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!
Lisa
Just made this! Very, very good recipe, though I personally like a bit more spice in my chili. I really appreciated the immersion blender tip – I’ve had some veggie chili that was more watery or like stew, and this texture was way closer to traditional chili (though I much prefer this version to one with meat in it any day)! Thanks for the nice, hearty meal :)
juliette
This is absolutely the best Chilli ever!! My husband who is a red meat lover could not even tell there was no meat in it! Fabulous! Thank you
so much. This is a real keeper!
Damy
Absolutely awesome . One dish where vegetarian me and my carnivore teenager are at peace 100 percent .
Thank you so much
Katie
So delicious!! I love this for lunch!! Can you comment on the calories per serving?
Jamie
Made this tonight with the following adjustments (mostly just for taste, cost, and what we had on hand): added mushrooms, subtracted celery, used a jalepeno and a dash of liquid smoke because smoked paprika is kind of pricey.
Super delicious and we have tons of leftovers! Really great recipe.
Kate
Your version sounds delicious, Jamie.
Arianna Perez
Just made this and loved it! Perfect spicy level and texture. I used no salt added beans so the sodium levels is much lower than suggested in the nutrition info. Thanks for the recipe!
Kate
You’re welcome, Arianna!
Rachel Woll
Made the chili tonight and it’s our new favorite chili recipe. Substituted 1 package of Morningstar breakfast sausage patties chopped up because that is all that was available for one of the cans of black beans. Loved it!!
Kate
Great! I’m glad it worked with what you had on hand, Rachel.
Mark Brooke
I have made this on several occasions and always goes down very well, its full of flavour and friends have asked for the recipe.
Kate
Great! Thanks for the note, Mark!
adriana
My 4-year-old son LOVEs this recipe! He is always asking me to make it! Perfect combination of sweet and spicy!
Kate
Great to hear this, Adriana! I love it when a recipe gets the kiddo seal of approval.
Danielle
Officially a household favourite. The flavours are spectacular and after cooking this a couple times the recipe is fast and simple to follow.
Because it made a large portion, I froze multiple containers to thaw during the week and BAM! Even better after thawing and cooked from the freezer, making it nice and thick.
Note: It may make a flavour difference that I made my own chili recipe via Google because I had none store-bought, not too sure!
Kate
Oh, I’d love to get your chili powder recipe! That sounds delicious. And YES this recipe is even better the next day, as the flavors settle in and the soup thickens up. I totally agree.
Danielle
2 tbsp paprika
2 tsp oregano
1 1⁄2 tsp cumin
1 1⁄2 tsp garlic powder
1/2 tsp cayenne pepper (I’m a bit of a sissy with spicy foods and this is the perfect amount for me)
Grace Jenkinson
Really lovely, tastes so good I have made this twice now, and each time it tastes even better. would definitely recommend making!
Kate
Thanks so much, Grace!
Tracey
I made the Vegetarian Chili yesterday! It was absolutely delicious and satisfying. I added a table spoon of Sriracha. Gave a nice little kick. My husband, who is the ultimate carnivore, LOVED IT!
Kate
Great! I’m so glad you both enjoyed it, Tracey!
sohani patel
That looks great! I’m going to try it.Love the recipe
Omg! Thank you SO much! I made this at home and it was delicious! A lot of other veg chili recipes seem very complicated. This one is easy peasy and SO worth it. It also was VERY inexpensive and will last a few days
thanku
Kate
Awesome! Thank, Sohani! This is a good one to hold you over for a couple days.
Gisselle Baci
This was soooo good!! However I totally forgot the vinegar and purposely left out the chili because my husband doesn’t like. So yummy! My little one even enjoyed some! Didn’t even miss the meat! Thank you for sharing!
Linda
I’ve been vegetarian over 30 years and never made chili (I know, I know…). So this was my first chili, and it was FANTASTIC! Delicious combination of spices with lots of healthy veg and beans. With fall here and winter coming, I can foresee making this many more times.
Erica
ahhh thank you!! I just made this and it was sooo good. especially for a rainy day, and one serving (I ended up dividing it into 6) was just enough to make me full but not push me over the top. such a great recipe!
Nancy Schneider
Ian trying to eat a more vegetarian diet. This chili was a lot better than I thought it would be. I will make it again.
Asako
just keep coming back to this recipe – I can confirm that frozen portions make a great lunch or quick dinner. Last week we also had a portion as vegan sloppy joes! SO good
Asako
So I recently found out something really important about Chili Powder.
Chili Powder in Nth America refers to a spice mix / seasoning used to make Chili the dish, and is a not very spicy mix of chili, cumin, garlic, and other herbs.
Chili Powder in Australia is just pure ground chilis. This may also be the case in other countries outside north america (eg UK, Europe, Asia) where ‘chili’ the dish isn’t so popular that it has its own spice mix. And that may be why you have a lot of reviews claiming it was WAAAAAAAAAAY too spicy. Using 2 tbsp of pure chili would make the dish virtually inedible… (I used 1 Tbsp of this and it was pretttty hot still https://shop.coles.com.au/a/a-nsw-metro-greenacre/product/masterfoods-chillies-ground-hot )
It may be worth noting this in the recipe…
Next time I’ll try making my own mix of “Chili powder/seasoning” using recipe below and actually use 2 tbsp of it. I think the entire flavour of the dish is going to be different (probably better!)
https://www.budgetbytes.com/2014/01/chili-roasted-potatoes/
Mitzel
I did this recipe, with the only 2 differences that I added soy to it to emulate the “meat” part of the chili and I used uncooked beans, so the cooking time was more, it turned out great, full of flavor and my boyfriend couldn’t get enough of it. Thank you so much for such a great recipe!
Dan Kuhn
This chile is every bit as good as chile con carne. It is an easy dish and my family loves it.
Mariah
New wife and mama here: I’m always looking for easy and healthy meals. So I was happy to stumble upon this recipe. With it being fall/football season, I crave chili. My changes – halved the chili powder as I regretted not doing so with a different recipe last week. You can always add more, right? Also, after sautéing veggies and adding spices, I transferred that mixture and added remaining ingredients to warmed crockpot until we eat in about an hour.. mainly because I don’t have a large enough pan. It’s smelling so good, can’t wait to eat it with cheesy toast.
Mary
Best chili I made. Love the flavor and the texture (mashing/blending some of the beans is a great idea). Thank you!
Julie
Won 3rd place at an omnivorous neighborhood party!
Kate
Winner! That is great. Thank you, Julie.
Alicia
Great recipe, my 4 year old twins loved it as well as my hubby. Will definitely keep for use again. Thanks Kate, and cookie too :)
Kate
That is great! And thank you, Alicia. I will be sure to let Cookie know ;)
Rhiannon
Ahhhh! Vegan Chili!! Made this last night and was/still is DELICIOUS!! Stirring in the cilantro and the bright perk of the vinegar at the end make such a tasty difference! But the star of the show is the blended thickening portion – the whole texture of this chili is exponentially better than any other homemade/from scratch chili I have ever made or tried! This is now my Go-To chili recipe. Even omnivore hub loved it. Thank you!
Kate
Hooray! I love a winner. It is so so good. Thank you, Rhiannon. If you wouldn’t mind, I would greatly appreciate a star review since you loved it so much :)
Jessica
This was amazing! I have recently been trying to eat vegetarian and this is the best chili I have ever had.
Kate
That is great, Jessica! I really appreciate your star review and feedback. Of course the blog is all about vegetarian recipes, but I also have a cookbook called Love Real Food available on Amazon. It would be a helpful resource as well!
Michelle
I made this for my very picky vegetarian son and he loved it! It’s so full of fantastic flavors! Follow the instructions to go easy on the smoked paprika. I used a scant teaspoon. Will definitely be making this again!
Kate
Winning over picky eaters is music to my ears! Thank you, Michelle! Glad it worked :)
Amanda
About how many cups is in a serving?
Kate
If I remember correctly, the recipe yields about 8 cups, you’re looking at four large 2-cup servings or six 1.5-cup servings.
Kimmy F.
I cooked this for dinner tonight & it turned out delicious! Personally I thought the carrots were a bit too much after I finished my bowl, but all the veggies went well together. Thank you for the recipe, will be making this again :)
Samantha
Finally a chili recipe I actually love!
Made this tonight and it will definitely be on the regular rotation :) adding in the immersion blender step… brilliant! Makes a huge difference. Thanks for such a great recipe!
Kate
Immersion blenders are so great, right?! You are very welcome, Samantha. I am happy you enjoyed it! Since you loved it so much, if you would want to leave a star rating, that would be awesome!
Jeanne Newton
This is so good I could cry! Thank you!!!
Stacy Alexander
Delicious!! I did use some hot red pepper as well as the red bell, and used my immersion blender for a few seconds. That really made the texture and thickness perfect. Some of the best chili I have made!
Kate
I like the touch of adding some extra spice, Stacy! Your review and comment is appreciated. Thank you!
Sarah
I had to come back to leave a comment on this recipe – it is SO good! I had unexpected dinner guests and whipped up this veggie chili praying it would impress and it did!! Absolutely scrumptious with some homemade whole wheat bread and a side of cornbread (I like my carbs!) thanks for the delicious and fail safe chili, this recipe is going into the fall rotation :)
Kate
I am so happy you did! Thank you, Sarah. If you wouldn’t mind to leave a star review, I would appreciate it!
Jessica
Made this for dinner tonight and it turned out great. Thanks! I reduced the smoked paprika by a half teaspoon, but it was still a little spicy for the kids, so next time I’ll use even less. I also put about three cups in the blender instead of 1.5, which made it less chunky for the kids. My 7-year-old said it wasn’t as awful as he thought it would be, which is pretty much a rave review from him!
Erin
This is the best vegetarian chili I’ve made yet – and I’ve tried dozens of recipes! Can’t wait to make it again, thank you!
Kate
Win! That is great to hear, Erin! Thanks for your review, I really appreciate it.
Sue Eskridge
We have a yearly chili cook off at work every Halloween and since there usually aren’t many vegetarian chilis made for this event, I have cooked vegetarian the last couple of years. I found your recipe and it won first place out of about 15 other chilis (both meat and vegetarian)or so! I just added a couple of Anaheim Chilis and forgot the cilantro and lime juice at home so didn’t add those ingredients
Thank you for your wonderful recipe!!!
(5 stars in case the stars disappear as I post- they aren’t staying…)
Kate
Winning! That is great, Sue. Great job :) Thank you so much for providing a comment!
Donna
I made this earlier, to offer as lunch tomorrow and also keep myself fed over the next few nights. So good. I swapped out one of the tins of black beans for a tin of kidney beans, added three fresh red chillies plus a teaspoon of cayenne pepper, and topped with cashew sour cream. I blended a bit too much of the dish (my own fault for not measuring it and just throwing a few serving spoonfuls into the blender), but I’ll know for next time. I’ll probably add some more cayenne, too,and perhaps include some mushrooms, just to add another texture. I did have to cook it for an extra 20 minutes or so, because the carrots refused to soften. Skipped the coriander, and used lime juice instead of vinegar and it is ridiculously good. So much so, in fact, that I have come out of hiding to post my first ever comment on an online recipe.
I love how healthy and hearty this dish is. I’ve divided it into five portions, had one for dinner, and didn’t need to add rice. It was wonderfully filling all on its own.
I’ve seen a few comments asking for nutritional values. Based on my few tweaks (minus the cashew sour cream, and no garnishes), I’ve come up with this, per serving:
Calories: 320
Protein: 14g
Fat: 6.5g (Saturated: 0.3g; Polyunsaturated: 0.1g; Monounsaturated: 0g)
Sugars: 12g
Sodium: 166.5mg
Obviously my additions, subtractions and substitutions mean that this can only be a ballpark figure, but I hope it helps.
Kate
Thank you, for sharing!
Kim
This is one of the few recipes I remember getting all of my family to eat. This is a huge success for a mama of little ones (4 and 9)! I did halve the paprika and chili powder (used Frontier brand) and it was perfect. I topped it with some shredded cheese, sour cream, and Organic Harvest hot pepper sauce (my new fave!) for the grown ups. Thank you so much for this great recipe. The chopping did take quite awhile, but it was worth it!
Kate
Glad it was worth it, Kim! Getting the whole family (adults and kids) to agree on a meal they like can be challenging. Happy this one is a winner in your family. Thanks so much for the review!
Lila H.
Just want to let you know that this is an AMAZING chili!!! Love it. I make this for every potluck at work and it is always a huge hit!! Thank you!
Kate
That’s great! Thank you, Lila. I do truly appreciate your review.
Jason
Trying to cut back on my meat consumption but was in the mood for a hearty, spicy chili. This recipe fit the bill. It was delicious and tasted just how I needed it to. I cooked it in the crockpot and it turned out great.
Kate
I have heard that before about this recipe from others as well. I am glad you felt the same and didn’t miss the meat, Jason! Thanks so much for your review. It is a nice healthy go-to for a hearty cooler day meal for sure :)
Kathy Wilson Jones
My jet lagged vegetarian daughter loved your recipe. Thank you!
Kate
Great! Thanks so much for the review, Kathy.
MEVA
REALLY NICE….
Kate
Thank you!
Megan
Made this tonight and it was so yummy! My new go to chili. I didn’t have any peppers. I used a red onion. I added in a cut up green squash I needed to use up, two cut up sweet potatos, a half a jar of tomato sauce, and a few shakes of parsley since I didn’t have cilantro. I used small white beans in place of the pinto beans. But overall this was a great base recipe for me. Served over brown rice. Delish!
Régine Bohar
I just had a bowl, an waow! The best vegetarian/vegan chili I have ever had! So good, and packed with vegetables. The only change I made: added some Bragg amino acid for an umami flavor. And I made my own chili powder. I bet this will be even better tomorrow. I am subscribing to your email recipes. Thank you so much for sharing this!
Kate
Well, thank you! Happy you enjoyed it so much.
Régine Bohar
I forgot to rate this: 5 stars. And, also: I had it with store bought coconut kefir in lieu of sour cream. Delish!
Kate
Thank you!
Marian
Just made the recipe. It turned out delicious! I omitted the vinegar and only added two cans of beans. This recipe is a keeper.
Kate
Happy to hear it, Marian. Thanks so much for the review!
CrunchyMommy
Phenomenal! We are a newly vegetarian family and this recipe was fantastic! My kids (ages 6 &9) LOVED it and even got a heaping bowl of seconds. This seems great to even pack away for a ‘hot lunch’ for school. I will take a nice picture and post it on Instagram later this week. Thank you!!!
Jen
Kate
Hooray! Thanks for sharing. So happy to help in your family’s journey. I really appreciate the review.
Jordan
In the ingredients you list 2 cups vegetable broth or water but never say when to add it in the instructions. Still a good recipe though.
Kate
Thank you for your question, Jordan! If you look at step #3, it says to add the vegetable broth after the beans. Hope this helps!
Tom
Okay…we are not vegans, nor are we vegetarians, however, my teenage daughter has been experimenting with both so we are doing our best to support her choices. We made this vegetarian chili tonight and is absolutely delicious. Very close in flavor to our typical family chili that we make with ground turkey. We will definitely make this a regular choice in our home when the weather calls for tasty chili. Thank you for the great recipe!!
Kate
That is so great of you, Tom! I am happy my blog can be of some help and that you enjoyed this recipe! It is a favorite for sure. Thanks so much for the comment and review.
Stephanie
This is simmering away now, just had a question. I am making a big batch of this for two friends that just had babies and bringing it to them as an easy meal. I am portioning them into aluminum containers to freeze, but am wondering how they should reheat them? Since they’re in aluminum, they can’t just toss them in the microwave. Thaw and then heat? Toss in the oven on a low temp?
Thank you!
Kate
You are kind, Stephanie! I recommend thawing in the fridge for a few days and then reheating in a pot on the stove. That way you avoid the microwave issue and get an even reheating without recooking. Hope this helps!
Bianca
I made it and it is an instant favorite at our house (including my husband who likes meat)! Really really delicious. Love it.
Kate
Great! This soup tends to win over even the meat eaters :) Thank you for your review, Bianca!
Melanie
Great recipe. I personally reduced the smoked paprika by a half teaspoon but will reduce more next time. I like the smokiness but it’s to overpowering for me. I added garlic powder and increased the cloves garlic to 6 instead of 4. I also finished with hot sauce instead of vinegar.
TRACY
This is similar to the sweet potato & black bean chili that I always made at home. But kids already had sweet potato fries for lunch. Therefore, I decided to try your recipe. Since I only have one can of organic black beans left, I added about 3/4 cup of organic pink split red lentils and 1 cup of organic frozen corn. I also used “simply organic” brand cumin, oregano, and chili powder (already including paprika). It’s a bit hit with my kids. Thanks!
Kate
Sounds like a great way to substitute, Tracy! Thanks so much for your review.
Melanie
I left a comment and rating earlier but the rating doesn’t show for whatever reason. I really enjoyed this recipe and simply tailored it to my favorite flavors. This is my new go to base recipe.
Kate
Thank you, Melanie!
Kevin
I liked it a lot. Doubled up on the smoky paprika and added some chipotle for heat and some TVP for texture. I’ll definitely keep this recipe. Thanks!
Kate
Sounds like great adjustments for your taste, Kevin. Thanks for the comment!
Kathy
This recipe is now a firm family favorite. I’ve made it many times for my immediate family ( my husband and 21 yr old son die hard carnivores who loved it) for friends for casual dinner, for others who’ve had baby’s or recovering from surgery. So easy, delicious and budget friendly
Kate
Thank you, Kathy!
Antoinette
This chili is so good. I’ve made it multiple times and it’s gotten great reviews!! My husband requested I make it for his work potluck!!
John Chamberlain
Made your vegetarian chili tonight, and LOVED IT!! I especially liked your hint about blending half of it before serving to create a thick gravy! An awesome trick I will remember for other recipes!
Served it with cubed avocado and a bit of grated cheddar. Hmmm!!! Thakns for sharing!
John & mMichelle
Waco, TX
Kate
You are welcome, John! Since you liked it so much, I would welcome a star review – if you wouldn’t mind :) Thank you!
John C
Glad to oblige, Kate. I resubmitted my comment, with a 5-star rating. Sorry I overlooked that the first time. And now I see I overlooked the link to “Click here to reply.” Sorry…just making a big mess. Feel free to delete or clean this up however you like.
John
P.S. I shared the recipe with my daughter, and she spoke highly of your web site, having gleaned several recipes from you. My wife and I have just recently steered our ship towards vegan, as a result of the research reporting by Dr. Greger at https://nutritionfacts.org. I guess you’re now part of “our vegetarian family!”
John C
Made your vegetarian chili tonight, and LOVED IT!! I especially liked your hint about blending half of it before serving to create a thick gravy! An awesome trick I will remember for other recipes!
Served it with cubed avocado and a bit of grated cheddar. Hmmm!!! Thanks for sharing!
John & Michelle
Waco, TX
Susanna
I’ve made a lot of vegetation chili recipes, and this one is far and away my favorite. Delicious and super simple and healthy. This is now my go-to chili. Thank you!
Kate
You are welcome! I am happy you like it so much, Susanna.
Becca
Maybe I did something wrong but this didn’t come out too well for me. Everyone else is raving and I like so many of your recipes that I’ll chalk it up to chilli pickiness.
Usually I use a can of chipotles in adobo sauce, even more chili powder, the liquid from a jar of jalapenos and brown sugar (a friend’s recipe) so I’m doctoring my pot up now. Glad it worked for other people though.
Kate
I am sorry to hear that, Becca! What do you feel is missing or just not quite right?
Shirley Snow
I have to have dairy free and gluten free recipes. These start off great but then it’s add cheese, sour cream & tortilla chips. Does these items come gluten/dairy free? I am new to this Celiac Disease but I don’t think they do.
Kate
Great question Shirley! The cheese, sour cream and tortilla chips are topping recommendations for the soup. They aren’t a necessity. You should get away with not adding them and use other toppings that work well with your diet (avocado for the creaminess, etc). But yes, there are gluten free/dairy free alternatives. Most tortilla chips are gluten free. There is also vegan cheese you could add. Of course, always check the ingredients list. I hope this helps!
Ivylyn
I just made this and it’s sooo good! Thank you! I will definitely make a double batch next time.
Kate
You are welcome! I am happy you liked it so much. I appreciate the review. :)
Alyse
Delicious! Made last night and used pinto beans in place of kidney as some others had commented on also doing. Also only used 1-cup of broth and loved the consistency of thicker chili, noting having to blend any of it. Thanks for sharing this recipe!
Kate
You are welcome, Alyse! I am happy you liked it. Thank you, for your review!
Kathi Edwards
Best ever. I don’t use oil, I add water when the vegetables start to stick to the pan. I used fresh tomatoes, some tomatoe paste, added crushed walnuts, Tabasco peppers, topped with cheese, tofu sour cream and diced avocados. My husband had 3 helpings. Need I say more!
Kate
I think that is a winner! Thanks for the review, Kathi.
Jo
Three times I’ve made this chilli for
Non-vego crowds, and three times all bowls have been licked clean. Such a winner!!
Kate
Great! Thanks, Jo.
Melissa M.
Just finished making this! Waiting for the corn bread to finish before we try it! I am super excited, left out the paprika – we actually don’t like anything spicy so I am hoping we can handle the 2 Tbs of Chili powder! Also, I added Beyond Meat crumbles – soy free. I haven’t tried them and thought this was the best time to test them out! Smells great, thanks so much for this!
Kate
What did you think, Melissa?! Thanks for the comment and review.
Sarah Edwards
My husband and I are in love with this chili. I had a go-to turkey chili recipe that I made religiously but this is my new fave! I top it with avocado, cheddar cheese, and pita chips. It’s perfect for a cold winter night!!!
Kate
Great! And yes, great additions :) Thanks so much Sarah for your comment and review.
LisaMarie
This chili was a real winner!! Will be adding it to our collection and sharing it with friends!!
Kate
That’s great!
Jan
Absolutely delicious!
Kate
Thank you, Jan! I am glad you enjoyed them.
Kelly
This recipe is delicious! I made it tonight after searching the internet for a vegan friendly chili recipe that my meat-loving fiance would also enjoy. It was a winner! He ate three bowls!
Kate
That’s awesome! I am happy you came across the website and that it was such a huge hit. I appreciate the review.
Genevieve Gingrich
Double batched this yesterday.. it was awesome thank you for the recipe!!
Kate
You are welcome! Great recipe to have a lot of this time of a year. :)
Christina
This was so delicious! Best chili (and healthiest) I’ve ever had! Blending part of the chili made a big difference too. Thanks so much Kate!
Kate
Great!! Thank you, Christina for trying the recipe and for your feedback.
Charlie
Has anyone done this recipe in a slow cooker or instant pot. I am interested in hearing what you did for cooking instructions.
Kate
I haven’t tried this one yet myself, but I would love to hear what you think!
Evie
This was the first ever recipe I made of yours Kate and I couldn’t believe how it could possibly taste this good! My parents aren’t vegetarians so I make a big batch of this and whenever they eat their chilli I get out a portion of this chilli for myself. You have to go and try this recipe, it’s incredible!
P.s. Sorry for spamming you Kate with a ton of comments on loads of your recipes – I found your blog a few months back and I can’t believe there hasn’t been once recipe I’ve tried from yours that I wouldn’t give 5/5 to and rave about. I’m constantly making batches of all your recipes – my freezer is full of all YOUR food!
I’ve been meaning to rate your recipes for a while as you 100% deserve the praise for the outstanding recipes, so I thought I’d take some time out to give a little back to you for all your wonderful recipes you’ve given me. I can’t thank you enough for all your recipes. I’ve asked for your cookbook for Christmas and I can’t wait to try more!!
Evie xx
Kate
I love hearing from you! I do appreciate your kind words, comments and review. Have a great holiday season, Evie.
Kim Goff
I really enjoyed this recipe – so much so that I order the cookbook and have not been disappointed with the recipes in there either. Those sweet potato, poblano and black bean enchiladas are off the chain! My husband is pure carnivore, but he loved this recipe too and agreed that this dish was very hearty – he did not miss having meat in the chili. That is a big win over here! Thanks for a yummy recipe that I loved and that helped my hubby see that eating vegetarian can be completely fulfilling :)
Kate
Thank you, Kim for your support! I am happy it is enjoyed by all. :)
Gail
This recipe is awesome, I took it to a chili cook off and even though it was vegan it was a hit!
Kate
That’s great to hear Gail. Thanks for your review!
Shabnam
I’m not really good at cooking, can I just toss all the ingredients into a crockpot and let it do it’s thing?
Kate
I wouldn’t recommend it :) But, this is easy to follow! Give it a try, I know you can do it! Important thing with most soups, you want to make sure you saute.
kathy
Delicious! Used plain yogurt and cilantro as the condiments and I had all the people at the table, from meat lovers to vegetarians finishing their bowls and asking for seconds.
Kate
Those sound like great additions! I appreciate the review, Kathy.
Diane
Oh my gosh!! This is SO amazing and easy to make! I prepared it for dinner and it turned out beyond my expectations. Thanks for sharing! My best to you and Cookie!
Kate
You are welcome! I’m happy you liked it so much. Yes, this is a great one to make and is simple to make!
Astrogal
This is the first Cooke + Kate recipe that I have tried and I can’t wait to do more! I am always on the lookout for new vegetarian recipes. We are not vegetarians but we are trying to eat less meat for 3 reasons: for health, to save money, and to be more humane to animals. My family is quite bored with the usual vegetarian night offerings, typically chili or stir fries. I tried this one to be safe with a familiar dish. I thought it was very good, on par with some of my other favorite veggie chili recipes. My husband said that it was better than the ones I usually make. It turned out a bit “soupier” than I hoped for but I will reduce the amount of broth next time. This one is going into my recipe rotation!
Kate
Thank you! I’m happy to hear that.
berit schweitzer
Absolutely yummy and easy to cook. Thumbs up.
Kate
Thank you!
Wendy
This was amazing. The best chili I’ve ever had! Thank you
Kate
Great! You are welcome, Wendy.
Amy
This is my go-to chili recipe. I can confirm that leftovers are good frozen (and can be reheated in a pot straight from the freezer- just flip the block of ice occasionally and stir more than usual). It is also delicious as quesadilla filling.
Kate
Thanks for sharing, Amy!
Stephanie
Love this! I just dumped everything except the oil in my instant pot, put it on the chilli setting and it was very yummy! I’ll make it again!
JD
My Wife just made this for us and it was delicious this is a great recipe!!
Kate
Great! Thanks, JD for sharing and for your review.
Sarah
Hi Kate, I’ve been making this recipe for about 2 months now – it’s amazing. Without doubt the best veggie chilli I’ve ever made or tasted – both myself and my 16 year old son love it. I particularly love the suggestion of blending half of the mixture, it really transforms it. I add a tablespoon of tomato puree and a tablespoon of maple syrup to it as well, but that’s just personal taste. Thank you – from Sarah and Sam in the UK :)
Kate
Thank you! You are welcome. I love how you make it your own. I appreciate the review.
Sherry
Loved this chili! Best idea … blending a portion to thicken the chili.
Kate
Thanks, Sherry! It does for sure make a difference. I appreciate the star review!
Michelle
We made this recently and loved it! Delicious!! This will be a new favorite recipe during the winter :)
Kate
Great! Thanks, Michelle.
madi
I was going to make a large quantity of this recipe so I was wondering how many ounces you think are in 1 serving for this recipe? Thank you for all your wonderful and yummy recipes!
Samantha
Best Vegan Chili :)
Kate
Well thank you, Samantha!
Mab
Definitely the best veggie chilli recipe we’ve ever found, we sometimes add in some chopped sweet potato as well but all our meat eating friends love it too.
Kate
Thank you! I’m happy to hear that :) Thanks for leaving a comment and review.
Angela
Loved this recipe and look forward to making it again! I never used fresh cilantro or lime juice in chili before, but all of the flavors really worked well together and we loved this recipe! Much thanks to you!
Kate
It really helps make the flavors sing :) Thanks for your comment!
Angela
Loved this recipe and look forward to making it again! I never used fresh cilantro or lime juice in chili before, but all of the flavors really worked well together and we loved this recipe! I added chopped zucchini to it also. Wonderful! Much thanks to you!
Kate
Thank you!
Kerin
I made this tonight and we love the spices. I varied it slightly by first toasting the cumin and chili powder until fragrant. I also added some finely chopped kale, as well as using a little more garlic than called for. I will definitely make this again. The smoked paprika is the KEY here. Thank you for a memorable, first rainy day of the year (CA, of course) meal. YUM!
Kate
It adds such a delightful flavor and a bit of a change from other chili variations. I’m happy you agree, Kerin! Thanks for sharing.
Rebekah
After my more-than-successful try of West African Peanut Soup, I made this chili yesterday. It is incredibly flavorful and hearty. I’m not the biggest fan of peppers, so I just used that same amount of extra celery. Again, the husband was also a big fan and it was even better today after sitting in the fridge overnight. Mark this as the second A+ recipe we’ve tried of yours (out of two). I have about twenty other recipes printed out from your blog and cannot wait to try them all! Spicy Black Bean Soup is up for Thursday!
Kate
I’m happy to hear that! Thank you, Rebekah for taking the time to provide a review. I love hearing from you. Let me know what you think about the spicy black bean soup!
Megan Daws
just made this but added in some mushrooms and peas (I add these to basically everything) and used extra black beans instead of pinto beans as I couldn’t find any pinto beans in the supermarket. It was completely lovely, will definitely be making it again <3
Kate
I’m happy it turned out well! Thank you, Megan for sharing how you made this your own. Enjoy the leftovers(if you have any!).
Sheilagh Carpenter
What do you think about adding canned corn?
Kate
You can add what you would like to make this your own. However, I wouldn’t recommend canned corn. If you are looking to add corn, I would recommend frozen since it’s not corn season.
Michelle Hill
My sister Giselle and I are having this tonight for dinner! I am so excited to taste it
Kate
Let me know what you both think, Michelle!
Michelle Hill
We loved it!
Anna Mancini
I have made dozens of Kate’s recipes from her book and I have enjoyed all of them! This one is no exception especially on a cold freezing afternoon in Kansas… Simple ingredients, instructions that are easy to follow, and great flavors that work so well together. I plan to make the Vegetarian Tortilla Soup next weekend!
Kate
Thank you, Anna for the review and comment!
Sara
This was amazing. I added some corn and chopped walnuts too. Paired well with cashew sour cream.
Kate
Sounds like a delicious combination, Sara!