Get ready to fall in love with this easy and amazingly flavorful Vegetarian Chili / Vegan Chili! Who knew meatless chili could taste so good! The flavor of this easy vegetable chili recipe will surprise you!
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!
Table of Contents
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.
- 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)
- black beans, kidney beans (or whichever beans you enjoy)
- kidney beans, rinsed and drained
- corn, drained
- vegetable stock
- fresh lime juice
- Swap the types of beans I suggest based on your favorites. If you enjoy chickpeas, try my Chickpea Stew. Easy, flavorful and so many ways to customize.
- 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!
- I make a wonderful Lentil Bolognese which in my mind is similar to meatless chili, just with lentils. Same great flavor, and robustness. So good you don't even need pasta! Definitely give it a try!
What beans to use for vegetarian chili recipe?
- You can use chili beans, kidney beans or whichever bean you enjoy! There are no rules.
- I often enjoy a combination of beans when making a meatless chili recipe. Such as black beans and kidney beans.
- Pinto beans are another good one to use alone or as part of a combination. Same goes for fava beans.
- I make a
- Play around with the vegetables used in this chili sin carne recipe.
- Don't shy away from spices when making this recipe.
- Go slow and low to build the flavors.
- Allow the vegetable 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 they give such deep flavor fast to chili recipes.
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
- 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
- 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.