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!
Bobby B.
I went a little overboard with the cilantro, but I love it! The blending trick at the end is great to thicken it up. Served it with avacado slices and broken up tortilla chips. Delicious!!
Anushka
This was amazing, so easy and delicious. Thank you so much!
Sherlene
I made this recipe for a crew of both vegans and non-vegans and got a thumbs up from all of them! Wonderful recipe.
Nancy Arcand
Hi Kate. Love your recipes (tried a salad dressing with fresh lime, Dijon and honey and it was perfect, without adjustments:) ).
Can kidney beans added with the same result,or used as a substitute in this recipe? I usually have these on hand.
Kate
Hi Nancy! Kidney beans could work too. Thanks for sharing you are loving my recipes!
Kim
Wonderful recipe!
it turned out brilliant even though I had to make a couple of substitutions (kidney beans replaced 1 of the 2 black bean cans and cannellini beans instead of pinto).
I am in Australia and I used half a teaspoon of chilli powder and half a teaspoon of cayenne pepper and it was just a bit spicy.
I blended about a third of the whole chilli mixture because I wanted a smoother consistency
Kate
Thank you for sharing, Kim!
Kristy Bennett
In Australia ‘chilli’ powder is taco seasoning.
Danielle
Kim, I use the Masterfoods Mexican Chilli Powder (it’s a blend) in US recipes that call for chilli powder. Many years ago, I once made the mistake of using 2Tbsp of cayenne in a recipe that called for chilli powder, not realising that chilli powder is a blend of spices. Whilst we love our spice, that proved a bit too much for us, even when I doubled the recipe!
Nicole T
Hey Danielle, thanks for this tip! I’m glad I scrolled these comments before I made the dish tonight!
Laurie Toth
Another fabulous recipe! I just made it and it is delicious!
Patty
Excellent. Thank you I have enjoyed many of your recipes and find then all Tasty and Healthy!
I appreciate your nutritional table but was wondering if you would please provide the serving sizes. Thank you and keep up the good work.
Monica
Thank you for sharing this recipe. I made this chili 4 times. It’s a family favorite. It’s very easy to make and delicious.
Lora
I doubled the recipe, and realized too late that I should not have doubled the smoked paprika. It was overpowering. I added more tomatoes and beans but still too much. Worchestershire sauce helped.
Lynn Heinrichs
I love this recipe because it has the perfect blend of spices. Also I substituted red bell pepper for a green bell pepper and a red onion for a yellow onion. Also, I ran 2/3s through the blender instead of one third. We are not vegetarians and this chili recipe did not make us meat at all. YUMMY!
Mo
Don’t really like chilli but made this mild, used one can red kidney beans and half a can of baked beans. It was totally delicious, best I’ve ever tasted will definitely make it again, thanks.
Kate
You’re welcome, Mo! I appreciate your review.
Tracy Drew
This recipe is delicious thank you so much
Kristi
Our (new) favourite chili; thank you! We make it with a bunch of variations, different beans, sometimes adding mushrooms, etc. We don’t bother thickening it any more- we found we like it a little ‘soupier’. We are gradually working our way through your cookbook – so many good meals!!!
Joseph Sherwood-Taylor
Wow, 2 tablespoons of chilli powder! Using the chilli we get in the UK 2 teaspoons would be ample, and I do like spicy food.
Hallie
Hi! Chilli powder in the US and UK are different – I learned this the hard way while living there, haha! In the US, it’s a blend of spices used for making chilli. In the UK, chilli powder is usually just ground chillis, often used in making Indian food. Your dish would be much better with the American-style blend, I think, I’ve found it for sale on eBay in the UK, or you could probably make it yourself from a recipe online.
David Killick
I followed this recipe, only reading the footnote about chilli powder at the end. Thanks for the worst reciple ever, curse you. It ended up in the
garbage.
Leighh
Wish I’d read this comment before I added 1tbsp of chilli powder here in the U.K.!! Wowzers it’s hot and I like spice! Had no idea American chilli powder was different
Kristy Bennett
In Australia and the UK, it’s taco seasoning.
HPuck
My partner is the pickiest eater you will ever meet and does NOT eat vegetables/beans. He is a cliche meat and dairy man.He rated this 8.2/10 and is already looking forward to the next batch. I pureed most of the batch because the tomatoes were still whole. Thank you Kate for creating such a nutritious, delicious and easy recipe.
Karla
Delicious!!!! highly recommended!! I added 2 jalapeños to chopped into small pieces because I love my food extra spicy.
Kate
I love it! Thank you for sharing, Karla.
Brett
Just made this recipe and it was delicious. I added a little cayenne for extra kick, but it probably didn’t need that. Used fresh lime juice at the end as recommended and we loved it. Thank you!
Leilani
The best recipe ever! So delicious and flavoursome. And love how it’s natural ingredients.
Vanessa
Your chili has become our go-to recipe! We are not vegan but with so much flavour, it is perfect as it is!
Christa
A great recipe! I added about 4 cups of chopped mushrooms and served the chili over quinoa.
Kate
Sounds like a great way to have this recipe, Christa!
Fran
This turned out so amazing!! I did not even blend because I was worried about putting the hot and steaming chili into the blender, but it still turned out so delicious and has an even better consistency the next day.
Kate
Wonderful, Fran! Thanks for sharing. Yes, always be careful!
kasia
Very good chilli.thank you
Madison
Could I add cinnamon to this? If so, how much do you recommend? Thanks for the recipe, I can’t wait to try it!
Kate
Hi Madison, I like it as is. I would suggest a pinch up to 1/4 as it could get overpowering and adjust as you like.
Mihaela
Dear Kate,
This recipe is absolutely delicious! My partner said it’s the best thing I ever cooked and I made it twice last week. Thank you so much! It made us very happy!
Laurie Schaeffer
We loved this recipe! I just made it for dinner this evening.
Two changes I made:
1) only one can of black beans, otherwise followed it to the letter
2) My secret ingredient – I added a splash of Kahlua – adds a really nice flavor.
Thanks Cookie and Kate! This one is a winner.
Laurie
Laurie Schaeffer
I just made it for dinner this evening. It was a hit!
Two changes I made:
1) only one can of black beans, otherwise followed it to the letter
2) My secret ingredient – I added a splash of Kahlua – adds a really nice flavor.
Thanks Cookie and Kate! This one is a winner.
Laurie
Mimi
Perfect chili recipe! I’ve been making this recipe for a while; it’s the only recipe I make. Thank you!!
Heidi
Hi Kate, I love your recipes. Today I made your vegetarian chilli. I get posts from The Greatest and your vegetarian chilli recipe was one of their articles. Talk about a coincidence. Congratulations, Heidi
Charly Kirby
Quick and easy to make and so tasty I started dipping bread in, before it was even cooked lol
Katie
Is this recipe freezer friendly?
Kate
Hi Katie! Yes, this freezes very well.
Diane
This is soooooo delish. Love it. Thank you. Just about to make your healthy banana bread.xxx
Kate
I’m glad you loved it, Diane!
Ruth
I have made this recipe several times. It is delicious. It is the only recipe I want to use.
Julia
Love this. Made a big batch for lunch for the week and to use up some potatoes I had laying around. The blending bit at the end is key! Made it the perfect creamy yet chunky consistency I love. Thanks!!
Kate
You’re welcome, Julia! Thanks for your review.
Kristina
We made this several times and love it, it’s one of the best vegetarian chili recipes we have tried!
Kate
Wonderful to hear, Kristina!
James
AMAZING! So good! I added mushrooms (it’s my go to “meat” replacement, similar texture), but I skipped the vegetable broth and did 1 cup of water instead. Made this recipe a dozen times now and still loving it.
Tana
This chili was incredible! Seriously amazing recipe. Meat-eaters will not even miss the meat.
Brian David
I added a can of corn and one green bell pepper to the recipe. Then used one can each of Goya black beans, pink beans and red beans. I used the two cups of vegetable broth that the recipe called for made with Better than Bullion vegetable base. I left out the cayenne because the rest of family doesn’t like things as spicy as I do and added Tabasco to my bowl. Served with choice of crackers, shredded cheddar cheese, sour cream, raw onions, red wine vinegar and Tabasco. Awesome recipe!
Emma
This has become a weekly meal in my house! My toddler loves it and you can adapt with whatever veggies need used up in your fridge. Love it
Kate
Wonderful to hear, Emma! I appreciate your review.
Simona Gabriela
This was my first chili recipe and it turned out great! I chose it becuse I already had all the ingredients in my pantry, didn’t have the black beans but replaced it with chickpeas. I would definitely do it again! Thank you!
Kate
I’m glad you loved it, Simona! Thank you so much for your review.
R Williams
I made it for my wife, she is vegetarian. She loved it and I loved it! So, so good.
GH
I hope this doesn’t offend, but we like it even better with shredded chicken added as the last step. We double the recipe and add 3 shredded chicken breasts cooked in an instant pot. No longer vegetarian, but still pretty healthy and very good!
Hannah
I have officially tried over 5 chili recipes since going vegetarian a year ago because I love chili…and this is the best. My partner tried it who is a big meat eater and absolutely loved it and could not believe it did not have meat in it. To get the amazing thick consistency it is important to blend up a cup or two of it. Really delicious and my hunt for the best chili recipe has ended!! Finally.
Sue’Naya Jimenez
So delicious!! My sister and I devoured it within minutes and it didn’t even need meat. So full off of one bowl.
Carly
This is the first recipe that I made from Cooke & Kate (and how I discovered this site) and it was AMAZING! My favorite chili I’ve ever had! It freezes really well and I’m still enjoying leftovers :)
I’m beyond obsessed with all of Kate’s recipes now and am so glad I discovered this chili! Can’t wait to make next winter to bring to a potluck – maybe even a superbowl party!
Amber
It was really good! I just made it last night
Anne-Marie D.
Hi Kate, I can’t wait to try this veggie chilli recipe…as it looks Yummy & I have most of the ingredients in my pantry..
Just a quick query, can I use Parsley as I’m one of those strange people who can’t eat Coriander…
di
I usually don’t rate a recipe if I tweaked it. But just had to share to show how “forgiving” this delicious chili is! First I added 5 mushrooms, chopped since they would have gone bad. I only had Whole canned tomatoes, (Not diced) and no pinto beans so subbed a can of navy for those.
Also the only vinegar I had was apple cider. That being said… This chili is super delicious & flavorful! Even my carnivore hubby loved it. If you don’t have the smoked paprika, I highly recommend buying it. It gives a subtle smokiness to the dish. And I agree with others: The blending trick at the end thickens it up beautifully.Thanks for sharing its 5 stars all the way!
kelsey Lofts
I love this recipe. I have made it several times now, and it seems to be my go to recipe almost everytime I make chili. It’s easy to make, full of flavor, healthy, and filling. I highly recommend making this chili. Thanks Kate for your wonderful recipes.
Kate
Thank you, Kelsey! I’m happy you love it.
Jennifer Vazquez
This recipe has become a staple in our house! I modified the chili powder ingredient to be half regular chili powder and half chipotle chili and we absolutely love it. One question though, what’s in 1 serving? I see there are 6 servings here, but how much would that be exactly?
Kate
Hi Jennifer! I’m happy you love this recipe. Roughly 1.5 – 2 cups would be a serving.
Jessica
The best vegan chili I’ve ever cooked! Thank you so much Kate for sharing your delicious recipe. The blend of spices used in this recipe are just prefect. Made this tonight and it was a major hit, even my non-vegan husband loved it. I can’t wait to try your other recipe’s.
Deb
Loved this recipe – the smoked paprika makes it! This is now my go-to for veggie chili
An FYI on the note regarding chili powder outside the US (as I have learned this the hard way!) …what we call chili powder in North America is actually a mix of spices, if you look at the label. In many other countries, “chili powder” is actually cayenne.
John N
From the UK.
First let me tell you 2 things about me..
1. I am a not afraid of chilli, I grow Carolina reaper plants!
2. I am a carnivore with vegan/vegetarian friends, I must have meat!!
Not with this recipe, this is absolutely fantastic, the blending to create the consistency is a stroke of genius. It tastes so healthy, hearty and strangely meaty.
Read the comment from the author above about the chilli powder dosage.. it seems the US are a bit lightweight with the strength of their powder. Europeans do 2 Teaspoons NOT tablespoons.
I being a chilli nut blend my own powder which is rather hot.. the first time I cooked this using two tablespoons of that left my guests queuing for the loo with their tongues in a yoghurt pot!
Follow the recipe which is brilliant but I’m my opinion don’t be too fussed about the bean choice, I like 1 x kidney and 2 x random.
Also don’t do vinegar at the end do lime and zest, it tastes so much fresher
Liza
Love it! Definitely a keeper Thanks Kate!
Jessica
Will this work well in the crockpot?
Kate
Hi Jessica, I haven’t tried it, but I believe others have and liked the results. I just recommend you still saute the vegetables like stated as that is where you get so much flavor!
Louise
Fantastic recipe in every way. I have made many times and shared too…thank you.
Monica
I made the veggie Chili last night and it was so amazing! The flavours were great and the plus side a healthy dish! My go to recipe.
Thank You!!!’
Sinead
Best veggie chilli I’ve ever made – fantastic recipe. I did use less garlic & cayenne pepper instead of chilli powder but it was still so tasty.
Shelley Ankerholz
Great recipe as written. Went well with all the toppings listed. My son asked, what about Fritos? Thanks for a delicious dinner.
Kate
You’re welcome!
Natalie
Hi there can this be cooked in slow cooker?
Kate
Hi Natalie! I haven’t, but I believe others have and didn’t mind the results. You get your delicious flavor when you saute your vegetables so I still recommend doing that, so I’m not sure how much time you will save!
Cara
I love love love this recipe! I make it in huge batches and freeze it for quick mid week meals or indulgent nachos on the weekend. I love that’s packed full of vegetables and my veggie hating husband and nephew can’t get enough of it (they don’t need to know it’s soo good for them). Thank you for sharing what has now become a staple meal in our household
Anna Holm
BEST chili ever! We added sweet potatoes, and it was delicious. New family favorite!
Patricia
This is the first of your recipes that I have made. SO GOOD!! I had a tasting bowl, then had another. I did add chopped jalapenos and regular paprika.
Aaron Lund
I absolutely loved this recipe! I used what I had on hand so no celery, added a green bell pepper, and used kidney beans, chickpeas, and white kidney beans in place of pinto and black beans. I also added a chopped up chipotle pepper in adobo sauce. Everything else was the same as your recipe including using a potato masher to thicken up the chili which worked great! I already can’t wait to eat the leftovers! This recipe is a keeper.
Christine
Love it! It’s become a regular on the menu. I love to serve it on a baked sweet potato… the best!
Thank you
Tommi Friedman
Easy, tasty, customizable!
Alan
This recipe goes hard! This and the Thai Curry we adore. Thanks for posting yummy stuff
Blair
This was FANTASTIC! I had to tweak it a bit based on what I had. I used sweet peppers instead of bell, 1/4 tsp chili powder and 1/4 tsp paprika, a can of chickpeas instead of pinto beans, organic chicken broth instead of vegetable, left out the cilantro since I didn’t have any, and 1 tsp apple cider vinegar instead of wine vinegar.
BOTH of my picky eaters (5 and 11 years old) adored this soup and said they would happily eat a hundred bowls! I served it with tortilla chips, shredded cheese and sour cream.
I didn’t have a blender, so I used a bowl and a coffee mug to “mush” some of the soup.
We will definitely be making this again, thank you!!
Amanda
I made this chili and it was delicious!! I have to say I had to cook chili for 60 min, instead of the suggested 30min. The celery and carrots were still crunchy at 45min.
Nicole
I’ve never tried vegetarian chili and I was so impressed how good this was. Didn’t miss the meat.
Julie
This is absolutely delicious! We put it over rice and added a little cheese on top. The only change I made was used tomatoes with chili’s in them. Will definitely be making this often!
Kate
Thank you, Julie!
Jasbir Singh
I love chilli ultimate mouth watering trying lots of new dishes during lockdown.will definitely try out this . thanks for sharing.
Mylene
I’ve made this recipe over and over again. I now triple the recipe and freeze some for busier weeks. I love the trick of blending some to add thickness! I recently started baking my beans in large batches in the crockpot. I’m addicted. Thank you!
Anna
This was amazing! I actually threw all the ingredients in the slow cooker and left it on high for 5 hours and the vegetables cooked beautifully. Can’t recommend this recipe enough, will definitely make it again
Rain
I stupidly ignored the note about the chili powder and hoooly moley it’s hot! I’ve already doubled the rest of the ingredients, added corn, added sweet potatoes, and my mouth is still begging for mercy… Super spicy is generally fine in my books, but I’m still trying to tame this pot of lava further.
I believe the chili powder I used was Indian, DO heed that warning. Flavour is nice otherwise. =)
L
I hardly leave comments on recipes but I just had on this one. Second time I’ve made this recipe in as many months – and it’s better than I remembered! Thanks for the great recipes, your blog kept me sane during the NZ lockdown, I tried about 7 new recipes from your site. Thanks Kate!
Kate
I’m happy you did, L! Thank you for sharing.
Kevin
As usual, another SUPER tasty recipe from Cookie and Kate. Almost everything we’ve made goes right into the regular rotation. This was easy, and super tasty with a lot of flavor and texture. Whenever Kate tells you to blend at the end – make sure not to skip that step. I added a cinnamon stick (treat it like the bay leaf) because I felt like it needed just a touch of sweetness. I will 100% make this again!
AB
This was, hands down, the best chili I have ever made. I will never add meat to my chili again!
Sarah Baker
The BEST veg chilli I’ve ever eaten, including in restaurants. Even my meat eating hubby loved it and polished off the whole plate! Super easy too.
Mike Rullan
This recipe was awesome as is the first time I made it. The second time I made it I decided to experiment… I didn’t feel like washing the blender so I added a can of vegan refried beans to give it body. I also added 1/2 cup of frozen corn kernels, 1 medium zucchini chopped fine (insides scooped out), 1/2 tablespoon of ground chipotle powder, 1 tablespoon of honey and 1/4 cup of finely chopped cilantro. It was a huge hit with everyone! Revés with jalapeño honey cornbread on the side a a drizzle of Mexican crema on top. Thank you for this awesome recipe and for inspiring me to experiment in the kitchen.
Tiferet Schafler
this was AMAZING!! love all your recipes!
Brook watson
This recipe is awesome!! It’s the first vegetarian chili recipe I’ve had & I’m never going back to eating chili with ground beef again!
Question: do you consider a cup to be a serving size?
Kate
Hi Brook! I’m glad you love it. Rougly 1.5 cups would be a serving size. Thank you for your review!
Hayley
So yummy! I’m in Australia so only used half a teaspoon of chilli powder and that was enough for us! Served it up with rice and a dollop of sour cream and even the kids devoured it! Thanks for the delicious recipe!
Blair
I made this again! I did not have celery, left out the salt and vineger, used 2 cans of chickpeas and one black beans. Seriously, this recipe is THE BEST! My whole family raves about it and it will be made at least once a week in our house from now on. It’s easily adapted to what you have on hand and we love changing up the beans. I’m going to be doubling this next time because we really can’t get enough of it and love to eat the leftovers for several days! Thank you!
Urvashi
Kate,
I am also vegitarian so I really enjoy all your receipe . Almost made all soups all turn out very very good.
thank you so much !!! urvashi
Tamara
I’ve been a vegetarian for 20 years. In all that time I’ve NEVER found a chili recipe that I liked. Even my old chili recipe using different substitutions for the meat. Until now. This is AMAZING and I am beyond thrilled to finally truly enjoy a bowl of chili. A mere thank you doesn’t feel adequate but thank you ever so much!
Phil
I’ve made this recipe with modifications lots of times over the last few months and it’s become my favorite chili recipe! I enjoy a good amount of heat so I replace the bell peppers with a comparable amount of a combination of diced jalapeño and serrano peppers (seeds and all). I also like to add crumbled tofu when I sauté the veggies to add another texture. I replace one can of black beans with one can of kidney beans. To thicken, I use a little corn starch diluted in water. Finally, I tried this last night and I thought it took the recipe to another level, instead of adding more salt and vinegar at the end of cooking, I added capers. Instead of adding a general saltiness throughout the chili, it adds little bursts of salt and acid with each chew that I thought added a really interesting dynamic to the dish. Next time I want to try fire roasted tomatoes to see if it’s better complemented by the smoked paprika or if ends up being overkill. Thanks so much for this recipe!
Tsmith
What is an actual serving size on this?
Kate
Hi! Roughly 1.5-2 cups is a serving.
Pam
I made this tonight. So good,thanks!! Emailing myself this recipe.
Bridget
Making this for the third time right now and can never get over just how perfectly yummy it is!!! Thank you for this recipe- easy to follow as a beginner cook and astoundingly delicious!!
Barbara
This recipe was amazing! My husband and I LOVED it. I added some black pepper otherwise, it was the perfect spice mixture!
June
Do you think I could make this in my crockpot? I plan on making it tomorrow. This recipe looks so delicious! Thanks for sharing!
Kate
Hi June! I know several readers who have made this in a crockpot. I personally haven’t and love this stovetop. I highly recommend following the sauté step of your vegetables for maximum flavor. I’m not sure how much time the crockpot would save.
Carrie Santiago
Best chili I’ve ever had!! Perfect amount of spice, very hearty, and meat is definitely not missed. I followed the recipe exactly.. except I didn’t have lime so used lemon instead. I will definitely have this in the rotation!!
Karen
I love it! All your recipes are amazing–I’ve been cooking them almost exclusively since stay at home began. I added lots of different veggies to this one from our CSA: a summer squash, a pint of fairy tale eggplants, a handful of okra. Also a 14 oz can of tomato sauce and an extra 14 oz can of diced tomatoes to make sure it was tomatoey enough with all the extra veggies. Since there were so many veggies, I also did 4 cups of vegetable broth instead of 2. Since I added so much, I think I need to increase the spices so it’s not too diluted—I added a few more shakes of everything, but I’m not sure that was enough do you have a recommendation? Would you double the spices? or multiply by 1.5?
Kate
Hi Karen! Thank you for sharing. Since you increased the veggies and liquid, it would likely be a safe assumption you would want to double it – especially with the increased liquid. But, be mindful of spices that may be on the hotter side per your taste buds.
Karen
Thanks Kate!! I’m so thankful for your recipes. :)
Joanna Trammell
Hi Kate,
I am so glad I stumbled upon this recipe. Our family has been trying to stick to a vegetarian/vegan diet but it has been tough as my recipe portfolio is pretty limited. My husband suggested chili so I went searching to find a recipe. What I love about this recipe is the fresh ingredients, the amazing spices, and the amount of time it takes to make this. This turned out even better than I could have imagined. I didn’t blend some of the chili but used a potato masher and it did the trick. It was a hit in our house! This is a recipe that I will definitely add to my collection. The chili tastes even better the next day! Thank you so much for sharing this fabulous recipe.
Jo
My first attempt at making a chilli, my fussy 9 year old couldn’t stop eating it and even asked for it for breakfast the next day! I cut the chilli powder down to 1.5 spoons as it’s super hot here in Australia, they don’t sell a mild one. Anyway, we now have this recipe on the favourites list so thank you!
Kate
Hooray! I’m excited it was a hit. Yes, chili powders do vary so good call! Thank you for your review, Jo.
Catherine
This chili was not only beautiful to look at but it was equally as delicious! My husband’s night was made! He has had to drastically change his eating habits, and this made him so happy! Thank you!
Katya
Hi Kate!
I loved this recipe, thank you very much. The blending trick was the key here – makes it nice and thick!
I did also adjust it slightly to by adding a small courgette, reducing the amount of garlic and chilli powder (we are not great on spice in my household). I used kidney beans instead of pinto beans, and parsley instead of cilantro (simply because I did not have those ingredients at home).
Michelle Nightingale
Super yummy chilli. I added a bit of hamburger for extra protein.
Brenda
I’m sorry it didn’t work for you – and a good rule I’ve learned (the hard way) for cooking is always read the recipe several times before proceeding. Why curse Kate (who is incredibly generous with the recipes she posts here) – so often, the recipe is fine, and it’s we “cooks” who mess it up by not reading thoroughly. I love this chili recipe – it’s my go-to every time. Summer or winter. In fact, making a batch right now!
Cynthia
Great recipe! I am doing weight watchers smart points. Zero points for this chili! I topped it with a dollop of fat free a Greek yogurt. Such a great way to up my daily fiber. Love this! Thanks so much!
Claire Hawkins
Beautiful!! The perfect chili recipe, thanks so much. Definitely better when you blend some at the end
Deb W
Made this last night as written, except cut in half for 2. So so yummy. We are camping so unable to use blender and it was still great!
ReneK
That chili was amazing!