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. 
Beatriz DeJesus
Watching my cholesterol intake. But without compromising flavor. This recipe looks awesome. Look forward to making it tonight for dinner. We eat chili through out the year. Thanks for sharing.
Kate
Let me know what you think, Beatriz!
Mello
I just made this chili and OH MY GOSH this is the best chili I have ever had! I used lime instead of the vinegar choices, green bell instead of red, (since that is what I had available) and added one diced jalapeño- WOW. Served over a baked potato! Thank you for this incredible recipe!
★★★★★
Katy
Delicious! I used a potato masher as the suggested alternative to blending and it worked out really well!
★★★★★
Kate
Wonderful! Thanks, Katy for sharing.
Sarah
Thank you so much for this recipe! It’s wonderful! So healthy and filling and flavourful! This is definitely going on the regular dinner list! : D
★★★★★
Kate
You’re so welcome! It’s a favorite for sure. Thanks for sharing, Sarah.
Marla
Thank you for this recipe Kate! I normally make chili in the slow cooker, and your tip about blending a little bit for texture was genius! It tasted like it had been cooking all day. I also added Serrano peppers and I think this is the best veggie chili I’ve ever made, a definite crowd pleaser. Thanks again!
★★★★★
Kate
Yes! The blending makes it extra delicious. Thanks for your comment and review.
Jayne Davidson
Outstanding! My husband loved it! Didn’t miss the meat!! I did add a little cornstarch mixed with water at the end to thicken it up a bit! Also blended 2 cups as recipe suggested. Will be making this again!!!
★★★★★
Kate
Great to hear, Jayne! Thanks so much for your review.
Heather
I’m giving this five stars because it is a good recipe recipe… but my favorite Cookie + Kate chili recipes are in the cookbook. I made the following adjustments:
I added a can of shredded jackfruit and used 1 can black beans, 1 can pinto beans, 1 can chickpeas (it’s what I had in the pantry)
I let it simmer for a few hours (so the jackfruit would absorb more flavor). Doing so made the chili taste overwhelmingly celery-ish, so I added the following: 1) Another tbsp chili powder 2) dash of Cayenne pepper 3) few tbsp tomato paste.
I understand that my review is based on a recipe with adjustments… but even so, 4 stars isn’t bad in my book. I’ll make this again.
★★★★
Kate
Thank you, Heather! I’m glad you love the cookbook.
Edith
My vegetarian granddaughter asked if I would make her a batch of chili. Naturally, I turned to your site! I liked this recipe because it had such a great selection of veggies and made a big batch. My husband and I had it the first night for supper and enjoyed it. I packed up the rest for my granddaughter and her partner. I just got their rating. She said he LOVED it. He said it was the best vegetarian chili he’s ever had and he didn’t even need to add any hot sauce to it! She liked it too. Thanks again for another wonderful recipe.
★★★★★
Kate
Lovely! Family pleaser, that’s great. I appreciate your review.
Isabell
Best chili! I make it at least once every two weeks :) If you leave out the cheese and substitute creme fraiche for a dairy free alternative, its even vegan!
Thanks for this yummie recipe :)
★★★★★
Kate
Great to hear, Isabell! You’re so welcome. I appreciate the review.
Michelle
Made it exactly as written except I omitted the sherry vinegar. Delicious!!! Will be a regular in our household. Highly recommend it.
★★★★★
Kate
Thank you, Michelle!
Cindy
Delicious and thanks for the blender tip! Wasn’t sure I liked the smoked paprika at first but after it blends, it’s awesome. I added a diced zucchini and a can of rotel bc I didn’t have exact ingredients.
Kate
You’re welcome, Cindy!
JennO
Love this recipe…it’s my go-to chili recipe. It’s all about the smoked paprika. What a game changer! Thanks so much for sharing. :)
★★★★★
Kate
I agree! It takes it to another level. Thanks for your review, Jenn!
Jess
This is a great veggie chili recipe, I’ve made it lots of times. I add some diced sweet potato and a wedge of lime to serve. Thank you Cookie and Kate! I’m so happy I found your website.
★★★★★
Kate
I’m happy you found the blog too, Jess! Thanks so much for sharing.
Eva
Sept 2018- made this and it was great! Did cut the chili powder and cumin in half :) thank you for a wonderful recipe
★★★★
Kate
You’re welcome, Eva!
Rebecca Rehberger
Eating this right now with some guac. It is amazing. I subbed in cayenne pepper for chili powder, so that definitely makes a difference — it’s got a kick! Also, I put in lime juice, since I’ve always loved that chili lime flavor.
I’m a flexitarian and not a full vegetarian, and I don’t miss the meat at all because of the awesome flavor. If you’re looking to try meatless meals this winter, look no further.
★★★★★
Kate
Thanks for sharing, Rebecca!
daz
Hi Kate, i made this recipe recently and it was totally gorgeous, a big thank you. I turned vegetarian about 2 yrs ago and got diagnosed with diabetes last year and wheat intolerant this year, so thinking of things i can cook myself has been hard and i was looking for inspiration. I loved your recipe sooo much that i’ve just purchased your book. I have to google certain things as you guys have different words for some things (i’m English) but it’s easy to do. Thank you so much.
★★★★★
Kate
Thank you for sharing, Daz! I’m really happy to hear you have found inspiration with C+K.
Kate
I’m not much of a cook but since I decided to switch to a plant-based diet a few months ago I’ve been trying to find easy, yummy recipes. This is the 2nd recipe this week I’ve made from Cookie and Kate (the other one was a delicious lentil soup) and I am so in love!!! So easy, delicious and healthy. I loved the blender trick as well. This site makes me so excited to get into cooking!! Thank you Cookie and Kate!
★★★★★
Kate
Hooray! As you keep trying recipes, please keep letting me know what you think, Kate!
Jasmine
I love this recipe! I make double batches of it and then swap around the carbs I eat with it (ie sweet potato, rice, mash, baked potato). Top with natural Greek yoghurt and cheese and YUM. Thank you!
★★★★★
Kate
Thanks for sharing how you serve this, Jasmine! I appreciate your star review.
Tarcila
Amazing chili! Very tasteful and the vegetables were crunchy, perfectly cooked!
★★★★★
Kate
Thank you, Tarcila!
Lindsay
Do you think you could add lentils to this recipe?
Kate
If you would like, sure. I would have them cooked prior to as there isn’t a lot of moisture in this soup. Or check out my lentil soup!https://cookieandkate.com/2015/vegan-lentil-soup-recipe/
Andris
I am trying to get on the veggie wagon. Your recipes will help. They sound delicious. Can’t wait to mess up my kitchen and try one. Thanks!
★★★★★
Kate
Thank you! Let me know what you think!
Jaci
My go-to fall/winter chili! ♥️
★★★★★
Kate
Great, Jaci!
Peggy Holbrook
My family loved this recipe. My 23 year old vegetarian son is home to work on his teaching credential, making us an omnivore household-which can be challenging. Everybody loved this recipe. We (parents) are avid cooks and both loved the addition of oregano to our tried and true chile spice profile. (I will confess my husband is making some ground beef on the side for our second go of this recipe-but I don’t think it needs it!) Thanks for being there, you have helped me explore vegetarian options I would not have otherwise considered. Happy fall!
★★★★★
Kate
Yes, Happy fall Peggy. Thanks for sharing!
Bree Neison
Just made tonight!! Added 1/2 cup extra vegetable broth, a few shakes extra of each spice, and a pinch of red pepper flakes for a kick! Yum!
★★★★★
Kate
Thanks for sharing, Bree!
Daina
Really good flavor. I’m not sure why but it was very watery. I cooked it a long time to reduce it down. When I make it again I’ll use 1 c broth. Like the to about blending some- great texture!
★★★★
Kate
That’s interesting. Did you blend any of it?
Cian
Delicious and easy to make!
★★★★★
Kate
Happy to hear that, Cian!
Vee
This was yummy! I made this with these changes since it was what I had: used regular paprika, replaced 1 can black beans with 1 can white kidney beans, replaced veg broth with chicken broth. I also added cayenne pepper and 2 chopped serrano green chillies since we love spice. I almost skipped the step to blend part of the chili, but glad I didn’t because it really did change the texture of it. Thanks for another great recipe!
★★★★★
Kate
You’re very welcome, Vee!
Georgia
I made your vegetable lasagna today (the “best ever”- they lived up to their title) and they were so great, I decided I will replace my meat-based ones with them. When I reviewed them, I remembered I have done the same with your vegetarian chili (replaced my meat-based one with your recipe), so I thought it would only be fair if I also, finally, reviewed your chili recipe! So, 5 stars from me as it has become my go-to recipe, which even my carnivorous husband loves. I know I can count on you for good recipes! Your blog is good for my family’s health, thank you for the great recipes.
Kate
I’m happy you think it lives up to its name! :)
Megan Robinson
This chili is just wonderful as is, but it’s also a perfect base for some customization! In my most recent batch, I made a few tweaks: I added diced sweet potatoes in step 1. Since I’m not a vegetarian, I subbed a lb of ground turkey for one of the cans of black beans. I added it right after step one, so it could pick up some yummy flavors from the aromatics while it browned! I also subbed in beef bone broth for the broth, and fire roasted tomatoes for the diced tomatoes. I topped my bowl with shredded cheddar, feta, avocado and cornbread. It was delectable, as were the leftovers! Thanks for sharing, Kate!
★★★★★
Kate
I appreciate you sharing your variation! Thanks so much for your comment and review.
Steph
Made this and it came out so good.
I used 1 Green pepper & 1 Red.
I used Green squash instead of Celery
White Onion instead of Red
And served it over white rice yum!
★★★★★
Kate
Thanks for sharing your variation! I appreciate the review.
Annie Sherek
Top notch recipe!! Always a favorite of mine when the weather gets cold!
★★★★★
Kate
Thank you, Annie!
Pam Edmondson
This is my go to chili recipe, and I love that you got a shout out on the Food 52 site! That is how I ended up here just now. ;-)
Kate
Love to hear that! Thanks so much, Pam. If you would like to leave a star review, I would appreciate it.
Dorothy Elliott
We have made this chili several times. Although we didn’t always have all the ingredients (e.g. celery or cilanto) it always tasted great. Nice combination of spices.
★★★★★
Kate
Thank you, Dorothy!
Tina Rogers
Very good recipe! Will definitely make it again! Always happy with your recipes. I even made the vegan Parmesan cheese, so easy and healthy!! I also have your cookbook and love it!
★★★★★
Kate
Thank you, Tina! I’m happy you are a fan of this + other recipes.
Nancy
I made this last night. I followed the recipe but tripled the batch for a get together and put it into crockpots after cooking the vegetables and spices on the stove. I did not purèe any of it. It was so good! The spices were just right. Thanks for the recipe.
★★★★★
Kate
You’re welcome!
Cat
This recipe is great but it is a very small batch (I like to have lots of chili when I make chili)! So I doubled it, and it was perfect. I also threw in an extra can of red beans. Nice recipe!
★★★★★
Kate
Thank you, Cat!
Meg Pucino
SO GOOD!! I think even my picky eater will like it. Instead of removing some and putting in blender, I used my immersion blender right in the dutch oven, which chopped up the tomatoes and made the texture more creamy and less chunky, which is a necessity for above-mentioned picky eater. With a side of homemade cornbread and salad! great for a cold night.
★★★★★
Kate
I hope your picky eater does! I know others have had a lot of success. Thanks, Meg!
Pam
Absolutely delicious. I have made this recipe many times, and it is always perfect. I even won a chili contest with this as my base recipe!
★★★★★
Kate
I’m so happy to hear that, Pam! I appreciate you reporting back.
sarah
Love it! This chili is as hearty, delicious, flavorful and filling as any chili I’ve ever had! Used black beans that I’d cooked earlier in the week instead of canned and didn’t have oregano – otherwise – followed the recipe. Thanks so much for sharing your healthy creations!
★★★★★
Kate
Thank you, Sarah! Ever had? I will take that!
Ryeleigh
I made 1 1/2 of this and I used black, pinto, red kidney and chili beans and no cilantro or vinegar but cooking wine instead and this is the best chili I have ever had. Obviously I made changes to it, but it would not be this good if I hadn’t followed your recipe. Thank you for blessing us with this amazing chili
★★★★★
Kate
Thanks for sharing your variation! I appreciate the review.
Diane
I have made this recipe twice and it was delicious beyond measure each time! Thanks for sharing!
★★★★★
Kate
Love that! Thank you, Diane!
Ginuca
Made this many times, soooo easy and so tasty, freezes well and tastes delish, what more can we want? :-)
★★★★★
Kate
Thank you for sharing!
Michael Combe
Made this today as a test to see if I could possibly follow a vegan diet. It came out well. I reduce the chili powder and cumin by half as I feel that they can over power a chili so that is all you taste. I realized I forgot the cilantro and vinegar/lime juice after we were finished, but it came out pretty well. I think this may have been a first good step in the right direction.
★★★★★
Kate
I’m glad this came out well for you, Michael! I have a lot of vegan substitutions for my recipes. Let me know as you try more! Good luck!
NatsW
Thank you for this wonderful recipe! I am not a particularly good cook, but managed to whip this up in an hour and a half and all my guests loved it. Easy, tasty, wholesome!
★★★★★
Kate
You’re welcome! I’m glad you all loved it.
Sarah
This chili is DELICIOUS! The weather is getting chilly so I decided to make chili for the first time tonight. This recipe was easy to follow and it came out perfect. I added a can of whole kernal of corn which gave it added depth. I also let the pot simmer for several hours to allow the flavors to incorporate. Thank you for sharing such a wonderful recipe!
★★★★★
Kate
You’re welcome, Sarah! Thanks for trying it!
Joyce Layton
I’ve tried a few veggie chili recipes before — this is by far the best! When my hubby does not add hot sauce to whatever I serve, then I really know it can stand on its own. Thank you!
★★★★★
Kate
You’re welcome! Thanks for sharing what you though, Joyce!
Greg
This was great: straightforward to prepare and delicious. It’ll definitely become a regular. Thank you.
★★★★★
Kate
You’re welcome, Greg!
Sheila
Visiting omni family in the US, wanted to make a nice vegan chili & I like yours. Don’t have smoked paprika available, but there’s an asterisk! Options!! I’m laughing and nodding my head at the chili powder outside of the US comment. OMG, yes. Learned that one the hard way.
Kate
I can’t even imagine how hot that would be! Thanks for your comment, Sheila.
Mahsa Modares
So sooooo good. Making it again this week :)
★★★★★
Kate
Enjoy it all week, Masha! Thanks so much for your comment and review.
Tess Fitzgerald
I used this recipe (sized up for 50 servings) yesterday for a local Chili Cook-off event and won best vegetarian chili-so you truly can say it is the best vegetarian chili recipe!
★★★★★
Kate
Hooray!! Thanks for sharing it won. :)
Stacie
Hi Kate!
Making this tommorow for the work week! Can you advise what you use in your chili? Sherry or Red Wine vinegar. Or lime juice? I don’t know which will bring the flavors out best.
Thank you so much!
Stacie
Kate
You could use any of them and all would be lovely! If you have one on hand, use that.
stacie
Hi Kate!
I had all on hand. I ended up using Red Wine Vinegar. It came out fab! Thank you for sharing!
Stacie
★★★★★
Karen Palmer
I made this for my family tonight and we all loved it! I’ve never put smoked paprika or vinegar in chili before, but they both added a smokiness and brightness that balanced well with each other. We ate ours with shredded cheese, a dollop of plain Greek yogurt and tortilla chips (the chips are amazing with it). Thank you for sharing this delicious recipe that is now part of our family dinner rotation.
★★★★★
Kate
You’re welcome! Thank you, Karen. I love your topping choices!
Sarah
This is the best vegan chilli recipe! Instead of mashing some at the end, I process the carrot and celery and add it with the garlic; a simplified soffritto I guess. Really good. Thank you!
★★★★★
Kate
Hooray! Love to hear that. Thanks, Sarah!
Corrine Baker
I was looking for a GOOD vegetarian chili. So yours sounded good.just made it.added potatoes to it.the part about blending one cup sounds fantastic. I’ll let you know how it turns out.
★★★★★
Kate
Yes, please do!
MYRA A GEBBIE
I am not a vegetarian, but this chili is delicious! Oh my, it doesn’t need any meat at all. The smoked paprika just tops it off, so don’t use just plain paprika.
★★★★★
Kate
I’m happy you think this soup is perfect as is! Thanks for your review, Myra!
Tate
Delicious! At first I thought it was going to be too smoky flavored, but it was perfect, even with the 2 tbsp of smoked paprika. I made it with quinoa on the side and my husband LOVED it! Thanks girl!
★★★★★
Kate
I like the idea of making quinoa to go with it! Thank you, Tate for sharing!
Jane
This is such a good recipe. I didn’t have celery so just used an orange bell pepper instead. I didn’t use stick – just water and even forgot to add lime at the end and it’s still lovely. Thank you.
★★★★★
Kate
Thanks for sharing, Jane!
Paul
Fantastic, just tried your recipe tonight and everyone loved it vegan and non vegan alike, subbed a large fresh red and green chilli for the chilli powder and added chipolte chilli paste and the lime juice suggested. Best chilli we’ve ever tasted was the verdict. Thank you so much. Next step is to add some grated dark chocolate, will let you know if that’s successful
★★★★★
Kate
This is a crowd-pleaser for sure. Thank you for sharing your experience, Paul!
Sadie Kirby
Its my second time making this recipe. I love it! This time I used fire roasted tomatoes and it was awesome!
★★★★★
Kate
Thanks for sharing, Sadie!
Corrine Baker
Thisis the best vegetarian chili ever!
★★★★★
Kate
Thank you, Corrine!
Shar
This recipe was great! I loved it. Made it about 3weeks ago and I’m definitely doing it again this week!
★★★★★
Kate
I’m happy to hear that! Thanks for sharing, Shar.
Tabitha
This recipe is the best chili ever! Vegetarian or not! It comes out amazing every! Single! Time!
★★★★★
Kate
Happy to hear that, Tabitha! Thanks so much for your feedback.
Cori Godfrey
I have made this before and it’s such a windy , blustery day here, here I go again! Love the flavour and all the fantastic ingredients. Thanks for sharing.
Cori
★★★★★
Kate
It’s great on a cold day! Thank you, Cori for your comment and review.
Nadia
I made this for dinner tonight and it was DELICIOUS! I’m (kind of) new to vegan cooking and this is definitely going to be a staple for me now. :)
★★★★★
Kate
Thank you, Nadia!
Dawn
It’s cold and windy and this was the PERFECT recipe to make for dinner! I just added some veggie crumbles to the mix and I used some leftover dried, cooked pinto beans I had around. Blending 1 1/2 cups of the soup makes a big difference – thanks for the tip! This was absolutely delicious and I’ll definitely be making this again.
★★★★★
Kate
Yes, blending makes all the difference! Thanks for sharing, Dawn and for your review!
L
Love this recipe!!!! Very tasty and the smell in the house while cooking makes your mouth water. Since I like a little heat in my chili, I like to serve this with red hot and scoop it up on a few no salt tortilla chips….. YUMMY!!!!! Thank you for a “GREAT” recipe!
★★★★★
Kate
You’re so welcome! Thanks so much for your comment and review, L.
Cassy
This is so delicious!!! Even for those skeptical of a veggie chili. I’ve made it twice, one time adding some mushrooms lying around and another time zucchini. Thanks!! Great leftovers, too.
★★★★★
Kate
Great leftovers! I like those additions. Thanks for sharing, Cassy!
Maria
Just found this recipe. I love the addition of carrots and celery into chili, more veggies! I can attest that this DOES freeze well. Simple and delicious.
Kate
Thank you, Maria!
Sheri Gillis
This was sure tasty! I also added baked beans to make a 3 ran chili. Next time I will decrease the cumin.
★★★★★
Kate
Thanks for sharing, Sheri!
Adam
Seriously awesome Chilli, even for carnivores. It is one of my favorite things to cook and eat for several days! :)_
★★★★★
Kate
Thanks for sharing, Adam!
Britni Stout
Hello! I am new to this site and I am so very happy I found it! What a diverse collection of recipes you have here, I absolutely love that! My family and I are going vegetarian. After 2 children and not really knowing what’s in the meat we buy, all the recalls down to the crumby way it makes us feel – we are searching for a new way to eat! So thank you so very much for these. I would love to make this, however, I do not have any lime juice on hand- only lemon. I know the 2 are different but would it make much of a difference to sub? Thank you so much for all these recipes, I will be here forever!
★★★★★
Kate
Welcome to the blog, Britni! I’m glad you are enjoying the selection and this recipe is a favorite for sure. Do you have any sherry vinegar or red wine vinegar by chance?
Nancy Snell
Made this tonight. Yummy. I’m thinking leftovers will be even better after the flavors have more time to meld.
★★★★★
Kate
I agree! I love this soup even better the next day.
WENDY MCDONALD
Excellent vegetarian chili recipe! Flavors were fantastic. Easy to prepare. A squeeze of lime at the end definitely enhances the flavors even more!
★★★★★
Kate
Yes, I agree! The addition of the lime(or other options) really brings it all together. Thanks for your review!
Kizzy
The best vegan chilli I’ve ever made and tasted! I tweeked it a bit to suit my Caribbean taste buds. So I added small cubes of squash, Zuchini, mushrooms, coriander spice, Jamaican all purpose seasoning, pasta sauce, ketchup and scots bonnet pepper instead of chilli flakes. So many people have asked me for this recipe and I’ve shared your page.
★★★★★
Kate
I’m glad it provided inspiration and you were able to make it suit your taste buds! Thanks, Kizzy.
Nicki
So delicious! Made as directed but added zucchini and doubled the garlic. Topped with avocado and sharp cheddar. Boyfriend isn’t vegetarian but still was stoked on this chili!
★★★★★
Kate
I love garlic! Thanks for sharing, Nicki. I appreciate the feedback and review.
Wally
After making this the original way, I altered it for something really different. I dropped one can of black beans, replaced the pinto beans for chick peas, replaced the celery and carrots for lots of cauliflower florets and halved Brussels sprouts. It’s not really a chili anymore, but a really good, healthy stew. Tastes fabulous!
★★★★★
Kate
I like the creativity! Thanks for sharing, Wally!
Lauren G.
I made this chili for my daughter and son-in-law who are vegetarians… But after tasting it to adjust any seasoning, I ended up scoping out a couple cups for myself to take home! I loved it!!! I decided to add shredded chicken to it (for all my non-vegetarian friends!),and will serve it at my cookie exchange party this weekend. Great recipe. Lauren G.
Kate
I’m glad you loved it, Lauren! Thanks for sharing.
Nancy Shulman
My meat loving husband has declared this his favourite chili recipe. Delicious and substantial.
★★★★★
Kate
That’s wonderful! I love it. Thanks for sharing, Nancy.
Elizabeth Anglen
So great!! I love all of your recipes!
★★★★★
Kate
Thank you, Elizabeth!
Sarah
This was great! You rock, thank you so much for sharing your talent with the world :) I’ve made your red curry, your black bean soup…everything comes out delicious! Thank you, thank you!
★★★★★
Kate
You’re so sweet, Sarah! Thanks for letting me know you love this one and the other recipes too!
Amanda Evans
I am so excited to try this chili! I am in love with so many of your recipes!
I’m making it for a party and need to feed approx 15-18 people. Any tips on doubling/tripling it, or is it pretty straight forward? I’m concerned about the bean ratio… maybe turning too beany?
Thank you in advance!
Amanda
Kate
This recipe doubles just fine! If you are doing more than that, I would recommend batches or different pots so everything cooks well and you get the flavor enhancements as you work through the steps. Hope this helps!
Jessica
Hi Kate,
I just made this recipe and it was tasty! Thanks for sharing. I’d like to add that it did take me around 2.5 hours to cook the chili until it was the consistency that I liked.
Jessica
Kate
I’m glad you liked it, Jessica!
Brigitte Robitaille
I love this recipe, it’s my go to veggie chili recipe! Yum! I was wondering if you had the measurements for a larger recipe, on some recipe sites you can enter number of portions desired and the measurements/quantities change. Are you planning on adding this or can you let me know for about 20 people what it would come out to? Thanks!
★★★★★
Kate
Hi! This recipe doubles well. If you make more than that, I would recommend more than one pot. This recipe serves 4-6 so if you made 3-4 batches of it should work. I don’t have plans for that type of plug-in right now, but I will take note. Good luck!
Staci Mase
This chili is amazing! It will be replacing my old standard veggie chilli. It is so light yet filling at the same time. My husband and kids loved it! I substituted crushed tomatoes for diced since my daughter is super picky about tomatoes. She even loved it. I served with frito scoops. Can’t wait to try more of your recipes!
★★★★★
Kate
I love it! Thanks for sharing, Staci.
Robert Swearingen
I love this recipe it is so simple and tastes amazing. Takes me 5 minutes to prep, I only use one knife, one pot, one spoon and measuring spoons so there’s nothing to clean up. Thanks for sharing this recipe.
★★★★★
Kate
You’re welcome! Thanks for sharing your thoughts, Robert.
Shakti Seva Simran
I LOVE this recipe, and am glad I doubled it with some bean ratio variations, as well as adding the puree of half of a roasted butternut squash as well as the puree of the chili. I used a nice balsamic at the end rather than lime and think it made all the difference.Think I might squirt some lime on with garnish later. So Yummmmy!!!!! and my cells are so very happy. Thanks! …. and ps … I Never, literally Never, have been inspired to add a review and comment of a recipe before.
★★★★★
Kate
I’m so glad you commented! Thanks, Shakti!
Jessica
Could this be made in a slow cooker?
Kate
Hi Jessica! I haven’t made it in a slow cooker, but I believe others have with luck! You can see what others did by searching the comments. Don’t miss the sauté step, though!
Amanda
Could I make this in my instant pot or crock pot?
Kate
I believe others have will success! Search the comments to get reader recommendations.
Brian in AVL
I’ve made this several times now, and it is delicious. My 14-year-old daughter has been vegetarian for about 18 months so I’ve sought out vegetarian recipes for us, and this is a winter winner. I go heavy on the vegetable base–a large onion, two red bell peppers, maybe three medium carrots–and up the spices just a bit as well. The last time I started with dried beans rather than canned, and I think that was my best version. We’ve topped it only with sour cream and grated cheddar thus far, but I look forward to trying sliced avocado and other garnishes. Thanks for such an excellent recipe.
★★★★★
Kate
You’re welcome, Brian! Thanks so much for your review.
Victoria
I have tried many vegetarian chili recipes, looking for the perfect one. This recipe is hands down my favorite. It’s the recipe my meat-eating husband also requests! I’ve made it for in my in laws and other friends. Everyone always loves it! Using the immersion blender at the end is perfect – it gives it exactly the right consistency. Thank you so much for sharing!!
★★★★★
Kate
Great to hear, Victoria!
Mark
2nd time with this recipe. I put it in a dehydrator afterwards and use it backpacking. Excellent results.
★★★★★
Lala
Great recipe ! Going to try this out today :)
However I have all ingredients in hand but vegetable broth. Could I maybe substitute readymade vegetable soup instead?
★★★★★
Katrina
This Chili was amazing!!! Made it tonight and added diced butternut squash. Loved how when you blended it a bit it really does give that awesome texture. It was a hit! My kids added some grated cheddar and I love how it was all veggies and fibre. Definitely would make again. I do have extra….could it be frozen??
Just picked up a copy of your book and love all the fresh colourful ingredients. I’m really enjoying “loving real food”! Thank you Cookie and Kate :)
★★★★★
Kate
I’m glad you love it! This soup freezes nicely from other reader feedback. Thanks for the review, Katrina!
Nan
As I am not a fan of spices, I reduced the quantity and still found it too spicy for my liking, soooo- since I usually add organic cocoa to my own chilli I added it to this one as well. It changed the flavour to my liking. I made it for my vegetarian friends and I suspect they would have have enjoyed the original flavour. Nice choice of ingredients and easy to make
★★★★★
Kate
Thanks for sharing! Yes, please adjust to your own tastes.
Mary Frey
Thanks so much for your awesome vegan chili recipe! I doctored it up with a few dallops of jamaican jerk sauce, 100% pumpkin puree, turmeric, few dashes of garlic wine vinegar, low salt soy sauce and juice of lime m fresh cilantro for a VERY LARGE POT’O CHILI! My non-vegan brother accepted me dropping some off tonite for his wife n daughter. I asked him to just try a bite on a tortilla chip. He absolutely LOVED the flavor and DID NOT miss the meat! It was all your ingredients plus a few tricks of magic from Jesus and my grandmother in Heaven! Thanks for your awesomness Kate.
★★★★★
Kate
You’re welcome!! Thanks for sharing your variation! I’m glad your brother was also accepting.:)
Meg W
I made the vegetarian chili for my son and his vegan girlfriend. It was so good, even my big meat eating husband thought it was great!! Very easy to make and delicious!!
★★★★★
Kate
That’s great, Meg! Thanks so much for sharing.
Lori
Just made your vegetarian chili for dinner. Added beyond meat crumbles and I can’t tell you how delicious it was. This recipe is a keeper. My husband, daughter and her husband as well as myself thoroughly enjoyed it. In fact we can’t stop raving about it.
Thanks again.
★★★★★
Kate
Wonderful, Lori! Thanks for your review. :)
Sheerja
I have a permanent bookmark on my safari with this recipe! It turns out fantastic every single time! Just today I tried adding steamed quinoa and a little bit of the cooking liquid towards the end and it was delicious! Thanks ever so much!
★★★★★
Kate
I love it! It’s a great one to have bookmarked. :)
Andrew Hunt
Hi fellow veggie fiends.
With regards to the chilli dish, I cook off some sliced mushrooms, very slowly in a frying pan with a little butter/vegetable oil, until the moisture has been cooked out, and the result is a ‘meaty’ textured mushroom with a great umami taste, which I then add to the cooking chilli. Give it a try?
★★★★★
Kate
I would add maybe in step 3? I would need to try to try it. Let me know what you think!
Guy Crocetti
This recipe was a big hit with our family! We are interested in eating better all year, and this was a great start!
★★★★★
Kate
Wonderful, Guy! Thanks for sharing.