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. 
Leah Compart
My husband has been buying ready made frozen vegetarian chili, so I suggested I try to make it homemade. I used your recipe, and we loved it!!! What an awesome recipe. We are trying the veggie burgers tomorrow, will let you know how they turn out.
★★★★★
donna vosper
This is my go to veg chilli recipe. Lots of flavour and you don’t miss the meat.
★★★★★
Kate
My whole family loves this recipe. It’s in regular rotation!
★★★★★
Kate
That’s great to hear, Kate! Thank you for your review.
Lisa
Amazing way to use up the garden veggies!! I added green peppers jalapeño and corn for more veggies! Delish!! Thank you:)
★★★★★
Ligia
This is absolutely delicious! One of my favourite recipes and a regular in our family. Thank you for this and everything else you share with us, Kate!
★★★★★
Kate
You’re welcome, Ligia! I appreciate your review.
Tom Oyston.
Often make this Chili. Thanks for a great recipe.Delicious.
Charlie
I’m a new vegetarian and I’ve been having trouble finding warm, filling meals that are still on the healthy side, so this was absolutely perfect. I followed the directions to the letter, and it came out perfectly – it beats out regular chili by a mile, in my opinion! It’s also excellent for freezing, which is ideal as I’m only cooking for myself, so it’s nice to know I’ve got a stock for rainy days.
★★★★★
Kate
Thank you for sharing Charlie! I’m happy you enjoyed it.
Sasha
We love veggie chilli and get to eat a lot since “Chili” was born here in Cincinnati. OHIO. But making this at home with your recipe was a breeze!! My folks loved it a lot. Flavor was mild and distinctive. Thanks for sharing this with the world!!
Fiona
I live in the UK and used half the chilli powder in the recipe. It was very hot and I got a bad stomach afterwards. Would definitely recommend using even less chilli. Apart from that it tasted pretty good
★★★
Kate
Hi Fiona, I’m sorry to hear that! Yes, I know it is different outside of the US as to why I put a note to use less if you live elsewhere.
Jeanne
I am laughing because I love spicy so I used more chili. My husband is from the UK and I always tone down recipes for him and then I have to spice it up for myself. I love this recipe and have been vegan for one year now. Thank you for so many great recipes that have helped me keep following a healthy new way of eating.
★★★★★
Shilpa
I live in Australia and use just the tip of a teaspoon of chilli powder – even a spoon would be way too hot! This is a regular in our household and despite chili not being that well known down here, is a hit with the family. On pasta, in wraps, in tacos, on toast with melted cheese like a Mexican pizza. You name it, it works!
★★★★★
Dan
Perhaps you used cayenne rather than chili powder; the latter is a far milder blend and popular in North America.
JJ
Did you use chile powder or chili powder? Chile powder is made of pure ground dried chile peppers. Chili powder is a blend of chile peppers and other spices, including cumin, peppercorn, oregano, and salt.
Ashlee Arenz
I make this alllll the time for my picky toddler! I add extra carrots (her fav) and she asks for it every lunch. I, a vegetarian Mama, as well LOVE this recipe!
★★★★★
Gia Fabiani
This recipe is so good I didn’t put so much chilli powder as I don’t like it too spicy but it was so easy to make. So tasty, made small portions and put in the freezer and the rest in the fridge, will make some flatbreads. I left it whole without blending.Will definitely check your website for more recipes.
★★★★★
Emma-Rae
This recipe was divine! Followed to a tee – except I let it cook for maybe 10 minutes longer (was watching Killing Eve) and substituted the kidney beans instead of pinto beans (personal preference) – so not exactly to a tee but apart from those two amendments, to a tee. Used a potatoe masher and added some of that Trader Joe’s Mexican Cheese, nuked it in the micro to get it extra melty and served it up to my beautiful wife with some TJ’s Organic White Corn Tortilla Chips and she was happier than a pig in the proverbial with a bowl of beef mince chilli. Will absolutely cook again!
★★★★★
Dannii
Could you do this in the slow cooker Esther than on the hob?
Thank you! :)
Heather
I’ve made this recipe many times as written and it’s turned out perfectly! Tomorrow I plan on making it in the slow cooker. I’m going to start out sautéing the veggies first, add the spices and then put it in the slow cooker. I’m confident it’ll turn out well but I’ll report back if I remember! :)
★★★★★
Kate
Great to hear, Heather!
Angel
Him I was wondering if you ever tried it in the slow cooker? Was hoping to make it tomorrow and rather make it in the slow cooker, but don’t want to change the taste :-) thank you
Stewart
Loved the recipe, I had to let mine reduce a little longer at the end to get the right consistency but the flavour was great.
From the UK
Kate
Great to hear, Stewart! I appreciate your comment.
jillene
Great recipe, thank you! I made this today for an outdoor birthday party with cooler weather. It’s the first time I ever made chili ever.The People at the party (Central Europe) never had chili before, so I gave a little intro to Tex-Mex cooking along with the cornbread I made and they loved it!
It was “Gone in 60 seconds” I used diced zucchini instead of the celery, sautéed separately and added last minute. I kept all the juices from the beans and it helped make the chili nice and thick without a blender/mixer.
★★★★★
Kate
Great to hear! Thank you for your review.
Karyn G
I’ve made this twice in the last two weeks and I’m already getting requests for it again! It’s unbelievably delicious! I keep forgetting to add the vinegar, lol, so fingers crossed that I remember this time. I doubled the recipe the second time I made it and used it for burrito filling- dynamite!! It made the best homemade burritos we’ve had!
★★★★★
Charlotte
First time making this recipe and it’s lush! I swapped out a few ingredients and added spinach and courgette it was so good and glad I’ve now got some in the freezer!
★★★★★
Kate
I’m glad you enjoyed it, Charlotte! I appreciate your review.
Yoshi L.
This is our favorite chili recipe, and we make it all the time! I add a small can of chipotle in adobo sauce, and a small handful of chocolate chips to add extra flavor and smokiness. Thank you for giving us one of our best staple meals :)
★★★★★
Nancy McGee
The chili taste good. Only mine came out soupy instead of thick. I made it two times.
Siubhan
Is it just me or is the chili ratio wrong? I halved it as recommended using only 1 tablespoon of chili and about 3/4 teaspoon smoked paprika and tested it and it blew the roof of my mouth off. I’ve literally burned my lips, lol. Trying desperately now to figure out how to take the heat out so that our ingredients aren’t wasted.
Kate
Hi, Please see the note on chili powder. It may very if you are outside of the US.
Sammy
Great recipe! My first time ever trying vegetarian chili. I made it for the family centre I work at and it was a hit! Definitely keeping this recipe
Casey Roth
Making a batch of this chili right now. It’s in the simmering stage. I make it often and absolutely love it. We’re going to have a backyard Halloween movie night in a few weeks, so I’ll make a huge batch then. Thx for the recipe!!
Christine Ross
This is delicious! Just made it. Took another suggestion from someone And blended some for burritos. Today I just had the leftover, and I’m not a vegan and it’s like one of the best chili’s I’ve had!
I only used one can of tomatoes and 3/4 cup or so of broth because I know we don’t like a ton of tomatoes and I d didn’t want it to be soupy. Saving this one for sure!
★★★★★
Linny
I have used this incredible recipe for over a year now. Thank you so much. It’s not only delicious but makes a big batch keeping costs down. Thank you!
★★★★★
Kate
You’re welcome, Linny! Thank you for your review.
Juliet
Just as good as you say it is! Thank you.
I know it’s been said, but if you do live in the UK (we do), DEFINITELY do less chilli. Thanks for the warning!
★★★★★
Susan
I am a former career chef. My husband & I have been eating vegetarian for 15 years. If a recipe is spectacular, I bookmark it to make again. There have been no saved chili recipes… until now. This recipe is utter perfection. I do not improvise a new recipe, I follow exactly as instructed and tweak later if need be. This recipe needs no adjustments for any reason at all. It is very satisfying when the search for the perfect dish is over and I can be sure to make it over & over again for family, friends, holidays, etc. I know it will be a hit every time, even for the meat eaters – this chili is a winner. Thankyou.
★★★★★
Kate
I’m excited you loved it, Susan! Thank you for sharing.
Julie
This was just perfect even with the recommended amount of chilli powder ( I live in the UK) I was just wondering what the calories were per serving? I couldn’t find it anywhere in the blurb
Thanks
★★★★★
Anna
I have made this recipe several times and everyone I have served to loved it. I sometimes switch one can of beans with one can of corn to add colour. This chili is delicious.
★★★★★
Kate
Great to hear, Anna!
Natalie
Super yummy! Loved it!
★★★★★
Kathryn Williams
Good enough for guests! Do not miss meat thanks to that last step that thickens it perfectly. Picky eaters will love it!
★★★★★
Natalie
Love this recipe! I’ve been making it for years! My non-vegetarian eaters don’t even miss the meat in this recipe. I accidentally only purchased one 15oz can of tomato so i added tomato paste along with the spices and deglazed with stock and added a roasted heirloom tomato i had on hand, as well as a jalapeño for extra spice. So good
★★★★★
Amy
Soooo delicious – many of my friends didn’t even realize it was vegetarian! I puree’d the tomatoes ‘cause I don’t like chunky tomatoes A other than that – perfection!
★★★★★
Michael smith
Tablespoon is far too much for chilli powder outside the US. I’m not sure what’s in yours but in the UK that would totally wreck the dish although I knew this so only our 1 teaspoon of chilli powder in mine so anyone be warned don’t put a tablespoon of hot chilli powder in (especially the one from Waitrose) as you will cry. Delicious though!!!
Kate
Hi Michael, I am aware of that and that is why I added that note to the recipe(see * and bottom). I hope you try it again!
Jessi
I added a green bell ppr as well as the red and used only one can BB and added a can of kidney and a can of navy beans along with the pintos. But otherwise followed the recipe and*chef’s kiss*So dang good!We just recently made a shift towards a more plant based diet and I have been struggling to come up with dinner ideas but this recipe is giving me hope! Even my picky toddler liked it and my fam and I agree that this is better than the traditional chili with meat that I usually make. Thanks for the wonderful recipe and I look forward to trying others soon.
★★★★★
Tom
I really like this Chili recipe. Easy to prepare and tastes great. I did substitute tomato sauce for the diced tomatoes simply because I am not a fan of the texture of diced tomatoes in chili/soup type dishes. My family and I have been vegan for about 4 months at the time of this writing. I am 57 years old and fitness is a priority. At about the age of 53 I noticed a drastic uptick in soreness and fatigue after exercise. I also had increased inflammation after minor injuries or long intense workouts. Shortly after we started vegan I noticed a huge improvement with inflammation and soreness. This improvement has been just short of incredible and I highly recommend vegan for this benefit alone. I feel like I’m 15 years younger. – Plus as others have stated there are lots of other benefits.
★★★★★
Carol A Rodi
Kate, this is the best chili I have ever had, hands down! This will be a regular now for me. I added some organic frozen corn kernels. Thank you!
★★★★★
Marci Duys
It’s fabulous!! We have been making this recipe at least twice per month or more for a couple of years. Absolutely love it!!!!
★★★★★
Lisa
My go to favorite chili. I love that is works for everyone. My meat eating friends don’t miss the meat and my vegan/vegetarian friends also enjoy. I typically make my own beans vs using canned beans. Tastier, lower carbon footprint, and cheaper.
★★★★★
Hannah
Absolutely loved this recipe…delicious! i don’t suppose your roughly would know calories per portion? as its a great one to bulk make for lunches/dinners. Thank you :)
Kate
Hi! The nutritional information is below the notes section.
Tee
Love this recipe and make it all the time! I’ve shared it so often but recently realised I’ve never told anyone to adjust the chilli amount! Hopefully they read your note. In Australia I use either Masterfoods or the Coles brand ground hot chilli and two teaspoons is plenty for someone that enjoys spicy food.
★★★★★
Kim B
Love this recipe. My go to chili recipe. And I just ordered your book. Thanks so much for sharing your wonderful recipes.
★★★★★
Twana
This CHILI!!!! Oh my gosh! I have tried homemade chili before, and it has always failed. I didn’t know the blending part of it trick, plus the flavor would suck. This THIS chili!! Whew!
I almost felt the cilantro out, because I don’t really care for it, if it’s too much. But baby! That cilantro is what set this chili off!! It is AMAZING!!
★★★★★
Kate
I’m excited you loved it, Twana! I appreciate your comment and review.
Sarah
I love this chili! Great flavor! I have made it various times. Last time I substituted shredded chicken for some of the beans and also really enjoyed it like that. I also sometimes add 1/2 cup rice.
★★★★★
Ashley
Sooooooo good!! I didn’t have pinto beans so I used cannellini beans. I also subbed jalapeño pepper for the bell because I didn’t have one on hand. The red wine vinegar at the end is the best! I am only making this recipe from now on, we loved it. I did add mushrooms and cauliflower just bc I had them in the fridge and needed to use them but this recipe is great as written. Thank you!
★★★★★
Kate
Hooray! I’m glad you loved it, Ashley. Thank you for your review.
Kendra
Fantastic hearty and flavourful vegetarian chilli.
★★★★★
Lindsay
Hey! My husband despises diced tomatoes. If I omit that from this recipe will all be ok or will I need to up the liquid a little?
Kate
Hi, You can omit them, but you will need to adjust some of your other ingredients.
Carol
Can you double this recipe?
Kate
This recipe is great to double! I hope you love it.
KeShaun
First time making chili and this recipe is filled with so much flavor! I wanted something for the cooler days that are approaching us here in Georgia. Plan on sharing with my family to get their input! The only downfall is that my chili did not come out thick or “chili-like” as I hoped. A bit runny, even after blending a portion. Nevertheless, it is still good! I will definitely keep this in rotation!
KeShaun
First time making chili and this recipe is filled with so much flavor! I wanted something for the cooler days that are approaching us here in Georgia. Plan on sharing with my family to get their input! The only downfall is that my chili did not come out thick or “chili-like” as I hoped. A bit runny, even after blending a portion. Nevertheless, it is still good! I will definitely keep this in rotation.
★★★★★
Kate
Wonderful! Thank you for sharing.
Laurie
My go to chili recipe! I follow the exact direction and it’s always delicious!!
★★★★★
Victoria L Hensch
3 for 3 this week, Kate! I made your veggie chili and loved it. I used northern white beans instead of pinto because it was what I had. I blended 2-3 cups of chili because I prefer thicker chili. I doubled the chili powder–I like spicy! I added some cayenne to my bowl, too, then the pot. I’ve tried several other veggie chili recipes but this is the first keeper!
Ii made apple and pumpkin muffins this week, too. So…3 for 3!
Kate
I love that! Thank you for sharing, Victoria.
Emily
I love this recipe! I’ve made it multiple times. This time I didn’t have any celery, but I did add a poblano pepper and a jalapeno so I pulled back on the chili powder a bit. Absolutely delicious! Thank you so much for putting it online for all to enjoy.
★★★★★
Karen D
Loved it! I used a poblano chili, and “Mexican Fiesta” seasoning from Frontier Herbs, as well as some ancho chili powder. Squeezed a whole lime in at the end. Topped with some delicious local full-fat yogurt. My family LOVED it!
★★★★★
Kate
My husband and friends love this chili. Super complex and flavorful and you don’t miss the meet one bit. I add in one jalapeño and 2-3 tomatillos. Our go to comfort food
★★★★★
Lori
This is a wonderful recipe. I have made it several Times and taken to gatherings. Everyone has liked it.
★★★★★
Shelagh Carroll
Delicious veggie chilli. Used up what I had in my fridge that looked tired lol easy to follow recipe, keep them coming. From Shelagh in Scotland, UK.
★★★★★
Donna
Does this Chile recipe freeze well? Anybody try to freeze it?
Kate
Hi Doona! This recipe is a great option to freeze.
Ross Williams
Turned out great!
★★★★★
Kate
That’s great, Ross!
Bette W
Great recipe! I had some local corn I had frozen from the summer and threw a couple handfuls of that in. Also half a chopped fresh jalapeño with ribs and seeds removed added with the rest of the fresh veggies in the beginning and a half of a chipotle pepper in adobo I added with the spices and garlic. I used beef broth as I am not a vegetarian and wanted to give it some essence of beef. Used the red wine vinegar for the acid and mistakenly added a whole tablespoon but no harm done! It is delicious thank you for posting.
★★★★★
Kate
You’re welcome, Bette! I’m glad you enjoyed it.
Lauren
LOVED THIS RECIPE. Perfect to warm your soul on a cold autumn evening. I live outside of the US but used the full amount of chilli powder. It was hot but just as a liked it!
★★★★★
Lewis H. Lafontaine
It would be handy if you could provide how to prepare this recipe using soaked beans from a bag.
For those of us on a low sodium diet this is handy as the cans of beans with juices often contain a great deal of Sodium. Thank you
★★★★
Liz
Can you make this in a crock pot?
Kate
Hi Liz! I know others have and didn’t mind the results.
Mia
Hi, Kate-when your recipes call for chili powder do you mean the blend of spices that also has cumin, garlic, oregano, etc in it? Or do you mean ground chile? I’d assume the blend but I made a recipe from your book that called for chili powder and cumin and because there was also cumin in the chili powder, the cumin flavor was overwhelming. What do you use here? Thank you!!
Kate
Hi! In the US, it’s a blend of spices.
Babs
Looks fabulous! If I tried in an instant pot- how much time, pressure would you use?
Kate
I haven’t tried it with an instant pot so I can’t say for sure. If you try it, let me know!
Kim Keeler
A GREAT recipe! I typically add roasted corn and love serving this over brown rice.
★★★★★
Jan
I made a double batch of this chili for a neighborhood potluck last Halloween and I’m making it again at poplar request for this year’s Halloween gathering…tripling the recipe this time!
★★★★★
Leigh Houston
This recipe rocks! I have made it several times, never need to adjust the recipe. It’s perfect as written. My kids love it too. We make it frito pie style. I have frozen it to take camping (ok, glamping) and it reheats nicely and is good, warm, and hearty to eat around the campfire. I love that it can be made vegan and gf and we can put fixings on it to suit our tastes. Thanks for another delicious recipe!
★★★★★
Christie Cassady
Thank you for the great recipe. I made it tonight for our Halloween dinner. Very tasty.
★★★★★
Kate
I’m happy to hear you enjoyed it, Christie! I Appreciate your review.
J
This chili is SO good (as is OR w/ fire roasted tomatoes instead of reg diced tomatoes).
Sorry to all of my veg friends for the next part, but I also made this into a turkey chili a couple times for my grandpa (he was on a high protein diet for a health issue) and just added bone broth instead of veg & 1lb of ground turkey and that was a huge hit too. I much prefer the veg version though!
★★★★★
Cindy
Canned beans tend to have a lot of sodium. Can I make this with dried beans? Start with beans and lentils and cook them for a while and then throw in the other chili ingredients? If anyone has tried this, I’d love some tips.
Kate
Hi, you can use no salt added beans or make your own dried beans up to add. Just be sure o use the same quantity.
Lesli
I’ve been making this chili for years, as written with a bit less chili powder, and my entire family of 4 loves it. A carnivore, a vegan, pescatarian, and a TacoBellatarian – we all love this!
Have you tried it in a slow cooker? I’d like to try it, but am hesitant to mess with perfection.
★★★★★
Kate
Hi Lesli, I haven’t tried this in a slow cooker. I do know others have and didn’t mind the results.
Mary
I make this recipe every fall and winter. It’s become a staple and I love making it for my loved ones. Thank you so much for bringing warmth to my tummy <3
Midori
Thanks for the recipe, it’s a great one! I’ve tried it with the canned beans but usually prefer cooking my own dried beans, any way you can make a note for how much dried beans this would be?
★★★★★
Kate
Hi, you will want to use the same quantity by volume. You would need to cook your dried beans, then add them to the soup as directed.
Kim
Question here. Love your recipes! I’m looking for a chili recipe w/o any alliums (family member is allergic). Do you think I could make your recipe without the garlic and red onion? Is there anything you can think of to substitute or add? Thank you from an ardent admirer.
Kate
Hi Kim, I prefer this as written. You could try to omit, but they provide good flavor.
Jeanie
I made this chile with my daughter’s recommendation. It was very good!
My husband repeatedly complimented on its taste and texture!
Deborah
Very good recipe with all the veggies. I modified this recipe by using crushed tomatoes and did not blend it. I also used a bit or cayenne and NM red chili powder along with a bit of cinnamon.
★★★★
Sara
This now my go to chili recipe for the entire family. Half of it gets added to a pot of browned gr beef for the omnivores. You feel good after eating it like you’ve done something good for your body.
★★★★★
Kate
I’m excited you enjoy it, Sara! I appreciate your review.
Billie
Today is the 2nd time making this in the past couple of weeks! So good! In fact it will be the chili served on Christmas Eve instead of the traditional that I’ve always served.
★★★★★
Charlotte
My family loved this chilli! I made it the day before to let the flavors mellow and added roasted corn. Next time I’ll probably start with half the chilli powder and add to taste. It was otherwise a very tasty comfort enjoyed with cornbread in front of Sunday football :)
★★★★★
Judy Fredin
Can you make this chili the night before?
Kate
This chili is great leftover.
Claire
This was simply delicious, so warming and full of flavour. Love, love, love this recipe, will definitely cook it again and again. Perfect as it is but I had some leftover broccoli, courgettes and ginger that I also threw in, I also swapped the beans for chick peas.
My new favourite. Yum!
★★★★★
Kate
That’s great to hear, Claire! I appreciate your review.
Christine
This is our favorite chili! Don’t miss meat at all! I don’t add much broth because I prefer it chunkier, never have a bay leaf so I leave that out.
★★★★★
David L
My daughter has been vegetarian for last few years since junior year in college. I’ve made this for multiple times. She is coming home for Thanksgiving. She reached out and asked if I could make her another batch to bring home. This recipe is THAT good!
Kate
I love to hear that, David! Thank you for your review.
Karen
Delicious recipe and so easy to make. I used low sodium cans of beans and low sodium vegetable broth to try and cut back on the
1000+ mg of sodium per serving. Gave it 4 stars because of the whopping sodium content. Might try cooking dried beans first then add them to this recipe, but then it wouldn’t be so easy!
★★★★
Julia
Hmm. I’m going to try this. Unsure of the chili. I read the comment about what to do if you live outside the US. I see a lot of comments here from folks in the UK, who had to cut the chili down, but I’m in Canada. So much is similar here in Canada and the US that it’s hard to know if I should cut it down, too. Well, better to little than too much, so I’ll cut it down a lot, and if I need more, I can always add it.
Bianca Heins
I usually just wing it when I make veg chili but today I thought I’d actually follow a recipe. GAME CHANGER! Absolutely loved it and already forwarded it to one of our daughters. Thank you!
★★★★★
Kate
You’re welcome, Bianca! I’m glad you enjoyed it.
Robin
There’s only one word for this vege-terrific legume melange: YUM!! I’ve been serving it to my high school book club for a few years, always to rave reviews. We particularly enjoy it with Tostito’s Hint-of-Lime chips.
★★★★★
Maia
Delicious!!!
★★★★★
JB
What if I want to add red lentils to the recipe? How should I do that?
Kate
Hi JB, I haven’t tried it so I can’t say for sure. Sorry!
Pam
Really enjoyed this chili. Very yummy.
★★★★★
Sony
Best chilli I’ve made OR tasted in years!
★★★★★
Kate
Hooray! That’s great to hear, Sony.
Tess Beasley
Another winner of a recipe! I used an immersion blender just so I didn’t have to wash my blender and it worked like a charm! I loved the idea of the tortilla stop topping as well. This is definitely one we’ll come back to again and again.
★★★★★
Jennifer
I made this and a traditional beef chili for a family gathering. We enjoyed this one so much I am making it again and we are not vegetarian! Absolutely need to purée some of it for texture.
★★★★★
Tia
Sooo yum. I’m a spice person so I add additional spice to my bowl (chili crisp oil, sriracha or Cholula) and sometimes wheat crackers on the side to dip into! Thank you!!!
★★★★★
Kate
You’re welcome, Tia!
Ash
Fantastic recipe! Great comfort food that comes together in no time!
★★★★★
vivian
This delicious, easy to make chili was perfect for a cold day. I really like the technique of belnding part of it to make it thicker. The only change I made was to use parsley instead of cilantro because I’m the only one in my family who likes cilantro. Thanks for another tasty, reliable recipe!
★★★★★
Kate
You’re welcome, Vivian! I appreciate your review.
Richard Pett
I used this recipe today as a guide to cook a chili for my sister who doesn’t eat red meat. It came out very nice, though I did make a couple of changes. I used a bit more cumin and oregano, and omitted the fresh coriander as my sister doesn’t like that either. I also couldn’t get pinto beans, so I swapped them for kidney beans. I do love smoky flavours myself, so I also smoked the tomatoes and beans before adding them.
Gord Potter
Awesome! My very first time ever making chilli. My daughter is Vegan so after I seasoned and got all the beans and fluids into the pot, I then split it into two pots so I could add meat to mine (mild Italian sausage chunks) and added blocks of tofu to hers. Soooooo tasteful!! Thanks so much – easy for Dad to prepare and make, and a very tasty dinner for everyone. I had it as is, and also topped it with a three cheese blend and a dollop of sour cream. I also splurged and bought a fresh French baquette for dipping into the chilli. Thanks very much!! GP
★★★★★
Suzanne Favreau
Love this chili recipe, one of many I’ve tried over the years. This chili is my new favorite! I did change a couple of things…regular onion rather than red, 1 Tb of chili powder and regular paprika rather than smoked. I used lime juice to finish the chili. Thanks for such a great recipe.
★★★★★
Kate
Hooray! That’s great to hear, Suzanne. I appreciate you taking the time to share.