
- 1 teaspoon kosher salt or more to taste
- 1/2 teaspoon pepper
- 1 ' 4 ounce can diced green chilies drained
- 2 15- ounce cans pinto beans drained and rinsed
- 1 15- ounce can black beans drained and rinsed
- •1 cup corn kernels fresh, thawed from frozen or canned
- 1-2 cups diced sweet potato
- Toppings such as shredded cheese sour cream, lime and tortilla strips
Instructions
- Start by adding oil to a large pot. I like to use my Dutch oven but any large pot works.
- Then, add the onion and cook until translucent. Add garlic, stir, and cook for 30 seconds.
- Add the red bell peppers to the pot and cook for 5-7 minutes or until softened.
- Next, add beans, tomatoes, green chilies, sweet potatoes, corn, and vegetable broth to the pot, along with a variety of spices. Cover and let the chili simmer over medium-low.
- Cook for 30 minutes, stirring occasionally, or until chili has thickened. Taste and add more salt and pepper if desired.
- Serve immediately with toppings of your choice.
Nutrition
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Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
Until the next one…
