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!
Kara
I have been making sooo many of your soups and this vegetarian chili is now one of my favorites of all time! Along with your Best Lentil Soup and West African Peanut Soup. Thank you!
Joanne koplin
Made this for dinner yesterday!
So easy and delicious!
Thank you Kate
Isabella
This chili is amazing! I’ve made it multiple times, and am always in love with the flavor.
Kate
That’s great, Isabella!
Shelley
Delicious and satisfying! I just made it for the 2nd time tonight. Using my immersion blender is a game changer!!!!!!
My husband really liked it last time, but said it could use ‘more sustenance’ (he often says this of my veg recipes). Therefore I added 16oz of Beyond Beef ground to tonight’s batch.
Kate
I’m glad you made it already! I appreciate you taking time to review, Shelley.
Kaz
Great recipe, blending some of the chilli and mixing it back in really makes all the difference! I used pinto and butter beans, plus added beet root! Thank you, Kaz
Susannah
This was freaking delicious. I added a little bit of Trader Joe’s umami seasoning, some very dark chocolate for heft, and some hot red chilis for heat. And I snuck in enough spinach to trick myself into thinking I was eating my leafy greens but not enough that it tasted spinach-y. I was quite generous with the spices because I cook for a high-stim crowd. I added some cheddar cheese to mine, but the vegans were happy without it. This is a keeper.
Kate
I’m glad you loved it, Susannah!
Sydney
Omg this is so good!!!! A must try, I’m vegan and added plant based ground beef and my husband added ground bison to his, but it is beyond tasty without!
Lea
Can you make this in the slow cooker?
Carol
Hello,
What adjustments might you make if cooking this in a slow cooker?
Kate
I haven’t tried it, Carol. I know others have and didn’t mind the results. I suggest checking through the comments to see what others have tried.
Natalie Smith
Mine didn’t turn out well in the slow cooker.
Carol
Thanks for the information, Natalie. I appreciate it!
Carol
Kate
This recipe is so spicy it’s inedible, coming from someone that loves spice. I don’t understand how there are so many good reviews that keep making this recipe.
Kate
Hi Kate, I’m sorry to hear that. Do you live outside the US? I have a note about the spice difference in the notes.
Kelly
Spicy? Not at all. This is why I did add a jalapeño. Very good. Thank you
Aiko
I think the difference comes down to chili powder being different outside the US. In the UK chili powder is made from pure chili peppers. American chili powder is actually a mixture of herbs and various spices like paprika, cumin, garlic, oregano, and ground chili peppers. Look for recipes, make your own, and try it again. I think It’ll be much better!
Cat
Did you use chilli powder or cayenne pepper. They are both the same colour and can be confused. 2 tbsps of cayenne pepper would have made the chilli very spicy.
Kate
Hi Cat, this calls for chili powder.
Sarah
Really, really good. I followed the recipe although I did add a jalapeño (seeded, chopped) languishing in my crisper. Easy recipe and the leftovers are delicious.
Chloe
This recipe is so good! But I’m glad I went super careful on the chilli powder, I put in 1 teaspoon and that was just a little hot for me! Eek 2Tbsp would have ruined it! I’m in New Zealand so yes our chilli powders must be very different!
Dave
As a fellow kiwi I wish I had of read this first haha. I love spice but wow, even my Indian partner couldn’t finish it.
Debs
Wish I’d read these comments. My chilli is just bubbling and I had a taste. It’s hot! I’m in the U.K. and usually add a tablespoon of chilli as I do like it quite hot. Think I’m going to be sweating but it did taste good.
Alyssa
I recently decided to start eating vegetarian and this is one of the first recipes I’ve made. It is even more delicious than all the previous chillies I’ve had, I’m incredibly shock! Even my dad, who loves meat and claimed to never enjoy a vegetarian chilli said this is the best chilli he has had! I highly recommend and thanks for sharing this amazing recipe! :)
Teri
This is excellent. Follow recipe, except used 1 1/2 T chili powder and used crushed tomatoes. Really good!!! Thank you!!!
Kate
You’re welcome, Teri!
Maureen
This is a great recipe! I was looking for a vegetarian chili to serve to our daughter’s pescatarian boyfriend when he comes to our cabin for a ski vacation. I made this almost exactly as written, as a test, and it’s a keeper. Don’t need to look any further. Both he, and the rest of us carnivores will enjoy this hearty chili very much! Offering light sour cream and grated cheese as optional toppings will satisfy anyone who wants a bit of dairy. Will also offer up chopped cilantro, tortilla chips and salsa as add-ons. The blending of some of the chili is key to avoid feeling like one is just eating a bean and veggie soup.
Alain
Lovely dish, plenty of heat, ciltrano and lime just top it off. Couldn’tfind pinto beans so used barlotti, excellent thank you.
Solel
I sprouted and cooked black beans, nearly 4 cups,and used those instead, with a slight modification to the veggies, and a can of diced tomatoes and chilies, and fresh frozen tomatoes from the farm,this recipe was awesome! flavor without too much salt, choose your canned beans wisely. Made it for Thanksgiving and had it with sorghum, steamed broccoli and cauliflower, and a little bit of salad.
Kathrin Dillashaw
Two facts about me, 1: I NEVER follow a recipe exactly as written after the first time I make it but, this is the exception (although I do modify according to what i have on hand) and 2: I hate cold weather (except that it means I can make and enjoy this amazing chili).
Kate
I’m glad you are going to enjoy this chili and make the cold days better! I appreciate your review, Kathrin.
Stephen
This was an excellent tasting chili. complex flavors, perfect with corn bread and a rainy day! Due to availability I used pinto and kidney beans. The Chili Powder here in Greece was quit hot (you were right, Kate) so I used about half of the recommended amount.
abby
So! I love your recipes but I live in the United States and have a pretty high spice tolerance and I followed your recipe and used 2 tablespoons of chili powder (from Trader Joes) and my mouth is on fire. Do you mean teaspoon? I honestly couldn’t even tolerate eating it because I feel like I am on fire (and again, my spice tolerance is pretty high).
Alison
I have made a ton of vegetarian soups, stews, and chilis over the years. This was a definitive winner. It is so flavorful. I made the recipe with no changes, I added cilantro and lime juice for toppings, and I had two bowlfuls!!! I will definitely make this again…and again…
Thank you so much!
Kate
Great, Alison! I appreciate your review.
John McDaniel
I’m an omnivore but I’ve made this great recipe about 5 times. I don’t miss the meat. Thanks.
Kate
I love that you have made it so many times! Thank you for your review, John.
J.
Honestly was really hoping for a little more from this recipe. The flavor was good, but even pureeing a portion didn’t really thicken it enough for me. It tastes like a vegetable soup, not a chili. If I make it again I would double the smoked paprika, cumin, and oregano. Consider ditching the carrot (which is what I think makes it taste like veg soup to me), and adding beyond meat crumbles like another commenter, or using quinoa and corn. Idk, it’s just missing something. Respectable recipe, overall.
Kate
Hi J, I’m sorry you didn’t love this chili. I appreciate your feedback.
Mike
I love this chili. When my blender burned out in the heat of the moment, I added a can of refried beans to thicken it. Magic!
Cee Bonesteel
Yummy! We topped this with a dollop of guacamole and low-fat sour cream, then swirled it in. So good! Next time I won’t use the immersion blender though. It’s okay with us that it looks more like a thick bean soup. Your flavors are great ❤️
Kate
Thank you, Cee!
Mandy
I love your recipes! This one also didn’t disappoint. I added some frozen sweet corn and Gardein plant-based beef crumbles to make it a little heartier, but your spice blend is really what makes the flavor. Thanks for another winner!
Ps…my dog is at my feet watching intently; even she loves the smell!
Lana Chase
I doubled this veggie chili recipe and also added rotisserie turkey breast from Kroger’s market. It is delicious.
Prashanthi
This recipe is so amazing . Delicious and perfect dinner for winters , I m a newly converted vegan and loving this
Kirsten
Hot enough for husband, too hot for kids Excellent recipe! I’ll have to modify for my kids though.
Kate
I’m glad you all enjoyed it, Kristen! I appreciate your review.
Jennie
This recipe was AMAZING! We didn’t even miss the meat. Following another person’s suggestion I tossed in a bit of dark chocolate at the end, and I also added 1 diced jalapeno (de-seeded) with the vegetables. It came out perfect, not too spicy. It’s wonderful paired with cornbread! I will definitely be making this again and again, thank you so much for sharing the recipe!
Maureen Core
Can this be made and then frozen?
Kate
Hi Maureen! I do know this makes a great freezer option.
Ruth Andre
I have made your chili recipe several times. It never ceases to surprise my friends the recipe is vegetarian. The chili has so much flavor. Thank you.
Lucy
This chili recipe is delicious. I added a little
Cayenne for heat plus a bit more of the spices. Mixed them with a little of the liquid from the pot before adding it to the rest of the chili.
Very pleased and will make it again.
Neelima
I’ve made this so often – always a hit with our family and friends!
Hayley Booth
If this is done in a slow cooker, how long do you recommend, and can everything be put in together at the beginning?
Kate
Hi Hayley, I haven’t tried it in a slow cooker, sorry!
Jeanne
I always make it in the slow cooker:I guesstimate: if I have a lot of time, I put it on low for 6 hours or so but if I’m in a hurry I put it on high for 3 or 4 hours:
Pete
This is my go-to veg chilli recipe. We have 3 vegetarians in the family and it always impresses. I add chipotle chillies in adobo sauce for some extra kick & lovely smokiness. (I add less chilli powder as instructed by my kids!) Top it with avocado/tomato/cilantro salsa and a big dollop of sour cream plus corn chips of course!
Kate
I’m glad it’s a hit, Pete. I appreciate your review!
Sonja Knudson
i’m obsessed. the spice level was just right for me (i use mccormick brand). served mine with a side of corn bread!
Ashton N Cook
I try to stay meat free half the time. This is my go to chilli. I make it at least twice every winter ( we dont have much of a winter in South Texas) but it still hits the spot!! Thank you!
Kate
You’re welcome, Ashton!
Jean
Yum! I was super skeptical while cooking until I blended two cups and poured it back in. Magic! Used a can of chick peas, black beans, and pinto beans, followed the rest of the recipe except used chili flakes. Lovely comfort food for the winter.
Morgan
This was Great! I skipped the blending part and added 2 large russet potatoes diced for a little extra chunky filling texture:) AMAZING
Kate
I’m glad you loved it, Morgan! I appreciate your review.
Erin
This chili is amazing! Great flavor – easy to make and oh so healthy. This was my first recipe of yours that I’ve made and I look forward to trying others.
Shelley
My super vegetarian daughter hates carrots. How can I sub sweet potatoes? Help.
Kate
Hi Shelly! Sure, let me know what you both think.
Sarah
I added diced sweet potatoes to this once and it was delicious! It “cools” the spice a little bit as the sweet potato is sweet and creamy. This is my go to chili recipe. It’s so flexible! Just made a whole pot of it today as we are expecting a foot of snow here in Colorado this week and my pregnant self will pour it over chips and use vegan cheese to make sheet pan chili nachos.
Kate
That sounds like a great way to use this chili!
Cecilia
This is the best chili ever. I usually make it with Impossible or Beyond meat, and add a can of corn. Everyone to whom I have served it loves it!
Kate
That’s great, Cecilia!
oliver
Made this and it’ll remain in the rotation for quite a while, cause its just soooooo good. Not too spicy at all – i recommend continuous tasting to find your sweet spot.
Mads
This is legitimately one of the best vegan chili s i’ve ever had! So flavourful. I added some canned corn and a bit more garlic and onion personally. Soooo good! Thank you! :-)
Kate
You’re welcome, Mads!
Steve C
Super good. As a part-time carnivore, I really value veg recipes like this for the magic they make with aromatics and spices. This, like the lentil soup, will become a staple!
Kate
Great to hear, Steve!
Kim
Unfortunately this recipe disappoints in that it’s not a chili and is more of a soup. Very soupy and we didn’t even add the full amount of water or broth called for. Any suggestions on how to make it like a chili? We just added more beans…
Kate
Hi Kim, I’m sorry to hear that. You can increase the amount of vegetables next time.
Alexandra B
This was delicious!! I ended up substituting bay leaf for cloves, used curry powder instead of cumin and it was very good. I even added jalapeños to add a kick since I used a chili powder brand from my neighborhood store in America.
Alexandra B
Also added white vinegar on top of the lime because I love that acidic taste
Beanie
Aloha! I enjoy your soup recipes and I appreciate all the flavors. I did not have cilantro but I had cilantro essential oil and it worked out just fine. Mahalo for the yummy recipes. Beanie and Baxter
Darby
Hi, I love this recipe!! My mother in law made it and it was fantastic. Could this be made in an InstantPot? Has anyone tried that?
Kate
I haven’t tried it, sorry! But, I believe others have with success.
Darby
Hi Kate,
I tried it and it was incredible!!
Just sauteed the veggies until they were tender and then added everything else and put it on chili mode.
Thank you for this recipe!
Kym
I made this as a blessed palette cleanser after what has been a real ham fest this Christmas and to freeze for work lunches.
For those in Australia and NZ, Masterfoods does a ‘Mexican chilli powder’ which is probably closer to the American version, though I’d still add a tablespoon and taste before adding further…the regular ground chilli we get here would blow your head off at that amount
Dorothy
This is EXACTLY what I have been looking for. Recipe is perfect. Chili is delicious.
Katie
This a family favorite! My picky 5 year old asks me to make this weekly :)
Kate
I love that! Thank you for sharing, Katie.
Lindsay
We had an unexpected snow day and decided to try this recipe—it’s fantastic! I’ve made many vegetarian chili recipes in the past but this one took the cake. Blending some of the mix is a game changer—we got the perfect chili consistency without the meat. Grocery store was out of celery so I substituted celery flake and that worked great. Spice level was on point. Served with sour cream and shredded cheese, even my (meat-loving) husband loved it. Thanks for the recipe!
Kate
Thank you for sharing, Lindsay!
Rebekah Flores
Tastes AMAZING! If you are cooking in a 9 inch round pan make sure you bake for about 10-12 mins longer. 25 minutes was not enough for 9 inch round pan. WOW so good with my homemade vegan chili!!! I will def use this again!
delaney
this is my favorite veggie chili! i add a cup of beefless grounds, sometimes I sub sweet potatoes if i don’t have carrots or red bell peppers. super versatile!
Ted
Starting the new year differently. Just off Keto for the last 3 months. I rarely eat vegetables and I love meat. I’m a huge chili fan. I followed your recipe exactly as written and added 1 jalapeño diced. No meat. This was one of the most delicious bowls of chili I’ve had in a long time… and I made it myself. The small crunch of the carrots gave it a great texture. Our family destroyed it. Thank you for sharing with us.
Ann Huff
When I want a great recipe, I always come to your site and I haven’t ever been disappointed. This chili is fantastic! I read some reviews that said it was too hot, so I change the chili powder to 1 Tablespoon because I’m a “spice weenie”! I think this could be made with any number of different ingredients and would be delicious no matter what. Thank you Kate for another winning recipe!
Kate
Thank you, Ann! I’m delighted you love my recipes.
Emilia
The best chili recipe I’ve ever tried! Absolutely delicious.
Edward Durie
Absolutely delicious, especially with Piment Chili powder
Emmy
I’ve made this chili a couple of times before and I keep coming back to it. It’s just so delicious! Everyone I made it for also loved it. Looking forward to making it again tonight (:
Fran
Love this recipe! Got rave reviews! Added a little bit of cocoa to it and a little sugar + Italian seasoning. Yum!!
RS
I also have searched for a good vegetarian chili recipe and now the search is over! We love the carrots, absence of meat substitutes and smoked paprika! We also added a jalapeno as well as a chipotle in adobo (we like it smoky and hot!)
So grateful- thank you!
Lynn
This is my go-to chili recipe since I came across the recipe about a year ago or so. It’s so filling, so tasty, and so easy to make! Making a pot of it this morning as a matter of fact. Delicious!
Kate
That’s great to hear, Lynn! I appreciate your review.
Olga Kordonskaya Ivari
I very seldom leave any comments or reviews but your blog is really helping me. My husband is a huge meat eater and my 19 month old daughter has just decided she won’t eat meat of any kind. I found your recipes googling vegetarian recipes for meat lovers and so far the 3 I made, including this chili (it’s 16 degrees outside) have been a hit with both of them and they are well balanced nutritionally so I know I am feeding my family well. After reading the comments I did only add 1 teaspoon of chili powder and smoked paprika (the one I have is very spicy) and it was great, my husband added some hot sauce to his. The blending made this dish extra delish with the creaminess. Thank you so much!
Kate
I’m so glad you did and find it helpful! Thank you for your comment, Olga.
Emily
I am typically a huge fan of recipes on this site but felt this recipe lacked flavor and a desirable texture.
Kate
Hi Emily, I’m sorry to hear that. Were your spices fresh? Sometimes if spices are older, they can lack flavor.
Monica
This is the best chili recipe!! I make it several times a month and never tire of it. It is so flavorful. I substitute one of the back beans.
Ashley
I’ve made this several times, but tonight I added Impossible ground “meat” and it was so good! I also used Hot Rotel (diced tomatoes with green chilis and habanero) instead of just diced tomatoes because we like it spicy! Topped with sour cream to “cool” it off + Fritos! Love this recipe so much!
Anna
I made this for a snowshoe trip to a yurt for my family, a few members are vegan. This is sensational! Even my husband didn’t miss the meat because the spices and vegetables are spot on!
I love how you taste the heat and the flavors mingle so well a second after you’ve eaten it.
This will be my go-to chili recipe! Thank you!
derrick
really tasty.
Liza
i like this chili very much. I am cooking it again for the second time. Thank you very much. My very favorite vegetarian chili.
Kate
You’re welcome, Liza!
Mary
This was SO good!! I threw in a jalapeño with the veggies at the start because I know my chili powder is not all that spicy. Also added a can of corn with the beans and subbed a can of kidney beans for one of the cans of black beans. Then added a little instant espresso, unsweetened cocoa powder, ground coriander, and cayenne to bump up the flavors. Served with a side of jalapeño-cheddar bread — perfect winter lunch!
Kate
Thank you for sharing how you adapted this recipe, Mary!
Mattie Toney
I made the vegetarian chilli it came out just great love it thank you Kate
Brandi Brooks
Tried this recipe for the first time today for dinner and it was AMAZING!!! Highly recommend!
kevin l youngblood
The Chili beans tasted fantastic, I did add a block of tofu that I had pressed, cut up into small squares and sautéed for firmness. I added the tofu and two tablespoons of pure maple syrup right before I let the Chili beans simmer for 30 minutes. We are whole foods plant based.
Kate
Thank you for sharing, Kevin!
Mary Rowlands
This is my go too recipie for a tasty veg dinner!
Kris
Very good chili. I used black beans, kidney beans, and cannellini beans because that’s what I had. I also used Muir Glen fire roasted crushed tomatoes and added whatever amount of water needed to rinse out the tomato cans. Based on reviews, I used 1 1/2 tbsp of chili powder (Penzeys regular) but I had to add some vindaloo seasoning because there was no heat. I added ground chicken and cooked the chili for over an hour. It was perfect, no need to blend. The finished product could have used more salt but I topped it with white cheddar cheese, avocado, hot sauce and tortilla chips. So good! Will definitely make again.
Daisy
Great recipe! One of my faves.
Kate
I’m happy you love it!
Shelly L
Loved this recipe! Thank you!
Kate
You’re welcome, Shelly!
Art
I made this tonight and it was amazing! I’ve been transitioning to a vegetarian (and eventually vegan) diet and this chili will be a mainstay. I can’t wait to try your other recipes. Thank you!
Kate
Be sure to tell me what you think as you try other recipes!
jill
this chili is FABULOUS…as well as all of your recipes!!
*freezes wonderfully so make a triple batch*
Kate
Thank you, Jill!
Michelle
My first attempt at a plant based meal and it was a success! I followed the recipe almost exactly (used red wine vinegar) and it turned out great. Very flavorful with a nice texture. My family enjoyed it too! I’ll definitely put this in the rotation.
Kate
Hooray! Great to hear, Michelle.
Colleen
Best vegan/vegetarian chili recipe I have tried. The spices are perfect! Even my meat eating family enjoyed it. Thanks for another great recipe.
laura
Delicious, but with UK chilli powder def use nowhere near that amount of chilli powder! We used half the amount and it was lovely. The kids enjoyed too, with sour cream. Will be making again!
Kate
I’m glad you loved it, Laura!
Monica
Fantastic veggie chili recipe! I made this for dinner last night and my husband and I loved it. Delicious! Blending some of the chili in my vitamix blender and then returning it to the pot really makes the dish. We are looking forward to the leftovers tonight. Maybe inside
tortillas on the pan with shredded vegan cheese as quesadillas? Yes please! Last night I served it in old school crispy corn taco shells topped with shredded lettuce, chopped onion, and kite hill brand vegan sour cream. Sheer bliss!
Doug Wilder
Great recipe, delicious flavor!
Jacquie Parr
Best vegetarian chili i have ever had. I will definitely make this often.
Mari
I read the entire article, followed the recipe step by step and loved it! Its texture and flavor – amazing…no one knew it was vegan. My father is a carnivore…. it fooled him… I have never told him it’s vegan.
Thank you for sharing!
Kate
You’re welcome, Mari!
Lisa
Love C&K recipes—use your site every week! This chili is great! Sometimes I add cubed butternut squash if I have on hand. This recipe is a family favorite.
Kym
This is my new favourite chilli recipe.
We’ve had it twice now and just love it.
Out of the freezer tonight, served on rice (also out of the freezer) with corn chips on the side and topped with grated cheese.
Brilliant!
Claudia
After procuring most of the ingredients months ago, i finally got around to making this chili. Admittedly, i added some ground turkey. The results were really excellent. The heat took the edge off a frigid mid January night. Yum. Slept well. Ty.
Rose Woodruff
Clearly the can sizes for the diced tomatoes are wrong!
Kate
Hi Rose, I’m sorry to hear you are having issues with this recipe. What are you specifically referring to? Are you increasing the serving size of this recipe?
Robyn
Holy heck, I’ve tried so many recipes for vego chili and this is a game changer! Love the partial blend.. and I’m in Aus and 2 TBSP of chili powder was hot, but not tooo hot. I subbed 1 tin of beans for another large pepper / capsicum as it was what we had and it was delicious. Thanks!!
Shelley Fleming
My husband enjoys cooking. Yesterday he made this veggie chili at my request. This recipe is fabulous! Have shared it with family and friends. So nutritious and palatable. Thank you for sharing this wonderful healthy recipe.
Kate
You’re welcome, Shelley! I’m glad he enjoys this chili and that you have shared it.
Elaine beattie
Omg !!! I made this in the uk using your dose of chilli powder that was one hot chilli !!!!
Jill
This is one of my favorite vegetarian chilis. The flavor was good but I did make some changes. I only used one can each of beans instead of the 2 black beans and used kidney beans. I also used one can of diced tomatoes and half a 8oz can of tomato sauce. If I had used the full amount of beans and tomatoes it would not have had enough broth for me. I also used half the cumin since I am not a huge fan.
Kate
This was wonderful! Thank you!
Kate
You’re welcome, Kate!
LG
Loved this Chili. My husband is not a vegetarian, he had two bowls. I diced up some avocado to top it off. We
Juana Dominguez
Loved the recipe! Thank you for such a simple and tasty recipe. My son didn’t even know it was vegan and really enjoyed it!
E M
If you had to choose, what would you make for the superbowl… This Vegetarian Chili recipe or your sweet potato chili recipe? Thanks
Kate
Hi EM! I think they are both great choices. Let me know what you try!
Nel
I hadn’t seen the notes – aghhh – It would be great if they could be moved to the bottom of the ingredients section for clarity – I did a quick scroll to see the asterisks but didn’t see anything. The spices in the UK make this totally inedible. I’d halved the chilli powder amount anyway as I’d assumed it may have been a mistake that it said table spoons instead of teaspoons but still ended up having to make desperate attempts – adding lime, replacing the juices with water, adding sugar etc to avoid wasting lots of ingredients. Ruined our Saturday night dinner! (I’ve spent time living in India and Thailand so I’m not afraid of a bit of heat!)
Paula Meeks
YES! I made this but I made a mistake. My sister cannot consume any meat products anymore so I’ve been searching for recipes to make her. This is the 1st I’ve tried from your recipes but it won’t be the last! My slip-up was that I grabbed the thyme instead of oregano &didn’t catch it till 10minutes b4 it was done simmering. I decided to add the oregano & then simmered for 20minutes. 2 carnivores ate big bowls & didn’t know that meat was missing My sister says it’s the best chili she’s eaten, EVER! Including when she could eat meat. I am looking for what to make her tomorrow since there’s no leftovers now. LOL THANK YOU SO MUCH!
Astrid
I added a couple of cups of cubed roasted Hubbard squash and the same amount of white sweet potato because I had them to use. I followed the rest of the recipe exactly. Well not exactly, we don’t use cilantro! It is delicious and a keeper. Garnished with sour cream and cheese. I am cooking at least 4 days a week without meat but eating fish. Great recipe!