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. 
Julie
We cut out the salt and halved the beans and just added more veggies and it was perfect. My mother has renal disease which leaves her with a very restricted diet. Absolutely no salt…seriously none..has taught us to learn about new ways to use herbs and spices. Also very limited protein allowance per day has made us practically vegetarian. Not completely we come from Texas ranchers anyway great recipe glad to have found your site and the nutrition information with recipe
★★★★
Kate
I’m glad you found the blog and that it has been helpful! I hope all the best for this challenging time for you and your family!
Sarah
So delicious and easy to make!! Thank you so much:) It’s been a long time since I enjoyed a chili so much and meatless to boot!
★★★★★
Kate
Wonderful, Sarah! I’m glad you loved it. Thanks for your review.
Kayzra
My husband and I absolutely LOVE this chili recipe. We have it at least a few times a month! I was wondering if you or if anyone has tried making this in an instant pot and what the best method was? Thanks!!
★★★★★
Kate
Great to hear! Yes, I believe this has worked well for readers with an Instant Pot. Search through the comments to get their tips and tricks!
Peter Peacock
Excellent! I did use 3 cans of Ro-Tel chopped tomatoes instead. It will probably be the hit at the Super Bowl party tomorrow.
★★★★★
Devin
I am on a fruit and veggie fast and was searching for something good and hearty to eat. I was a little hesitant when I first saw the recipe, but it has not disappoint at all!! It is insanely delicious my son could not believe that it was only veggies!
★★★★★
Kate
I’m glad it didn’t disappoint! Thanks so much, Devin. I appreciate it.
Miriam Kook
This was so delicious! I swapped Kidney beans for the pinto beans and did not add any vinegar at the end. It was yummy!
★★★★★
Kate
Thank you for sharing, Miriam!
Pete
Made this many, many times and it’s always a winner.
Is there a vegetarian gumbo recipe in the works?
★★★★★
Kate
I don’t have one, but something to think about Pete!
A Croal
Greetings from snowy Toronto. I just made that chilli last night for guests. It was superb. Thanks. Very little remains. Everyone astonished with my cooking skills. I am delighted to now have a chilli recipie with actual amounts ( of spices etc.rather than ‘pinch of this’, not too much of that….thanks again. AC
Kate
Thanks for sharing!
Trish
Love this! I also live in the KC area. I’m so thankful and excited to have stumbled upon your website. Keep up the great work. It is appreciated!
★★★★★
Kate
Thank you, Trish!
Theresa
Love this recipe! I’ve made this multiple times and even my husband, who’s a meat and potato kinda guy, loves it. I cut the veggies a bit thicker than usual and it creates a nice hearty, chunky chili.
My mom is getting surgery and I’m going to make a nice big batch to freeze so she doesn’t have to worry about cooking for a bit. She loves it too.
I also recommended this blog to a vegetarian friend of mine. I’m not a vegetarian but I do “meatless mondays” and have tried a variety of recipes from here and they’re all great.
★★★★★
Kate
I’m sorry to hear about your Mom! But, it sounds like you will be taking good care of her. Thanks so much for your review!
Kat
I made this recipe tonight. It is really good. I am vegan, but my husband is not, and we both enjoyed this chili. I sautéed the veggies without oil. When I opened it up and was thinking of blending it, I decided to add a half a cup of quinoa and cook it just a bit longer. It thickened the chili and gave it almost a meaty texture.
Kate
I’m happy you both were able to enjoy it, Kat! Thanks so much for your review.
Susan
This recipe is amazing!! I add a little honey at the end to balance the sweet and savoury. This is a favourite in my house!
★★★★★
Kate
Thank you, Susan!
Lisa
Hi I need to make vegan chili for 12 people. Could I double this recipe? Also, can you please give instructions for cooking in a slow cooker? Thanks so much!
Kate
This recipe works well doubled. Depending on your pot size, I would recommend maybe splitting it up. I haven’t tried it in a slow cooker so I don’t have directions for you. I do know several readers have and they have provided tips. Enjoy, Lisa!
Teresa Wilson
I made this tonight and it was delicious! I do not like onions or garlic, so I omitted those two ingredients, but did all the others. I decided against doing the blender thing, as I really like a hearty chili. I did add an extra cup of the vegetable broth to give it a little more liquid for dipping. I topped it with good shredded cheese, served saltines on the side and it was divine. I plan to reheat it for the next few nights for my dinner and will make some cornbread muffins to go along for those servings. It was very easy to make and it is a huge portion. I will definitely be able to freeze 2-3 more servings after eating on this for days.
★★★★★
Kate
Thank you for sharing your variation, Teresa!
Connie
absolutely delicious and very hearty. Can satisfy any carnivore
Kate
Thank you for sharing, Connie! This soup does seem to do that.
Brittany S. Morones
I’ve been cooking vegan on and off for over 5 years now, and this is hands down one of the best pots of vegan chili I’ve ever made! The whole family loved it, even my 9 year old son and my husband (who is from Texas and loves BBQ and chili, so he’s fairly picky).
I did sub the celery for mushrooms, one can of black beans for navy, and omitted the cilantro, but only because I didn’t have these on hand. It was still absolutely delicious! Can’t wait to make again exactly as recipe states, definitely keeping this one. Thank you for sharing!!
★★★★★
Kate
You’re welcome!! I like that you have your favorite substitutions. Thanks for sharing, Brittany!
Suzanne Hoholik
Love this recipe. I used garbanzo beans with black and navy, and fresh chopped tomatoes instead of canned. I’ll definitely cook this again.
★★★★★
Kate
Thank you for sharing, Suzanne!
Hope
I haven’t made this one yet but I have made several other things and I absolutely LOVE them. Trying to eat whole foods this year. So thankful for your site. Great job!!
★★★★★
Kate
Thank you, Hope!
Jai
This chili is a staple at my house, especially during football season! It’s so delicious it feels like a guilty pleasure and leftovers (if there are any) freeze well. I make it with 2 extra cans of beans, and use a mix of black and kidney beans.
Kate
Thanks for sharing!
Archie
I made this – delicious!
★★★★★
Kate
Fantastic, Archie!
Holly
Made this chili tonight and followed the recipe EXACTLY! We absolutely loved it and it’s going in my recipe book as a keeper! Thank you!! We do love meat chili too, but we are currently doing the Daniel Fast (vegan for 21 days) and this totally hit the spot!
★★★★★
Kate
Great to hear, Holly! I’m glad this one is a keeper.
Marie
Waou! First recipe from this blog and I Loooove it! I usually make changes to recipes but no need! I served it on baked potatoes or by itself and everyone loved it!
Ready to try more delicious dishes!
Thank you!
★★★★★
Kate
You’re welcome, Marie!
DAWN R LANNI
Freezing here today in southern Texas, making this for dinner! What I did different, I used yellow onion, didn’t have red. I added a chopped jalapeno, a dash of (vegetarian) Worcestershire sauce, and I used the fire roasted Muir Glen tomatoes, cuz it was all I had and I refused to go to the store, too cold..it smells amazing. I did this in my instant pot. Can’t wait to eat! Thanks for this recipe I’m sure it’s soon to be a family fave!
Kate
Thanks for sharing!
Heather
I’m wanting to make this in my instant pot as well! I’ve always done it stove top & it turns out AMAZING. And now after Christmas I have an instant pot! Buuuuut I’m a bit of a newbie when it comes to instant pots! What setting did you use to cook this?
★★★★★
DAWN R LANNI
Hi Heather!
Don’t be afraid you’re going to love your IP. I am a huge fan of the manual or pressure cook button, basically all I use. The IP heats and comes to pressure faster I have found if I could use the sautee function first. So get all your veggies partially done in saute, then add beans and broth additional stuff and I did mine for 20 min on manual then did a qr quick release and this chili was great. I made a filling for baked potatoes with the leftovers. Happy instant potting!
Norbert
Greetings from Romania! My wife and I are trying to eat as much as possible without meat and this recipe did a miracle in our kitchen! Thanks for sharing your lovely creation with everybody and I’m looking forward to trying new recipes of yours!
★★★★★
Kate
Hello Norbert! I’m glad this worked wonders for your family. I appreciate the review!
Thrun
I made this chili with health foremost in my mind. Much to my surprise, it was also delicious! It was so clever of you to recommend pureeing a portion of it. Thanks.
★★★★★
Kate
I’m glad it surprised you, in a good way! I appreciate the review.
Nora
Hi Kate,
I’ve followed your blog for a few years ago now, and I have your book. I have yet to make a recipe of yours that I haven’t absolutely loved. This chili is no exception, I literally can’t stop eating it. It’s perfect with crumbled tortilla chips, strained plain yogurt, and plenty of cheddar cheese. Yum!!!
★★★★★
Kate
I love to hear that, Nora! Thanks so much for sharing your experience.
Alana Forrest
SO SO good!! I made it with one can of black beans and it was fine (only because I realized too late I didn’t have 2 cans and didn’t have time to run to the store). I added juice from a full lime as well. What a fabulous recipe!!! Thank you.
★★★★★
Kate
I’m glad it worked for you, Alana!
Julia
My family loved this recipe. Followed it to a “T” and it turned out absolutely delicious. Thank you for sharing!
★★★★★
Kate
You’re welcome, Julia! Thanks so much for your review.
Becca
This is excellent! I especially like the idea of immersion blending it a bit. It really helps the texture become more like a traditional meat chili. This recipe is a keeper.Thank you!
★★★★★
Kate
You’re welcome, Becca!
David
This is seriously crazy good. I am trying to cut down meat & dairy significantly & found this recipe. I had time, so I simmered the tomatoes and veggie stock quite a bit longer than called for & added the beans later. I also added some crumbled Tempeh a few min before serving for some added protein.
I went with a few shakes of chipotle hot sauce at the end – so so so good
This is now a go-to recipe. Thank you!
★★★★★
Kate
You’re welcome! Thanks for your review, David.
Donna
This is the best chili recipe I’ve ever made! I love the fresh carrots and celery. They add great texture! I used a prepared spice mix since I never seem to get the spices right.
★★★★★
Kate
I’m glad you loved it, Donna! Thanks for sharing.
Susan Klyber
Just made the chilli but switched out a can of beans for drained cut corn. I tossed in a cup of leftover baked Kambocha squash to thicken it. I tossed in 1/3 cup of smoky BBQ sauce too. It looks and smells AMAZING! Thank you!
Kate
Thanks for sharing!
onesha
I loved it and MY Boy did as well there six and three. I will be serving this at my next family event. We absolutely loved it.
★★★★★
Kate
Wonderful, Onesha!
Lori
Kate, you state that this recipe yields 4 large or 6 moderate servings. Can you tell me please what = 1 serving? Is it 1 full cup? 1-1/2 cups? Thanks.
Kate
Roughly 1 to 1.5 cups is a serving.
Wendy
I made this last night after a friend recommended it ( she loved mine more than hers). I eliminated celery cuz I don’t like it ( if I had I would’ve used it). I added extra herbs and spices since I like lots of flavor. I also added soy sauce and Worcestershire sauce. I love meat and after trying this last night, I can definitely be vegan. I also blended some at end and added to remaining chili ( something my friend didn’t do) and it completed the recipe. Thicker, creamier, richer.
★★★★★
Kate
Thanks for sharing your variation, Wendy!
Lauren
Delicious and so easy! I cut down the chili powder in half so my two year old would eat it and it still had a ton of flavor. Served with avocado and vegan sour cream. I will definitely be making this for me and my boys again!
★★★★★
Kate
Wonderful, Lauren! Thanks for your review.
Megan
I was literally eating a bowl of this chili as I opened up this blog past haha! It is by far the best chili I’ve ever had and I make it really often now. Love all of your recipes :)
★★★★★
Kate
I love the timing! Thanks for taking the time to comment, Megan.
Cindy
Stumbled upon your recipe today and made it for the family for dinner! It was a hit! Instead of vinegar af the end, I used lime juice and topped with tortilla chips and avocado! Amazing!! Thanks for this awesome recipe! I will definitely be making it again :))
★★★★★
Kate
You’re welcome! I’m happy to hear it.
Ashley
I just made this last week! It was absolutely delicious. My non-vegetarian mom said it was better than her meat chili! This will definitely become a staple recipe in the colder months.
★★★★★
Kate
I love that, Ashley! Thanks for your review.
brian
Not really related to this article but below is a nice article on crushed tomatoes:
https://www.americastestkitchen.com/taste_tests/1730-crushed-tomatoes
Note that SMT canned tomatoes are $4.50 each at my local grocery store. Proud they are.
Kate
Thanks for sharing, Brian!
Erin
This is our absolute favorite chili recipe! We highly recommend it. We have switched up veggies, etc. Thank you Kate for your passion for cooking and sharing!!
★★★★★
Kate
I’m so happy to hear that, Erin!
Michelle
Thank you for the chilli recipe, love it I made a large batch so I could freeze some & have another night when I’m pushed for time. I had a bit of a fridge clear out & chucked in some butternut squash & thought I might also do it in a deep dish one night with sliced sweet potatoes on top like a chilli hotpot I love it when you get such a versatile recipe when you’re running out of dinner ideas. Many thanks
★★★★★
Jessica Weinberger
I absolutely love this recipe. I’ve made it probably 10 or 12 times and it always turns out great, and impresses even the most committed meat eaters. I sometimes add a diced jalapeno to make it spicier, or change up which beans I use, just for variety.
★★★★★
Anna Lisa Diaz
I love this recipe! Currently have some in my fridge and more parceled away in mason jars in the freezer for a later, lazy, cold day or for a quick, healthy (but feels indulgent) meal post-gym. I like to add mushrooms for some “meaty” texture and liquid smoke for extra smokiness/umami flavor. Highlyyyy recommend!
★★★★★
Kristen
I make this all the time and portion and freeze for lunches! So good :D
★★★★★
Suzann
I will try this. What are your thoughts re use of soy chorizo? It provides texture, spices and, of course, flavor. It is, however, processed. scifisuz@gmail.com
★★★★
JoAnn Maese
Is there a reason why some of your recipes don’t have nutritional information? I’d love to make this but I’d like to have those stats.
Melissa Hippard
Great recipe! My bookclub loved it! Thank you for creating it. I have enjoyed other recipes you’ve created and enjoyed them all. Keep up the great work.
★★★★★
Julie
Haven’t had time to cook all week, and then finally cooked this. Wonderful recipe, just the perfect homecooked and cozy meal I needed!
★★★★★
Julie
Haven’t had time to cook all week, and finally had time to make this. Wonderful recipe, just the homecooked and cozy recipe I needed!
★★★★★
Lynda
Made this for dinner tonight! It was perfect and enjoyed by all. I will definitely be making it again! Thank you!
Brigitte
Wow full of flavor ! I cooked my kidney beans 60 minutes first, I used plablano pepper and 1 jalapeño , whole tomatoes that I crushed . I cooked it for 45 minutes there was a lot of sauce next time I will add 1 more carrot and 1 more celery because there is a lot of sauce and i like my chili chunky with a lot of vegetables . I used the immersion blender straight in the pot just enoug to leave it chunky . The spices are just the right amount it’s exceptionally divine . It’s the only chili that I am going to cook from now on , no need to look any further.
Thank you …….it’s really addictive !!
★★★★★
Kate
Thank you for sharing your approach, Brigitte! I’m glad you loved it.
JoAnn Maese
Wondering why there is no nutritional information – calories, fiber, protein etc. It seems some of your recipes have it and some do not.
Kate
Hi JoAnn! I’m sorry you were having issues. It should all be working now.
Cinde
Yummmmm! I used rotel for the diced tomatoes to make it spicy and we used all of The recommended toppings and it was delish!
★★★★★
Kate
Thanks for sharing your version, Cinde!
Josh
Had a vegan friend over for dinner and had no idea what to make. This was an amazing dish that I’ll make again and again and my guest asked for it also! This made for a great dinner!
★★★★★
Kate
I’m glad this was just the thing!
Paco
Great recipe !
Even better when I added two lbs of ground Bison…..
★★★★★
Kate
Thanks for sharing, Paco!
Destinye
Hahahah
Kathy
Kate I believe that US chili powder is actually a blend of chili and other spices such as cumin, onion, garlic, salt whereas in UK and Europe chili powder is straight dried/powdered chili so it is much hotter. A normal amount of chili powder would be 1/2-1 teaspoon.
Kate
Hi Kathy, yes! That is true US varies as to why I provided a note. Thanks for sharing your recommendation!
Kim
I wanted to try making it in a crock pot/slow cooker,, but didn’t have time to sift through all the comments to see how others did it. I followed the first part of the recipe as written (sauteed vegetables and then aromatics), and then I put everything into a crock pot. From there I pretty much followed the recipe except that I cut the broth in half, adding only one cup. I cooked it on low for six hours and then used an immersion wand to blend about half of the mixture. I did not add the second 1/4 tsp of salt because canned beans are salty and so was the shredded cheese that I topped my bowl with. Very nice. I might try adding corn after the blending the next time, and as others have noted, the recipe lends itself nicely to other substitutions/additions. Not sure what it is about chili powder, but whenever I eat chili, I crave it again for days afterwards. Anyway, I think that the true value of crock pots must be for meat, which I don’t eat, but it was nice to walk away from the crock pot and not have to worry about stirring or sticking, so I would do that again.
★★★★★
Kate
Thanks for sharing, Kim!
Raven
Nutritional information available on this?
Kate
Hi Raven! Make sure you allow pop-ups in your browser settings. That should take care of it!
Sheri Livingston
I added a few more beans and a couple of additional spices (Adobo & Allspice.) Thick and rich and delicious! Perfect without blending or mashing. Thank you for sharing this recipe.
★★★★★
Kate
You’re welcome, Sheri!
Cassie Autumn Tran
Chili is one of my favorite dishes! I never grew up consuming it often–my mother did have this wonderful beet soup served with rice and chicken and she eventually developed this delicious vegetable lentil soup when we started making healthier choices collectively. I began consuming chili more often once I became plant-based due to consisting mostly of beans! This chili looks marvelous and I’d love to try it someday!
Susan K
I followed the recipe as written and it was delicious! Perfect spices. served with cornbread on a cold winter night
★★★★★
Susan K
I only used 1 tablespoon of oil and a pinch of salt due to some dietary issues but otherwise I followed the recipe as written and it was delicious! Perfect spices. served with cornbread on a cold winter night
★★★★★
Kate
Sounds perfect for a cold night! Thank you for sharing, Susan.
onlinecakebhavna
Thank you for sharing this recipe…
★★★★★
Helena
This is my absolute favourite dish. It’s also so easy to make. I have a question, though. Can you freeze it?
★★★★★
Kate
This one should freeze well, Helena! I believe others have had good luck.
Sarah
This recipe is delicious! I had been planning to make the vegetarian chili that I normally make, but found myself without enough time to roast my sweet potatoes. I just googled a vegetarian chili recipe and I landed on yours. Hearty, the right about of spice, and the extra splash of vinegar at the end really did make a difference! Plus, it was quick and I have leftovers. Yum!
★★★★★
Carol DeLaurier
Love it! My husband even liked it. The flavors blended so well together. You are my favorite blogger. A your recipes are delicious. Thanks from someone with RA who is vegan, GF for health.
★★★★★
Elia Sheldon
This recipe was so easy to prepare and was absolutely delicious! It was perfect for this cold, cold day. I love that it is vegan but is still as flavorful as a meat chili. The step of blending 1 1/2 cups of it to give it a chili like texture worked wonderfully. I’ll be making this again. Thank you for sharing this with us.
★★★★★
Kate
You’re welcome, Elia! Great for a cold day.
Shayna
My first attempt at chilli my kids love it and so do !
★★★★★
Kate
That’s wonderful, Shayna.
Jonny
The best thing abut this is it tastes better every day. I only cook for myself so I got a yield of about 6 servings. Amazing when first cooked but every time I eat it after was better than before. Like day 5 was absolutely next level. I’m a vegan so I did it step by step just added some nooch on at the end. Will make again, and again, and again. One of those meals you can freeze a few dishes of and when you have no food in just grab this, stick it in a jacket potato. Heaven haha.
★★★★★
Kate
Thanks for sharing, Jonny!
Janice Nelson
I made this tonight and it was excellent.
★★★★★
Kate
Thanks for sharing, Janice!
Shana
Thank you so much for this recipe. I have made it twice already. My husband eats meat and likes it too! I didn’t have chili powder at the time to make this recipe, and it’s still delicious.
★★★★★
Kate
Thanks for your review, Shana!
Mary
Love this recipe. I like to add more veggies including corn and/or zucchini and whatever else may be in the frig. Adding more than one color of bell pepper looks nice too. For extra protein for my vegan family members I break up tofu into small pieces and sauté with the onion.
A comment about chili powder. In some countries, India for instance, chili powder usually means ground hot chilis. In the US it usually means a spice blend including chili peppers, oregano and cumin.
★★★★★
Kate
Thanks for sharing, Mary!
Steve Yerrell
This is one of the, if not the best Chilli I have ever had, Vegetarian or otherwise.
Thank you so much for sharing this AMaazzzing recipe its awesome.
I made it exactly as you instructed and it is just brilliant, my wife and I both really enjoyed it and commented; Who needs meat.
Thanks again and rest assured I will definitely be making this again.
★★★★★
Kate
Love to hear that, Steve! You’re welcome. I’m really glad this was a hit for you and your wife.
Jessica
Will definitely make again thank you
★★★★★
Kate
Great, Jessica!
Lisa
I love this recipe. Made it for my meat loving family and they all thought it was terrific.
So simple but so good.
★★★★★
Kate
Great to hear, Lisa!
Tb
This was excellent, thank you! Our dog Shadow liked to watch!
★★★★★
Kate
I’m glad you liked it, Tb!
Teresa Donohue
Made this tonight in the Instant Pot for our Super Bowl dinner…
Used 1.5 cups total dried black and pinto beans, presoaked
Increased broth an extra 3/4 cup
Added a diced jalapeño and 6 oz. soy crumbles
Followed directions to sauté veggies, then cooked everything on high pressure 9 mins, natural release. Blended a bit with immersion blender, adjusted to our tastes with red wine vinegar, soy sauce, brown sugar and chipotle seasoning.
Delicious!
★★★★
Khushali Shah
I have made this chili so many times now but decided to make it today for my Super Bowl party and everyone loved it. I use lime for the acidity and it hits the spot!
★★★★★
Sarah
I was looking for a new vegetarian chili recipe, I was tired of my old one and needed to update it. I came across your recipe and was drawn to how simple it looked to make, tried it and I am glad I did! I used it to take to a friend, made a batch for my family and will use it for our upcoming staff meeting this month. It was easy to make and most flavorful. I made exactly as written and used red wine vinegar at the end. Yum! Thank you, I look forward to checking out the rest of your blog and will recommend to friends in the future!
★★★★★
Kate
I’m glad you did too, Sarah! Thanks for your feedback on how much you loved it.
Maeve
Can you freeze the leftovers? I know some of your other soup recipes mention freezing, but it doesn’t say here.
Kate
Hi Maeve! I haven’t tried freezing this one, but it should freeze fine. I believe others have had good luck with freezing it.
steve
Absolutely love this chilli. Although I am not vegetarian I much prefer this to the one I made with mince steak
.
I change it slightly, I use more onion, add a tea spoon of coriander powder, a tablespoon of tomato puree and fresh chillis and garlic.
The blending bit adds a real nice texture to it. Absolutely love it. I make a large batch of this at least once a week.
Thank You
★★★★★
Bernie English
Hi Kate
this comes all the way from Ireland where I cooked your vegetarian chill for a Buddhist retreat – people were scraping their bowls and EVERYONE wants the recipe. I’m not vegetarian but I do like to have a lot of meat-free days. If every vegetarian recipe was as good as this one, it could change my mind, Thanks so much for posting it on line – I’m now your biggest fan ( and Cookie’s of course)
★★★★★
Kate
I love it! Thanks for your review, Bernie.
Vicky
Supergood
★★★★★
Hannah
Hi! Do you think it would be possible to forego blending the cup and a half of chili, and just simmer it longer instead? I have plenty of time for this to simmer the day I’ll be making it, and don’t love blending hot soups! I could also make it in a slow cooker if you think that would work!?
Shauna
This is AMAZING! So much flavor and the texture of the blended broth among all the vegetables was just right. I garnished it with cilantro and avocados.
★★★★★
Angie
I won the chili cook off at my work with this recipe and mine was the only one that was vegan! I’d say this is a great recipe!
★★★★★
Kate
Congrats, Angie! I love to hear that.
susan
Delicious!!
★★★★★
Kate
Thank you, Susan!
Asako
absolutely love this recipe – it’s so hearty, warming, and delicious.
★★★★★
Kate
Thank you, Asako!
Sharon Grawburg
So good!!!!
★★★★★
Kate
Thank you, Sharon!
Eva Edwards
Delicious!! Can’t stop eating it, But why don’t your recipes tell us the measurements of the serving size instead of 4 small or 6 large servings ? My daughter loves your recipes but is diabetic with a insulin pump that has to be regulated with amount of insulins according to amount of daily carbs. Are your measurements size for small 1/2 cup and large1 cup ?. I feel bad when she has to pass some meals because unsure of carbs in your portion size and unable calibrate insulin pump and her glucose readings may be already running in upper levels
★★★★★
Kate
Hi Eva! I try to do my best, but there are a lot of variables that come into play with serving size. That is why I provide an estimate. For most recipes, it is roughly 1-1.5 cups for soup. I hope this helps some! Thanks for your review and question.
Batel
I made this & it came out delicious! My family couldn’t believe that it was so good without meat! Thanks
★★★★★
Kate
You’re welcome! Thanks or sharing, Batel.
Brittany Heckathorn
Such amazing flavors and my family didn’t miss the meat at all. Delicious! A new family favorite.
★★★★★
Kate
Love to hear that, Brittany! Thanks for the review.
Ann
Made this for our community potluck, which includes a few vegetarians, and it was a big hit. People couldn’t believe it was meatless, and I had several requests for the recipe. Every bit was scraped out of the crock pot I brought it in. This one’s a keeper. Thanks!
★★★★★
Kate
You’re welcome! A great one for potlucks, that is for sure!
Rita
Your chili inspires rave reviews every time I make it for family, work lunches, or parties. I’ve never had enough left to freeze! I’ve used my immersion blender to thicken but now find it quicker just to add a can of Ro-Tel fire roasted tomatoes and a can of tomato paste. I experiment with different varieties of beans. Lovely, hearty texture and flavor every time. Thank you!
★★★★★
Kate
You’re welcome, Rita! Thank you for coming back to review.
Alyssa
about how many calories is each serving?
Kate
Hi Alyssa! The nutritional information is below the notes section of the recipe.
Linda Morris
I would love to try this recipe but I react to legumes (peas, beans, lentils etc) so could you suggest an alternative to the beans in this recipe please.
Kate
I’m sorry to hear that, Linda! Beans are such a big and important ingredient in this chili recipe. I would recommend trying a different soup recipe or you can see how it is without beans with more vegetables of your liking.
Linda Morris
Thanks for the reply Kate, will have a go with more veg and see how it turns out. Did cook your Quinoa veg soup two days ago and am now taking it to work for my lunch – very simple to make and very tasty.
Maria
I’ve been looking for a good vegetarian chili for a long time. This one was so flavorful, didn’t miss the meat at all. I loved the smoked paprika. I prepped and chopped everything yesterday, so tonight I was able to put it all together quickly. I halved the beans because that’s all I had and it was perfect for the 2 of us. Thank you.
★★★★★
Kate
I’m glad you didn’t miss the meat! Thanks, Maria.
Holly Whitmore
I made this last night for my family and the pot was empty and the kids were still asking for more! I’ll make a double batch next time!
★★★★★
Kate
Love that, Holly! Thanks for your review.
rick
I only used 2 and a half teaspoons of chili powder. Two tablespoons seemed heavy for my tastes. Even with this the chili was pretty spicy. I also felt lazy, so I used a can of chopped green chilies, and fire roasted tomatoes with roasted red peppers in it, in place of the red pepper. They made my prep quicker and added a nice chili freshness and sweetness. We loved this chili and will make it over again….
★★★★★
Kate
Thank you for taking the time to share, Rick!
Mary Beth Collins
I have made this recipe three times since it was recommended to me last month, and I am going to make it again today. Guests have loved it. It’s delicious!
★★★★★
Kate
Thanks, Mary!