In the mood for a hearty, savory, and meatless masterpiece? Look no further! Our easy Vegetarian Chili Recipe is a delightful blend of flavors and easy to prepare. Whether it’s for festive gatherings, potlucks, or just a quiet evening at home, this dish is sure to be a hit. You won’t even miss the meat!
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Why You Will Love Making Homemade Vegetarian Chili
- First and foremost, let’s talk taste. This isn’t just any ordinary veggie chili. It is the BEST vegetarian chili recipe! With ingredients like fire-roasted diced tomatoes, spicy red chilies, and a touch of dark chocolate and maple syrup, every bite is a delightful explosion of flavors. Whether you’re a vegetarian, vegan, or just someone who loves good food, this chili is sure to impress.
- Beyond the taste, there’s the nutrition aspect. Packed with kidney beans, black beans, and a medley of fresh veggies, this chili is a powerhouse of essential nutrients. Beans are known for their protein and fiber content, making this dish both filling and beneficial for your health. Plus, with the addition of mushrooms, you’re getting a dose of essential vitamins and minerals too.
- If you’re someone who loves to plan meals ahead, this vegetarian chili is a meal prep dream come true. It’s one of those dishes that tastes even better the next day. Make a big batch, and you’ve got lunches or dinners sorted for the week. And the best part? It freezes beautifully, ensuring you always have a homemade, delicious meal ready to go.
- Got some extra bell peppers, sweet corn, or a sweet potato lying around? Throw them in! This spicy vegetarian chili recipe is incredibly forgiving and versatile. You can easily adjust the heat level with more or less chili powder, or even add in some smoked paprika for an extra smoky kick. The possibilities are endless, and that’s what makes it so fun to cook.
- Lastly, this chili is a guaranteed hit at gatherings. Whether it’s a family dinner, a potluck with friends, or a holiday feast, this dish caters to various dietary preferences. With vegan sour cream and shredded cheese as optional toppings, everyone can customize their bowl to their liking.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegetarian Chili with Step-by-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Spice Mix
Before diving into the main dish, let’s get our spice mix ready. Combining chili powder, ground cumin, smoked paprika, a hint of cinnamon, oregano, salt, pepper, and bay leaves, this mix is the heart of our chili’s flavor. Mix them all in a bowl, and you’re set.
Preparing the Minced Mushrooms
Mushrooms bring a meaty texture to our vegetarian chili, making it hearty and satisfying.
Blitz them in a food processor until finely minced; if you don’t have a processor, no worries! A good old knife and some patience will do the trick. Once minced, sauté them in olive oil with a sprinkle of salt and pepper.
After 5 minutes of cooking, move them into a bowl. You might spot some liquid from the mushrooms – no worries, that’s totally okay! Let them sit for a bit as you continue with the rest of your prep.
Building the Base
Heat some olive oil in a large pot or Dutch oven. Toss in minced garlic, diced red onions, sliced red chilies, and those aromatic cilantro stalks.
As they sizzle and soften, the base for our chili starts to form. The onions become translucent, the garlic golden, and the chilies infuse their heat.
Adding Veggies and Spices
Next, it’s time for the red bell pepper and celery chunks. Once they’re in, sprinkle the spice mix we prepared earlier. Stir well, ensuring every veggie piece is coated with those spices.
Now, add tomato paste, soy sauce, balsamic vinegar, and red wine. This combination deepens the chili’s flavor profile and gives it a rich, robust base. Turn up the heat and reduce the liquid by two-thirds.
Bringing It All Together
Pour in the chopped tomatoes and let them simmer. As they break down, they’ll meld with the spices and veggies, creating a thick, luscious sauce.
Now, in go the red kidney beans, black beans, and those sautéed mushrooms.
But wait, there’s a twist! A bit of dark chocolate and maple syrup. These might sound unconventional, but trust us, they balance the heat and add a subtle depth of flavor.
The Final Simmer
Let everything bubble and brew for at least 15 minutes. If you have the time, let it simmer longer. The longer it cooks, the more the flavors meld and intensify. Just remember to stir occasionally, ensuring nothing sticks to the bottom.
And before serving, don’t forget to fish out those bay leaves and stir in fresh cilantro leaves for a burst of freshness.
Recipe Notes and Expert Tips
- Beans: While this recipe calls for kidney and black beans, don’t feel restricted! Pinto beans, garbanzo beans, or even a mix of your favorites can work wonders. If you’re using canned beans, remember to rinse and drain them to remove any excess sodium. If you’re starting with dried beans, ensure they’re soaked and cooked until tender.
- Dark Chocolate: You might raise an eyebrow at the inclusion of dark chocolate, but it’s a game-changer. It doesn’t make the chili sweet but instead adds a rich depth and complexity. Opt for a high-quality dark chocolate with at least 70% cocoa content. And if you’re not a fan or don’t have it on hand, you can skip it, but I highly recommend giving it a try.
- Soy sauce: If you’re avoiding soy or just don’t have soy sauce on hand, you can use tamari or coconut aminos as a substitute. Both provide a similar salty and umami flavor to the chili.
- Maple syrup: Honey, agave nectar, or even brown sugar can be used as a substitute for maple syrup. Just add gradually and taste as you go to achieve the desired sweetness.
- Adjusting the Heat: Spicy food lovers, rejoice! You can easily amp up the heat in this chili. Add more red chilies, a dash of cayenne pepper, or even some adobo sauce for a smoky kick. On the flip side, if you’re not a fan of too much spice, reduce the chili powder or remove the seeds from the red chilies.
- The Importance of Simmering: One of the keys to a delicious chili is patience. Letting the vegan chili simmer allows the flavors to meld and develop. If you find the chili thickening too much, feel free to add a splash of vegetable broth or water. And if you have the time, making the chili a day in advance can make it even more flavorful as it sits.
- Fresh Toppings: While the chili is delicious on its own, toppings can elevate it to the next level. Consider adding sliced avocado, a dollop of vegan sour cream, vegan shredded cheese or shredded cheddar cheese, or even a handful of tortilla chips for some crunch. Fresh cilantro, green onions, and a squeeze of lime juice can also add a burst of freshness.
- Cookware: A good, heavy-bottomed pot or Dutch oven is ideal for making chili. It distributes heat evenly, ensuring that the chili cooks uniformly. If you’re using a Dutch oven, you can even transfer it to the oven for a slow-cooked flavor. Just ensure it’s oven-safe!
- Gluten-free: Use gluten-free soy sauce, tamari, or coconut aminos to make this easy vegan chili recipe gluten-free. Always check the labels of ingredients like soy sauce to ensure they don’t contain any gluten or gluten-derived additives.
- Is it possible to make this chili in a slow cooker or Instant Pot? Yes, this chili can be adapted for both slow cookers and Instant Pots. For a slow cooker, combine all ingredients and cook on low for 6-8 hours. For an Instant Pot, use the sauté function for the initial cooking and then pressure cook on high for about 20 minutes.
How to Store Leftover Chili
This chili stores well and tastes sensational as leftovers.
Refrigeration: For Short-Term Storage
First, make sure your delicious vegetarian chili has cooled down to room temperature. Then, simply transfer it to an airtight container and pop it in the fridge. It should stay fresh and tasty for up to 4-5 days.
The flavors often meld and deepen over time, making the leftovers sometimes even more delicious than the freshly made batch! When you’re ready to eat, reheat it on the stove over medium heat, stirring occasionally, or in the microwave until piping hot.
Can You Freeze Vegetarian Chili?
If you’ve made a big batch and want to save some for later, vegetarian chili freezes beautifully. Divide the chili into portion-sized containers or freezer bags, leaving a little space at the top for expansion.
Label them with the date so you know when you froze them. When stored properly, your chili can last in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat it on the stove or in the microwave.
What to Serve with Vegetarian Chili
You can serve vegetarian chili in many tasty ways.
Crunchy Companions: Tortilla Chips and French Bread
There’s nothing like the satisfying crunch of Homemade Air Fryer Tortilla Chips dunked into a hearty bowl of vegetarian chili. They add a delightful texture contrast and are perfect for scooping up every last bit of chili goodness.
If you’re in the mood for something a bit more filling, a slice of buttery French bread can be a match made in heaven.
Add a good helping on top of a baked potato or on a sweet potato, (you’ll love how the chili brings out the wonderful flavor of sweet potatoes.)
Fresh Salads for a Lighter Touch
If you’re looking for a lighter accompaniment, a fresh salad can be a great choice.
A simple Caprese Salad, an avocado salad, or even a zesty coleslaw can provide a refreshing contrast to the rich flavors of the chili. Plus, it’s a great way to add some extra veggies to your meal!
Creamy Add-ons: Sour Cream and Guacamole
A dollop of sour cream or vegan sour cream can add a creamy, cooling element to your chili, especially if you’ve made it on the spicier side.
The tanginess of the sour cream balances the heat and adds a layer of richness. Similarly, avocado sauce or guacamole, with their creamy texture and the freshness of cilantro and lime, can be a delightful topping or side.
More Vegetarian Recipes for You To Try
If you like our veggie chili recipe, then you should give these recipes a try!
The Best Vegetarian Chili (Easy Vegan Recipe)
Utensils
Ingredients
For the spice mix
- 1 tsp Chilli powder
- 1 tsp Ground cumin
- ½ tsp Cinnamon
- ½ tsp Oregano
- ½ tsp Salt
- ½ tsp Pepper
For the Chili
- 1 tsp Smoked paprika
- 14 oz Mushrooms finely minced
- 1 tbsp Olive oil
- 1 pinch Salt
- 1 pinch Pepper
- Olive oil
- 4 cloves Garlic minced
- 2 Red onions diced
- 2 Red chilies seeds removed and sliced
- 4 tbsp Cilantro leaves separated from stalks
- 1 Red bell pepper stalk and seeds removed and diced
- 2 Sticks Celery cut into chunks
- 1 tbsp Tomato paste
- 2 tsp Soy sauce
- 1 tsp Balsamic vinegar
- 1 cup Red wine
- 28 oz Chopped tomatoes
- 2 Bay leaves
- 14 oz Kidney beans
- 14 oz Black beans
- 3 tsp Dark chocolate
- 2 tsp Maple syrup
Instructions
- First, make your spice mix, place all the spices in a small bowl and mix to combine, then set aside1 tsp Chilli powder, 1 tsp Ground cumin, 1 tsp Smoked paprika, ½ tsp Cinnamon, ½ tsp Oregano, ½ tsp Salt, ½ tsp Pepper, 2 Bay leaves
- Ensure your mushrooms are clean and then put them into your food processor and blitz them until they are quite finely minced. You can do it by hand if you'd prefer, but this really does save a lot of time14 oz Mushrooms
- Add olive oil to your frying pan and make sure it gets nice and hot. Add your minced mushrooms, salt and pepper, and cook them for around 5 minutes. Transfer them into a bowl, you'll notice that there's an amount of liquid from your mushrooms – that's fine. Leave them to stand while you carry on with your prep.1 tbsp Olive oil, 1 pinch Salt, 1 pinch Pepper
- Add oil to your pan or Dutch oven and when it's hot add in garlic, onions and chilies, and coriander stalks (not the leaves). Cook for approximately 8 minutes and keep stirring.Olive oil, 4 cloves Garlic, 2 Red onions, 2 Red chilies, 4 tbsp Cilantro
- Now add your red pepper and celery to the pan and keep stirring. Now add the spice mix and stir so all of the vegetables are well covered. Stir in the tomato paste, soy sauce, balsamic vinegar, and red wine. Turn the heat up quite high and you'll need to keep stirring until the liquid reduces by approximately two-thirds.1 Red bell pepper, 2 Sticks Celery, 1 tbsp Tomato paste, 2 tsp Soy sauce, 1 tsp Balsamic vinegar, 1 cup Red wine
- Add your chopped tomatoes and stir, simmer for 5 minutes. Add your kidney beans, black beans, mushrooms, chocolate, maple syrup, and stir.28 oz Chopped tomatoes, 14 oz Kidney beans, 14 oz Black beans, 3 tsp Dark chocolate, 2 tsp Maple syrup
- Simmer for at least 15 minutes, if you have time then leave it for longer as the flavors will really develop, you can always add a small amount of water if you need to, When ready to serve, remove both of the bay leaves. Stir in the coriander leaves.
- Serve immediately and garnish with coriander leaves and slices of fresh red chili. Phenomenal – enjoy!
Notes
- Beans: While this recipe calls for kidney and black beans, don’t feel restricted! Pinto beans, garbanzo beans, or even a mix of your favorites can work wonders. If you’re using canned beans, remember to rinse and drain them to remove any excess sodium. If you’re starting with dried beans, ensure they’re soaked and cooked until tender.
- Soy sauce: If you’re avoiding soy or just don’t have soy sauce on hand, you can use tamari or coconut aminos as a substitute. Both provide a similar salty and umami flavor to the chili.
- Maple syrup: Honey, agave nectar, or even brown sugar can be used as a substitute for maple syrup. Just add gradually and taste as you go to achieve the desired sweetness.
- Adjusting the Heat: You can easily amp up the heat in this chili. Add more red chilies, a dash of cayenne pepper, or even some adobo sauce for a smoky kick. On the flip side, if you’re not a fan of too much spice, reduce the chili powder or remove the seeds from the red chilies.
- Too thick: If you find the chili thickening too much, feel free to add a splash of vegetable broth or water.
- Fresh Toppings: Try adding sliced avocado, a dollop of vegan sour cream, vegan shredded cheese or shredded cheddar cheese, or even a handful of tortilla chips for some crunch. Fresh cilantro, green onions, and a squeeze of lime juice can also add a burst of freshness.
- Gluten-free: Use gluten-free soy sauce, tamari, or coconut aminos to make this easy vegan chili recipe gluten-free. Always check the labels of ingredients like soy sauce to ensure they don’t contain any gluten or gluten-derived additives.
- Is it possible to make this chili in a slow cooker or Instant Pot? Yes, this chili can be adapted for both slow cookers and Instant Pots. For a slow cooker, combine all ingredients and cook on low for 6-8 hours. For an Instant Pot, use the sauté function for the initial cooking and then pressure cook on high for about 20 minutes.
- Storage: First, make sure your vegetarian chili has cooled down to room temperature. Then, simply transfer it to an airtight container and pop it in the fridge. It should stay fresh and tasty for up to 4-5 days. When you’re ready to eat, reheat it on the stove over medium heat, stirring occasionally, or in the microwave until piping hot.
- Freeze: Divide the chili into portion-sized containers or freezer bags, leaving a little space at the top for expansion. Label them with the date, so you know when you froze them. When stored properly, your chili can last in the freezer for up to 2-3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat on the stove or in the microwave.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Gretchen says
Could I make this in a slow cooker?
Mandy from Splash of Taste says
Apologies, we’ve just seen your question. I’m afraid we don’t use a slow cooker so can’t be sure. As soon as we find out, we’ll let you know.