Vegetarian Chili Recipe

This vegetarian chili is simply the best vegetarian chili I’ve ever had. It’s easy to make on a busy weeknight using pantry staples, including vegetables, lentils, black beans, kidney beans, and warm spices. It’s comforting, hearty, and has a secret ingredient to give it an incredibly deep flavor.

Since I stopped eating beef ten years ago, I’ve been on the quest to learn how to make the best vegetarian chili. I’ve tried tons of different versions of chili over the years, but this is the recipe I always come back to.

It’s healthy, easy, and full of plant-based protein and fiber. Chili is one of my favorite meals to make during the cold weather months like winter or fall. And the best part is, it tastes even better the next day as the flavors get a chance to meld and deepen.

Enjoy this homemade chili over white rice or with a slice of warm cornbread, and you’ve got yourself a satisfying and cozy meal.

Vegetarian chili ingredients

Olive oil: I use extra virgin olive oil in this recipe to sauté the veggies. You can use avocado oil, coconut oil, or your favorite neutral flavored oil.

Vegetables: I use yellow onion, green bell pepper, red bell pepper, celery, and a jalapeño pepper in this recipe.

I like the flavor profile of using both green and red bell pepper. But you can use either one if you prefer, or substitute with orange or yellow bell pepper.

If you’re sensitive to heat, you can leave out the jalapeño pepper. I think it gives this chili a nice spicy kick.

Tomatoes: I use whole peeled tomatoes in this recipe. I think whole canned tomatoes have a better flavor than diced tomates. I like to crush these tomatoes by hand or with an immersion blender.

Tomato paste: This helps to thicken up the chili and give it a richer flavor.

Spices and seasoning: I like to use chili powder, both sweet and smoked paprika, ground cumin, dried oregano, unsweetened cocoa powder, salt, black pepper, dried bay leaf, and fresh minced garlic in this chili.

The cocoa powder sounds like an odd thing to add to a chili, but don’t skip it. It will add depth and enhance all the flavors in this chili. It also helps to offset the acidity of the tomatoes and chili powder.

Broth or water: This helps to thin out the chili. I recommend adding ½ cup of broth or water. If the chili gets too thick, then you can add another ½ cup of broth or water.

Beans and lentils: I like using a combination of both beans and lentils in this recipe. This helps to add a variety of texture to this chili.

Soy sauce: I use low-sodium soy sauce in this recipe. This adds a rich, umami flavor. It makes this chili taste more complex and satisfying.

If you don’t have soy sauce, you can substitute with Worcestershire sauce (vegan if desired).

Maple syrup: The maple syrup helps to balance the savory and spicy flavors in this chili. You can substitute with 1 tablespoon of brown sugar or coconut sugar if you prefer.

Lime juice: Adding a little acid to this chili helps to bring out all the flavors.

If you don’t have lime juice, you can substitute with lemon juice or apple cider vinegar.

How to make vegetarian chili

Make the spice blend: In a small bowl, combine the chili powder, sweet paprika, smoked paprika, salt, black pepper, cumin, oregano, and cocoa powder.

Sauté the veggies: In a large pot or Dutch oven over medium heat, warm the olive oil. Once the oil is hot, add the onion, red and green bell pepper, celery, and jalapeño and sauté until the onion is translucent, about 5-8 minutes.

Add the spices and seasoning: Add the garlic and sauté for 30 seconds until fragrant, stirring constantly. Add the tomato paste and spice blend. Cook for 1-2 minutes until the tomato paste begins to darken slightly, stirring constantly.

Mix everything together and simmer: Add the tomatoes and their juices, the broth (or water) and stir, scraping up all the browned bits from the bottom of the pan. Add the lentils, black beans, red kidney beans, soy sauce, and bay leaf.

Stir to combine and bring the mixture to a boil over high heat. Then reduce the heat to low and let simmer for 30 to 40 minutes, stirring occasionally. If the chili gets too thick, you can add another ½ cup of broth or water.

Serve with your favorite toppings: Remove and discard the bay leaf. Stir in the maple syrup and freshly squeezed lime juice. Taste and adjust the seasoning as needed. Serve each bowl of chili with your choice of toppings.

How to store and reheat leftover vegetarian chili

To store: Once the chill has cooled down to room temperature, store it in an airtight container in the fridge for 3 to 4 days.

To freeze: Let the chili cool down completely, then store in an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw the chili overnight in the fridge before reheating.

To reheat: Warm the chili in a pot on the stovetop until warmed through. Or you can heat it up in the microwave.

What to serve with vegetarian chili

• Rice
• Cornbread
• Pico de Gallo
• Baked potato
• Coleslaw
• Green leafy salad
• Tortilla chips or nachos
• Zucchini fries
• Biscuits
• Guacamole
• Grilled corn on the cob

Please let me know how you like this vegetarian chili recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this vegetarian chili as much as I do.

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