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. 
PJ
I’ve never been a fan of chilli but made this today, and I’m a convert! I followed most of the recipe but used black beans & kidney beans, and also added sweetcorn.I look forward to future vegetarian recipes, Kate.
Kate
That’s great to hear, PJ! I appreciate your review.
Taryn
Great recipe, only thing I added was 1/4 teaspoon of crushed red pepper flake for some heat. This was awesome, thanks.
★★★★★
Kate
You’re welcome, Taryn!
Lisa Godsey
I have made this chili a few times, in fact, when I use up the last portion in the freezer – I immediately make another batch. The only change I make – I dice a slightly firm avocado and put it right in the chili instead of using it as a garnish.
★★★★★
Alex
The beans that you use- they’re canned? I shouldn’t use raw beans that I cook first? Thank you!
Kate
Hi! You can add cooked beans too. I used canned. Let me know what you think!
Priya
Made this for the first time and loved it! Can’t wait to eat the leftovers as the flavors continue to settle and marinate. I’m always so impressed by how you make vegetarian meals so delicious without requiring exotic ingredients. Thank you!
★★★★★
Misty
This is an delicious chili recipe!!
I did add 2 cans of chili beans because mine seemed a little thinner then I like and served it with corn bread!
★★★★★
Joanne
This was perfect.I used 1 teaspoon of chilli powder and half a teaspoon of cayenne pepper, everything else the same.Looking forward to baked potato with the left overs. Thank you, this recipe was easy and just as you described.
★★★★★
Kate
Great to hear, Joanne!
Joy
I loved the vegetarian chilli and so did the friends that I made it for. I was just wondering if it’s possible to freeze leftovers (when there are leftovers)?
★★★★★
Kate
Hi Joy! Yes, this is good to freeze.
Kaitlyn
This was delicious! We loved this recipe and will definitely be adding it into our dinner rotation. Do you have any advice of how to make it spicier? We thought that the flavor was delicious, but we love spicy chili in our house!
★★★★★
Kate
You could add some cayenne. Be careful, a little goes a long way!
Mike
Been making this recipe regularly for about a year now and it’s excellent. Some changes I typically make include less carrot (personal preference), adding chilis of some sort (usually habanero or Serrano), and adding TVP. Easy, cheap, and delicious. What more could you want in a recipe.
★★★★★
Fiona O'Keeffe
This is one of my favourite vegetarian recipes. It hits all the right spots. I always use red kidney beans and they are fantastic in it, they give it a particularly authentic flavour I think. Wonderful! Thanks Kate.
From a drizzly and grey Ireland!
★★★★★
Kate
I’m excited this is a favorite! I appreciate your review.
David McDaniel
Sour cream and cheese on vegan chili? Really?
★★★
Kate
Hi David, you don’t have to add it if you prefer. This is a vegetarian, not vegan recipe. Choose the toppings that work best for you!
Ashley
There is vegan sour cream and vegan cheese! :)
Donna Parno
Vegetable chili doesn’t mean you’re vegan! I don’t eat a lot of meat so this is a great recipe for any pallet!
Odete
It’s vegetarian not vegan
Matilde
This recipe is really delicious and super easy to follow. I meal prep quite often and this recipe really came in handy since it’s easy to portion and freeze. Great go-to recipe if you want to make a meal in advance for yourself or a larger group. Thank you for your work, Kate!
★★★★★
Kate
You’re welcome, Matilde!
Monica
Hi Kate,
Are you able to do this in a slow cooker ?
Thanks
Monica from Vancouver, BC
Kate
Hi! I prefer this as written. However, I know others who have made it in a slow cooker and didn’t mind the results.
Robyn
Hi,
I’m going to make this recipe (it sounds delicious) and printed out the X2 recipe which reads – 2 Large can (56 ounce) or 2 small cans (30 ounce each) diced tomatoes. Shouldn’t it be 1 large can (56 ounces) or 4 small cans (15 ounces each) of diced tomatoes. OR…. approximately 60 ounces of diced tomatoes in their juice?
Kate
Hi Robyn, you will want to just double the quanitites. 4 cans of beans and 2 28 ounce cans of diced tomatoes. Does that make sense?
Jessica
The perfect pot-luck dish— everyone can eat it! Serving a broad variety of toppings makes it fun for people too.
And
It’s delicious!
★★★★★
Kate
I agree! Great to for group gatherings. I appreciate your review, Jessica.
Elena
I made this chili to take to a vegetarian family. Tasted it and it was wonderful. Going to add it to my rotation during the winter months. Clearly a winner! Going to try the lentil soup recipe that you posted on the blog next. Thank you so much for such a tasty recipe!
★★★★★
Kate
You’re welcome, Elena!
Janice
Hi, I am cooking for a party so I scaled the recipe by 3. Don’t know if I am being dense but the weight of tomatoes seems wrong. 3 large cans (84ounces) or 2 small cans (45 ounces) each ??? Could you please clarify as I am looking forward to cooking this recipe as it sounds lovely and has great reviews!
Thanks so much. Looking forward to trying out many of your recipes.
Janice
Kate
Hi Janice! You will want to increase everything by 3. So, 3 large cans of tomatoes at 28 ounces each. Does that make sense?
Maria
Made it last night. I added 1 up rinsed and.picked lentils with the.onions and peppers.
My husband asked what did I do differently . He thought this was the best vegetarian chili I ever made. I told him it was a new recipe. .are it again
I also added a few shakes of liquid smoke to the onions, peppers and lentis.
★★★★★
Terry
Outstanding recipe! Even the meat eaters licked their bowls clean. Thank you!
★★★★★
Ellie O'Toole
Beware. This recipe has a typo, I think. The amount of chili powder (1 tablespoon) is excessive considering there are also fire-roasted tomatoes in the recipe and only 1 cup of stock. I used 1/2 teaspoon chili powder but in combination with the fire-roasted roasted tomatoes the chili was still “hot”. Disappointed.
★★
Kate
Hi Ellie, see the note for outside the US. Other chili powders can have more spice..
Andrea Perlman
Yes and if you triple as I did watch out but thank goodness I make chili a lot and know it’s too much
★★★★★
Angela
This is one of my favorites! I make all my own soups and chili and keep them in the freezer. This one freezes wonderfully! Also I am not a vegetarian but eat a lot of vegetarian recipes for health reasons and also I do Weight Watchers. This recipe is very low on WW points but so full of flavor. I made this again today but used fire roasted diced tomatoes which added even more flavor. I also just discovers Cotija cheese recently and tried a couple of tablespoons for a topping along with tortilla strips. OMG!!! Cotija is perfect on this chili!!!!
★★★★★
Paula
We are carnivorous but trying to add some meatless options to our rotation. I don’t like carrots (I know, it’s crazy) and my significant other doesn’t like celery. If you can’t tell it has the celery, I’d love to put it in. Is the celery taste strong? Any suggestions for no carrots, no celery? I really want to try this! It sounds delicious (minus the carrots, lol)!
Kate
Hi Paula, I don’t think it has a distinctive taste, just adds to flavor. If that makes sense?
Marci Duys
Paula,
We LOVE this chili in our family and it is on our regular rotation. As such we often find ourselves needing to make a substitution or two if we don’t have the right ingredients on hand. We have doubled red pepper, or added poblano (mild) chilis, or added sweet potato instead of carrots. In my opinion the celery does cook out so much that it is not a strong flavor. Hope this helps!
Marci
★★★★★
Ashley
Carrot can be replaced with another sweet veggie like winter squash- butternut. If it’s the stringiness of celery ur honey doesn’t like try celeriac root- same flavor.
cindy
I made this for a friend on moving day to feed her crew. They raved about it! I also gave it to my son, who usually avoids veg. Shockingly, he loved it too! He asked if I could add meat next time :)
I threw in sweet potato, but otherwise stuck to the recipe. Thanks!
★★★★★
Kate
You’re welcome, Cindy!
Mary Rowlands
This chilli recipe is delicious…my go to
any& everytime!
Delightful any season…especially in winter!
★★★★★
Kate
I love to hear that, Mary! Thank you for your review.
Janis
First time making it today, and it won’t be the last. It’s delicious and the spices are right!
★★★★★
Kate
Great to hear, Janis!
Anna
Thank you so much for this recipe. It’s the most delicious vegetarian meal I’ve made recently. Used baked beans as I didn’t have the pinto beans. Got to the end of step 3 and it was lunch time. Decided to eat the chili and not blend it as we were hungry. It was so yummy! Ate it with freshly baked sourdough and a bit of melted cheese on top.
★★★★★
Kate
That sounds delicious, Anna!
Laura
I am going to try this recipe, however I don’t care for cilantro. Should I just remove it from the recipe or replace it with another spice?
Kate
You can omit it if you prefer, Laura.
Lisa Bojazi
I made the vegetarian chili , it was delicious. Thank you for the recipe.
★★★★★
Lucy
I have tried A LOT of chili recipes and I have to say, this one just might be my favourite! The flavour is so well-balanced and the ingredients come together so quickly and easily. I made this with a cornbread topping and it was amazingly delicious! Thank you, Kate! I’m looking forward to making this again :)
★★★★★
Claire Wilson
Hi there from bonnie Scotland!
I just wanted to let you know that I and my family absolutely love this recipe myself and my husband don’t eat meat but our son is most definitely a carnivore and he said he wouldn’t really have known it was vegetarian as its so tasty
Thank you so much for sharing your recipe that we can all enjoy
★★★★★
Kate
Thank you for sharing, Claire! I appreciate your review.
Mary
This was so good! We’re trying to eat less meat & didn’t miss it at all in this chili. Even my1-year-old finished a big bowl of it. The only changes I made were using a little less broth (we like it thicker) & mashing it up a bit with a potato masher instead of blending.
★★★★★
Kate
Thank you for sharing, Mary!
Janice McNicol
★★★★★
Janice McNicol
Oops, I forgot to write comment! I made this recipe for a party of 50 and the feedback was amazing. Although I am not a vegetarian I have been adding vegetarian meals to my weekly meal plans and now probably eat veggie 4 times a week! I also made your lentil soup which was equally amazing. Looking forward to trying out more of your recipes and sharing them with my coaching clients! Thanks. Janice
★★★★★
Kate
I’m glad that you did, Janice! I appreciate your review.
Kayleigh Crawford
Wow! Made this recipe tonight & it is fantastic! Just the right amount of heat for me. I made cornbread and crumbled some on top too! Ugh, just DELICIOUS! Thank you for this one! Definitely going to be in the repertoire.
★★★★★
Kate
You’re welcome, Kayleigh! I appreciate your review.
Gaby
I have been using a lot of your recipes for a few years now and I love the way you explain the recipes and all your little tricks to make it taste even better. Thank you
★★★★★
Kate
You’re welcome, Gaby!
Joni
This is my go-to. Although I have to admit I sometimes add a handful of tvp, even my carnivore relatives compliment by requesting seconds. Thanks for posting!
I love getting your newsletter❤️
Julie K
Thank you for this very tasty and satisfying recipe! Being the lazy cook that I am, I dumped all the beans and their liquid in and omitted the broth/water. I figured the bean liquid was a kind of vegetable broth. Saved having to wash a colander. Thanks, again.
★★★★★
Kate
You’re welcome, Julie! I appreciate your review.
Bern
I have just finished it.. looks & tastes great. Did anyone else find it was a little loo liquidy?
I imagine for leftovers it will thicken slightly.
★★★★
Its me
I made this at 4;30 AM this morning for later today and the weekend. OMG, how delicious, I took a spoonful and will eat it later today.
Thank you
★★★★★
Bob
I’ve made this recipe several times, and have passed it around to friends. It’s delicious! I’ve added half of a turnip or rutabaga (1/4” diced) to mine. Can’t get enough!
★★★★
Michelle
Love this recipe and made a slight tweak. Put can of corn, chickpeas and only one can of black beans. Dinner is served!
Rachael
I love this recipe so much, and your whole website, thank you!!
:)
★★★★★
Kate
You’re welcome, Rachael! I appreciate your review.
Melody
The best chili recipe I have ever made. It’s hearty, full of vegetables, and delicious. I like the instruction to blend a bit of the chili, it really makes it resemble the chili we are all used to (if you were a carnivore prior). And the blending makes the flavors come together even more. Thank you for a great recipe.
Liz
Have you ever tried adding tempeh? I almost did but decided to try it as is first.
★★★★★
Kate
I haven’t tried it, sorry!
Scott
Love it!!! Thank you
★★★★★
Julie
This chili is absolutely delicious, I make it every couple of weeks, it’s easy to make and comes together quickly AND it is healthy. What else could you ask for?
★★★★★
Lynne Barrett
Made this Chilli today on a cool day it’s wonderful did to the recipe with the exception of 1 can black beans and the same of Northern beans serving with a side of rice tomorrow and I’m having some tonight with a side of buttery mash.
★★★★★
Kate
Great to hear, Lynne!
Carol R Salyers
Today was the third time I’ve made your recipe, and I can say it has become my favorite vegan/vegetarian chili! I used canned beans and mixed black, pinto, and cannelini beans. I also add half of a fresh jalapeno for more heat. Having made it once before, blending the 1.5 cups of chili and once NOT blending it, the recipe is waayyyyy better when you take the time to blend it. I add vegan sour cream, avocado, and fresh cilantro to mine. Great recipe!!!!
Tierry
Hello.for the diced tomatoes would you recommend no salt added or the Muir Glen with salt added?
Thank you
Love your cookbook!!
Kate
If that’s what you prefer. Adjust to your tastes.
Marcia
This chili is the bomb!! Great taste, texture and heat. Love your recipes.
★★★★★
Kate
Great to hear, Marcia! I appreciate your review.
Ruth
★★★★★
Emily
Ok, I have now made quite a few recipes from your website and I have to say- every single one of them turns out amazing. This chili was absolutely delicious. I am a fan of meat but have been trying to incorporate more all veggie meals… this chili honestly was better than most made with a meat! Will definitely be making again.
★★★★★
Sarah
This is honestly one of the best and easiest chilis to make. I’ve made it twice and everyone who tried it absolutely loves it! Great recipe, definitely going to be saving this for the future :) thank you Kate!
★★★★★
Kate
You’re welcome, Sarah!
Angela
Absolutely delicious. I omitted chili powder as not a fan of spice but the flavors were still on point. We enjoyed with some spaghetti squash. Will be making this one again!
★★★★★
Nancy Jacobson
Kate, I don’t know what took me so long to try this recipe. It will now be a regular meal in our home. I made no changes, and don’t expect to either.
Actually, any of your recipes become regulars here. Looking forward to your next cookbook.
★★★★★
Alisha
So flavorful! Will definitely be adding this to my regular rotation of meals to cook.
★★★★★
Tracy
That is roughly the same recipe I have used for years, other than a few additional ingredients that pops the flavor and texture
I also add to cubes of hard, Mexican chocolate, cinnamon, cumin, and honey, for a interesting, earthy taste. Also, at the end, I add Canelli beans and kidney beans. And last I hydrate TVP to give it the texture of meat.
Funny thing is we had a chili cook off a few years back, and I won as to both flavor and texture. I’ve been a vegetarian for close to 45 years, and as time goes on, you learn to tweak recipes to finally get it right.
★★★★★
Kim
Have you tried this recipe in the crockpot?
Kate
I haven’t, but I know others have and didn’t mind the results. I would suggest searching the comments to see what others recommend.
Abigail
Can I make this using a slow cooker? Just throw all the ingredients in at once?
Kate
I know others have and didn’t mind the results. I recommend still doing the first couple steps for best overall flavor.
Christine
Amazing !!!! Like all your reciepes i try
One question
I do not like vinegar so is it
Necessary or is there something else I could substitute like lime, juice, or lemon juice?
★★★★★
Kate
Sure, that could work too. I’m glad you enjoyed it.
Amalia
Delicious! I added ground turkey, but delicious regardless. Would definitely make again.
★★★★★
Vickie
I almost never completely follow a recipe. Usually I run down the ingredients and wing it from there. However, as I wasn’t sure about the ratio of chili powder to cumin, I decided to follow the instructions. My husband & I were so impressed that now I always follow instructions for this recipe. I did cut back on the cumin, but that’s just me. Wonderful chili!!
★★★★★
jeffrey
It was good. Don’t hate me but I added some Italian sausage venison. Though I added it after a first bowl just vegetarian. I would make it again.
★★★★★
Sue Hesse
Love this chili! We have been trying to eat healthier, and this chili has replaced our old beef chili recipe. It has lots of flavor and is delicious!
Chloe Helm
Honestly, Kate has never steered me wrong! This was the first recipe of hers I made, years ago, and it is still a staple for me. Love love the flavor!
Malinda
This chili is so yummy. I love to use it for an easy vegetarian version of Navajo tacos. Frying up premade rhodes rolls and adding lettuce sour cream, shredded cheese, tomatoes and avocado. Delicious. Thanks Kate!
Linda Spitzer
I just made this tonight and it was delicious! My husband thinks it’s the best chili I’ve ever made!
★★★★★
Kay
Hi
I love this recipe but the first time I used 2 tablespoons of chilli powder as in the instructions but it was much too hot and drowned all of the flavours.
I wondered if it should read 2 tsp ?
I’m not flaky honestly
★★★★★
Kate
Hi! See the notes. If you are outside the US, you will want to adjust your seasoning since our chili powder isn’t as spicy.
Kay
Thank you that makes so much sense ♀️
It really is the best chilli recipe now I’m doing properly x
★★★★★
Amber
This was so good. Best one I’ve made in many years. I did two cans of kidney beans and a can of 6-bean mix because that’s what I had on hand. Added chilli flakes flakes. Excellent.
★★★★★
Cheryl
We tried this recipe tonight. It was so good! I had to sub white wine vinegar for the red but I’m going to make this again and try it with the red. We added avocado, sour cream and shredded cheese on top:)
★★★★★
Leslie
I’ve made this several times as we are vegetarians and it is fantastic. Thank you Kate!
★★★★★
Kate
You’re welcome, Leslie!
Lisa
This has been my go-to chili for years! I put it over baked potatoes and it’s
*I buy matchstick carrots for a time saver.
★★★★★
KBH
I’ve had a go to chili recipe I’ve been using for the last 20 years and I just made your and it literally knocks the socks off my old one. This is deep and rich and deliciously flavorful. I switched up a couple of things like used kidney beans (2cans) and pinto beans(1 can) and added 3/5 cup of red lentils for meaty texture. I an extra cup of water and added more of the spices and an extra can of tomatoes and some more carrots but the rest was basically the same – just wanted it to last for another meal. I have big eating boys around here! Oh yes, and it took me no time to throw together. LOVE it. thank you!
★★★★★
Kate
You’re welcome, KBH!
Ro
This is was yummy, Kate. I followed the recipe exactly and will definitely be making it again.
Thanks!
★★★★★
Wendy King
Wonderful veggie chili! Followed just as written. I used an emersion blender for just a few seconds, as you suggested, and that made all the difference. Perfect for this cold day!
★★★★★
Steve G, RN
I made this chili for my family and they loved it. I found it a bit spicy so I added some brown sugar and topped it with sour cream. I added more vinegar in the end to help with the twang. I also put in a drop of liquid smoke just to make it a little more smoky and it worked….kinda. My wife and kids are vegetarian, so I made some turkey meat on the side and dropped it in and it was fantastic. Thanks Kate(and cookie) for a wonderful recipe.
Mikkel
Tastes Great :)
★★★★★
Beth
This was fantastic! Already making it for a second time. My vegetarian friend loved it and all the meat eaters didn’t miss the meat at all.
I’m in the UK and you’re right that ‘chili powder’ is much hotter here – it’s just pure ground hot chillies rather than a spice blend. Instead of the 2tbsp of chili powder, I used:
1tsp cumin (in addition to what’s listed)
2tsp paprika
0.5tsp cayenne
0.5tsp of our chilli powder, or of jarred chopped chillies
★★★★★
Cara
This is a wonderful. Will be making again and again.
★★★★★
Chris
Love this recipe! I increased the veggie amounts – I used about 5 sticks of celery, and 3 large carrots – this time and really enjoyed the chunkier quality. I also used 1 small can of diced tomatoes and 1 small can of crushed fire roasted tomatoes. I found this modification added wonderful flavor and a creamier texture without blending being necessary. Delicious and hits the spot on chilly evenings.
★★★★★
Kate
Thank you for sharing, Chris! I appreciate your review.
CeciB
This is excellent. I added another carrot because I was short on the red pepper. I always add a little cinnamon and cocoa powder to chili (about a tsp each) and a few shakes of coconut aminos. Love the immersion blender option at the end. I really love this one, Kate!
★★★★★
Diana W
Soup season just started and I’ve already made this recipe a half dozen times. It’s perfect.
★★★★★
H
Let me start by saying that I don’t really like chili. I’m not sure why I even bother to make it because it’s always disappointing. When I made this and saw how much was in the pot (tons), I was filled with dread at the thought of having to eat it.
Fortunately, this chili is actually delicious. I’m saving this recipe so I can make it again and again. I’m excited to make it for other people. I did use half a packet of Trader Joe’s taco seasoning in place of the spices, only because I was away from home and was too cheap to go buy all the spices individually when I know they’re already in the cupboard at home. I’ll follow the recipe exactly next time, and I have no doubt it will be great.
★★★★★
Kate
I’m glad you enjoyed this version, H! Thank you for taking the time to share.
Jodie
How can I work in a meat alternative? Frozen crumbles or refrigerated?
★★★★
Danielle Wonkovich
This was a really great recipe! I did do a few additions and substutions just for my own personal preference. I added a small can of tomato paste, poblano pepper, corriander, and cayenne. If you like your chili thicker, maybe start with one cup of the broth and add the second one to your liking. Really delicious! Thanks!
★★★★★
Kate
You’re welcome, Danielle!
Danielle
This was a really great recipe! I did do a few additions and substutions just for my own personal preference. I added a small can of tomato paste, poblano pepper, corriander, and cayenne. If you like your chili thicker, maybe start with one cup of the broth and add the second one to your liking. Really delicious! Thanks!
★★★★★
karen t
I usually love your recipes, but this one is not one of my favorites. I found the celery, carrot, and spices to be a weird flavor blend, more aligned with a European soup than a american or mexican chili. I think the celery is especially wrong! Somehow this was a more labor intensive, less tasty version of what I usually do, which is to saute onions and red peppers with spices and garlic, and dump it all in the slow cooker with beans and tomatoes. Super disappointed :(
★★
Kate
I’m sorry you didn’t love this one. I appreciate your feedback, Karen.
Zahava
Absolutely delicious
★★★★★
Ivonne Fernandez
This chili was perfectly seasoned, tasting more savory than spicy. Recipe is a keeper for the fall and winter.
★★★★★
Kate
I’m happy you enjoyed it, Ivonne!
Margaret
Really delicious Kate! Any time I want to make something and you have a recipe for it, I know it’s going to be good! Loved the depth of flavors, served with a sweet vegan cornbread and it was A+! Thank you!
★★★★★
Kate
Great to hear, Margaret!
Kathy Uriss
Kate: I don’t cook much but I am going to make this recipe and the below portion has me confused:
2 large can (56 ounce) or 2 small cans (30 ounce each) diced tomatoes**, with their juices
2 large 56 ounce = 112 oz
2 small cans 30 ounce = 60 oz
(I need to double the recipe)
Please clarify as I am making this for guests.
Thank you!
G
Better than normal chili :)
★★★★★
Rebecca
Tried this today for my weekly meal prep.
The flavors are so complex and delicious.
This will be on my winter rotation for sure.
Thank you so much for providing healthy and meat free recipes that taste wonderful and feel great to eat.
Rebecca
★★★★★
June
Can this be made a day ahead
Kate
This great leftover!
Justine La Monaca
I LOVE this chili ! and it’s great for the vegan or gluten-free crowd.
Robin
I put this recipe in my phone Notes app entitled Park City where we ski each January. We drive so I can pack my Dutch Oven and cans of beans, Muir Glen and not have to shop in the expensive markets. I start building Park City Note all year . Then I just repeat for Breckenridge in February! Your recipes are easy to follow and I appreciate the *Tips.
Mary F. Sprogell
I just discovered Trader Joe’s Mirepoix consisting of chopped onion, celery and carrot and wonder if that would make a good base instead of hand-chopping. It’s more of a diced than a chopped mixture. Has anyone tried this? Perhaps the chili would suffer from not enough bulkiness.
Olympia
Hi there. I have all the ingredients and plan to make a double batch of your delicious recipe. I have 2 questions; Can I make this in a crock pot and how does it freeze? Thank you :)
Kate
Others have tried it in a crock pot and didn’t mind the results. This is a great freezer option!
Kyla Hackett
★★★★★