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. 
Michael Tobis
Note: in North America, chili powder is a blend of dried relatively peppers (ancho), oregano, cumin, and salt. Outside North America, it’s probably just cauenne pepper. Two very different effects to be expected. To get close to a North American chili, scale back the hot pepper & add cumin & oregano.
Looking for a tomato rich chili recipe and looking forward to making this.
★★★★★
Mar
Amazing , it’s a weekly dish in my house , easily the best chilli veggie or non chilli that I’ve tasted !
★★★★★
Rob
Very good recipe, I jazzed it up with Impossible “meat” and I couldn’t tell it was not regular meat chili. Excellent on cold winter’s night.
★★★★★
Emily P
Okay, this chili is frickin delicious! I’m so glad I tried it and I’ll def be making again. I didn’t have lime juice and used lemon instead, but it still tasted great.
★★★★★
Dianne
Very, very good!
★★★★★
Adam Cooper
DANG that’s a great chili recipe!
We served it up in bowls with some corn chips, guacamole and sour cream and it was AMAZING!
So easy to make too!
Thanks all the way from Melbourne Australia!
★★★★★
helen chivers
Hi there, writing from France. I’m going to do your chilli recipe but I’m confused by pinto beans and black beans………….do you mean kidney beans for black beans…..and I’ve no idea what pinto beans are – what can I use instead. Thank you
Kate
Hi! Pinto beans are another type of beans. You can use kidney beans if you can’t find pinto.
Mar
It’s easily the best chili recipe I’ve tried
★★★★★
Ryle
Made this as a person who only eats meat chili and everyone, myself included, LOVED it! My mom made regular chili on the same day and ended up eating mine.
★★★★★
Gill
As someone who doesn’t eat vegetables or beans this is so good I’ve made it a few times now. Thank you Kate!!
★★★★★
Petr
Hi Kate, I tried this recipe today and it was so delicious! This is definitely not the last time I’m cooking this! I especially loved the idea of adding the vinegar ( I ended up adding two more tbsp or so). By the way I used dryed pinto beans and pinto beans only, I also replaced half a cup of the broth with half a cup of the cooking liquid from the beans and it nicely enhanced the bean flavor in the whole dish. If anyone was wondering 2 and 1/4 cups dryed overnight soaked pintos yilded 4 and 1/2 cups of cooked pintos, which was said in some comment to be roughly the amount contained in 3 cans.
★★★★★
Kate
That’s great! Thank you for sharing, Petr.
Pat Scott
Just made this veggie chili for the first time as my husband is trying to stay away from meat and still get protein. He loved it . I liked it just have to get used to no meat. I used kidney beans instead of Pinto beans will make it again for sure
★★★★
Amanda Newman
Love this recipe! Amazing depth of flavor for a vegetarian dish that comes together really quickly. My only complaint is that mine came out a really unappetizing shade of brown, whereas the picture is really more of a regular reddish chili color. I wonder what went wrong? I used San Marzano tomatoes …
★★★★
Jessica
I’m a meat eater but am considering giving it up so I made this in one crockpot while I made my normal ground turkey recipe in the other fir my hubbie. I was incredibly happy with how this turned out! It tasted just like I would want my chilli to taste and the texture was great too. Thanks!
★★★★★
VME
How long did you cook this in the crock pot for, and was it on high or low?
Jessica
On low for 7-8 hours. Good luck!
Stacey Gorbachev
I’ve used this recipe as a base for my Veggie Chili for years! It’s so simple, and I can use whatever veggies I have in my fridge and any beans or cans of tomatoes I have on hand. Never the same and 5 stars every time! Thank you!
★★★★★
Kate
Wonderful to hear, Stacey! Thank you for your review.
Heather
This was amazing! I hate cooking, but this was so easy to follow with minimal ingredients/instructions that I felt pretty confident. I was so inspired that I added a few extra ingredients. Yummy!!!
Thank you!
★★★★★
Suzanne F
Hi Kate, and thank you for this absolutely delicious recipe. I now have living with me and my carnivore husband, our university student (vegetarian and lactose intolerant) and his girlfriend (gluten and sugar intolerant). This recipe is so versatile. I make it in stages and set aside a portion for the gluten-free gal, then continue on with recipe for the vegetarian, and then finally add to whatever is left the ground turkey for the carnivores. I love all of your recipes, keep up the great work!!
★★★★★
Lisa Ward
SO good! I usually put cheese and sour cream on chili, but this is so good I don’t want to put anything on that will hide the delicious flavors! Even my carnivorous loving husband loves it! Thank you for sharing! (Although I did sub beef broth for the water and omitted cilantro because I don’t like it.)
★★★★★
Sara
This chili was delicious! I thought the flavors were perfect and it was so filling! Love this recipe!
★★★★★
Dott
Fabulous. Really enjoyed this. Full of flavour and body and easy to make. Will definitely be using it as one of my ‘go to’ veggie meals in the future.
★★★★★
BRENDA
We are currently in the third wave oin England, my neighbours work for our National Health Service I am am cooking one meal a week for them as they all have been on the wards for many hours. Their daughter is a vegetarian and this is a brilliant recipe alongside my chilli con carne.I actually prefer it….and I will be making it again, it is an easy to follow tasty recipe, I added a chopped courgette at the end and this gave it colour. Thank you
★★★★★
Erica
Omg best chili ever!!! Paired it with a locally made focaccia, so good. Definitely saving this one!
★★★★★
Joana Madu
Kate
This recipe appeals to me. I like chili but I find that after eating it I start having heartburn. Wondering if you know what I can add to reduce this. I will definitely try this/
Anne T.
I’ve made this recipe no less than 5 times in the past few weeks (note to self:use the tripled recipe next time!) it is so yummy and delicious you forget there’s no meat. I am toying with going plant-based and was exploring some meatless options. I use all Penzey’s spices, using their Medium Hot chili powder (chef’s kiss). So it’s just the right amount of heat for me, and it’s chock full of veggies. I usually add other veggies I have on hand, extra peppers, zucchini squash, and it’s great. Definitely a game changer for vegetarian/vegan meals.
★★★★★
Lisa
This is my go-to chili recipe! I use fire-roasted tomatoes instead of plain ones and trade one of the cans of beans for a package of vegan ground beef, just for fun :-) The smoked paprika really kicks it up a notch.
★★★★★
Kate
Great, Lisa! Thank you for your review.
Jessica Koren
Exceptional! I was skeptical that a vegetarian chili could be good at all. This was out of this world with a surprising depth of flavor and hearty texture. Did not have weird chili breath afterwards :) I made it with your honey cornbread. Couldn’t be more thrilled, thank you Kate!
★★★★★
Javid
Your recipe for homemade chilli is so good I will make it once week
Stacy
This was delicious! So quick and easy to make. The entire household loved it. Thank you for this!
★★★★★
Kate
You’re welcome, Stacy! Thank you for your review.
Brian
Made this chili tonight for the first time for my wife’s “cleanse”. It turned out really well. Used just a bit more of the vinegar. Combined it with some vegan gluten-free Krusteaz corn muffins and it was wonderful. Thank you for the recipe.
★★★★★
AJ
Added beyond meat and a sneaky pinch (or two) of cinnamon for a holiday take. Delish. Love the addition to blend part of the chili.
★★★★★
Patricia Young
I didn’t read your comment to put less chilli powder in, if outside US, until I’d finished. It’s hot. But it’s a good combination and I’ll try again with less chilli. In the meantime, I may have to have a glass of wine or two, to cool me down.
★★★★
L Dejillo
Snug in our house, hunkered down waiting for an incoming rainstorm and the chili is ready to be served. With the combo of veggies and seasonings, it is a delicious bowl of comfort. Thank you for an awesome recipe.
★★★★★
Kate
Sounds perfect! Thank you for sharing, L.
Robin Fitzgerald
Delicious recipe! Thanks
★★★★★
Josh
Do you simmer with covered pot?
Thanks!
Kate
Uncovered, Josh. :)
Lori Van Houten
I make this all the time. I love it’s rich flavor and perfect consistency. Vegetable forward without being a hammer about it. Feeds everyone for a week!
★★★★★
Sarah
I’ve made this chili several times now and it’s to DIE for. I never do the blending part and it tastes AMAZING. I love adding shredded cheese and sour cream. I won’t use another recipe for chili again. Thank you!!
★★★★★
Randy
Can I cook this in slow cooker instead? I have a chili recipe I usually make in a Crock-Pot. But that receipe uses meat wanted to try a vegetarian chili instead.
Sowmya
Is celery a must?? Sorry I’ve never tasted a chili but heard alot.and found ur recipe I love it..I have all ingredients except celery…and got my groceries today *yikes*
Pls help :-)
Kate
Hi! It does help with the flavor, but you can omit if you don’t have it. May want to add more onion or carrot instead.
Kate
Hi Anne, I’m sorry to hear you didn’t love this recipe. That is quite surprising! Are you sure all your ingredients and spices weren’t outdated? Sometimes I find if spices are past their time, they lack flavor.
Anne
Yes, I cook enough that I go through the ingredients and spices used in this recipe frequently enough for them not to be outdated.
Kara
This chili is delicious!!! And really easy to make. I used 1T chili powder & a dash of cumin. I love the taste the smoked paprika adds. Thank you!!!
★★★★★
R Kathleen Cook
Absolutely fabulous!!!
★★★★★
Nancy
This chili is awesome. Thank you for sharing recipe
★★★★★
Linda
What makes this have such a high sodium count.
Kate
Hi Linda, please see more on my nutrition disclaimer. You can reduce by omitting salt and using low sodium or no salt added canned ingredients.
Marge Gardner
I’m cooking Homemade Vegetarian Chili as I write. I always add a can of chopped mushrooms to meatless recipes to give them a chewy texture. I always serve my chili over rice and top it with a dollop of sour cream and grated Cheddar Cheese. For this reason I’m not thickening it by taking some out and blending it, so it will moisten the rice It appears to be a little thinner than my recipe with meat. Can’t wait for supper.
★★★★★
Monica Black
Just made this and it is indeed amazing! Blending part of the chili is essential and I will probably do this in other chili recipes in the future.
★★★★★
Mary
Just made this and it is outstanding! Would you say the average serving for THIS recipe is about 1 cup? Trying to determine WWPoints.
★★★★★
Kate
Hi! I would say roughly 1.5-2 cups is a serving. Hope that helps!
Gayle
I’ve made this several times, last time I added chili’s. Alone or spiced up it’s absolutely delicious and so easy. Love your recipes , my oldest daughter is vegan and your recipes are things that everyone loves and she can eat.
★★★★★
Em
This was so good! I couldn’t stop eating it. I didn’t have celery or black beans – used kidney beans to substitute (just one can). Topped with avocado and some saltines, it was the perfect comfort food and easy enough to make on a weeknight.
★★★★★
Kate
I love that! Thank you for sharing, Em.
Sewhappy
So delicious! I wanted to make chili and had no ground beef. So many great reviews for your vegetarian chili. I used black beans, hot chili beans and mild chili beans, tomatoes with green chilies and chili ready tomatoes and vegetable broth, not water. I added canned mushrooms and a hint of cayenne and red pepper flakes, no celery. Next time, I’ll double the recipe. Amazingly delicious. Thank you for sharing this recipe.
★★★★★
J
Used Trader Joe’s organic brand of fire-roasted crushed tomatoes. Used great white northern beans in place of the pinto beans. Squeezed half a lime with the 2 teaspoons red wine vinegar at the end. And immersion blender for most of it, but still chuncky. Delicious and easy! Thanks for the recipe!
★★★★★
His Girl Friday
I’ve made this recipe more than a few times. I used water and found this recipe to be incredibly flavorful – I love that you can taste the veggies. It doesn’t have the heavy/greasy taste that some chilis can have. I would use stock only if I had some in the fridge that needed to be used.
Last time, I had some ground turkey (1/2 lb) that needed to be used, so I added it when I cooked the onions and it was super yummy.
Taking the extra step of blending a portion of the chili makes the texture perfect. I’ve garnished with avocado, jack/cheddar, cilantro, and tortilla chips – whatever I had left over. Even without the cilantro it is packed with flavor from cooking the onions, carrots, peppers and garlic before adding the beans and tomatoes.
★★★★★
Leann
I love this recipe!! I tweaked it a tad and it tastes so great. I did half chili powder/half spicy chili powder. Crushed tomato instead of diced, I don’t like tomato chunks. 2 cans black beans and 2 cans kidney beans. Then used 3 cans brown beans (I used bush beans). Used vegetable cubes with water as was out of broth. Also used parsley instead of cilantro as it’s what I had available. Was very yummy!!
★★★★
Kate
This was an amazing recipe. I omitted the bay leaf and cilantro, but otherwise I followed it exactly.
★★★★★
Kate
I’m delighted you loved it, Kate!
Marit Hanley
Made this for the first time for a cold, bleak mid-winter supper and all family loved it. Very tasty and full of flavour, this recipe will definitely become a family staple. Have already recommended this to family and friends!
★★★★★
Marylyn Kerby
This is, without doubt, the best veggie chilli recipe ever! My husband is vegetarian and I’m not, but it tastes wonderful without meat. I serve with brown rice and grated cheese – delicious! I also stir in a small amount of plain chocolate when I add the wine vinegar. It is enough for 2 days and tastes even better on the second day!
★★★★★
Sarah
This is sooooo good! Even the meat lovers asked for more!
★★★★★
Amber
Can your freeze leftovers?
★★★★★
Kate
Yes! I have heard this recipe freezes well.
Aicha
This has been my go-to chilli for years, and I make it often. Both my partner (meat eater) and myself absolutely love this! I do add a little bit more of the spices, a small tin of sweetcorn, and I sometimes swap the oregano for thyme. Will be making it again tomorrow!
★★★★★
Richard
Looks and smell great….the teaspoonful that I have tried for taste is excellent and perfectly spicy as I like it!! I will update later, when I blend, re-heat and add a dollop of Creme fraiche….and eat!
One question that worries me….I forgot to rinse the black beans. I only drained them (drained well)!! Is this a problem??
★★★★★
Kate
Hi! I’m glad you have liked it so far. You will have more sodium for the recipe.
Em
I really liked this recipe? But if you’re making it for the first time keep a free things in mind.
1) this serves way more than 4-6 people. Even if it’s for 6 that’s a half a can of beans apiece (!) Since the calories aren’t super high tho, consider pairing this with another dish or lots of toppings :)
2) take the note about spices seriously! I enjoy spice but couldn’t bear it without lots of Greek yogurt, avocado, and shredded cheese. Do yourself a favor and add less while cooking. You can always pile on more spice while eating if you need to!
★★★★
Alex
Maybe you were using bad-quality produce, or like Kate suggested, your spices were outdated, because this is the best chili recipe I’ve ever made and even my meat-eating friends agree.
★★★★★
Keaton C.
One of my slow cooker go tos, I just add a sweet potato.
★★★★★
Bobby
This chili was absolutely wonderful. Easy to make and for me trying to sustain a plant base diet I will be making this chili at least once a month. Thank you for providing this recipe.
★★★★★
Harlingford
The umami comes from the onions, carrots, and celery. I find that cooking these for quite a bit longer than 10 minutes -more like 30 minutes at medium heat – makes them more flavorful. I cook the onions until they are caramelized.
★★★★★
Julia
Delicious!!
★★★★★
Amy Ray
This was DELICIOUS! Trying to watch my sodium intake a little bit, so I used “no salt added” black beans, pinto beans, and tomatoes. I used Muir Glen Fire Roasted diced tomatoes (they’re my fave). I also added some Red Cayenne Pepper (I like spicy) and only did 1/4 tsp of salt when cooking the veggies (didn’t add any more later). Again, it was delicious! I would suggest to DEFINITELY do the blender step…it’s a game changer. I do that for all of my hearty dishes (and my bacon jalapeno jam) and it just makes the consistency perfect! Wonderful recipe! Thank you for sharing!
★★★★★
Amy Ray
This was DELICIOUS! Trying to watch my sodium intake a little bit, so I used “no salt added” black beans, pinto beans, and tomatoes. I used Muir Glen Fire Roasted diced tomatoes (they’re my fave). I also added some Red Cayenne Pepper (I like spicy) and only did 1/4 tsp of salt when cooking the veggies (didn’t add any more later). I also used unsalted vegetable stock instead of the vegetable broth. Again, it was delicious! I would suggest to DEFINITELY do the blender step…it’s a game changer. I do that for all of my hearty dishes (and my bacon jalapeno jam) and it just makes the consistency perfect! Wonderful recipe! Thank you for sharing!
★★★★★
Kate
Thank you for sharing how you made this work for you, Amy!
Ashley
I’ve made this many times and my whole family loves it. I was sceptical to make it at first as it seemed a little basic, but as usual your recipes don’t disappoint and sometimes simple ingredients make great things! Perfect level of spice for my young kids. I always turn to your recipes when I want a guaranteed tasty meal!
★★★★★
Gabrielle
This chili turned out so much better than I could have ever imagined! I am a 13 year old vegetarian and wanna try some more recipes. I made it by myself and it was super easy to make. I have also made the vegetarian fried rice. I was very, very pleased with the end results! :)
★★★★★
Kate
I’m happy you enjoyed! I love that you cooking at 13, that’s great. I appreciate your review.
Christina
So yummy! My boyfriend is a picky eater and loved it (except he picked out the tomatoes). I still consider that a win bc there’s so many other veggies in the chili :)
★★★★★
Mariana
This is a simple and easy to make recipe and it taste great. I substituted chipotle chili powder in place of the plain chili powder and that gave it amazing flavor without the hot spice that my kids won’t eat.
M
Please, there is no need to be rude if something is not to your taste.
T Car
Very good recipe.
★★★★★
Heather
This is so great and So Easy and fast. Thanks Kate!!! My husband was going to order pizza and I had this done before it would have arrived. I love it! I recommend lime at the end, the vitamin C helps your body absorb the iron in the beans. Plus, it tastes zesty and fresh. I stirred in nutritional yeast at the end, and topped with avocado. It was perfect.
★★★★★
Kate
I love that too, Heather! Thank you for sharing.
M
I just made this for dinner. It was delicious, especially on a cold and snowy day here in NM. I added some coriander since I add that to my chile con carne.
Thank you Kate. For all your hard work and recipes.
★★★★★
Kate
Perfect to warm you up on a cold day. Thank you for your review, M!
Sharon
This chili was so good! Used red and white kidney beans and turned out amazing- though I did leave it on to simmer for at least 45 minutes longer. I love a little extra spice so put some extra cayenne.
★★★★★
John
This is a super recipe. My wife and kids adore it. Our Spanish student, who hates vegetables, ate it all up and didn’t realise it was vegetarian!
★★★★★
Kathy
How’s this work out in a slow cooker? Recommendations for that?
Kate
Hi Kathy! I don’t have slow cooker recommendations as this is truly delicious from how the vegetables are cooked. I do know others have tried it, so I would see what they suggest.
Dayle Chibnik
Is a food processor ok to use if you don’t have a blender? Thank you.
Kate
Hi! It will work, although may not get it as smooth.
Marita Lietz
So delicious and full of flavour, my entire family loves it. Thank you!
★★★★★
Christine
I recently discovered your recipe after looking for something I could make with all the canned beans I have on hand. I have made it twice now and shared it with family and friends. I have used the seasonings exactly as written and the flavor is excellent. I have used whatever canned tomatoes I had, diced and stewed, and black beans but also tried a can of garbanzo with them instead of pinto when it was all I had. Again, the basic recipe is delicious. I love the carrots and celery and added extra rib and extra carrot to up veggies. Thanks for a very tasty chili recipe that needs no meat. I am making this my go to recipe.
★★★★★
Ashlee Fetters
I absolutely adore this recipe!! Chili can be so healthy if done right, and keeping it vegetarian is definitely a great way to add to the healthy factor. I love everything about this recipe. My favorite part is added touch of using a blender to purée some of it, as this creates such an excellent texture. It makes it super smooth, as if you’ve been cooking it for hours and hours, but with the added bonus of not having to devote 5 hours of your busy day to babysitting chili on the stove. If you’re making this for the first time, the blender thing may sound a little strange, but if you’re considering skipping it I would highly recommend you give it a shot. I also really love the pleasant acidity added by the lime juice. Although the first time I made it, I only had a lemon and this tasted fabulous as well. A few other additions that I have made that turned out really delicious include: using red, green, yellow and orange peppers for some added color and sweetness, adding a can of corn, and using many different types of beans. Personally when I make chili, I like to use as many beans as possible, as they are high in fiber and so good for you, so in addition to the pinto and black beans, I also add light and dark red kidney beans, and cannelini beans (which are basically just white kidney beans) and it adds a lot more of that essential fiber to the recipe. (Plus I just love beans, what can I say?)
This is a really tasty recipe that I’ve shared with many people; vegetarians, vegans and carnivores alike. Not only is it incredibly delicious, but super versatile, leaving lots of room for creativity. Plus, you probably already have many of the ingredients in your fridge or pantry, and any that you don’t have are very inexpensive, making this a recipe that you can definitely make on a budget, not to mention the awesome leftovers you’ll have for days afterward! And I’ve found that somehow, the chili is actually better the next day. The flavors have extra time to mix and mingle, which makes it even more delicious in the days after you make it! This has become a staple recipe in my household and I expect it will be a favorite for years to come!
★★★★★
Kate
Thank you for your detail, Ashlee!
Mary Earnshaw
Does this chilli freeze ok?
Kate
Hi Mary! Yes, I believe this does freeze ok. Thank you for your review!
Prajakta
I made this chilli for game day! It is the real deal! I added lime juice and cilantro from the top and it tasted divine!
French Canadian Girl :)
I made your recipe today for the first time and it was delicious. I used wine vinegar because I didn’t have a lime on hand. Next time (yes, it’s that good!) I will try it with the lime.
Take care, stay safe.
★★★★★
Amy S
This was so delicious. My meat eater husband declared “we should do meatless more often” after he devoured a bowl. Thank you for another easy great recipe, Kate!
★★★★★
Kristen
I made this recipe with a few adjustments. I added more beans, tomatoes, and broth and used fire roasted tomatoes. I also added some fire roasted green chilis to give it a little kick. I threw in some pea protein powder and quinoa to increase protein intake and make it more hearty. It had a great consistency and flavor! No need to blend ingredients. My husband, who usually prefers meals with meat, even went back for seconds!
★★★★★
Adam Cox
One of my all time favourites recipes. thank you thank you thank you!
I love making this for tortillas
★★★★★
Paula Fultz
Fantastic! By far this is the best vegetarian chili that I’ve ever tried and my meat- loving husband ate 2 bowls! Great depth of flavors. I used 1 Tbsp. Chili powder as I used pinto beans in chili sauce and canned tomatoes with chiles. This is great with a margarita on a cold winter night! Thank you!
★★★★★
Kate
That’s great! Thank you for sharing, Paula.
Cristy
Yummy! This soup is very satisfying. I substituted chickpeas for the pinto beans because that is what I had on hand. I will definitely make this hearty soup again.
★★★★★
Susan M Loparo
Thank you for the great recipe, Kate! I made the vegetarian chile this evening but chose to substitute kidney beans for the pinto beans as I discovered that the pinto beans I had purchased were chili seasoned and I wanted to follow your recipe as closely as possible especially the seasonings (which were perfect). Unfortunately, my cilantro had gone bad and I forgot to add the vinegar. I had a small bowl over some riced cauliflower o try it and it was delicious. I will be adding the cilantro and vinegar tomorrow when I reheat the chili for dinner. I am sure it will take the dish over the top.
I have one question for you. I record my meals and, when available, the nutritional information on Noom. I noticed that the salt content was quite high. I am curious as to why. I used low-sodium tomatoes, black beans, and broth and rinsed all the kidney beans quite well. I used very little added salt per your recipe. Any thoughts would be very much appreciated.
I am new to your blog and look forward to trying many more of your recipes.
★★★★★
Kate
Hi Susan, I’m glad you enjoy this recipe! As for the nutritional information, if you used low sodium, or not salt added ingredients, your numbers will be different. I hope that helps! More on my nutrition information if that’s helpful.
Nancy
Delicious, easy to make healthy recipe. Great texture and super flavor. Love this! Can’t wait to make it regularly.
★★★★★
Dee
Great recipe!
★★★★★
Diane
Just made this. Delicious! Didn’t have pinto beans so used garbanzos. Also used lime juice. An incredibly good vegetarian chili. I didn’t miss the meat.
★★★★★
Jill
I loved this recipe! Once the 1 1/2 cups was blended and put back in, it looked like regular chili with meat. I skipped adding the vinegar by mistake, but it was still delicious without. This will absolutely be added to my recipe rotation! Thank you!!!
★★★★★
Kayla C
This chili is so delicious. Currently I’m on a vegan diet. I can’t wait to make it again with some cheddar cheese and sour cream. I did add an half of an avocado. So good!
★★★★★
Katie
So hearty and flavorful, I don’t know why I ever bothered using meat in chili! I swapped carrots for sweet potato and it is a perfect blend of smoky. savory, sweet, spicy, and salty (all the good s words!) and perfectly balanced with acidity at the end. Thank you for this perfect recipe!
Nic
This recipe is a weekly staple in our house since eldest turned veggie a year ago. Delicious and versatile, goes with all sorts of accompaniments, thank you!
★★★★★
Nikki
This is one of my absolute favorite chili recipes, and I’m not even a vegetarian. For the liquid, I use a 50/50 coffee/water blend. It’s always a big hit.
★★★★★
Kate
I love it! Thank you for sharing, Nikki.
Jennifer
A-mazing! We made this for our vegetarian daughter who generally feels left out when we make our meat chili. We added extra spice (a little cayenne pepper) because she likes spicy food and it wasn’t that spicy when we followed the recipe. She also added a dash of hot sauce to her bowl. Overall a huge win! Much better than the versions we have tried using vegetarian protein options with our regular tried and true chili recipe. This one didn’t taste like it was trying to be anything else but what it was. It stands alone, without making you want to compare it to anything else. ❤️
★★★★★
Rose Medina Kemna
OMG this came out super delicious and I just added my favorite crimini mushrooms to it. Love it.
★★★★★