It’s freezing cold outside, and has been for days. All I want to eat is cozy comfort food like this vegetarian chili recipe. It’s my favorite, and leftovers taste even better the next day.
This chili is perfect for watching football games with a crowd, since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten free if you choose your toppings carefully. This chili will satisfy everyone.
I originally published this recipe four years ago. Since then, it’s become your favorite chili recipe as well (four-hundred reviews and counting).
I’ve cheered when you’ve told me that it won your chili competition, and love hearing that it’s become a staple recipe in your kitchen. Hooray!
How to Make the Best Vegetarian Chili
While the ingredients in this chili recipe are super basic, the flavor is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery and garlic.
I added traditional chili spices and some smoked paprika for an extra-savory, smoky note. Canned beans and tomatoes contribute delicious plant-based protein and heft.
Blending a small portion of the chili makes it look and taste like a chili that has been cooking all morning long, but it only needs about 30 minutes of simmering. That’s a little trick that I learned from my lentil soup, which is another cozy option for cold days.
Finishing off the chili with a little splash of sherry vinegar (or lime juice) and fresh cilantro makes it taste vibrant and fresh. The vinegar offers a little acidity and complexity, and it makes all the difference.
Watch how to make vegetarian chili
Chili Toppings
This chili is dairy free and vegan as written. You can keep it that way be choosing vegan toppings like sliced avocado and tortilla chips.
Here’s a full list of options:
- Grated cheddar cheese
- Sour cream or crème fraîche
- Sliced or diced avocado
- Tortilla chips (crumbled if desired)
- Additional cilantro
- Lime wedges
Leftover Chili?
This chili makes great leftovers that keep well for four days in the refrigerator. Reheat your chili in a bowl and it’s good to go.
You can also serve this chili as a protein-rich topping on nachos, baked potatoes or oven-baked fries. Stuff your burritos or quesadillas with chili. Why not?
Please let me know how this chili turns out for you in the comments! I always love to hear from you.
Stay warm out there, and if you love this hearty soup, be sure to check out the hearty soup recipes in my cookbook.
Homemade Vegetarian Chili
- Author:
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Chili
- Method: Stovetop
- Cuisine: American
The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- ½ teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 2 tablespoons chili powder*
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika*
- 1 teaspoon dried oregano
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Notes
Recipes consulted during the making of this recipe: vegetarian chili with winter vegetables (The New York Times), vegetarian chili (Saveur) and winter vegetable chili (Food and Wine).
Make it vegan/dairy free: This chili recipe is vegan as written. Just be sure to choose vegan/dairy free toppings, such as avocado and tortilla chips.
If you love this recipe: You’ll also love my butternut squash chipotle chili and sweet potato chili. You might also enjoy my hearty lentil soup and black bean soup.
*Spice note: If you are sensitive to spice or using particularly potent spices (I hear that chili powder purchased outside of the U.S. can be very hot), you might want to scale back on the spice here. Start with half of the amounts listed and add more to taste. That said, I enjoy spicy food and found this chili to be well-balanced as written.
**Canned tomatoes note: I recommend Muir Glen brand—they have the best flavor and their cans are BPA-free!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Rick
Tried this one for visiting vegan relatives. We are not vegan or vegetarian but this is a really nice, light yet fulfilling dish and it’s now in the overall dinner rotation. Perfect for chili winter day.
★★★★★
Linda
Hey! Have you done this in the instant pot? If so, what are the instructions?
Kate
I haven’t sorry! But, I know others have and didn’t mind the results. See what they did in the comment.
Rick
Tried this one for visiting vegan relatives. We are not vegan or vegetarian but this is a really nice, light yet fulfilling dish and it’s now in the overall dinner rotation. Perfect for a “chili” winter day.
★★★★★
Kate
Great for a cold winter day! Thank you for sharing, Rick.
Sam
Hi Kate,
What is the serving size for this in grams? I couldn’t find any information and would love to track!
Kate
Hi Sam, sorry! I don’t provide metric conversions.
Marita
That would be 355 – 473 ml, going by the 1 1/2 – 2 cups per serving; so roughly the same in grams, but VERY roughly. Without actually weighing the food, it’s impossible to say with 100% accuracy. I’m originally from Germany and prefer measurements in weight myself, as it’s a lot more accurate than going by volume measurements.
Claire Quiroga
Hi there,
What measurement is a serving? We are making this in bulk and want to know how much to use as a serving so that the nutritional information is still correct.
Thanks!
★★★★★
Kate
Hi Claire! A serving is roughly 1.5-2 cups.
Suz
That was delicious!! I’ve tried a few online chili recipes and this was by far the best! I think the smoked paprika adds a lot of good and interesting flavor, as long as you don’t use too much (which I did once with a lentil stew and it can be overpowering); this amount is great. I realized I had Cento crushed tomatoes, instead of diced, so I tried it and I like how it turned out. I think it gave it more flavor and a thicker consistency than diced which I have used in the past. I used creme fraiche from Trader Joe’s as a garnish which was new to me and it was a fantastic change and a step up from the light sour cream I’d normally use. Thanks — it’s so nice to find a delicious, nutritious vegetarian dish that is easy to make. It was a yummy
dinner tn!
★★★★★
Kaleb
I don’t often comment on posts, but this one deserves it. I used to get the best vegetarian chili from a place nearby, but they unfortunately have been shut down throughout the pandemic. I’ve been searching off and on for a recipe that matches it and this one did, surpassed even! After recently cutting out red meats, this is going to be a staple for me.
Thank you so much!
★★★★★
Marelyn
Delicious! It will become part of my fall/winter favorite recipes. Thank you for posting it.
★★★★★
sharyn ross
This is so simple to make and absolutely delicious! I love adding the lime juice at the end it added a nice finish. Thank you! This will be one of my go to recipes for cold winter days.
★★★★★
Susan
Kate, this is another winner! I made this rich chili exactly as written doubling the ingredients except for the chili powder. We ate half, my husband couldn’t stop eating it, and froze the rest for company lunch this week. We can’t wait to have again. Tomorrow, I’m making your lentil soup for the grand kids. That will be devoured too!! Thank you for your healthy, meat free recipes!!
★★★★★
Kate
Hooray! I’m glad you both loved it. I hope your grandkids enjoyed the lentil soup!
Sujatha
Can we use home cooked beans instead of canned.
Will it change the taste of the recipe
Kate
Sure, you can cook your own beans and then add it them in. Let me know what you think!
Gem
Hiyas,came across this recipe and see what recommendations you have for if I wanted to convert this to a slow cooker recipe?
Kate
Hi Gem, I recommend it as written. I would see what others may have tried in the slow cooker. I hope you enjoy it!
Stacy Morea
I want to make this for my Bunco group. If I triple the recipe will it be as yummy? :). I’m made the recipe as written but never made it for such a large group.
Brenda Lynch
I LOVE this recipe Kate! Its one of my staples now. Save, I really screwed up today! :( Hoping you have a suggestion for me
I made it in my new instant pot and thought I had so carefully prepped all ingredients only to find it very thin when I opened it . Turns out I poured in the whole 32 0z vegetable broth container ! Yikes!
Anyway I can save this batch by thickening it somehow?
Thanking you in advance
A big fan of Cookie and Kate recipes
Brenda
★★★★★
Kate
Oh no! You could try to add more cooked vegetables and beans to increase the recipe size.
AMF
Simply awesome. I love meat, but am changing my diet to primarily plant based. I saw this recipe but never imagined I’d like it as much as I like my regular chile recipe. Well….I was wrong! Its amazing and I’ve now made it twice in the last week. Its very hearty, and I don’t miss the meat at all. Thank you Kate for sharing such a wonderful recipe!
★★★★★
Starla
I use soy-chorizo in mine and it is amazing!
★★★★★
Deniz
This was my first time ever making chili, and it was SO GOOD!!!
Changes made due to ingredients I didn’t have: turmeric instead of paprika, fire roasted muir glen tomato can, great northern beans instead of pinto.
Tried it with and without the avocado, cilantro, and vinegar and I think I preferred it without.
Overall yummy and will definitely make again.
★★★★★
Stacie Russell
This recipe is delicious. I followed it exactly is written. Just added a bit more salt. Topped with fresh avocado and shredded cheese:)
★★★★★
Kate
Great to hear, Stacie!
Mary R
Very good chili, I added more spice as I love alot.
★★★★★
Livia
Can I make in the instant pot??
Kate
I know others have. I would see what they did in the comments. I haven’t myself, sorry!
Kimberly L
Its even better in the instapot. I want to say there is a chili setting! Or is it stew? We had to get rid of ours; but it comes out thicker!
Laura
This is my favorite chili recipe!! It is always my “go-to” for large groups—and everyone from vegans to meat lovers always love it!
Diann
I made this today to serve at tomorrow’s Super Bowl party. The flavor and texture are amazing and I expect it to be even better tomorrow. I’m sure I’ll be making this again and again. Who dey! Go Bengals!
★★★★★
Win
First time ever making chili and it tastes amazing! I used half a lime and extra Cilantro and it tastes like heaven! Healthy and delicious! Will definitely be a staple of mine
★★★★★
Sherri Promutico
I made this for some very picky friends. I didn’t have carrots and used an extra bell pepper. Using the food processor made the consistency perfect. Got nothing but rave reviews and suggestions to make it again! The next time I’ll make a double batch so I can have leftovers.
Patty
Wow! I just made this chili and it is fantastic I used lime juice at the end instead of vinegar (it was one of your choices) it added just a slight tang to the chili so good. Thanks for the recipe!!
★★★★★
Lindsay
We made this for our healthy Super Bowl spread today. Delicious! Flavorful and filling. Thank you for sharing!
★★★★★
Hannah Lewis
This recipe was delicious. I’ve made it twice already. First time was for the fam. It got good reviews, and everyone ate it (which is a plus). The second time I made it for our super bowl party of mostly non vegetarians. I added a bottle of beer and cooked it uncovered for a few extra minutes to evaporate the extra liquid. It was so delicious! Everyone raved about it, and a few people went back for seconds. Definitely recommend with the beer!
★★★★★
Meghna
Extremely delicious! I love the colours and flavours!
★★★★★
Reuben
I have somewhat of a love-hate relationship with beans… and I fully admit that the ‘hate’ is because when I became vegetarian, my college dining hall couldn’t cook them to save their lives. I’m trying to get better about cooking and eating them and decided to give this recipe a shot. It was fantastic!!! While I didn’t have chili powder on hand, I did have cayenne, and it worked perfectly to bring some heat to the dish. I’m saving this recipe for sure and looking forward to improving my turbulent relationship with beans. :)
★★★★★
Jules
Really enjoyed this chili! I think the recipe is great on its own. I added some jalapeño pepper, anchor chili powder, and mushrooms. Lime juice was a great addition and we didn’t miss the meat. Thanks Kate
★★★★★
Kate
Thank you for sharing how you adapted this recipe, Jules.
Jaime
I rustled this up for a sceptical meat loving friend…and they are fully converted. An absolutey wonderful and warming recipe – thank you!
★★★★★
Roy Feague
My family was a little lukewarm on the idea of chili, but this was popular with all four, including two teens. I definitely recommend starting with ONE tablespoon of chili powder — that was plenty of heat for us. Two was definitely too much heat for us.
★★★★★
Stephanie
Hi Kate, can’t wait to make this recipe. Just to check, is this gluten free? (i think it is) Thanks :)
Kate
Hi Stephanie! Yes, it is. I hope you love it!
T.
Just made this and LOVED it!!!
I used fresh tomatoes instead of canned and I added some zucchini and kale. I like a little sweet to my chilli so I added a little bit of maple syrup. YUM! Will be making this again and again!
★★★★★
Wendy
I’ve made this several times now and love it!!
★★★★★
Tammy
The best brunch chili ever. And left overs for sloppy joes…. OMFG. Top reviews.
★★★★★
Marjolein
Delicious, this turned out very well. I found the smoked paprika a little bit too prominent at first, but a day later the flavours had developed and it was perfect.
I did use a whole lot less chilli (maybe not even a quarter) and it still turned out pretty spicy – so yes, I confirm that chilli here in Europe is probably very different from chilli in the US :)
★★★★
Kate
Thank you for sharing, Marjolein!
Kenya Curtiss
I just made the Chili for my 15 year old vegetarian. She absolutely loved it!
★★★★★
Kate
Wonderful to hear, Kenya!
Nayely
Flavorful! And don’t worry if you don’t have everything exact. Toss what you have in there and it’s still delicious! I didn’t have celery or bay leave. I topped it with dairy free sour cream, lime juice, spinach, cilantro. Even my 3 yr old could eat it.
★★★★★
Shantelle
I’ve never made chilli before but this looked amazing so had to give it a try. I blended 2 cups instead of 1½ cups. Is it supposed to be liquidity or did I just blend too much?
★★★★★
Kate
Hi! Blending the additional half cup will change your consistency. Try it again as directed and let me know what you think!
LAURA
I never comment on recipes but this one is so amazing :) I’ve made it a dozen times already and it never fails.
★★★★★
Kate
I’m glad you did! Thanks for sharing you enjoyed this chili, Laura.
Lise
Fantastic chili! The smoked paprika and blending some of it for texture really makes this pop.
As a four-year vegetarian and knowing others like to reduce red meat intake, I tripled the recipe for a chili cook-off at church. And, I ended up winning this year!
★★★★★
Heather
ADD CORN!!!
★★★★★
Beverly
This was so delicious! The recipe was put into my 5-star category and make it quite often. The meat eaters in the house even devour this dish up! Thank you Kate, for all your great recipes. Everything I’ve made on your blog has been awesome. Your blog and cookbook are my Go-to’s all the time. Thank you again!
★★★★★
Kate
That’s great, Beveryly! Thank you for your review.
Robin Clements
This is my family’s favorite chili. It’s delicious! It’s vegan and gluten free. I haven’t met anyone who doesn’t live it. My kids request it when they are home from college.
★★★★★
Kate
I’m glad it’s a hit with everyone, Robin!
Ed
How much cook time do you think when using an instant pot?
Kate
I haven’t tried it, so I can’t say for sure. For best flavor and texture, I recommend it as is.
Carla
This is a great recipe! Wouldn’t change a thing.
★★★★★
Kate
I’m happy you loved it, Carla!
Cody
I love making this recipe, blending it up some, and eating it as a sauce on pasta. Always turns out great.
★★★★★
John Loaker
This is a great recipe and become one our weekly go to’s. I can cook it from memory now
Family and Friends ask me for the recipe or to bring a batch over when I visit.
★★★★★
Kate
I love that you can make this one from memory.
Ariana
We are meat eaters – but this is so good! It has become part of dinner rotation.
★★★★★
Kami
Followed the recipe to the T except added an extra can of pinto beans – Delicious- great flavor -my husband is a new vegan, and he was very impressed ! We also love the Best Quinoa Salad recipe-
★★★★★
Kate
Thank you for your review, Kami!
Sarika
Love this recipe. I have altered it in many ways based on what was in the fridge- sometimes I don’t have celery, sometimes I add corn, sometimes I use 1 can cannellini/1 can black beans/1 can chickpeas…whatever. It always turns out great, and my kids actually eat protein from beans that they’d normally reject. I like to blend it about 60-70% because they don’t like too many chunky pieces.
★★★★★
Kate
Thank you for sharing! I’m glad you have adapted it to fit your tastes.
Zac
Really nice.nice and easy recipe to follow too. Added slightly too much chilli powder so was very hot but the flavour is lovely !!
★★★★★
Kate
Thank you for your review, Zac!
Merit
This was really easy to make and I didn’t miss the meat at all. I loved it. Served it with 2 minute polenta because it was easier and the kids loved it (a 4 and 2 year old).
I only reduced the amount of cumin and added some frozen corn because I had some.
We didn’t use canned beans. I prepared them a day before to reduce sodium intake. I will make this again for sure as we are trying to cut back on red meats. Thank you!
★★★★★
Pam Benegal
I make a batch of this vegetarian chili every weekend for my weekday lunches. My whole family just loves it! Thank you so much for sharing it!
★★★★★
Sarah
Thanks so much for the great recipe, I’ve made it a few times and my family always enjoys it! I even entered it in my office chili cook off today and it won out of 15 entries! I was so happy and surprised to see it beat out all the meat based chilis!
★★★★★
Gracie
I recently became vegetarian and I loved this recipe! I added a can of corn as well and it was fantastic
★★★★★
Michelle
I tried this recipe having never made homemade chilli before and it was absolutely delicious! I was so pleased with it and everyone enjoyed it. Thank you :)
Gillie
Do you think it could work if I used it as a base topped with mashed potato browned in the oven?
Kate
I’m not sure, sorry! If you try it, I would be interested to hear how it worked for you, Gillie.
Courtney
I made this about a month ago for the first time and my carnivorous husband LOVED it!! I won’t like, I was a big fan, too. I’m making it this week for one more time before the weather gets really hot around here.
★★★★★
MA
2 thumbs up from my son who is vegan and also from my husband who is not!
I didn’t have carrot so I substituted sweet potatoes and added frozen corn. Served with cheese quesadillas!! Happy family here!!
★★★★★
Kate
Hooray! That’s great to hear. Thank you for your review, MA.
Camila
How many calories per one cup?
★★★★★
Kate
Hi Camila! The nutrition information is below the notes section. Thank you for your review!
Hildegard
Regarding the spice level, I made the recipe as written, and my 18-month old loved it! I thought it was a perfect level of heat and loved the smoked paprika, although would reduce the oregano in the future.
I should mention also that our 7-year old called it too spicy, but she thinks mayonnaise is spicy…
Thanks for a great vegan chili recipe!
★★★★★
kim
Ok, I have made this several times and never been disappointed. The smoked paprika really brings extra flavor. Today I made it and used some chili powder made from Alton Brown’s recipe and a couple tablespoons of leftover red adobe sauce from a Rick Bayless recipe. Wow! So good. You can serve it on corn bread, over rice or noodles, use it in burritos. Make it today! This site has given us many tasty meals.
★★★★★
P F
Hi there, I absolutely love this chilli. It’s delicious.
Is it ok to freeze?
Thanks for this beautiful recipe.
★★★★★
Kate
Hi PF! This recipe is great to freeze. Thank you for you review!
Erin
I’ve made this countless times and its so satisfyingly good! My husband loves it too. I’ve tried other chili recipes but this one outshines them all!
★★★★★
Kate
That’s great to hear, Erin! I appreciate your review.
M Rowlands
This recipie is one of my favourites..it’s my go to when I’m entertaining casually!
★★★★★
Jan
I love this chili, and have made it several times. My vegetarian friends love it too!
★★★★★
Kate
Thank you for your review, Jan!
Michelle
I am neither vegan nor vegetarian and love this recipe! It is a staple in my house. Delicious comfort food.
★★★★★
JoAnn
It was delicious!! We didn’t miss the meat.
Michelle
Made this last night and it was delicious!! Definitely comfort food! Had to make some substitutions as I didn’t have everything on hand: used a green bell pepper instead of red, didn’t have any cilantro so omitted it (I love cilantro though, so next time I’ll make sure to get some!), didn’t have any chili powder (I know, I know ) so I used a little chipotle powder (super spicy stuff, but has a really nice smoky flavor), didn’t have black beans so used one can of red, one of garbanzo, and one of adzuki. My husband literally ate 5 whole bowls of it last night. Thank you for this recipe!
★★★★★
Marianne
This chili was great!! My meat head husband devoured it. Was on his second bowl and said “ This is really good. But there’s not much meat in it.” He didn’t believe me when I told him there was no meat in it!! Tasted like chili. Only thing I added was a diced jalapeño as we like heat. Will def make again!!
★★★★★
Hilary Buchan
Hello, Love love love this chilli, (and everything else you make!) You are my go to vegetarian reference and inspo. Have even bought the recipe book.
I am going to make this chilli 2 days in advance, is there anything I should leave out and add on the serving day?
Thnaks!
★★★★★
Kate
Hi Hillary! I’m delighted you enjoy this chili. This is great leftover! No need to adjust. Enjoy!
Ayelet
This is my family’s favourite chili recipe.
We make it in our instant pot.
Freezes so we’ll, too.
We use combinations of beans we love and have on hand. (pinto, kidney, assorted, lima, chick peas, black beans)
Always works perfectly.
Thank you so much for sharing.
★★★★★
Kate
I’m delighted to hear that! Thank you for sharing, Ayelet.
Michelle
I am officially a vegetarian chilli believer!!!!
I have to say I was skeptical making a vegetarian chilli but this recipe has completely changed my mind. I did make a couple small revisions: 1) used chicken broth instead of veg, 2) added 2 heaping table spoons of cocoa powder for a subtle mole flavour, 3) added about a teaspoon of apple cider vinegar to add a bit of a tang, 4) added a pinch of brown sugar to balance the salt & vinegar. Spectacular!!! My husband who is a heavy meat eater LOVED it!
Thank you so much for the amazing recipe Kate!
★★★★★
Kate
Hooray! Thanks for sharing how you adapted it, Michelle.
Debbie
Made this today, the awesome smell as it was cooking was fantastic!!
Absolutely delicious !!
★★★★★
Kate
Thank you, Debbie!
Deb
What are the nutritional facts
Kate
Hi Deb! The nutrition facts are below the recipe notes.
Deb
Tried it. It was fantastic. I used kidney beans instead but the chili was great
linda veloskey
OMG!!!!!! I’ve been sacked as chef after making this chilli.Did you really mean 2 TABLESPOONS of chili powder? We like hot food but this was outrageously hot!! I had to remove half the beans etc, adding more tinned tomatoes, stock, lemon juice…what a performance!!
Kate
Hi Linda, be sure to see the note at the bottom of the recipe. Sorry it was so hot!
Melinda Irhazy
We like it chunky so we skip the blending and mix in 1 cup of TVP Super yummy!
★★★★★
Kerstin
I made this chilli for the second time in one week-the first time I gave it to a friend as part of a meal train. My daughter and I sampled a bowl and loved it. Tonight, we’re having it all to ourselves. Both times, I used fire-roasted canned tomatoes.This is an excellent, flavorful chili. Both my friend and her family, and my non-chilli-eating daughter liked it very much. Thanks for another delicious and easy recipe, Kate!
Sarah
This is an AWESOME recipe. I just made the commitment to stop eating meat and this is the second recipe I’ve tried for dinners. Makes me optimistic about the tastiness of veggie food. Thanks Kate!
Kate
You’re welcome, Sarah! I appreciate your review.
Anne
Love this recipe. Hubby hates veg dishes normally but loves this one. I add a ton of other veg like baby marrow and mushrooms are my favorite additions.
Stefanie
I made this for a Cub Scout camping trip. Thank you! It was great and definitely will be making it again!
★★★★★
Kate
Great to hear, Stephanie! I appreciate your review.
Patrick Gilbert
I have made this recipe four times and really like it. I live in London and so canned ‘pinto beans’ are a little hard to find. However, it is easy to substitute other beans. The recipe is very robust and so the measure for beans and vegetables doesn’t have to be exact. I like hot food, but the spices may be too hot for some. I would use the exact amounts listed (or slightly less) and use regular curry powder and smoked paprika (rather than hot versions).
★★★★
Cat
Hi Kate. Can I suggest that you tone down on the amount of pop-up ads that viewers get from your website. It’s infuriating trying to read a recipe whilst receiving an uncontrollable amount of pop-ups.
With the above said, this was a delicious recipe.
★★★★★
Kate
Hi Cat, I’m sorry to hear you are frustrated. Can you send an email to hello@cookieandkate.com with screen shots that you are referring to so I can understand more? I don’t have pop-up ads on my recipe, only in content and side bar. I’m glad you were able to enjoy this recipe!
Julie
This turned out SOOOOO great! We left out the bay leaves (because we didn’t feel like buying them) and it was totally fine without. We also used garlic cubes from the frozen section, instead of fresh garlic, and that worked fine! This meal will be a staple for us moving forward. Thank you!
P.S. – For those 30 minutes of simmering, I did about 15 minutes covered and then 15 minutes uncovered and that worked fine. Curious what other people have done?
★★★★★
Kate
I’m glad you loved it, Julie! Thank you for sharing. I find it works best as written. I’m glad you found other simmering to help to flavor.
epsi
I’ve never left any comment before in a recipe but this one I need to give a testify. It is sooo delicious warm beautiful food. It deserves 100 stars. Thank you so much!
★★★★★
Joanne
Absolutely love this chilli. Blending some at the end is a genius idea! Had great comments from this meal!
Thanks
★★★★★
Kate
I’m glad you loved it, Joanne! Thank you for your review.
Pippa
I’m making this chilli at the moment, and it’s looking delicious. I have increased the spices a little, as I like things hot.
Thanks for a great recipe.
★★★★★
Perla
I’ve been vegetarian for around 6 years now. I was craving a chili and this is the first recipe I tried. I am literally never trying another! I have added different types of beans, corn, and even soy meat. No matter the variations, the base for this recipe is absolutely delicious!
★★★★★
Kate
Hooray! Thank you for your review, Perla!
Dianne
Love the vegetarian chili! Delicious.
The food nutrition label on your site though says 47% sodium.
Why that much?
Kate
Hi Dianne, more on my Nutrition Disclaimer. I try to provide as accurate of information that I can. You can always reduce by adding low or no sodium inputs and omit the added salt if you need.
Ben Unger
Thank you for this easy, flexible and delicious recipe! Made it as described for my own lunch while on vacation with family and didn’t expect any takers from this group of meat eaters. I was surprised that everyone loved it, came back for 2nd’s and demanded the recipe. (Nearly everyone. A bean averse nephew refused to even try it.) No leftovers!
Served over rice with optional garnishes of lime wedges, cilantro, colby-jack, plain whole-milk yogurt.
Thank you for this great recipe and site!
★★★★★
Kate
I love to hear that, Ben! Thank you for your review.