Vegetarian Chili is not just for Vegetarians!

vegetarian chili

Here’s a satisfying and hearty vegetarian chili recipe that’ll put a little pep in your step. If you’re a die-hard carnivore, then your initial reaction is probably NOPE, but you should give meatless chili a try. I love a good meat chili, and when I get chili at a restaurant I generally order a meat and bean chili, but at home I’m vegetarian chili all the way. Vegetarian chili just tastes great, and I don’t miss the meat, plus it’s a perfect way to clean out all the veggie odds and ends in your fridge. The key to a hearty meatless chili is lots of seasoning, onions, and peppers. I like to add at least two kinds of beans, and the veggies can be whatever you like, so be creative!

What You Need to Make a Great Vegetarian Chili

15 oz can CHICK PEAS
15 oz can KIDNEY BEANS
1 BELL PEPPER (chopped)
Lg ONION (chopped)
JALAPENO PEPPER (diced, very optional)
2-3 cloves GARLIC (finely chopped)
1 ZUCHINNI (cut into large pieces)
1 cup CAULIFLOWER (chopped)
2 ROMA TOMATOES (chopped)
28 oz can CRUSHED TOMATOES
1 heaping Tbsp DRIED OREGANO
1 Tbsp CUMIN
1 tsp GARLIC POWDER
1 Tbsp CHILI POWDER
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER, to taste
2 Tbsp OLIVE OIL for sauteing
WATER as needed…add slowly
I also add a little leftover RUTABAGA to this recipe, but that is very optional. A vegetarian chili is a great way to clean out the fridge of all those veggie odds and ends, so use what you have.

vegetarian chili
pot o’ meatless chili for good times

How to Make Easy Vegetarian Chili

  • Slice, dice, mince, and chop all your ingredients. Prepping this dish is the most labor intensive part of this recipe. Once your ingredients are ready, it’s pretty eazy peezy.
  • Heat some oil in a large pot on medium heat.
  • Add in the onion and hot pepper and saute for 4-5 minutes.
  • Add in the rest of the peppers, garlic, and seasoning, then mix and saute for another couple minutes.
  • Add in everything else, plus about ½ a can of water. Be conservative with the water. The dish might seem overly thick, but a lot of water will be released from the veggies as the chili cooks. You can always add more water later.
  • Cover and bring the pot to a bubble, reduce the heat down to a simmer, and cook covered for about 45 minutes, adding water as needed and desired.
  • After 45 minutes give the dish a taste test and adjust seasoning, but remember, the flavor of the chili will intensify on its own as it sits.

Like any soup or stew or chili, it’s ideal if you make the recipe ahead of time, because the dish will get exponentially better as the days pass, so be sure to make a big pot of chili so you’ll have plenty of leftovers.

vegetarian chili
hearty vegetarian chili recipe…try it!

That’s it! Hope you like it, and if you’ve got a bigger pot, CLICK HERE for a double-sized variation of this vegetarian chili recipe.

If you want jalapeno corn muffins to pair with chili, here’s a recipe that tastes great and is a breeze to make.

vegetarian chili
make a batch of corn muffins for a great chili sidedish

Jalapeno Corn Muffin Recipe

¾ cup cornmeal (whole, medium grind)
1¼ cup all-purpose flour
2½ tsp baking powder
½ tsp smoked paprika
½ tsp chipolte (or regular chili powder)
½ tsp salt…unless the corn or butter already contain salt
1 cup milk
2 Tbsp oil (alternative butter, melted)
3 Tbsp honey
1 large egg
1 cup canned corn kernels, drained
¼ cup pickled jalapenos, chopped
¼ onion, minced
1 cup shredded sharp cheddar cheese (plus ¼ cup for topping)
optional: 1 jalapeno (deseeded and sliced for topping)

Place rack in middle of the oven and preheat to 400°F.
Grease 12 muffin pan cups or line with parchment paper baking cups; set aside.
Combine dry ingredients in bowl.
Combine remaining ingredients in another bowl (minus topping, jalapeno). Add to dry ingredients and stir until ingredients are moistened.
Fill prepared muffin cups evenly.
Top with remaining jalapeno rings and cheese.
Bake 20-30 minutes or until toothpick inserted into center comes out clean and muffins are golden brown.
Allow to cool for 5 minutes before removing from muffin tins.
Serve warm or cold. Serve with butter or honey butter.
HONEY BUTTER:
½ cup butter, softened
2 Tbsp honey

I hope you like these recipe ideas. Give this healthy chili recipe a try and let me know what you think, and for more hearty meat-free options, try this very easy blackened eggplant Veggie Burger Recipe or this fantastic faux pasta made with Zucchini Zoodles.
Or visit my Vegetarian Recipe Playlist over on The Chef Buck Youtube Channel.

Thanks for Watching our Vegetarian Chli Recipe!

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Vegetarian Chili Recipe EVERYONE Will Love

vegetarian chili

Try this vegetarian chili recipe for folks who don’t like vegetarian chili!

It’s tatsy and easy to make, too; once you’ve chopped up the ingredients, you’re 90% done. Or at least 85% done. Give it a try and let me know what you think.

What You Need For This Vegetarian Chili Recipe

2 15 oz cans CHICK PEAS
2 15 oz cans KIDNEY BEANS
2 BELL PEPPERS (chopped)
1 ONION (chopped)
1 HOT PEPPER (diced)
6 cloves GARLIC (finely chopped)
2 SQUASH (cut into large pieces)
1 ZUCHINNI (cut into large pieces)
2 lg or 4 sm TOMATOES (chopped)
1 28 oz can CRUSHED TOMATOES
3-6 oz TOMATO PASTE
1/2 cup CILANTRO (chopped)
1 heaping Tbsp OREGANO
2 Tbsp OLIVE OIL
1 Tbsp CUMIN
1/2 tsp CAYENNE PEPPER
2 Tbsp CHILI POWDER
SALT and PEPPER, to taste
WATER as needed…add slowly

Vegetarian Chili Recipe
Don’t let the word “vegetarian” keep you from trying this recipe!

How To Make Vegetarian Chili

Heat olive oil in large pot on medium high heat. Add onions, hot pepper, and garlic and saute 4-5 minutes. Add bell peppers and continue sauteing. Add chili powder, cumin, salt, and cayenne pepper. Mix ingredients well. Add beans and continue cooking. Add zuchinni and squash and oregano. Continue cooking 2-3 minutes and then add fresh tomatoes. Add canned crushed tomatoes. Slowly add water–not too much–as the vegetables will begin to release water as they cook. Cover and bring pot to a boil. Reduce heat and stir in the cilantro. Cover and allow to simmer approx. 45 minutes.
That’s it man. If you can make it a day ahead, then you’re lucky–chili aways taste best on the day after! But it’s good right away, too. Top with shredded cheese, or a dollop of sourcream, or a handful of corn chips–or all three–it’s gonna be delicioso!
Give this vegetarian chili recipe a try and I bet you’re gonna love it–and it’s a healthy chili choice, too.
Bon appetit!

For more vegetarian comfort food, try this Gluten-Free Tofu Lasagna.
gluten free tofu lasagna

Thanks for checking this vegetarian chili recipe out! If you liked it, click some of the buttons below and share it with your friends and family, I appreciate it.
–Buck

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