Vegetarian Chili / Vegan Chili

Get ready to fall in love with this easy and amazingly flavorful Vegetarian Chili / Vegan Chili! Who knew meatless chili could taste so good!

Whether you are a carnivore (like me) or are someone who looks for ways to eat meatless on the regular or on occasion. I think you will be pleasantly surprised by both the deep flavors and the robustness of this vegetarain chili recipe / vegan chili recipe. This recipe makes me happy!

What makes this meatless chili so good?

• Rich flavors, from the vegetables, tomatoes, seasonings and stock.
• It's a one pot meal and easy to make.
• You can choose to make this vegetable chili spicy or tame.
• You can choose which variety beans you add as well as how many.
• If you decide to, adding shredded chicken is AMAZING!! We typically do that day 2 when we have the leftovers.

Ingredients

• avocado or olive oil
• onion & garlic
• carrots, celery & jalapeno
• kosher salt and ground black pepper
• red pepper flakes
• cumin, chili powder & smoked paprika
• canned tomatoes & tomato paste
• Worcestershire sauce (for vegan either a substitute or soy sauce)
• Tabasco
• black beans, kidney beans (or whichever beans you enjoy)
• kidney beans, rinsed and drained
• corn, drained
• vegetable stock
• fresh lime juice

Variations

• Swap the types of beans I suggest based on your favorites.
• For more heat, add in part of a can of chipotles or just some of the sauce.
• Top with cheese (vegan or traditional), sour cream (vegan or traditional), scallions, jalapeno slices or whatever makes you happy.
• You can use the chili as a burrito filling adding in shredded lettuce, additional cheese, etc.
• If you enjoy chicken, add in shredded chicken just after its made or when you have it as leftovers. It's a delicious pairing!

Tips

• Play around with the vegetables you add to change up the flavors.
• Don't shy away from spices when making this recipe.
• Go slow and low to build the flavors.
• Allow the chili to sit for a bit to deepen the flavor.
• The better your canned tomatoes, the better the chili. If you see a canned tomato chili starter such as Tomato Love by Red Gold Tomatoes, add in a can of that for extra flavor. Fire roasted tomatoes are another good choice.

Comfort Food Recipes To Try

• Queso Fundido - This dip is next level yum!
• My Traditional Chili Recipe - A number of readers have won chili cook-off's with this recipe!
• Vegetarian Meatballs - Another meatless recipe where you won't miss the meat!
• Lentil Bolognese - One of my daughters (and my) favorite meals!
• White Chili Recipe - This is so so tasty! If you have never tried a white chili recipe, now is the time!

This Queso Fundido recipe is a must make! Easy to customize as well and always a crowd favorite!

Vegan Chili / Vegetarian Chili

Colleen Kennedy

Meatless chili recipe that will wow you with flavor! Make as vegan chili or vegetarian chili.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Entree

Cuisine American

Servings 6 servings

Calories 80 kcal

Ingredients

  

1x2x3x

• 2 tablespoon avocado oil
• 1 small yellow onion diced
• 4 garlic cloves minced
• 2 medium carrots peeled and diced
• 2 celery stalks diced
• 1 jalapeno seeded and diced
• Kosher salt and freshly ground black pepper to taste
• ½ teaspoon red pepper flakes
• ½ teaspoon cumin
• 2 tablespoons chili powder plus more to taste
• 1 teaspoon smoked paprika
• 1 28 oz or so can diced tomatoes You can use 2 varieties such as crushed, diced or a tomato chili starter
• 3 tablespoons tomato Paste
• Worcestershire sauce to taste for vegan use soy sauce or vegan substitute
• Tabasco sauce to taste
• 1 can black beans rinsed and drained
• 1 can kidney beans rinsed and drained
• 1 can corn drained
• 1 cup vegetable stock
• Juice of 1 lime

Instructions

 

• Add oil a large pot and saute onions, garlic, carrots, celery and jalapeno. Season with salt and pepper. Cook for 8 to 10 minutes.
• Stir in red pepper flakes, cumin, chili powder, and paprika. Cook 1 minute.
• Add in tomatoes and tomato paste and stir to combine.
• Add a few dashes Worcestershire sauce (or soy sauce or substitute for vegan) , and Tabasco sauce to taste. Stir to combine.
• Once chili comes to a simmer, add in beans, corn, and vegetable stock.
• Bring to a simmer, and cook for 20 minutes or so until thickened. Adjust seasonings to taste.
• Remove from heat and stir in fresh lime juice.
• Serve in bowls garnished with parsley, shredded pepper jack or cheddar cheese (or vegan alternative), pickled jalapenos, tortilla chips, sour cream, and scallions if desired.

Notes

Top with whatever toppings you enjoy such as scallions, chives, jalapenos, shredded cheese or cheese alternatives, red pepper flakes, sour cream or sour cream alternative etc.

Nutrition

Serving: 4servingsCalories: 80kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 285mgPotassium: 257mgFiber: 2gSugar: 4gVitamin A: 4641IUVitamin C: 8mgCalcium: 30mgIron: 1mg

Keyword meatless chili, Vegan chili, vegetarian chili

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