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!
Samantha
I am making this right now! Very excited given the stellar comments below! One quick question: I am, inexplicably, out of bay leaves.
Should I substitute with another herb or spice?
Kate
Hi, You can omit and adjust at the end per your taste at then end. I do prefer it with bay leaves though!
Amy
Literally the best chilli I’ve ever eaten
Will be making weekly thank you for recommendation!
Kate
I love that, Amy! Thank you for sharing.
Sam
This recipe doubles really well for batch cooking and it’s actually incredibly affordable too. Just had a taste and it’s pretty great
Melissa
I’m doubling it for my book group. That seems like a lot of beans. Did you just double everything?
I make it with the original recipe and loved it!
Kate
Hi Melissa, Yes you can double everything and it will turn out. I hope everyone loves it!
Casey
Really tasty recipe. My new fav chili. Thx!
Joanne
It was absolutely delicious!
Aysh
Amazing recipe. I did make a few changes to my liking –
1. Added 1/4 tsp cinnamon powder
2. Added 1/2 tsp curry powder.
3. Also added 15.5 oz tomato sauce instead of the 2 can-diced tomatoes
4. Added beef stock instead of veg stock
5. Added Worcestershire sauce (1 tbsp)
TURNED OUT AMAZING!!!
Jim
The vegetarian chili looks and sounds great! I’ll give it a try. My doctor recommends that I switch to a plant based diet. I’m going to make the soups too ! I’ll let you know how they turn out.
Kate
That’s awesome! Who is is your doctor May I ask?
Yafa
Really want to try this! Hoping my 9 yeae oks who loves chili will like it! Can you use white onion instead?
Kate
Hi, you can use a white onion too if that’s what you have. Enjoy!
Haley Hatfield
I’ve never made vegetarian chili before, so I was a bit nervous at first. But this chili was amazing! The extra tip to blend some of it up makes all of the difference! The only thing I did different was added a bit of brown sugar, tomatoe sauce along with the diced tomatoes, black beans and tomatoe paste in with the sautéing veggies. Best chili I’ve ever made! Thanks so much!!
Kate
Thank you for sharing, Haley!
Darlene
I discovered this recipe about a year ago, and I can’t guess how many times we’ve made it since then! We usually add chick peas and tomato paste, sometimes a diced yam…and my husband is really happy if we toss in a handful of frozen corn!
Kate
Wonderful, Darlene! Thank you for your review.
David Cherry
I have made this recipe on 3 different occasions changing minimal things, and it always turns out amazing! I always use low sodium vegetable broth though, and it comes out just fine.
Jody
Just wondering if I can use dried chili peppers in this recipe?
Kate
Hi Jody, I do that in my Tortilla Soup but I’m not sure about it here without trying it. Sorry I don’t have more guidance for you!
Marcela
It is a great and easy recipe. So tasty and healthy! I just reduced the amount of Chili to 1 tablespoon (pregnancy) and replaced one of the cans ob black beans for kidney beans (I didn’t have two of black beans).
I was pleasantly surprised with the results of this meatless recipe. Will definitely make it again!
Thank you for sharing it!
Latha
Excellent recipe, came out very well. Didn’t have to puree, texture was good as is. It’s a keeper!
Teresa K
This recipe is so delicious! My daughter has a plant-based diet while my 2 sons do not. I try to make her a vegan version of whatever I make the boys, and this recipe was FAR BETTER than the meat-based chili recipe I’ve been making for decades! The cumin adds a complementary dimension, and we all loved it! Thank you, Kathryne!
Kate
You’re welcome, Teresa!
W
I made this chili a year ago and it was a hit. I’m making it again tonight. Almost lost this recipe but found it after 2 days of searching so let’s get cooking!
Kate
I love it, W! Thank you for your review.
Linda Martin
It’s a nice recipe but I think 2 tablespoons of chilli powder is way too much! 2 teaspoons would be better. I notice there’s a note about using chilli powder at the end of the recipe but I think most people won’t read this until it’s too late! I’ve found that veggie chilli tastes hotter than a meat chilli which has had the same amount of chilli powder added.
I also used just half of the oil and it was fine.
Kate
Hi Linda, I appreciate your feedback. Chili powder can be different depending on were you live (see note) so use your best judgement and taste preferences.
Troy
This is my absolute favorite chili recipe and I’ve made it so many times! The blending part is definitely worth it for the actual chili consistency. I’m not a huge fan of celery in chili, so I usually leave that part out and add in a can of corn. But that is pretty much the only changes that I make and it’s fantastic every time!
Angie
I made your chili for the first time tonight and it turned out absolutely delicious!!!
5 star rating for sure.
Thank you posting such a wonderful recipe.
Angie
Kate
You’re welcome, Angie!
Kierra
So good! I’ve really been wanting a tasty vegetarian chili recipe and this is perfect. Thank you!
Kayden Mason
It is tasty and very spicy.
Thank you for posting it.
Barbara Capstick
I love this recipe! My meat eating husband and his friends have given this a big thumbs up, and I last night we had our first social gathering for months and our friends all said the chilli was delicious. I am now sharing this recipe with them. Thank you Kate for your inspirational work. You make it so easy to convince those meat eaters that being a vegetarian doesn’t have to be boring!!
Kate
That’s great! Thank you for your review, Barbara.
Kathy
So delicious! I made it and I didn’t even need to add the stock or water – which made my chili thicker. Still super flavorful! Making this again tonight.
Allison
Made this for a family dinner with my parents. I’m vegan and they aren’t – it was a HUGE hit all around. We all LOVED IT. They had corn bread with theirs and I served mine over some red lentil pasta for a chili mac. Thank you!!
Danielle
Amazing recipe!
Jose
This is a delicious recipe. I added a bit of cayenne pepper to add a little kick to it though. Notwithstanding, this recipe is great by itself! Thanks so much for sharing.
Ray Harrison
Love this recipe, works well with other veg too as I add courgette and mushroom and use what ever beans are on offer, butter beans worked well and I made the veg more chunky to suit.
many thanks
Kate
You’re welcome, Ray! Thank you for your review.
Katina
I made this as written and it is amazing!
Michele G
Hi, can I make this in a slow cooker? Thank you.
Kate
Hi, I prefer this as written, but I believe others have tried it. I would suggest seeing what others may have tried in the comments.
Philip
Wow, this is an amazing recipe. I usually eat so much meat due to my weightlifting but have been looking to halve the amount I consume and increase my veg intake. There’s so much protein in this and Its so frickin cheap!
Thank you.
Kate
You’re welcome! I’m happy you enjoyed it, Philip.
Robert
Made for a dinner for four adults. Variations: added 12 oz. browned impossible burger that I had on hand; reduced liquid with further simmering instead of messing up a blender; added another tablespoon of chili powder (chipotle) when halfway thru cooking – we are ‘spicy fans’ the extra was just about right for us. As written – I give this a 3-star, with extra chili powder – bump to 4+. I also think that the resulting quantity was too low. I will use this recipe again but increase most ingredients to make a true ‘pot of chili’ for those who desire second helpings – which most certainly was the case! Thanks for posting this recipe.
Lucy
Great recipe, thank you so much Kate! Made it last night with some mixed dried beans I’d soaked the night before and then cooked for 3 hours in the crockpot before following your recipe almost exactly … didn’t have any red onion so used a leek instead. It was delicious, comforting, served over white basmati rice. Will definitely be making again!
Doris
This may be a dumb question, but I am an inexperienced cook. Can you make this in a Crock-Pot? If so, what would the instructions be? Thanks!
Kate
Hi! I haven’t, but I others have and didn’t mind the results.
LUCIE
Third time I’m doing this recipe. It’s our new favorite dish!
Super easy to make and delicious result each time. Thanks for sharing it. :-)
Note: I followed the advice to divide the spice. I only put 1 teaspoon of chili powder and 1 teaspoon of smoked paprika and it makes it just spicy enough but not too much.
Kate
That’s great, Lucie! Thank you for your review.
Bill
the best I’ve eaten. It’s my new favorite food. Thanks
Mare
Very good recipe
One storng flavor I can’t pinpoint, maybe cumin?
Still a strong healthy dish.
Thanks for a ll your recipes.
Carole
The seasoning for this was perfect and pureeing some of the ingredients added body. I’ve made it a few times now. Yesterday I wanted something a little different so I made it with two cans of black beans and at the end of cooking added a cup or more of frozen corn. Also good. Nobody misses the meat.
Janet Davis
I made this today and it is so yummy! I used chicken stock because I had it on hand and accidentally added too much chili powder. It is a bit spicy but will be great over a salad. I used the immersion blender vs a regular blender. This will be a new staple. Thanks for another great recipe!!
Kiara
Doubled it for a family dinner… Was outstanding! Even the pickiest of eaters loved it ❤️
Kate
I love that, Kiara! Thank you for your review.
Ian Clarkin
Love this chilli. Can leftovers be frozen or do the veg and beans go mushy once defrosted and reheated?
Kate
Hi Ian! This is a great one to freeze.
Andres
Made it tonight and put over sweet potato. It was delicious. Great recipe
gail
This is an amazing “clean out the fridge” recipe. I’ve added yellow squash, zucchini, sweet potato, butternut squash, cherry tomatoes… basically everything! I’ve made this countless times and every time it’s different (but still delicious!) Thanks for the fantastic recipe!
Lizzie
Love this recipe – so tasty and straightforward! I left out the chilli for the kids and only had a carrot for the veg but still worked well :D
Kerstin Essmann
This is super good! Love the flavour and the texture. Used chick peas instead of pinto beans because I didn’t have any. Worked well. Love the spices, did not adjust anything there. Will make it again for sure! Thank you so much!
Kate
That works great! I’m happy you were able to enjoy it with what you had on hand.
Mary
I made this for the family last night. First time ever making (or eating) vegetarian chili and everyone loved it! Only change I made was using half the chili powder. Thank you for such a wonderful (and simple!) meal that everyone devoured!
Kate
That’s great! Thank you, Mary.
Rose
I made this Homemade Vegetarian Chili the other night and it was a great hit! My family loved it! It will be on my favorite list of great menus to serve!
Andrew Stone
Careful now! I have chili powder in the UK that if you used even 1/2 tablespoon it would be way too hot.
Great recipe though!
Kate
Hi Andrew, yes I hear they can vary greatly as to why I put a note below the recipe.
Stacey C
Wow. Made this for dinner tonight. My meat loving husband had seconds and thirds. This will definitely be on the dinner rotation in our house from now on. Thank you ☺️
Kate
I’m glad you loved it!
deanna
Just made your chili, it is really good. I added the beef flavor by using beef cube instead of a vegetable cube, it tastes more like regular beef & bean chili, which is more to my family’s taste.
Jennifer
I’m going to make this tomorrow and was just wondering which of the following do you feel is the better ingredient to use of the three: sherry vinegar, red wine vinegar, or lime juice?
Kate
Hi! Whatever is listed first is my top recommendation. I hope you enjoyed it, Jennifer!
Jody
Okay so here’s the thing … I usually avoid beans like the plague and then there’s chili too – two of my least favourite ingredients.
My neighbor must have invited us over maybe twice fir this vegetarian chili she was excited about- by the third time we’d run out of excuses and decided to go and no matter what we would be polite and say all the things expected of good guests. Imagine my surprise when I went back for seconds and my carnivore husband too. And even more surprising I found myself asking for the recipe. It is absolutely mouthwatering deliciousness all in one bowl! I have made the dish a couple of times since and for a big group of hungry families – everyone wanted the recipe! So yes!!! It is absolutely FANTABULOUS! (My late dad’s combo for fabulous and fantastic!!)
Kate
Hooray! That’s so great, Jody.
Susan
Just making it. Wish you had put what 1 serving size is.
Kate
Hi Susan, it’s roughly 1.5-2 cups. I hope you enjoyed it!
Michelle
I’ve made this recipe many times now and it is always soo good! I always used a mix bean medley with it and then I add in a little cooked quinoa and green lentils to give it a little heartier texture and added protein, and it works perfectly!
Tom Oyston.
Make this Chili Quite often. Always turns out great We just love it.
Clara
First time making this recipe: I prepared it for dinner and then froze the remains for future camping adventures….I prefer vegetarian, my husband does not BUT we both looved this recipe and thought it was one of the most delicious meals we’ve had. It is going into my recipe book for the future!
Thank you!
Kate
Wonderful to hear, Clara! Thank you for your review.
Clara
First time making this recipe: I prepared it for dinner and then froze the remains for future camping adventures….I prefer vegetarian, my husband does not BUT we both looved this recipe and thought it was one of the most delicious meals we’ve had. I added corn and fire roasted tomatoes because I ran out of plain diced tomatoes. It is going into my recipe book for the future!
Thank you!
Kate
I’m happy to hear that, Clara! Thank you for your review.
Maree
2 Tablespoons of chilli powder is way too hot 1 & 1/2 Tab is way too hot!! I can’t taste anything for the heat. I like chill but this is fire I’ll try the recipe again with Way less chilli may even have to make another batch minus the chilli to add to this batch?!
Kate
Hi Maree, I’m sorry you didn’t like it. Yes, chili powder can vary as why I added a note. If you are outside the US it can be much hotter.
Bailie
Made this tonight and it was very delicious. I truly loved it. So good. Thank you for sharing it.
Jody Evangelista
I make this a lot. So delicious and it freezes well!
Kate
Thank you for your review, Jody!
Jimmy Mills
I just made this, and it was hands down the best chilli I’ve ever made. Super easy, REALLY tasty. Thankyou for sharing!
trish baldisseri
so yummy! i didnt want to do the blender thing so i subbed refried beans for the pintos. worked great! one less thing to clean! thank you!
Mark
I made this today as written . It was excellent . I then added a 4 oz can of diced green chilies and 2 more cups of vegetable broth to give it a little heat and more volume . Definitely a keeper !
Kate
Thanks for letting me know you will be making this chili recipe again, Mark! I appreciate your review.
Mary O’Leary
I made this Chilli for a family birthday gathering in a garden. It was delicious. Everybody commented on how flavoursome it was. It’s a definite on our menu going forward. Thanks M. O’L
Kate
You’re welcome, Mary! I’m happy you enjoyed it.
Shangeetha arul
Thank you for the lovely recipe. I made a delicious bean chilli which felt like a high in a bowl. I like it spicy so added 2 scotch bonnets and only a dash of cayenne pepper. Perfect! Xxx
Vanessa
Thank you for this recipe. This is the best vegetarian Chilli recipe I have ever tasted.
I made it tonight with just a couple substitutions because I didn’t have certain ingredients in my pantry. But still was great.
Thank you very much.
Kate
You’re welcome, Vanessa! Thanks for your review.
Tina
I love this recipe, as well as does everyone in my family! Great combination of flavors, super healthy, and faster than a beef chili! I skip the oil as it’s not 100% necessary (just add a little veggie broth as you saute the veggies instead…) I also swap out one can of black beans for dark red kidney beans.
Having recently eliminated meat & dairy from my diet – your recipes have been so important in making this switch! Thank you so much!
Melanie
This is now one of our weekly favourites..and with 3 meat loving young men to cook for, finding a good veggie alternative has been a game changer. I add a tsp cumin seeds when I fry the onions. I use 1 tin of tomatoes instead of 2 plus a tins worth of water and add half a cup of rinsed red/green lentils, stock cube and tomato puree to the mix plus my chilli special addition of 1 tbsp each of coco powder, brown sugar and white/red vinegar…very good result consistently!!We love it , so thank you for the recipe xx
Kate
That’s great, Melanie! Thank you for your review.
Debi Hawkins
Loved it thankyou I’ve just gone to being a veggie and so much protein I even added chickpeas and lentils for it to go further
Kate
Thank you for sharing, Debi!
Mrs Hannah Gray
I’ve cooked this recipe 2 or 3 times and it’s exceptional! An absolute hit every time I do it. We’re meat eaters but would say that this is way better than any beef chilli I’ve cooked.
Kate
That’s great! Thank you for sharing, Mrs. Hannah.
LUANE
First time making vegetarian chili and it was delicious! This recipe is definitely a keeper.
Fiona Robinson
I absolutely love this recipe. Even the red meat loving men in my household enjoy it! It freezes really well too.
I serve it without rice garnished with avocado, chopped coriander and a squeeze of lime juice. Yummy!’
Denise
Lovely recipe but I totally overdid it on the chilli! Any tips on how to cool down my leftovers?
Kate
Oh no! Sour cream can help or something similar.
Colleen
This is absolutely delicious! Thank you so much for sharing, Kate!
I subbed one of the cans of black beans for cannellini because I like the mixture of all three beans, left out the cilantro and celery (just a matter of personal taste) and since I cut back on some of the spices, I added a healthy tablespoon of vegan Worcestershire sauce.
So stinking good!!
Kate
You’re welcome, Colleen! Thank you for your review.
Rachel
Hello! Thanks for the great recipe! I’m planning to try it this week. Question though – my husband has IBS and is very sensitive to garlic. Is it possible to omit the garlic or even just reduce the amount? Thanks so much!
Kate
Hi, you can reduce or omit if you need to. You may need to add different spices.
Rachel
Ok, thanks so much for responding! Can’t wait to try this recipe!! :)
Ian
really good! immersion blender gave a great texture.
Kate
Thank you, Ian!
Alice vL
I make batches of this regularly for my elderly mother. She loves it! (Tho she insists I add meat to it.) So easy for her to heat up and it’s got everything she needs in one dish.
Nichol Y.
I made this chili and it was outstanding! I have been trying to find vegetarian alternatives to my staple meals with beef and this was so good! Even my meat-eating family loved it. I will definitely make it again. Thank you for posting this recipe.
Kate
You’re welcome Nichol.
Kyllie
Made this last night, didn’t tell my kids and husband that it was a vegetarian chili and they all loved it! Thank you!
Kate
You’re welcome, Kyllie. Thank you for your review!
Anita Bridgman
Absolutely love this thank you. I do add a sweet potato.
How many calories per portion (without the sweet potato!)
Regards Anita x
Em
Just delicious! I followed the recipe and the flavors are perfect. I added quinoa and avocado for toppings :) I always love Kate’s recipes.
Kate
I’m glad you enjoy them, Em! I appreciate your review.
Rochelle
This chili has become a family favorite. Thank you.
Latha
Turned out really well, this is my go to vegetarian chilli recipe now!
Taye
Just finished making. Very yummy. Thank you
Matt
Absolutely delicious! Blitzing a bit to thicken it up is a great tip, thanks.
And you are correct – chilli powder in the USA (and probably Canada but I don’t strictly know) is a blend of spices and herbs such as paprika, cayenne, cumin, oregano, onion and garlic powder, salt and pepper whereas chilli powder bought in Australia, New Zealand or the UK is exactly that – 100% ground chillies so 2 tablespoons will blow your head off!
Arin
dang this stuff slaps dude
Marla Solarski
My brother and family showed up with different dietary needs. I made this chili, which was perfect for him for many meals. I added some corn, and served with rice. It was delicious, and very hearty. Thank you!!
Kate
You’re welcome, Marla! I appreciate your review.
Diana Everett
I made half of the recipe. Had black beans and chili beans (in sauce). I used fire roasted Ro*Tel instead of diced tomatoes. I added 1/2 tsp. of Old Bay Seasoning & same amount of blackening seasoning, diced yellow pepper too, roasted Pablano pepper, and diced jalapeños. Left out the celery. It was amazing!
Joan
Do you think i can use only chickpeas to make this chili? I am loving the reviews and excited to make this! Thanks, Joan
Kate
Hi, Sure you can use them if that is what you have on hand.
Lea
This recipe is absolutely delicious and so easy to make! I made mine with a few additions (just because I was trying to use up some stuff in my pantry!).
I added about a 1-1/2 cups of cooked lentils (French). I followed the Cookie + Kate recipe for cooking the lentils perfectly. I added those in as well as a can of rinsed and drained corn. I thought they made excellent additions to this recipe! However, next time I make this, I will add in the corn AFTER I blend a portion of the chili (just for aesthetics-related reasons).
Also, I used fire roasted diced tomatoes (just because I had them on hand and wanted to use them up). I was worried the fire roasted flavor would be too overpowering combined with the smoked paprika. However, it worked out fabulously!! I would not go out of my way to purchase fire roasted tomatoes just for this, but I would definitely use them again if I happened to have them on hand.
Overall, amazing recipe! I ate them with corn Good Thins for some crunch.
Kate
Thank you for sharing, Lea!
Barbara Cameron
It’s a family favourite! So tasty!
Mary
This has been my go-to chili recipe for years! I don’t do the blending part and it is still great. Thanks for sharing
Rebecca
I will hands down make this again! This was so easy and super tasty. I didn’t have red wine vinegar for the end but used lime juice and it really finished it off so perfectly.
Kate
That’s great, Rebecca! Thank you for your review.
Vidhu
Love the recipie!
Kate
I’m glad you loved it, Vidhu! Thank you for your review.
Steve Richards
Hi
Thanks for the recipe. I’ve just been making a double amount here in Sussex in the UK for my book club tomorrow and for me and my partner next week. It’s just simmering but tastes great already!
Cheers
Steve
Wendy
Made the Chili this afternoon and is very tasty. I have Falafels, your recipe, in the oven baking now.
Your recipes never disappoint!
Thank you!
Rebecca J DaSilva
I made this recipe for the first time about a month ago, for one a retirement party of one of our surgeons. Everyone loved it. One girl in the office said it was the first vegetarian chili she ever ate that tasted good. I’m making it again for a vegan friends birthday on Tuesday.
Kate
That’s great, Rebecca!
Peter Hodges
My daughter is a vegetarian and I wanted a meal we could all enjoy when her family visited. Your vegetarian chilli turned out to be the perfect compromise. In fact, it was so delicious, I now make it regularly for ourselves.
Julie
This was my first chili! It was delicious, and thank you for the note about halving the spices – it was a helpful note, and was delicious as such. I topped it with either sliced avocado or a sharp cheddar and I was so proud that I made such a delicious dish! Thank you, Kate. Another home run.
Kate
Hooray! I’m delighted you loved it, Julie. Thank you for your review.
Mayra Claiborne
Best recipe ever! Is so simple and delicious!!! I will be cooking this a lot. Thank you!
Kate
You’re welcome, Mayra! Thank you for your review.
Julie
Excellent recipe. I reduced the beans to two cans and added a package of mushrooms. My meat eating husband even liked it.
Kate
I love it! Thank you for your review, Julie.
Sophie
Hi! Could the canned tomatoes be swapped with fresh? I have an overflowing garden I need to make use of and this looks amazing!!
Kate
I haven’t tried it, but I especially like the flavor canned tomatoes bring to this dish. If you try it, let me know!
Corey Cottrell
Kate my wife and I just loves your recipes! I Googled Vegetarian Chili and your recipe came up. I said “say no more”! Let me say it is the bomb! Love ya!!!
btw your dog is so cute:)
Corey