Are you looking for a delicious and satisfying meal that’s packed with flavor and nutrients? Look no further than a hearty bowl of vegetarian chili! This comforting dish is perfect for a chilly fall or winter evening, and can be customized to suit your taste preferences. Whether you’re a fan of classic three-bean chilies or prefer a little heat in your dish, we’ve got you covered with our collection of 20 spicy vegetarian chili recipes.
From sweet potato and black bean to quinoa and lentil, each recipe is carefully crafted to showcase the unique flavors and textures of its ingredients. And with options ranging from mild and creamy to bold and smoky, there’s something for everyone in this roundup. So grab a spoon and dig in – your taste buds will thank you!
Classic Three-Bean Vegetarian Chili
A hearty and comforting vegetarian chili recipe that’s perfect for a cozy night in or a potluck gathering. This classic three-bean chili is packed with flavor and texture, featuring a trio of beans, diced tomatoes, and aromatic spices.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked kidney beans (canned or cooked from scratch)
– 1 cup cooked black beans (canned or cooked from scratch)
– 1 cup cooked pinto beans (canned or cooked from scratch)
– 2 cups diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Water, as needed
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add bell pepper and cook for an additional 2-3 minutes.
3. Stir in chili powder, cumin, salt, and pepper. Cook for 1 minute.
4. Add kidney beans, black beans, pinto beans, and diced tomatoes. Pour in enough water to cover the ingredients.
5. Bring to a simmer and let cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 25-30 minutes
Sweet Potato and Black Bean Chili
This hearty chili recipe combines the natural sweetness of sweet potatoes with the earthy flavor of black beans, making it a perfect comfort food for any occasion. This recipe is also packed with fiber and protein, making it a nutritious choice for a quick weeknight dinner.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 2 medium sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. In a large pot, cook the onion and garlic over medium-high heat until softened, about 5 minutes.
2. Add the sweet potatoes, black beans, diced tomatoes, chili powder, and cumin. Stir to combine.
3. Bring the mixture to a simmer and let cook for 20-25 minutes, or until the sweet potatoes are tender.
4. Season with salt and pepper to taste. If desired, add jalapenos or hot sauce for added heat.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Quinoa and Lentil Chili
This hearty and nutritious quinoa and lentil chili is a perfect blend of flavors and textures, packed with protein-rich quinoa and lentils. It’s an ideal comfort food for a chilly day or a quick weeknight meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Cook quinoa according to package instructions.
2. In a large pot, sauté onion, garlic, and red bell pepper in olive oil until tender.
3. Add lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir well.
4. Simmer for 30 minutes or until lentils are tender.
5. Combine cooked quinoa with the chili mixture and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Spicy Chipotle Vegetarian Chili
This hearty, flavorful chili is a perfect blend of spicy and savory, packed with nutritious vegetables and the smoky heat of chipotles. A great option for a quick and easy meal or a crowd-pleasing dinner party.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 2 cups cooked kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 chipotle pepper in adobo sauce, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or other hot peppers for added heat
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add bell peppers; cook until tender, about 5 minutes.
4. Stir in cumin, chipotle pepper, and cooked beans.
5. Add diced tomatoes and adobo sauce; bring to a simmer.
6. Reduce heat to low and let chili cook for 20-30 minutes or until flavors have melded together.
Cooking Time: 25-35 minutes
Butternut Squash and Chickpea Chili
Warm up with this hearty Butternut Squash and Chickpea Chili, a perfect blend of comforting flavors and nutritious ingredients. This recipe is a great way to use up seasonal butternut squash and adds protein-rich chickpeas for a satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can chickpeas (15 oz), drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Cut in half lengthwise, scoop out seeds, and place cut side up on a baking sheet. Roast for 45 minutes or until tender.
3. In a large pot, sauté onion, garlic, and red bell pepper over medium heat until softened.
4. Add chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir well.
5. Once squash is cooked, let it cool, then scoop out flesh and add to the pot.
6. Simmer for 20-25 minutes or until flavors have melded together.
7. Taste and adjust seasoning as needed.
Cooking Time: 1 hour 10 minutes
Mexican-Inspired Vegetarian Chili
Mexican-Inspired Vegetarian Chili Recipe
Warm up with this flavorful and vibrant vegetarian chili, infused with the bold spices of Mexico. This hearty dish is perfect for a chilly evening or as a nutritious lunch option.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 1 cup vegetable broth
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
2. Stir in cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
3. Add diced tomatoes, black beans, kidney beans, vegetable broth, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Roasted Red Pepper and Corn Chili
This hearty chili recipe combines the sweetness of roasted red peppers with the crunch of fresh corn, all wrapped up in a rich and flavorful broth. Perfect for a cozy night in or a quick weeknight dinner.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 cups mixed beans (black beans, kidney beans, pinto beans)
– 1 can (14.5 oz) diced tomatoes
– 1 cup roasted red peppers, diced
– 1 cup frozen corn kernels
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add mixed beans, diced tomatoes, roasted red peppers, corn kernels, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in water and bring mixture to a simmer.
4. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 20-25 minutes
Smoky Pumpkin and Black Bean Chili
A hearty, autumnal twist on traditional chili, this recipe combines the warmth of smoked paprika with the comfort of roasted pumpkin and black beans.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 tsp cayenne pepper (optional)
– 1 can diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté onion, garlic, and red bell pepper until softened.
4. Add smoked paprika, cumin, chili powder, and cayenne pepper (if using). Cook for 1 minute.
5. Add roasted pumpkin, black beans, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.
6. Simmer the chili for at least 20 minutes or until flavors have melded together.
Cooking Time: 45-50 minutes
Zucchini and White Bean Chili
This recipe combines the freshness of zucchini with the creaminess of cannellini beans, creating a delicious and nutritious chili perfect for any time of year.
Ingredients:
– 1 medium zucchini, diced
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tsp cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added spice
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, zucchini, and red bell pepper. Cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, cannellini beans, diced tomatoes, and vegetable broth. Bring to a simmer.
4. Reduce heat to low and cook for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 35-40 minutes
Thai-Inspired Coconut Curry Chili
This vibrant and flavorful chili combines the warm spices of Thai cuisine with the comfort of a classic American chili. The result is a unique and deliciously aromatic dish perfect for a cozy night in.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tablespoon Thai red curry paste
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender.
3. Stir in the curry paste, cumin, turmeric, salt, and pepper; cook for 1 minute.
4. Add the coconut milk and kidney beans; bring to a simmer.
5. Reduce heat to low and let chili cook for 30 minutes or longer, allowing flavors to meld.
Cooking Time: 30-40 minutes
Portobello Mushroom and Kidney Bean Chili
A hearty and flavorful vegetarian chili recipe that combines the earthy taste of Portobello mushrooms with the creamy texture of kidney beans. This comforting dish is perfect for a cozy night in or a satisfying lunch.
Ingredients:
– 4 Portobello mushrooms, stems removed and caps sliced
– 1 large onion, diced
– 3 cloves of garlic, minced
– 2 cups of kidney beans, drained and rinsed
– 1 red bell pepper, diced
– 2 tablespoons of olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 can (14.5 oz) of diced tomatoes
– 4 cups of vegetable broth
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the mushrooms, onion, and garlic; cook until the vegetables are tender, about 8 minutes.
3. Add the kidney beans, red bell pepper, cumin, smoked paprika, salt, and pepper; stir to combine.
4. Add the diced tomatoes and vegetable broth; bring to a simmer.
5. Reduce heat to low and let chili cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 45 minutes
Cauliflower and Chickpea Chili
Warm up with this comforting and nutritious chili recipe that combines the creaminess of roasted cauliflower with the protein-packed punch of chickpeas. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté onions and garlic in remaining olive oil until softened.
4. Add chickpeas, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Once cauliflower is done roasting, add it to the pot and stir to combine.
6. Simmer for 10-15 minutes or until flavors have melded together.
7. Taste and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Green Chili with Tofu and Hominy
This vibrant green chili combines the creamy texture of hominy with the savory flavor of tofu, all wrapped up in a spicy green chili broth. Perfect for a comforting and healthy meal on a chilly day.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15.5 oz) hominy, drained and rinsed
– 1 block firm tofu, cut into small cubes
– 2 cups vegetable broth
– 1/4 cup chopped fresh cilantro
– 2-3 green chilies, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or other hot peppers for added heat
Instructions:
1. In a large pot, combine diced tomatoes, hominy, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer.
2. Add tofu and chopped green chilies to the pot. Simmer for 15-20 minutes or until flavors have melded together.
3. Stir in chopped cilantro and adjust seasoning as needed.
4. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 30-40 minutes
Spicy Mango and Black Bean Chili
This vibrant chili combines the sweetness of mango with the heat of jalapeños, creating a unique and deliciously spicy twist on traditional chili recipes. Perfect for a cozy night in or as a fresh take on game-day snacks.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 ripe mango, diced
– 1 can diced tomatoes
– 1/4 cup tomato paste
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 2 jalapeños, sliced
– 2 cups beef broth
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add onion, garlic, red bell pepper, black beans, mango, diced tomatoes, tomato paste, cumin, chili powder, smoked paprika, and cayenne pepper to the pot. Cook for 5 minutes.
3. Add jalapeños and beef broth to the pot. Bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 25 minutes
Lentil and Kale Chili
This warm and comforting lentil and kale chili recipe is perfect for a cozy night in or a quick lunch at the office. Made with tender lentils, nutritious kale, and aromatic spices, this dish is sure to become a new favorite.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chopped fresh kale leaves
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the lentils, vegetable broth, chopped kale, diced tomatoes, cumin, and smoked paprika. Season with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-40 minutes
Sweet Corn and Pinto Bean Chili
This hearty chili recipe combines the natural sweetness of corn with the comforting warmth of pinto beans, perfect for a cozy dinner or potluck gathering. With its rich flavors and textures, it’s sure to become a family favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked pinto beans (canned or cooked from scratch)
– 2 cups sweet corn kernels (fresh or frozen, thawed)
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Stir in the chili powder and cumin; cook for 1 minute.
4. Add the cooked pinto beans, sweet corn kernels, diced tomatoes, salt, and pepper. Simmer for 10-15 minutes or until heated through.
5. Serve hot, garnished with chopped fresh cilantro or scallions (optional).
Cooking Time: 20-25 minutes
Roasted Eggplant and Chickpea Chili
Roasted Eggplant and Chickpea Chili: A Hearty and Flavorful Recipe
This recipe combines the rich flavors of roasted eggplant with the comforting warmth of chickpeas, creating a deliciously unique chili that’s perfect for a chilly evening.
Ingredients:
– 2 medium eggplants
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) crushed tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the eggplants for 30-40 minutes, or until tender and lightly browned.
3. In a large pot, sauté the onion, garlic, and red bell pepper in olive oil over medium heat until softened.
4. Add the chickpeas, crushed tomatoes, cumin, smoked paprika, salt, and pepper to the pot. Stir well.
5. Once the eggplants are done, chop them into small pieces and add them to the pot. Simmer for 15-20 minutes or until the flavors have melded together.
Cooking Time: Approximately 45-50 minutes
Cajun-Style Vegetarian Chili
This hearty vegetarian chili packs a punch of flavor from the bold spices and herbs of Louisiana’s Cajun country. This recipe is perfect for a quick and easy dinner that’s also packed with nutrients.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups mixed bell peppers (any color), diced
– 2 cups cooked kidney beans, black beans, or pinto beans
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Cook onion and garlic until softened, about 3 minutes.
3. Add bell peppers and cook until tender, about 5 minutes.
4. Stir in beans, tomatoes, cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to taste.
5. Simmer for 20-25 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Barley and Black Bean Chili
This recipe combines the comforting warmth of chili with the nutty flavor of barley and the fiber-rich goodness of black beans. Perfect for a cozy night in or a quick weeknight dinner, this chili is sure to become a family favorite.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 2 cups water or vegetable broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup pearled barley
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, combine soaked black beans and water/broth. Bring to a boil, then reduce heat and simmer for 45 minutes.
2. Add onion and garlic to the pot; cook until tender, about 5 minutes.
3. Stir in barley, diced tomatoes, cumin, smoked paprika (if using), salt, and pepper.
4. Simmer chili for an additional 30-40 minutes or until barley is tender.
5. Taste and adjust seasoning as needed.
Cooking Time: 1 hour 15 minutes
Spicy Tempeh and Kidney Bean Chili
This hearty chili is a fusion of East meets West flavors, combining the nutty goodness of tempeh with the comfort of kidney beans. A perfect blend of spices adds a bold kick that will leave you wanting more.
Ingredients:
– 1 block of tempeh, crumbled
– 2 cups of cooked kidney beans
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) of diced tomatoes
– 1 cup of vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions:
1. In a large pot, heat 2 tbsp of oil over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and red bell pepper; cook for an additional minute.
4. Stir in crumbled tempeh, cumin, smoked paprika, and cayenne pepper.
5. Add the cooked kidney beans, diced tomatoes, and vegetable broth.
6. Bring to a simmer and let cook for 20-25 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Cooking Time: 25-30 minutes
Summary
Get ready to warm up with these 20 hearty vegetarian chili recipes! From classic three-bean chilies to spicy chipotle and Thai-inspired curries, there’s something for everyone. Explore a variety of flavors and ingredients, including quinoa and lentils, sweet potatoes and black beans, and roasted red peppers and corn. Whether you’re looking for a comforting and easy meal or something more adventurous, these recipes will satisfy your cravings. So grab a spoon and dig in to the spicy, savory goodness!
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