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.
PrintHomemade Vegetarian Chili
- Author: Cookie and Kate
- 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!
Catherine Downey
I just made this for the first time. I subbed corn instead of celery.
Delicious! This will be my go to chili recipe from now on!
Catherine Downey
I just made this for the first time. I subbed corn instead of celery and added toasted cashews.
Delicious! This will be my go to chili recipe from now on!
Kate
Wonderful, Catherine!
Jerome
This is amAzInG chilli, I’ve made this 4 times now and it just gets better and better every time. Thank you Kate
Jer, of The Great White North
Paula
Absolutely amazing, thank you so much. I made this chili today, along with cornbread and a salad, for a yummy early dinner. It was a smashing success. I’ve been using my winter break to search for delicious, nutritious, and easy–to–follow recipes to refresh our repertoire (which had become a tragic parade of no-recipe “I will eye ball this” attempts at stir fry).
Jesse
Absolutely incredible. Pretty much followed this step by step and it was perfect.
Megan
Awesome recipe! I adapted it for the instant pot. Sauteed the veggies and spices same as above, just in the instant pot. Then added the rest and cooked on high pressure for 10 minutes, followed by a 10 minute natural release! It was perfect :)
Sam
I have a newbie question. I have never made chili but want to make this. Do I cover the pan/pot at all, or just let it cook uncovered?
Kate
Hi Sam! The pot doesn’t need to be covered. As far as my recipes are concerned, you can safely assume uncovered unless I specify that the pot should be covered in the instructions. :)
Sarah
What do you think about adding in some finely chopped mushrooms?
Kim
DELICIOUS!!! My meat and potatoes husband loved it too! My only substitution (because he’s not a black bean fan) was one can of red beans for one of the cans of black beans.
Chantal
The most AMAZING chili recipe ever!! It is packed with so much flavor and is a perfect meal on a cold winter day. My go to chili recipe now.
Kate
That’s great to hear, Chantal!
Ana
This was amazing – we made this chili for a dinner with vegetarian friends and everyone went back for seconds. We’ve since added it to our dinner rotation :) Thank you!
MM
I’m planning to make this for a cozy New Years meal! The recipe says 1 28oz can or 2 15oz cans of tomatoes. But the printable version says 3 large cans 84oz or 2 small cans 45oz. Would you please confirm the amount of diced tomatoes for me? Thanks!
Kate
I’m happy it all made sense, per your other comment, MM :)
Katie
Super delicious!! I added some red wine to add some more fullness in the taste and blended 3.5 cups of the chili to make it a little thicker. Was such a crowd pleaser and seriously impressed my two meat eating roommates who were initially skeptical about eating chili without meat. Thanks for the great recipe!
MM
Oops, I see that I must have clicked the 3X button for the print version, and that’s why the tomato amounts are different. Sorry!
Nora
The best! I added a couple of tsp of cinnamon but otherwise exactly as presented and my teenage daughter and I both LOVED it on this Winter’s night. She added a dollop of sour cream to her bowl and I ate mine with peanut butter on heavy wheat bread.
Kate
Thank you for sharing, Nora! I appreciate it.
RICH SVOBOIDA
Kate, Loved this Chili. Will make it again. Can I freeze leftovers?
Leanne McGee
I made this for our “chilly” New Year’s Eve Party and everyone loved it. I added Beyond Meat Plant Based Ground Beef – 1lb and doubled the recipe. Plus extra on the herbs and spices because of the “beef”. I also added sweet corn. Topped it off with vegan cheese and avocado! So flavorful!
Thank you!
Ashley M
Hi! I am going to try this recipe out tonight. Any idea on how to cook in an instant pot? I’m new to all this! Thanks!
Looking forward to dinner time :)
Kate
Hi Ashley! Sorry, I haven’t cooked this in an instant pot. You could try searching the comments as I believe other readers have. I find this is a pretty quick recipe, just needs some simmering time, so I’m not sure how much time and instant pot would save you, if that’s your goal.
Barbara Capstick
This meat free chilli is delicious. I served it today for a lunch with friends to celebrate the New Year. One of our group is a hard core meat eater from the USA, so I felt some pressure to get this right. He absolutely loved it, and came back for second helpings – always a good sign!! I am looking forward to trying out some more of your tasty veggie recipes.
Helena Bland
I have made this 6 or 7 times now and absolutely LOVE IT! As does everyone who eats it, i’d say it’s the one to convert meat eaters! Additions for me are 1/4 tsp cinnamon, an extra bit of smoked paprika, few cubes dark chocolate, dash of Worcestershire sauce, 1/2 tsp coffee. Plus an extra red pepper as I love them. I also mix up the beans that are in it, usually black beans plus red kidney beans or whatever is in the cupboard! My favourite chilli. Thank you!
Kate
Thank you for sharing, Helena! I appreciate your review.
Leandra Lamanna
Ground coffee is such a great add!
Heather
Delicious my whole family love this,I have to make it once a week!
Donna Morse
I have been a meat eater all of my life and have decided to take meat out of my diet for a time. I stumbled on this recipe and absolutely LOVE it! I followed the recipe step by step for a very tasty and great texture result. I appreciated the notes on removing some of the mixture and blending it so it had a bit more of a chili texture. Great advise. I’m looking forward to enjoying more of your recipes. Thanks!
Karen
Made this for the last 3 years for my “Night Before Christmas Eve” party. Many have asked that I please share the recipe! The flavor is enhanced due to first sauteeing the veggies with the spices until fragrant and also making it the day before so the flavors can melt and then slowly reheating it in my crockpot the next day. Thanks for such a great tasting healthy recipe!
Kate
That sounds fun! Thank you for sharing, Karen.
Mei
Made this with dried black, red kidney and navy beans cooked separately. Substituted regular with fire roasted tomatoes. Very delicious!
Kate
Thank you, Mei!
ruth
Hi – I am planning on making this and have increased it to the 3x size – but I am confused by the following :
3 large can (84 ounces) or 2 small cans (45 ounces each) diced tomatoes**, with their juices
Wouldn’t 3 large cans, 84 ounces each – be more than 2 smaller cans , 45 ounces each?
Or is it a total of 84 ounces diced tomatoes and juices, regardless of how I get there?
On a side note – I grew up in Overland Park Ks. – and miss KC!!
thanks
Kate
Hi Ruth! I apologize for the confusion. Sometimes the scale feature can get funny. If you triple the recipe, triple everything. Does that make sense?
Jeri
My husband found this recipe while getting ready for our nine day detox. This recipe has changed his mind about eating vegetarian. It was easy and delicious. Thank you for helping change his mind.
Kate
I’m glad you found this recipe, Jeri! I appreciate your comment and review.
T
Just made this- absolutely delicious!! fresh and oh so goood!! recipe is a keeper..:)
Em
I’ve made this one a few times now and it’s consistently delicious. Blending a portion at the end was a stroke of genius that steps up the flavor and consistency from good to amazing. Thanks so much for sharing your recipe!
Frances Taman
This recipe is a total winner. I prepared it exactly as written with the suggested vegan toppings and my partner couldn’t believe it was meatless let alone vegan. I’ve passed it along to friends and so far everyone agrees- its their new favourite chili. Thanks so much Kate.
Kate
Thank you for sharing, Frances!
Kim
Question – is this gluten-free?
Kate
Hi Kim, yes! I have recipe tags at the bottom stating specific dietary specifics. Most times if not gluten free, I will have a substitution in the recipe notes. I hope this helps!
Nanna
I made this yesterday, and it was so great. I loved it, my boyfriend loved it, and my eight year old son had three portions! The blending provides such a nice texture. I also loooove your lentil soup (and the epic tacos and the minestrone and…).
We have at least two days of eating vegetarian every week, and I’ve been using your recipes more and more frequently. So much that I’ve started to memorise how all the American measures convert into European. ;) Thanks for a great blog from Denmark!
Kate
A hit with everyone! I’m happy to hear that, Nanna! Thanks so much for your review.
Jeannie
Fantastic recipe. Thank you.
Kris Cook
This recipe was delicious! I’ve been making chili from scratch since I was a kid, but always with meat. Used this recipe to try a vegan version and it did not disappoint! Will become a regular at my house and has already been shared with friends. The only adjustment I made was the addition of chopped jalapenos for an extra kick. Loved the blending/mashing at the end for a better texture. It really worked. Great recipe!
Kate
I’m happy you love it, Kris! Thank you for your review.
Shauna Gedraitis
How can I make this in a slow cooker? Thank you for all the deliciousness!
Kate
I haven’t but I believe other readers have and liked it. I still recommend following the saute step to get all the great flavor!
Diane Griffith
Delicious! Not a vegetarian but can honestly say enjoyed it more than the meat chilli.
Helen
I have made your vegetarian chilli and your lentil soup many times!! They are outstanding and so easy to make!! Looking at all the pictures on your website makes me want to make everything!!! I love your site and recommend it to everyone!! Thanks so much for sharing!
Amy
I have made so many of your recipes and I love them all!! This is a good one! I did add cashews at the end which I always add to my vegetarian chili. I love the blender idea, I hadn’t thought of that. As always, you are awesome!
Michelle
This recipe tastes great, thank you! Blitzing a portion really makes a difference to the texture. Will definitely make again!
Kristin Routhieaux
Just made this for the first time and it was a huge hit with my family! Followed recipe exactly as written, using red wine vinegar. Thank you for sharing! I will definitely be making again!
Eric
This is literally the worst chili I’ve ever tasted in my life. I followed the recipe exactly, and this is nothing better than bean soup. Light on peppers, no thickness or heartiness to the chili whatsoever. Just simply awful
Kate
I’m sorry you didn’t love this one, Eric. This variation might just not be for you.
ALma
Best chili my family has had in a long time!! Super delicious. I didn’t have the pinto beans on hand, so subbed for corn. Will definitely make this again!! Thanks Cookie and Kate for another winner!!
Kate
You’re welcome! I’m excited everyone loved it.
Amy C
I just made this tonight and it was fantastic!! This bowl of chili made me so happy!!!!
Molly Ellowis
Making chili now. Adjusted recipe for slow cooker. Dipped a spoon in and tasted. I can already tell it’s going to be the best I ever made. Thanks. I may. serve it over farro.Usually have it over brown rice.
Kate
I’m happy it worked well for you, Molly!
Jason
Great recipe! I actually made It in the slow cooker and turned up the heat a bit. Perfect! What is the serving size for the nutrition information?
Kate
Hi Jason! Thanks for your review. I would say roughly 1-1.5 cups.
Erin Martineau
How long did you have it in the crockpot? Low or high?
Steve
This is as bland as its humanly possible to make a chilli. An hour of my life I’ll never get back.
Kate
I’m sorry you didn’t love this one, Steve!
Ellen
Wow, Steve, do you maybe have some hot sauce you could mix in? Wouldn’t want you to waste all that time and not take the extra couple of seconds to spice it up to your liking.
Kiki
I made this last night, im from the islands so added a bit more spices and seasonings, i also added two dashes of cinnamon and bout a TBSP of sugar.
Alex
Have made this twice now…excellent!
Maggie Crowe
Oh Thank you so much delicious and easy to follow for a non cook healthy thank you so much good dinner for my family tonight
Erica
How many calories per serving, nutritional content is not populating. What is considered a serving?
Kate
Hi Erica! Do you have a pop-up blocker installed? This is a plug-in on my blog and can act similarly. Let me know if you are still having issues!
Jan Wall
Delicious. Added mild chilli powder which suits me but making for friends next who want it spicy so will add some hotter chilli powder. Thinking about adding some orzo to it. What do you think?
Kate
I personally love this as it. I’m not sure orzo would fit this, at least for me. I do know some have served it over rice in the past?
Loren Griffith
We are in the UK and are not vegetarians but have been trying to eat less meat and I’m so happy to have found your website. We are really enjoying your recipes so far, this one in particular was surprisingly tasty and will definitely become a regular, thank you! x
Kate
I’m happy you found it too, Loren! Thank you for your review.
Suzanne Drolet
Perfect, as is! Super easy to make – this will be a regular at my house! Thank you!
Gayle
Can I slow cook this?
Kate
Hi Gayle! I haven’t, but I know others have and liked the results. I still recommend to follow the saute steps to get maximum flavor.
Gayle
I ended up throwing everything in crockpot without the sauté step due to time and it was amazing. Everyone loved. Thanks! Every recipe of yours I’ve tried so far has been easy and turned out fantastic. Really appreciate you!
Liz
Delicious! Perfect for any vegan/vegetarian (esp. my fellow frugal cooks) with a few vegetables in the fridge and some stock pantry supplies. The spice mix in the recipe is awesome. But, as the creator of the recipe states, you can make substitutions and modifications; it will still turn out well. I added more salt, more acid, more garlic, spicier spices… you do you!
Thanks for this!
Mark
The layout for this recipe is annoying. I don’t need a bunch of photos of the chile or the ingredients. Please begin with a list of ingredients and then how to cook those ingredients. You shouldd also offer this plan with the print out so it will all fit on one page.
Kate
Hi Mark, I’m sorry you are frustrated by the blog and layout. There is a jump to recipe button at the top. I have found most readers like the content and context prior to the recipe. They also find the process shots helpful. There is also a print recipe button. It depends on the recipe, but it should fit to 1-2 pages. You can always scale as you would like in your print settings.
Ramon Verduzco
Best chili recipe I have ever tried hands down! I have been trying to avoid meat and this just takes me one step closer to becoming a vegetarian:)
Liz
Best veg chilli ever! Tasty and just right amount of spice. I used half amount of chilli and it’s perfect for me. Has a good luck to it .Thankyou
Kate
You’re welcome, Liz!
Corinne
Your chili is soooo yummy! I am glad you put calories in your nutritional count but the size of the helping would be better!!
Barbara McNeill
Tried today. My church is doing something, this is a recipe I wanted try. Its on point and thank you
Rikkina Pulliam
I am a meat chili snob….but this was AMAZING! I added some noodles (because I’m a Kentucky girl and we must have noodles in our chili)., but otherwise followed the recipe . This will definitely be added to my line up. Love your recipes so much! Thank you!!!
S.
Enormously high sodium content per serving. Any suggestions on how to scale it back?
Kate
Hi S, You can omit the salt if you like. Make sure you watch the canned ingredients you put in as well. This is just and estimate and can vary based on your inputs. I hope that helps!
Erica
I love this recipe and make it often! I just thought it may be helpful to add a step before you blend to remove the bay leaf. Just a suggestion! :)
Linley
This was delicious and the texture was spot on. I didn’t miss the meat at all! I added some sweet corn and sprinkled nutritional yeast on top for a cheesy flavor. Thanks for another tasty recipe!
Barbara Griffin
I tripled this recipe for a crowd of cross country skiers. Everyone loved it, even my husband who is a real carnivore! I made it the day before and reheated it adding frozen corn at that time. Served it with optional toppings: Sour cream, Cilantro, Diced Avocado, Shredded Jack and Shredded Sharp Cheddar cheeses and Lime wedges. Will definitely make it again!
Betsy
Can I make in the crock pot? Searched comments but maybe not far enough ….
Kate
Hi Betsy! I believe others have. I just suggest still to follow the saute notes for maximum flavor so I’m not sure how much time you will save. I hope this helps some!
Ladonca Maroney
Magically delicious. I bet my kitchen is messier than yours ;)
Jody
The Homemade Vegetarian Chile is the best I have ever had! Wonderful!! My daughter-in-law made it too; even the kids (4 & 7) liked it. I will give it to everyone I know and we will eat it often, but next time I will double the recipe so we can have leftovers for more than one day. Thank you so much for this recipe!!
Joel
This. Is. So. Good.
I’ve somewhat recently committed to eating no meat at home, and the transition has been tough at times. Not only did I not miss the meat in this recipe, it is SO full-flavored. My carnivore roommate also loved it! Smoked paprika is an especially nice touch!
angharad
How many calories would it be per serving?
Thanks
Kate
Hello, the nutrition information is below the notes section of the website.
allison audin
Hi, I would like know what do you use to calculate the nutritions facts of this recipe please ?
I am impatient to try this recipe sunday ! It looks very tasty :)
Kate
Hi Allison! The nutrition information is below the notes section. Here is more about my nutrition information: https://cookieandkate.com/nutrition-disclaimer/
Jennifer
I don’t cook much, but this recipe has made me feel like I can! This chili turned out so good and flavorful. Makes a big batch and is very versatile and healthy! This will be in regular rotation at my house.
Uhmanduh
I was wanting to make this for a soup swap. Does it freeze well?
Kate
Hi! I believe this soup does freeze well.
GG
I am so keen to try and make this recipe. Can anybody clarify how I would use a slow cooker instead as I have now bought everything without being wise enough to read that I need a Dutch oven. Will it be the same if I just mix everything in to the slow cooker?
Christine
Really tasty recipe. I followed it exactly and was not disappointed! I will definitely make this regularly from now on. Thank you, keep the recipes coming!
Skye
Made this today and it was the best veg chilli I have made. I made it a little hotter to our taste and it was well balanced, comforting on a winter’s day and we all really enjoyed it! Thank you.
Summer Humphries
I’ll admit I didn’t expect to love this as much as the typical meat-filled chili. Goodness was I wrong! I loved it even more! Definitely will be a staple for our family. I used the Muir Glen tomatoes as recommended. The red wine vinegar tossed in at the end — brilliant!
Allison
Made this for the first time today. Absolutely delicious! And easy! This is now my go to chili recipe thank you :)
Sonya Murchison
This is the best chill I’ve ever had. Love Love love it.
Brigitte
I made your chili again !!! This is it , you don’t need to look any further, the seasonings are perfect , the only difference I just use 1 cup of broth I like mine chunky and thick . I also add 3 celery stalks , 3 carrots and 1 cup of diced butternut squash sweet potatoes would be good too . I don’t blend any with the blender . I cook It for 15 minutes with the sauce than I add the beans for another 15 minutes . Turn it off and let it cool …super super good I never cook another chili than this one very versatile . Thanks
Kate
Thank you for sharing, Brigitte!
Laurie
This is a FANTASTIC chili recipe! Thank you! We will be having it often!
Kate
Wonderful, Laurie!
Jessica
Looks amazing! Any recommendations for cooking this in a crockpot? Do you think that would turn out well? Thank you for your recipe and help! :)
Kate
Hi Jessica! I haven’t tried it in a crock pot, but I believe other readers have and liked it. I do recommend following the saute directions to get maximum flavor!
Sarah
SO GOOD!!! Best chili I’ve ever made. Instead of blending part of the chili later, I blended the diced tomatoes w/their juices before adding them to the pot, and the consistency was perfect. Thank you for a great recipe!!
Kate
You’re welcome, Sarah!
Roberta
Why does it have such a high salt content? Is that because of canned beans? Chili powder( does it have salt in it?)
Kate
Hi Roberta, you can see more on my nutritional information here: https://cookieandkate.com/nutrition-disclaimer/. These are just estimates and you can always use low sodium/no added salt if you like. I hope this helps!
Elizabeth
I am excited to try this recipe! Kate, there are low- and no-sodium canned beans available. The best prices I have found on these are Whole Foods’ 365 brand (my dad is limited to 1500 mg of sodium a day, and the Whole Foods’ low- and no-sodium beans have really saved him). Chili powder has about 130 mg of sodium per tablespoon.
Mari
Absolutely delicious! Easy to make. Was a big hit! Thank you :)
Kate
You’re welcome, Mari!
Tracy Henderson
So good! I added a zucchini that was looking lonely in the veggie drawer too. I also swapped out some of the beans because I didn’t have any pintos. Used a can of black, a can of garbanzos, and a can of kidney beans. I think you could really have any bean combination and it would be good. I think meat eaters would be happy with this too. Love the smoked paprika!
Stacey
Absolutely delish!! Added some puréed pumpkin as well as quinoa ( for some protein). Sooooo yummy.
E A
Thank you for the recipe. It seems to take adaptations well. Couldn’t find pinto beans in my supermarket here in London and so added veggie mince and canneloni beans just before serving. My little one tipped out all my smoked parprika with my fennel seeds a few weeks ago and determined not to waste them I packaged them back up together. So I involuntarily added fennel seeds, which I can now recommend as a nice addition. And then I added a chopped preserved lemon because I felt like it, also a winner.
Ryan
I’m a meat eater all the way, but this chili has made me rethink what chili is! Absolutely love it! I used a food processor to chop the carrots, onions, and celery rather than doing a blend at the end and the end result is a mouthfeel similar to ground meat. This might just be my forever go to for chili!
Kate
New to being a vegetarian, we have now made this 3 times! My son and I love it! And it makes so many portions! Thanks from the UK :-)
Marcy
Thanks so much, this was yummy! Blending a portion added a good consistency. Only used half the chili powder and was spicy enough for us!
Gabi
This is my favorite chili recipe EVER!!! I refuse to eat chili unless it’s this recipe. It’s PERFECT as is. If you are low or don’t have one of the ingredients, just leave it out. This recipe is super flexible AND DELICIOUS. It’s really hard to mess it up. Love to top with avocado, fritos, sour cream, cheese, tortilla chips, cornbread, or beer bread!
Seriously, try this recipe out as soon as you can. It is the most nourishing comfort food ever. It’s pretty hearty vegetable wise so I know I’m taking good care of myself when I make it. Best way to get a great serving of veggies during the winter. :)
Kate
I love that, Gabi! I’m glad you love this chili. I appreciate your review.
Fal
Amazing recipe! My husband and kids love it as much as me and we at least eat it once a month. I love how straight forward it is and sooo yummy!
Mark
I made this yesterday. We are trying to cut down on meat usage. I have tried using a veggie meat alternative and it was horrible. This recipe is awesome! This will be my go to chili recipe!! I think the smoked paprika is brilliant!! Thank You!!
Kate
You’re welcome, Mark!
Al
Really good recipe. Blending a portion of the chili was a game changer as it created a much better consistency. Would recommend to others
Victoria
Amazingly yummy chili . Couldn’t find pinto beans here in Sweden in my usual supermarket (have to look in a different supermarket) but kidney beans worked just as well. A little googling to convert fl oz to something that makes sense here, but so worth the effort. I have to try your other recipes!
Carrie
WOW!!! Thank you so much for sharing this recipe! It is the absolute BEST vegetarian chili recipe EVER! It is so very flavorful and delicious!
Corinne
Your chili is soooo yummy! I am glad you put calories in your nutritional count but the size of the helping would be better!!
Renita Lavallee
This is the best recipe ever! Thank you for sharing:)
Kate
You’re welcome, Renita!
Anna
This is the worst chili recipe ever. It was so spicy no one could enjoy it all. After all the money spent and the hours of time making (grocery shopping, prepping, cooking).
Everyone had 2 to 3 bites tops because it was sooooo awful.
Most of it ended up in the garbage. A very big waste.
I think about the chili powder this recipe needs to state the minimum amount and for more spice, add more chili powder.
Most people just want to read just the recipe and not the blog post so Please fix the recipe. Thanks in advance!
Kate
Hi Anna, I’m sorry you didn’t like this recipe. I appreciate your feedback. I find most of my readers like the context and tips behind the recipe.
Jeannie
This turned out delicious! I added gluten free rotini pasta as well and it was perfect for a cold winter evening.
Anne
Is it freezable?
Kate
Hi Anne! Yes, this is a great soup to freeze.
Kimberly Moore
This was one of the best chili we’ve ever made… and we’ve made quite a few! The only thing different we did in comparison to your recipe is that we blended the whole pot instead of partial. Next time we know to triple the recipe! Great job, great flavor, thank you!
Sally
Made this for my husband and young kids last night. Couldn’t find pinto beans so used 1 X can kidney beans 1 X can black beans and 1 X can lentils. I also halved the amount of chilli and cumin. Severed with rice and topped with avocado. Everyone loved it!
nicola
This is our go to Chili recipe. Easily make this once a month for work lunches for the two of us! I love how colourful it is!
Anne
I loved this chilli. I thought I would have to adjust the spices once it was done to suit my taste ( like I do for most recipes) but it was perfect just the way it was. Definitely a keeper. Thanks Kate
Vidya
I tried this recipe for Super Bowl party this year. I loved it and now I have made it thrice already within 2 weeks.
Michael Worsham
I cut back on the chili powder, and it still came out much too hot to take to a vegan potluck tonight. So I have frozen all of it until I decide what to do with it.
Someone else at the potluck made chili, which I honestly think was better than this recipe, even without the hot chili issue. I think this chili is too brown in color, and too soupy, and I did spend the time to put ~2 cups into a blender, and then back into the entire pot.