comment icon 210 more comments Yes, that’s right. I’d like to introduce to you a really good, really “meaty” and satisfying vegetarian chili that, in fact, does not have meat in it at all. This vegetarian chili is all the good things that I’m looking for:
thick and hearty and “meaty”, like a standard chili texture beans optional – add if you like them, leave out if you don’t big, big, big happy flavor packed with a variety of veggies easy to make makes awesome leftovers meatless!
If you’re vegan, don’t you worry – this is also a VEGAN chili if you just watch your toppings. Avocado, pickled red onion, radishes, tortilla chips… we got you, vegans. Also: see our Instant Pot Pumpkin Walnut Chili recipe – it’s real good. I am not a vegetarian or vegan but I hope it’s obvious that I think creative plant-based cooking is so fun and I love the positive impact it has on our bodies and the earth. ♡ You can be all kinds of everything (vegan, vegetarian, or none, IMHO) and 100% enjoy this. Goals for the rest of the month: more vegetables, and more chili nights!
Onion and Garlic
One of the basic cornerstones of any good chili!
Canned Stuff
The gang’s all here – diced green chiles for a kick of heat, tomato paste for that deep tomato flavor, and canned tomatoes for sauciness.
Spices
We’ve got chili powder and cumin for that classic chili flavor, and then a punch of smoked paprika.
Soy Sauce
Noy typical for chili, but I love it. Soy sauce adds the perfect little dose of umami and saltiness.
Beans
Most veggie chilis are very bean-heavy, but I’m not about that (hence that delicious meatless base). Just one can of beans here is all we need! Black beans or pinto beans would be my pick. I have some requirements for my vegetarian chili and the first is that I want it to be really on-point texturally. I want it to scoop like a real chili. I don’t want soup, okay? I want a thick and meaty-like chili texture. The “meat” mixture in this recipe is going to ensure that texture. My second requirement for my veg chili is equally as important: LOW-TO-NO BEANS. I love beans as much as the next person, but sometimes I feel like they are overused in vegetarian lookalike recipes (like vegetarian chili, for example) where we could easily use vegetables more creatively instead of defaulting to 27 types of beans as the base of the recipe. I don’t know, I have opinions, okay?
Storage and Freezing
As all chilis do, this makes for great leftovers! Here’s how to store in the fridge and freezer:
Storing In The Fridge: Store in an airtight container – it will keep for 3-4 days. Add more liquid/water if it needs to loosen up at all. Storing In The Freezer: Cook the entire recipe and freeze in an airtight container (or two) – it will keep for up to 6 months. When you’re ready to cook, let it thaw in the fridge overnight and heat on the stove.
Click here to see the step-by-step web story instructions for this recipe!
Three More Healthy Chili Recipes
4.8 from 77 reviews
1 cup walnuts 8 ounces fresh mushrooms, washed, stems removed 4 medium carrots, cut into chunks
The Chili:
2 tablespoons olive oil 1 onion, finely diced 4 cloves garlic, minced 1 6–ounce can diced green chiles (or fresh minced jalapeños) 3 tablespoons tomato paste 2–3 tablespoons chili powder 2 teaspoons cumin 1 teaspoon smoked paprika 2 tablespoons soy sauce 1–2 teaspoons salt (more or less to taste) 2 14–ounce cans diced or crushed tomatoes (with juices) 1 14–ounce can beans of choice (optional, see notes) 1 cup water
Toppings: For vegetarian chili – sour cream and cheddar or queso fresco. For vegan chili – cilantro, avocado, pickled onion or jalapeno, radishes, tortilla chips.
