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.
Homemade Vegetarian Chili
- Author:
- 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!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Patty B.
Today is my third time in less than 2 weeks making your chili. I added the meatless crumbles and I must say that is extremely delectable. Everyone loved it. I made it for my sister who is on the Daniel Fast. She shared it with her pastor and he loved it so much that he said it should be packaged and sold. Thanks for the recipe and happy cooking.
★★★★★
Kate
I love that- 3 times already! Thank you, Patty for sharing and for your review.
Stacy
Thank you for such wonderful recipes. My husband and I enjoyed this chili two nights in a row! We also love your enchilada sauce. I am a vegetarian and it can be hard finding good recipes. Just wanted to let you know how wonderful your blog is and how I adore seeing pictures of Cookie. She is precious.
Kate
You’re so sweet, thank you Stacy!
Becky
I’ve been a vegetarian for 25 years and to say that I’ve tried many a vegetarian chili recipe would be an understatement. Finally, the search is over because yours is the best I’ve ever had! I make it twice a month in the fall and winter and it works out great for me to take for lunch and /or a quick and satisfying dinner. Thank you for a fantastic recipe!
Kate
That’s a big compliment! Thank you, Becky. If you would want to leave a star review since you liked it that much, that would be great!
Monica
Freezes great and is wonderful leftover over a baked potato. It’s still good without the oil and salt as well.
Kate
Thank you, Monica for sharing!
Wendi McManus
I made the chili and we loved it. I added a bit more chili powder but other than that it was excellent. Definitely going to be my new chili recipe! Thanks so much, Wendi
Kate
You’re welcome! Happy you added a little more heat. :)
Carol
This was delicious. Complex flavor thanks especially to the smoked paprika. Love the texturethat comes with your blending technique.
★★★★★
Kate
I’m happy you think so with the paprika. One of my favorite parts! Thanks for the review, Carol.
Ashley Griffin
Thank you Kate – this was another amazing recipe! I made it tonight and my bf and I were both very impressed – my favorite chili ever.
I did make a few additions based on previous chili successes: added a can of corn and a large can of Bush’s vegetarian baked beans. Also, the diced tomatoes I used had chipotle pepper in them, so it added to the smokiness you had going with the smoked paprika. It was delicious!
Thank you! :)
-Ashley
★★★★★
Kate
Thanks, Ashley!
Jamie
I happened to see this recipe when googling for vegetarian chili recipes. I liked the simple ingredients, and easy-to-follow directions. So, I made the chili yesterday – and it was easy. Best of all, this chili is DELICIOUS! This is the best vegetarian chili I have made. The flavor is rich, and the texture is hearty. As per the recipe, I put 1.5 cups of chili in the food processor and gave it a few pulses, then added it back into the pot. I really liked the way this gave thickness to the chili. This is a fabulous recipe and an absolute keeper!
★★★★★
Kate
The blending really does give a nice thickness and helps the flavors. Thank you, Jamie!
Alicia
I made this today and it’s amazing. So much flavor in every bite. I followed the recipe to the T, except I didn’t add the celery. Big fan here!
★★★★★
Kate
Great! Thank you, Alicia!
Leah
Wow! I never ever leave comments on recipes (good or bad) but I had to leave a review. I try making vegan food for my meat-loving husband but he never likes what I make. Then I made this and he literally cannot get enough of it. He keeps talking about how great it is and that it doesn’t even need meat. Thank you Kate! So excited to try more of your recipes.
★★★★★
Kate
Hooray! Thank you for leaving a comment! I love that this was great for you and your meat loving husband. :)
Athena
Does you know the calorie count for this?
Kate
Great question! The nutrition information is below the notes section of the recipe. Hope this helps :)
Paula
This chili was so good! Will definitely make again.
Kate
Great to hear!
Claudia
Absolutely loved this chili. This is my first meal officially as a vegetarian. Will save this recipe to make it again and again
Kate
I would say its a great meal to start with for a new vegetarian. :) Good luck on the journey!
Meeta
Excellent!
Kate
Thank you!
Izzy
Loved this recipe! Easy, filling, healthy and, most importantly, delicious!
★★★★★
Kate
Thank you, Izzy!
Kiek van Kempen
I made this tonight. This is the best chili I ever tasted. Much better also than any chili with meat. Blending a part in the foodprocessor to make the sauce thicker made it all the better. Thankfully I made a double portion so we can enjoy it again without any additional effort. As a note: I did not use the vinegar.
★★★★★
Kate
Hooray! Thank you for the review.
Yonit
This is the best chile recipe i have ever encountered in my life. I sent it to my Mom. She made it and called me right away raving, ” it was the best chili she has ever had”. I made this for a super bowl party where some of our guests were vegerarians but everyone went nuts over it. My kids loved it too. This is in the rotation.
★★★★★
Kate
Ha, that’s great! It’s a great dish for a party like that. I appreciate the review.
Sarah
Have made this several times and it is fantastic. I added black lentils to one batch just cuz and that worked in the mix too.
Kate
Great!
Marie A
Hello from Scotland!! My whole family loves this chilli, we haven’t made a meat based one since trying this recipe. We have it every week now. Thanks!
Kate
Hello! I love that. Every week is impressive, Marie!
Emily
Best vegetarian chili recipe ever. Smashing the beans at the end is genius! Thank you!!
★★★★★
Kate
Ever?! That’s wonderful. Thank you, Emily.
Frankie
This was amazing! I added a couple of mushrooms as per the other commenter, added the coriander (cilantro) stems in the first step, and some tomato paste. I used an immersion blender until it looked good and served with roast sweet potato, cashew sour cream and jalapeños. Best chilli I’ve had in a long time.
Re the difference in chilli powder hotness, outside of the US chilli powder is pure, it’s not a blend like the one you’re using. Your one’s sold in Australian supermarkets as Mexican chilli powder.
Kate
I’m glad the comments were helpful, Frankie!
Kathy
OMG, delicious! I followed the recipe exactly except put in a package of Beyond Beef Crumbles and a can of corn. All set for the Super Bowl. Thanks so much for the recipe.
★★★★★
Kate
You’re welcome! What did everyone think? Thank you, Kathy for the review.
Kat
I made this recipe a couple weeks ago. I LOVED the idea of blending it a bit. It had the most amazing thick but creamy texture. Great idea!
★★★★★
Kate
Blending it really does make it more creamy. I’m glad you thought so as well! Thank you, Kat for your review.
Tanner Legasse
I don’t know how you’re so good at this, but you’ve done it again! :p seriously, I hated chili as a kid, and decided to give it another try because it appeared on this blog, and well, I now have a go to rainy Sunday hearty meal.
★★★★★
Kate
Thanks, Tanner! I’m glad you have enjoyed many of my recipes and this was a hit too. I appreciate the review!
Juani
I made this chili yesterday. The flavor was very good, but the texture too watery for my taste even though I pureed 2 cups to thicken it. Additionally, I didn’t have smoked paprika so just used regular. If I make it again I will reduce the liquid (vegetable broth) to just one cup or not put any at all to start and see how it goes. I liked the extra vegetables since I usually make it with pretty much all beans.
★★★★
Kate
I’m sorry it was more liquid for you. But, sounds like a good idea to cut back on the broth if that’s what you prefer. Thank you Juani, for the review!
April
I know this chili recipe was posted a while ago, but made this tonight. Excellent!
★★★★★
Kate
Great! Thank you, April.
Kel
This was yummy. I didn’t have cilantro so omitted that and added green chilis instead of the vinegar because I wanted to use them. I would definitely make again. I halved the chili powder because I wasn’t sure about how spicy it would be, but would do the full amount next time. Thanks for sharing!
Kate
You’re welcome! Thank you, Kel.
YK
Really good recipe. I’m always looking for a hearty vegetarian chili. I also added about a tablespoon of canned chipotle peppers and sauce which added a really nice smokey flavor and gave it a bit more depth.
Thanks, Kate!
★★★★★
Kate
Sounds like a great addition! Thanks for sharing.
Shea Pool
My family and I just tried this recipe. We have been doing a vegan diet for a little while now, and I have missed some of those hearty dishes. This really hit the spot and was easily modified for completely vegan.
Kate
I’m glad you think so Shea! It can be tricky to make a lifestyle change and give-up some of your favorites.
Jennifer
Husband said best chilli I’ve ever made. Sorry for taking the credit! I am now a Firm believer in the smoked paprika!
Kate
Take the credit! I just provide the recipe, but you are the cook. :) Thank you for sharing!
Melissa
Really good chilli, super easy and tasty. I used only two cans of beans total, one black and one kidney (that’s what I’m used to putting in chilli). I also used apple cider vinegar at the end. I will definitely make this again and again!
★★★★
Kate
Wonderful, Melissa!
Joanna
Literally just finished eating this and omg it’s so good! Only changes I made was I used two 10oz cans of tomatoes with green chiles cause that’s what I had in my pantry. I reduced the chili powder to 1 tsp because of the tomatoes with chiles and cause I’m pretty sensitive to spicy food. The end result was perfect! It still had a kick and was spicy to my standards but just enough to make it the perfect chili. Even my 3 year old ate a whole bowl with zero complaints. Thanks for the amazing recipe!
★★★★★
Kate
Wonderful! Make me some? Kidding! I appreciate the review, Joanna.
Rachel @ The Conscious Dietitian
This is my favourite chili recipe of all time! I think the blending of a small portion of it makes it! Thanks!
★★★★★
Kate
I’m glad it is! I agree. The blending is key. Thanks for the review.
Heidi
Your recipe was great! I am enjoying many of your recipes.
I must have got chili (and I live in the states) because I only added 3/4 TBS and it was zippy enough for my kids. I also added a heaping tsp of coco powder. I saw this in another chili recipe and loved the full flavor it produced. I also realized I didn’t have any black beans, so it was a white bean chili, and it worked out great! Love versatility of beans! We really enjoyed this chili! Thanks so much!
★★★★★
Jyotsna
I really like your recipe.Sounds great for vegetarians.Looking forward to see other vegetarian recipes.
Connie
This Vegeterian Chili is so good very good tasting and Great consistency.
Awesome
Krithika Sivasubramaniam
Thank you for the detailed instructions. The recipe turned out great. Best of all I won the first place in my office chili cook-off competition.I have passed on your recipe to my friends. Thanks again.:-)
★★★★★
Sandra Snyder
I’m a vegan !but my husband is not! I make this already forth times he just love it and me too!
thank you so much
★★★★★
Sharona Chandra
Such an easy recipe to follow and tastes wonderful. I made a double batch for work today and it was such a hit. I’m going to make this again soon.
Amir Najam Sethit
Nice recipe. I like and i want to try it.
Emilie
I can’t believe I hadn’t made this until tonight! The flavors are fantastic.
★★★★★
Kate
I’m so glad you enjoyed it, Emilie! Thanks for the comment and star review!
Kate
Thank you, Emilie! :)
Kate
Thank you so much, Emilie! I’m glad you enjoyed it!
Cat
THIS CHILI TAKES THE CAKE. Cookie and Kate is my go-to blog for pretty much everything, as I looove vegetarian recipes that are easy to make, nutritious, and most of all, hearty and filling! This chili is seriously the bomb served with sour cream, avocado, and cheddar. My boyfriend and I doubled the recipe and it lasted us a full 7 nights. I hope it’s not gross that we used one batch of food for the full week…it was still amazingly delicious on the last night! Please make this recipe. It is truthfully food for the soul.
★★★★★
Kate
Thank you so much for your sweet words and review, Cat. I’m thrilled you and your boyfriend loved the chili so much!
Ella
I have cooked this recipe a couple of times now. The first time I used your suggested 2 tablespoons of chili powder… being from the UK I thought this was a US spelling of ‘chilli powder’ (and also stupidly not reading the notes below! opps!) and just added the chilli powder, not thinking about how incredibly, stupidly hot this would make it. The resulting chili was unbearably hot, and I ended up bulking it out so much our freezer was full of veggie chili!
This second time I googled what is in ‘chili powder’ (not found in my local shops), and after seeing its generally paprika, oregano, cayenne pepper and ground cumin along with garlic powder, I used added a teaspoon or half a teaspoon more of those spices to the recipe. Its now Perfect! Lovely recipe!
★★★★★
Kate
I didn’t know about UK “chilli” powder, but that makes sense! Thank you for letting me know!
Andrew
I’m currently cooking this for the fourth time. I cook a double batch on Sunday and that’s lunch for 7 days. It seems to keep well enough in the fridge.
Thanks for the great guide for a non-cooker like me!
★★★★★
Kate
Hi, Andrew! I’m jealous you get to look forward to this chili for your lunches! I’m so glad you love it. Thank you for the comment and review!
Yvette
This is legitimately the best chili recipe I’ve ever made. I liked it so much I made it twice in a row! I think the spice combo just puts it over the top. Thanks, Kate!
Kate
I love to hear that, Yvette! Thanks for commenting.
Asha
Absolutely loved this recipe! This was the first time I made vegetarian chili and it disappeared fast. I even had family members come over and carry out . The red wine vinegar, so creative and very tasty. I did replace the pinto beans with kidney beans (I used what I had at home). Delicious!
★★★★★
Kate
You have your own carry-out kitchen, that’s awesome! I love that your were able to share this with family too. Thanks so much for your review, Asha!
Andrea
Hi!This looks great. I was just wondering, could I add tomato paste (and how much and at what step?) as I have some I want to use up. Thanks,I love your site and recipes!
Kate
I wouldn’t recommend tomato paste for this recipe. But, if you were just really needing to use it, you could put it in with the vegetables in step 1 after they have started to soften. Or, check out my minestrone recipe as I use it here. Enjoy!
Lena
This sounds absolutely amazing and the blending is genius! Definitely gonna give this a try!
★★★★★
Kate
Wonderful! Let me know what you think, Lena.
Priti
Thankyou Jessica for the “Yummy “ vegetarian chili recipe. My family loved it !
I added little piece of chopped ginger and topped with chopped spinach!
Love all your recipes….
★★★★★
Kate
You’re welcome! Chopped ginger sounds interesting. I bet it was delicious!
Julie
Made this for a big family dinner, and everyone raved about it! Definitely a keeper.
★★★★★
Kate
Great to hear! Thanks, Julie.
Ginuca
This looks delicious – making it tonight! Could i add an aubergine to it or would it ruin the flavours? Got some I want to get rid of :-) thank you!
Julie Semola
I recently quit eating dairy and haven’t eaten meat for over 40 yrs. I’m always looking for new recipes and this Vegitarian Chili will definitely be one of my go to recipes especially with a crowd. I made mine a little spicier. I used 1Tbl of chili powder and 1 Tbl of chipotle chili powder. I didn’t have any of the vinegars and the lime was just perfect. The potato masher worked well with less clean up than the vitamix. I’ve enjoyed a many number of your recipes! Thank you!!
★★★★★
Kate
That’s some heat, Julie! I like it. Thanks for sharing. Really appreciate your review. :)
Kathleen
This is the best recipe, and one of my staples. I make a huge batch and freeze individual servings for a quick and healthy lunch or dinner. Sometimes I add mushrooms (chopped and sautéed with a bit of garlic before adding) sometimes yellow peppers. I use black beans and garbanzo beans because I love them
★★★★★
Kate
It’s a great staple for sure! Thank you, Kathleen.
Rainah
Love this! I make it all the time, it’s so good.
Do you have calorie info for this? I want to add this to my meal plan but want to know how many calories I’m eating.
★★★★★
Kate
I’m glad! I’m actively working to fix the nutritional information on the blog. Sorry for the inconvenience!
Katie
Love this recipe! It’s a regular on our family’s meal plan and my boys love it. It doesn’t last long enough for me to know whether it’ll keep well in the fridge :-)
I use about half a teaspoon of hot chilli powder and it’s perfect.
Kate
It keeps great in the fridge! I love that it doesn’t seem to last long though. A great problem to have!
Cass
This chili is so good I made it twice in two weeks. The leftovers are amazing!
Kate
Perfect! Thanks for sharing, Cass.
Jessica
Just made this, soooo easy to make and soooo delicious!!! Defiently the best chili I’ve ever had and I made which is unbelievable haha!
★★★★★
Kate
High praises! Thank you, Jessica.
Becky
Best vegetarian chili I’ve ever had!! Thanks for the recipe, Kate!
★★★★★
Kate
Ever! Love to hear that, Becky.
sabrena
Hi, hopefully this comment reach you with me knowing this blog is some yrs old, but wanted to comment that I too will be making this for dinner. My husband and are trying to stay meatless 3xs a week with hopes of completely stopping….. Can’t wait to taste…..
★★★★★
Amy
I made this tonight! I used 2 packs of McCormick’s chili seasonings because I didn’t have any spices, still turned out lovely! I don’t even miss the meat!
Kate
I’m glad you didn’t miss the meat! Thanks, Amy.
Tanja
I’m vegan for two months and do not like beans and legumes. I really have to LEARN to love them, so I’m trying lots of different recipes and over th past two months this is the second recipe with beans that I love, so thank you very much for this recipe, I made it last night and it is really good. I also added some corn.
★★★★★
Kate
I’m glad you are trying more recipes out, even if you aren’t a fan of beans! Sometimes it is just about having them prepared the right way. Thanks for sharing, Tanja! I appreciate the review.
Tee
This was amazing. Some stuff I didn’t have on hand (subbed chili powder for Blackened Seasoning) and I opted not to use the cilantro. But I loved it! I topped mine with fresh quacamole making it again soon.
★★★★★
Kate
I’m glad you were able to use what you had on hand and that it turned out well! Thanks, Tee for sharing.
luig
hi
this chili is ok… keep cooking!
Kate
I’m sorry to hear you thought it was just ok! There are a lot of other recipes that hopefully you would like better.
Todd Cooper
Deeeeeeelicious thanks Kate! We really enjoyed it
★★★★★
Kate
Great to hear, Todd! Thanks so much for the review.
Andrea Leon-Acosta
we tried this instead of the normal chili and found it a bit watery/low flavour. I think it was the celery as I’ve never seen that before.
★★★
Kate
I’m sorry you felt that way. Did you add any additional broth or water? If you used water, maybe use broth next time and can always increase the spices!
Tereza
I have made this and your lentil soup numerous times! Absolutely amazing! Thank you!
★★★★★
Kate
Thank you, Tereza! I’m so happy to hear that.
Jessie
Could I do this in a slow cooker? Would it still work if I just toss all that stuff into a crock pot and wait a couple hours?
Thanks, I’m learning. haha
Jessie
★★★★★
Kate
You could try it! I haven’t tried it. I would recommend to saute your vegetables first, so I’m not sure how much time you would save.
Marla Rea
This was amazing! Easy to make and delicious flavor and texture. Will be a regular in my rotation.
★★★★★
Kate
Glad to hear that, Marla! Thanks for your review.
Elaine
I love this recipe. I make a big batch of it every week now, often sharing it with my family and friends – if they are lucky. Thanks for such a great recipe. Definitely my favourite vegan meal.
★★★★★
Kate
You’re welcome, Eliane! I’m glad you like it.
Jeannie M Ferguson
I made this for my house warming party-it was a hit-big time-easy to make-didn’t have to do the blending thing-just simmered it-it was gone before the beef stew!Company loved it & said I should have made a double batch-I will next time for sure,thx great recipe!
★★★★★
Kate
Yes! That’s great. Thank you, Jeannie for sharing.
Nicole
My kids, ages 13,11, and 9 loved this chili and didn’t even notice that there was no meat. My husband and I enjoyed it very much too. We always serve chili with grated cheddar cheese on top, and I had saltines, so we crushed those on top as well. The only ingredient that we didn’t include was the cilantro as the store was out of fresh cilantro. Thanks for another great recipe!
★★★★★
Kate
Hooray! Great it was loved by all. Thank you, Nicole for sharing what you did.
GG
I’m from India and vegetarian so I decided to give this a shot—absolutely yummy!
Kate
Wonderful!
Kathy
i LOVED this recipe!! tasted amazing, and felt so hearty – i really didnt miss the meat at all. this will be a winter favourite for sure!! (although as an aside i live in australia, 2 tablespoons of chilli powder would kill me lol – i just used a sprinkle of chilli powder, probably 1/4 of a teaspoon!!)
★★★★★
Kate
Yeah, chili powder outside of the US can have a lot more heat. Yikes! Thanks for sharing.
Cort
Ive always wanted to try and make homemade chili but I was always too intimidated. When I stumbled upon this recipe I knew I had to make it because this recipe seemed so simple! It came out so good!!! Just WOW! Thanks :)
★★★★★
Kate
I’m glad you stumbled on this recipe! Thanks for the review, Cort!
Nancy Lawler
I made the recipe for a family with nothing but a million food sensitivies and a grandson recently diagnosed with diabetes. I didn’t know what to make for Mother’s Day and I found this recipe by accident. I altered it a little to include Barely Beef crumbles, *non meat. I left out some of the beans due to the carb content and one of my daughers is on a low/no carb diet. Plus I measure things by site so mine may have been slightly different. BUT….it’s delicious!!!!! I’m using crumbled taco chips which are gluten free instead of oyster crackers and for my non dairy family I have non dairy cheese and sour cream plus regular shredded cheddar cheese and sour cream. I love this so much that I will make it regularly for sure. We are serving it with mixed berries…low glycemic index…with either thick coconut cream or plain greek yogurt with pistachio nuts for dessert. This works for vegetarians, pescatarians, non dairy, low carb, low glycemic, and gluten free people all of which I have to feed. LOL.
★★★★★
Kate
I’m so glad this recipe was able to work with all the food sensitivities. Thanks for your review, Nancy!
Amber S
Chili was AMAZING!! I’m vegan and it was perfect even my non vegan husband and kids loved it!!! This will definitely become a staple in our house.
★★★★★
Kate
Great! That’s wonderful. Thanks for the review, Amber.
Mike
I made this last night and was very tasty. However, I used dried beans I had soaked for 10 hours and I couldn’t get the black beans to cook all the way through(2.5 hours!). A friend suggested it was the salt which I added to the sauteeing veggies per the recipe. So, if you’re using dried beans, perhaps salting at the end is necessary.
★★★★★
Kate
Thanks for sharing, Mike! Way to plan ahead. :)
K Gassner
Delicious. I added a small zucchini, to balance out the sweet vegetables. Also, I needed a dash of ground ancho and ground chipotle powders to give it a little more depth and get it “off it’s feet.”
I’ll certainly make it again.
★★★★★
Kate
Thanks for sharing your variation! I appreciate your star review.
Debbie
I made this tonight for my daughter and I and OMG so good, i added a bit more spice because we love all things extra spicy, thanks i will make this again for sure
★★★★★
Kate
Love extra spice! Thanks for sharing, Debbie.
Adil
Thank you very much!
I have made this recipe more than 10 times. Just delicious.
I am happy I have found your site. I love to exercise and cook great vegetarian meals to replenish after. So many times after researching veggie recipes I stumble upon desserts and sweets when I just want to eat balanced and complete recipes. Try Moroccan lentils, it’s best.
Thank you again!
★★★★★
Kate
10 times! I love that. I’m happy you found it too, Adil. Thanks for the review.
Emma
This is such a wonderful recipe! I’ve made it twice–so much fun to make!–and it came out wonderfully, with a third time subbing one of the three cans of beans for about a pound of ground beef (extra iron is always good for me)–can vouch that this recipe makes a lovely chili con carne! It’s been a joy to come home to a bowlful of your chili every night–so, thank you very much for the recipe!
Kate
You’re welcome, Emma!
Juliet F Coates
I made this and it was delicious – I cooked it in a slow cooker and when dissolving the veggie stock used half hot water half cranberry juice to give it some extra sweetness. I didnt add the salt either as the stock cubes I use are a little salty already.
Kate
Thanks for sharing!
Bruce
Delicious and very easy to make – high flavor:effort ratio!
Very glad I saw your note about the chilli powder (I made this in Melbourne) – 1 1/2 tsp of cayenne pepper gave it a nice kick without being too spicy. 2 tbs would’ve made it inedible. (In Australia, unless you specify ‘paprika’, ‘chilli powder’ tends to mean hot.)
I’ve only made it once and had to make a couple of substitutions (used fresh corn instead of carrot, canelli beans instead of pinto, and a vegan chicken stock), and let it simmer about 2 hours. Excellent the next day too.
Cheers,
Bruce
★★★★
Kate
Thanks for the comment, Bruce! Yes, cayenne is very different there. :)
Steve
Most bland chilli I’ve ever tasted. It might be quick and simple, but that’s well reflected in the result.
★
Kate
I’m sorry to hear that, Steve. What did you think was missing? You can always increase the amount of spices you do like. But be careful with the heat!
Kelsie Schilling
I have made this so many times for my guy and I that I can’t even count. It is absolutely fantastic! We omit the celery (allergy) and add in jalapeno, serrano, and habanero chilies. Cut the heat with a side of corn bread and you’ve got some of the best comfort food one can have!
★★★★★
Kate
That sounds like a great way to add some more spicy and delicious! Thank you, Kelsie for sharing and for the review.
Liora
This was delicious! Thank you so much for the recipe!
★★★★
Kate
You’re welcome, Liora! I appreciate the review.
Laura
We love this recipe!! A regular dish in our household!
★★★★★
Kate
Great! Thank you, Laura.
Tamala Van Dierendonck
The most flavorful chili ever! I added a jalapeno and a few dashes of smoked chipotle Tabasco sauce.
★★★★★
Kate
Delicious! Thanks for sharing. I appreciate the review.
Piper Griffin
Super yummy!
Kate
Thank you!
Veronica
I made this Chili last night, adding chopped portobello mushrooms for their meaty texture. My boyfriend loved it and wasn’t quite convinced it was vegetarian. Thank you for sharing your awesome recipe, this one is a keeper.
Kate
Great addition, Veronica. Thanks for sharing!
Kelly
Delicious! I goofed and bought 2 cans of pinto and 1 of black beans. It was still delicious, but the whole family agreed to try it the right way next time. :0)
★★★★★
Kate
I’m happy to hear that! I do love pinot beans. :)
Dominic Guerrera
I doubled the recipe and froze it into portions and now it’s the meal that keeps on giving during this cold Australian winter – thank you, absolutely love it!
★★★★★
Kate
A great one to freeze! Thank you, Dominic for your review.
Sarah
Just made this and it is delicious! I added sweet potato and a can of corn to mine and my whole family loved it!
★★★★★
Kate
Wonderful, Sarah! Thank you for your star review.
Miki
The chili was delicious! Thank you for the recipe!
★★★★★
Kate
You’re welcome, Miki!
Susan B.
I made this (with a few variations) for a family visit and was cleaned out! I added fresh corn to the veggies, and substituted half kidney beans for the black beans. Skipped the cilantro. Used immersion blender for a couple of minutes, but still was too soupy so added some (cooked) quinoa. I think the quinoa added nicely to the texture and taste, but had to add more spices to compensate. Served with rice, grated cheddar and optional hot sauce. I actually doubled the recipe to put some lunch meals in the freezer; still very good when defrosted. Would give 4.5 starts if I could; only drawback is consistency without added quinoa (or rice might be good too).
★★★★
Kate
Thank you, Susan for sharing! I appreciate the review and you sharing how you made it your own.
Jules Waite
This is a regular staple the wife and I, so easy and tasty, leftovers are great the next day or two, and gets better as the vegetables marinate in the sauce. Have it with rice, sweet potato, tortilla chips, tacos etc, it’s very versatile, and it’s adaptable as well. It will completely change your view that rich tasting hearty meals require some sort of meat. I’ve also done the red thai curry, and the baked sweet potato/salsa/back bean rice recipes which have all been excellent. Thanks for creating the excellent website!
★★★★★
Kate
Thanks for sharing, Jules. I appreciate the review and how you change it up!
Georgia
This was amazing but SO SPICY and I only did 1 tablespoon of chilli, so be very careful!! This is in Australia so it might be more potent
★★★
Kate
Yes, chili powder varies by region for sure!
Jessica Gray
I really liked the blender recommendation. It prevents a runny chili. Super tasty, especially after adding the red wine vinegar – gave it that extra pop.
★★★★★
Kate
Wonderful, Jessica! Thanks for your review.
Kassie
Never made Chilli before, this recipe is AMAZING! I cooked it in my thermomix, for about 30mins. Served with some grated cheese and sour cream.
I’m in Aus, and used 1.5 tablespoon of dried chilli flakes.
★★★★★
Kate
I’m happy to hear that, Kassie! Thanks for the comment and review.
Nichole
Great recipe! I made a low calorie version by doubling the vegetables and only using one can of black beans – that version definitely has to be blended at the end (tried skipping that step and it just didn’t work, after blending it really looked like a chili dish)… love it!
★★★★★
Kate
Great! Thank you, Nichole.