Unleash your inner chili champion with these 20 hearty vegetarian recipes! Whether you crave smoky chipotle warmth or a five-alarm kick, this roundup is your ultimate guide to cozy, meat-free comfort in a bowl. Perfect for chilly nights, game day gatherings, or meal prep magic, get ready to find your new favorite—let’s dive into the deliciousness!
Classic Three-Bean Vegetarian Chili
Craving a cozy, protein-packed meal? Classic Three-Bean Vegetarian Chili is your answer—it’s hearty, healthy, and ready to warm you up in under an hour. This one-pot wonder is perfect for meal prep or feeding a crowd.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Three cloves of garlic, minced
– One red bell pepper, chopped
– Two tablespoons of chili powder
– One teaspoon of ground cumin
– A pinch of salt
– A 28-ounce can of crushed tomatoes
– A 15-ounce can of black beans, drained and rinsed
– A 15-ounce can of kidney beans, drained and rinsed
– A 15-ounce can of pinto beans, drained and rinsed
– Two cups of vegetable broth
– A splash of lime juice
– A handful of fresh cilantro, chopped
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and chopped red bell pepper, cooking for 3 more minutes until fragrant.
4. Sprinkle in the chili powder, ground cumin, and salt, toasting for 30 seconds to bloom the spices—this deepens the flavor.
5. Pour in the crushed tomatoes, stirring to combine everything evenly.
6. Add the drained and rinsed black beans, kidney beans, and pinto beans to the pot.
7. Pour in the vegetable broth, bringing the mixture to a boil over high heat.
8. Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring every 10 minutes to prevent sticking.
9. Stir in the lime juice and chopped cilantro just before serving for a fresh kick.
10. Ladle the chili into bowls while hot.
Outrageously thick and smoky, this chili boasts a rich texture from the beans and a tangy finish from the lime. Serve it over baked potatoes or with a dollop of avocado crema for a creamy twist—it’s a versatile dish that gets better as leftovers!
Sweet Potato and Black Bean Chili
Toss your boring chili routine—this sweet potato and black bean version is a cozy hug in a bowl, ready in under an hour. Think smoky, slightly sweet, and packed with plant-based protein that even meat-lovers will crave. Grab a spoon and let’s get simmering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Three cloves of garlic, minced
– Two medium sweet potatoes, peeled and chopped into ½-inch cubes
– One tablespoon of chili powder
– One teaspoon of ground cumin
– A 15-ounce can of black beans, drained and rinsed
– A 28-ounce can of crushed tomatoes
– Two cups of vegetable broth
– A splash of lime juice (about one tablespoon)
– Salt to taste (start with ½ teaspoon)
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
4. Tip: Toasting spices unlocks flavor, so add the chili powder and cumin now, stirring for 30 seconds.
5. Toss in the sweet potato cubes and cook for 3 minutes to lightly brown the edges.
6. Pour in the black beans, crushed tomatoes, and vegetable broth, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. Simmer for 25 minutes, stirring every 10 minutes, until the sweet potatoes are fork-tender.
9. Tip: For a thicker chili, remove the lid during the last 10 minutes of simmering.
10. Stir in the lime juice and salt, tasting to adjust—add more salt in ¼-teaspoon increments if needed.
11. Tip: Let it sit off the heat for 5 minutes before serving; this allows the flavors to meld beautifully.
12. Ladle into bowls and serve hot.
Oozing with creamy sweet potatoes and hearty beans, this chili has a rich, velvety texture that’s perfect for dunking crusty bread. The smoky spices balance the natural sweetness, making it ideal for topping with avocado or a dollop of sour cream. Leftovers? They taste even better the next day—just reheat gently on the stove.
Quinoa and Lentil Chili
You’re craving something hearty but healthy—this quinoa and lentil chili delivers both. Yearning for a cozy bowl? You’ll love how the quinoa soaks up all those smoky spices while the lentils keep it satisfyingly chunky.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– A glug of olive oil
– One large onion, diced
– Three garlic cloves, minced
– A tablespoon of chili powder
– A teaspoon each of ground cumin and smoked paprika
– A 28-ounce can of crushed tomatoes
– A cup of vegetable broth
– A cup of dry quinoa, rinsed
– A cup of dry brown lentils, rinsed
– A splash of lime juice
– A couple of chopped green onions for topping
– A handful of fresh cilantro, chopped
Instructions
1. Heat a large pot over medium heat and add a glug of olive oil.
2. Toss in the diced onion and sauté for 5 minutes until it’s soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
4. Sprinkle in the chili powder, cumin, and smoked paprika, and toast for 30 seconds to wake up the spices.
5. Pour in the crushed tomatoes and vegetable broth, and bring to a simmer.
6. Add the rinsed quinoa and lentils, stirring to combine.
7. Reduce the heat to low, cover the pot, and let it simmer for 25 minutes—check halfway to stir and prevent sticking.
8. After 25 minutes, test the lentils: they should be tender but not mushy, and the quinoa will have absorbed most of the liquid.
9. Squeeze in a splash of lime juice for a bright kick.
10. Serve hot, topped with chopped green onions and fresh cilantro.
Vibrant and thick, this chili has a meaty texture from the lentils and a fluffy bite from the quinoa. Try scooping it up with tortilla chips or layering it over baked sweet potatoes for a fun twist—it’s a cozy meal that feels indulgent but keeps things light.
Spicy Chipotle Vegetarian Chili
Spice up your winter with this smoky, hearty chili that’s packed with plant-based protein and a kick of heat. Seriously, it’s the ultimate cozy meal that comes together in one pot—perfect for feeding a crowd or meal prepping for the week. You’ll love the deep, complex flavors that develop as it simmers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Three cloves of garlic, minced
– Two bell peppers (any color), chopped
– A 15-ounce can of black beans, drained and rinsed
– A 15-ounce can of kidney beans, drained and rinsed
– A 28-ounce can of crushed tomatoes
– A cup of vegetable broth
– Two tablespoons of chipotle peppers in adobo sauce, minced (adjust for heat!)
– A tablespoon of chili powder
– A teaspoon of ground cumin
– A teaspoon of smoked paprika
– A splash of lime juice (about a tablespoon)
– Salt, to season as you go
– Your favorite toppings: think avocado, cilantro, or a dollop of sour cream
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in the minced garlic and chopped bell peppers, cooking for another 3-4 minutes until fragrant and slightly tender.
4. Tip: Toasting the spices here boosts their flavor—sprinkle in the chili powder, cumin, and smoked paprika, stirring constantly for 30 seconds until aromatic.
5. Pour in the crushed tomatoes, vegetable broth, and minced chipotle peppers with their adobo sauce, scraping the bottom of the pot to deglaze any browned bits.
6. Add the drained and rinsed black beans and kidney beans, stirring to combine everything evenly.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes to allow the flavors to meld.
8. Tip: Stir occasionally to prevent sticking, and if it thickens too much, add a splash more broth or water.
9. After simmering, remove the lid and stir in the lime juice, then taste and season with salt as needed—start with ½ teaspoon and adjust.
10. Tip: For a thicker chili, let it simmer uncovered for an additional 5-10 minutes until it reaches your desired consistency.
11. Ladle the chili into bowls and top with your favorite garnishes like avocado slices, fresh cilantro, or a dollop of sour cream.
This chili boasts a rich, velvety texture with chunks of beans and peppers that hold their shape beautifully. The smoky chipotle adds a warm, lingering heat that’s balanced by the bright lime and sweet tomatoes. Try serving it over baked potatoes or with a side of cornbread for a complete, comforting meal that’s sure to become a staple in your rotation.
Butternut Squash and Chickpea Chili
Zesty and cozy, this butternut squash and chickpea chili is your new cold-weather staple. It’s packed with warm spices and hearty veggies—perfect for a quick weeknight dinner or a lazy Sunday meal. You’ll love how simple it is to throw together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A glug of olive oil
– One medium yellow onion, diced
– Three cloves of garlic, minced
– One medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)
– A 15-ounce can of chickpeas, drained and rinsed
– A 28-ounce can of crushed tomatoes
– Two cups of vegetable broth
– A couple of tablespoons of chili powder
– A teaspoon of ground cumin
– A half teaspoon of smoked paprika
– A pinch of salt and black pepper
– A splash of lime juice
– A handful of fresh cilantro, chopped (for garnish)
– Optional: a dollop of sour cream or avocado slices for serving
Instructions
1. Heat a large pot or Dutch oven over medium heat and add a glug of olive oil.
2. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute, just until fragrant—be careful not to let it burn.
4. Tip in the cubed butternut squash and toss everything together to coat in the oil and aromatics.
5. Pour in the vegetable broth and bring the mixture to a gentle simmer.
6. Add the drained chickpeas, crushed tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper, stirring well to combine.
7. Reduce the heat to medium-low, cover the pot, and let it simmer for 20–25 minutes, stirring every 5–10 minutes to prevent sticking. The squash should be fork-tender when done.
8. Remove the pot from the heat and stir in a splash of lime juice for a bright, zesty kick.
9. Ladle the chili into bowls and garnish with chopped fresh cilantro.
10. Serve immediately, optionally topping with a dollop of sour cream or avocado slices if desired.
Yum—this chili is thick, chunky, and bursting with smoky-sweet flavors from the squash and spices. The chickpeas add a lovely creamy texture that soaks up all the savory broth. Try scooping it up with tortilla chips or spooning it over a bed of fluffy rice for an extra-filling meal.
Mexican-Inspired Vegetarian Chili
Tired of bland vegetarian meals? This Mexican-inspired chili packs bold flavor without meat. Grab your pot—we’re making a cozy, spicy masterpiece in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, chopped
– 2 tablespoons of chili powder
– 1 tablespoon of ground cumin
– A teaspoon of smoked paprika
– A 15-ounce can of black beans, drained and rinsed
– A 15-ounce can of kidney beans, drained and rinsed
– A 28-ounce can of crushed tomatoes
– 2 cups of vegetable broth
– A splash of lime juice
– Salt and pepper, to your liking
– Optional toppings: avocado slices, cilantro, shredded cheese
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring often, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and chopped red bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, and 1 teaspoon of smoked paprika, toasting the spices for 30 seconds to release their aroma.
5. Pour in the drained black beans, drained kidney beans, crushed tomatoes, and 2 cups of vegetable broth, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally.
7. After 30 minutes, remove the lid and simmer uncovered for 10 more minutes to thicken the chili slightly.
8. Stir in a splash of lime juice, then season with salt and pepper as desired.
9. Ladle the chili into bowls and top with optional avocado slices, cilantro, or shredded cheese if using.
Expect a hearty, chunky texture with beans that hold their shape in a rich, smoky tomato base. For a fun twist, serve it over baked sweet potatoes or scoop it up with tortilla chips for extra crunch.
Roasted Red Pepper and Corn Chili
Whip up a smoky-sweet chili that’s perfect for cozy nights. This roasted red pepper and corn chili brings bold flavor with minimal effort. Get ready to impress your taste buds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large onion, diced
– Three cloves of garlic, minced
– Two roasted red peppers from a jar, chopped
– One 15-ounce can of corn, drained
– One 28-ounce can of crushed tomatoes
– Two 15-ounce cans of black beans, rinsed and drained
– A splash of vegetable broth (about 1 cup)
– Two tablespoons of chili powder
– One teaspoon of smoked paprika
– A pinch of salt and black pepper
– Optional: a dollop of sour cream for serving
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Tip: If the garlic starts to brown too quickly, reduce the heat to prevent bitterness.
5. Add 2 chopped roasted red peppers and 1 can of drained corn, cooking for 3 minutes.
6. Pour in 1 can of crushed tomatoes, 2 cans of rinsed black beans, and 1 cup of vegetable broth.
7. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of smoked paprika, a pinch of salt, and black pepper.
8. Bring the mixture to a boil over high heat, then reduce to a simmer.
9. Cover the pot and let it simmer for 30 minutes, stirring every 10 minutes to prevent sticking.
10. Tip: For a thicker chili, remove the lid during the last 10 minutes of simmering.
11. After 30 minutes, check the consistency—it should be thick but not dry.
12. Tip: Taste and adjust seasoning with more salt or chili powder if needed, but avoid vague “to taste” adjustments.
13. Remove the pot from the heat and let it sit for 5 minutes before serving.
14. Serve hot, optionally topped with a dollop of sour cream.
Dig into this chili for a hearty texture with tender beans and sweet corn bursts. The smoky paprika and roasted peppers create a rich, comforting flavor that’s perfect over rice or with crusty bread for dipping. Leftovers taste even better the next day as the flavors meld together.
Smoky Pumpkin and Black Bean Chili
Kick off your cozy season with this smoky, hearty chili that’s packed with flavor and ready in under an hour. Grab your Dutch oven and let’s get simmering!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons of olive oil
– 1 large yellow onion, diced
– 4 cloves of garlic, minced
– 1 tablespoon of chili powder
– 2 teaspoons of smoked paprika
– 1 teaspoon of ground cumin
– 1 can (15 oz) of pumpkin puree
– 2 cans (15 oz each) of black beans, drained and rinsed
– 1 can (28 oz) of crushed tomatoes
– 2 cups of vegetable broth
– A splash of apple cider vinegar
– A couple of bay leaves
– Salt and pepper, as needed
Instructions
1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring often, until softened and translucent, about 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
4. Sprinkle in the chili powder, smoked paprika, and ground cumin, toasting the spices for 30 seconds to unlock their smoky depth.
5. Pour in the pumpkin puree, stirring to coat everything in that rich, orange hue.
6. Add the drained black beans, crushed tomatoes, and vegetable broth, bringing the mixture to a gentle boil.
7. Drop in the bay leaves and a splash of apple cider vinegar for a tangy kick.
8. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
9. After 30 minutes, remove the lid and simmer uncovered for 10 more minutes to thicken the chili to your desired consistency.
10. Discard the bay leaves, season with salt and pepper to taste, and remove from heat.
Brimming with creamy pumpkin and tender beans, this chili has a velvety texture and a deep, smoky warmth. Serve it over cornbread for a comforting crunch or top with avocado slices and a dollop of sour cream for extra creaminess—it’s a bowl that’ll keep you coming back for more!
Zucchini and White Bean Chili
Kick off your cozy season with this veggie-packed chili that’s hearty, healthy, and ready in a flash. Grab your biggest pot and let’s get simmering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of medium zucchinis, chopped into half-inch cubes
– A 15-ounce can of white beans, drained and rinsed
– One yellow onion, diced
– Two cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– Two cups of vegetable broth
– A tablespoon of olive oil
– A tablespoon of chili powder
– A teaspoon of ground cumin
– A splash of lime juice
– A handful of fresh cilantro, chopped
– Salt and pepper
Instructions
1. Heat the tablespoon of olive oil in a large pot over medium heat.
2. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the chopped zucchini cubes and cook for 5 minutes, stirring often, until they start to soften.
5. Sprinkle in the tablespoon of chili powder and teaspoon of ground cumin, stirring to coat the veggies for 30 seconds.
6. Pour in the 28-ounce can of crushed tomatoes and two cups of vegetable broth, bringing it to a simmer.
7. Reduce heat to low, cover, and let it simmer for 15 minutes to meld the flavors.
8. Stir in the drained and rinsed white beans and cook for another 5 minutes until heated through.
9. Add a splash of lime juice and season with salt and pepper, tasting to adjust.
10. Remove from heat and stir in the handful of chopped fresh cilantro.
Unbelievably creamy from the beans and bright from the zucchini, this chili has a rich, smoky depth that’s perfect for ladling over rice or scooping up with tortilla chips. Top it with avocado or a dollop of sour cream for an extra indulgent twist.
Thai-Inspired Coconut Curry Chili
Tired of the same old chili? This Thai-inspired coconut curry chili swaps beans for bold flavors—think creamy coconut milk, spicy curry paste, and a squeeze of lime. It’s a cozy, 30-minute wonder that’ll make your taste buds dance.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 pound of ground chicken or turkey
– 1 onion, chopped
– 3 cloves of garlic, minced
– 2 tablespoons of red curry paste
– 1 can (13.5 oz) of coconut milk
– 1 cup of chicken broth
– 1 red bell pepper, sliced
– A big handful of fresh spinach
– Juice from 1 lime
– Salt and pepper, to your liking
Instructions
1. Heat the olive oil in a large pot over medium-high heat until it shimmers, about 1 minute.
2. Add the ground chicken and cook for 5–7 minutes, breaking it up with a spoon until no pink remains.
3. Toss in the chopped onion and minced garlic, stirring for 3–4 minutes until the onion turns translucent.
4. Stir in the red curry paste and cook for 1 minute to bloom the flavors—this deepens the spice.
5. Pour in the coconut milk and chicken broth, bringing it to a gentle boil.
6. Reduce the heat to medium-low, add the sliced red bell pepper, and simmer for 10 minutes until the pepper softens.
7. Fold in the fresh spinach and cook for 2 minutes just until wilted, keeping it vibrant green.
8. Squeeze in the lime juice, season with salt and pepper, and remove from heat.
Expect a velvety, rich broth with a kick from the curry and a bright finish from the lime. Serve it over jasmine rice or with crusty bread for dipping—it’s a flavor explosion that’ll warm you right up.
Portobello Mushroom and Kidney Bean Chili
Let’s make a meatless chili that’s hearty enough to fool any carnivore. Grab your biggest pot—this one’s packed with savory mushrooms and beans for a cozy, flavor-packed dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Four garlic cloves, minced
– Four large portobello mushroom caps, chopped into 1-inch chunks
– Two 15-ounce cans of kidney beans, drained and rinsed
– One 28-ounce can of crushed tomatoes
– Two tablespoons of chili powder
– One teaspoon of ground cumin
– A splash of water (about ½ cup)
– Salt, to season
Instructions
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring often, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn.
4. Tip: For deeper flavor, let the onions develop a light golden edge before adding the garlic.
5. Add the chopped portobello mushrooms to the pot and cook, stirring occasionally, until they release their liquid and brown slightly, about 8 minutes.
6. Sprinkle in the chili powder and ground cumin, stirring to coat everything evenly for 30 seconds to toast the spices.
7. Pour in the crushed tomatoes and a splash of water, then add the drained kidney beans.
8. Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring every 10 minutes to prevent sticking.
9. Tip: If the chili thickens too much, add another splash of water to reach your preferred consistency.
10. After 30 minutes, taste and season with salt as needed—start with ½ teaspoon and adjust.
11. Tip: Let the chili rest off the heat for 10 minutes before serving; this allows the flavors to meld beautifully.
12. Serve hot in bowls.
The chili turns out thick and chunky, with the mushrooms offering a meaty bite and the beans adding creaminess. Top it with avocado or a dollop of sour cream for a cool contrast, or scoop it over baked potatoes for a hearty twist.
Cauliflower and Chickpea Chili
Skip the meat without skipping the flavor—this cauliflower and chickpea chili is a hearty, plant-based powerhouse. Sauté aromatics until fragrant, then simmer everything together for a cozy, spiced-up bowl that’s perfect for chilly nights. You’ll love how the cauliflower soaks up all those smoky, savory notes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 1 large head of cauliflower, chopped into bite-sized florets
- 2 cans of chickpeas, drained and rinsed
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons of olive oil
- 2 tablespoons of chili powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- A pinch of cayenne pepper (optional, for heat)
- 1 can of diced tomatoes (14.5 oz)
- 2 cups of vegetable broth
- A splash of lime juice
- A handful of fresh cilantro, chopped
- Salt and black pepper to season
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion and sauté for 5 minutes, stirring occasionally, until it turns translucent.
- Tip: If the onion starts to stick, add a splash of water to deglaze the pot.
- Stir in the minced garlic and chopped red bell pepper, cooking for another 3 minutes until fragrant.
- Add the chili powder, ground cumin, smoked paprika, and cayenne pepper, toasting the spices for 1 minute to release their oils.
- Tip: Toasting spices deepens the flavor—don’t skip this step!
- Mix in the cauliflower florets, coating them evenly with the spice mixture.
- Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring halfway through.
- Add the drained chickpeas and continue simmering uncovered for 10 minutes until the chili thickens slightly.
- Tip: For a creamier texture, mash a few chickpeas against the side of the pot with a spoon.
- Season with salt and black pepper, then stir in the lime juice and chopped cilantro just before serving.
One spoonful reveals a chunky, satisfying texture with tender cauliflower and creamy chickpeas in a smoky, tomato-based broth. Opt for topping it with avocado slices or a dollop of vegan sour cream to add a cool contrast—it’s a versatile dish that tastes even better the next day as leftovers.
Green Chili with Tofu and Hominy
Zesty and bold, this Green Chili with Tofu and Hominy is your new go-to for a cozy night in. It’s packed with smoky heat and creamy textures—perfect for a crowd or meal prep. Grab your pot and let’s get simmering!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Four cloves of garlic, minced
– Two 4-ounce cans of diced green chiles
– One 15-ounce can of hominy, drained and rinsed
– One 14-ounce block of firm tofu, pressed and cubed
– Four cups of vegetable broth
– A splash of lime juice (about 2 tablespoons)
– A handful of fresh cilantro, chopped
– Salt and pepper to season
Instructions
1. Heat a large pot over medium heat and add the olive oil.
2. Sauté the chopped onion for 5 minutes until it turns translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the diced green chiles and cook for 2 minutes to release their flavor.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce the heat to low and let it simmer for 10 minutes.
7. Gently stir in the drained hominy and cubed tofu.
8. Simmer for 25 minutes, stirring occasionally, until the chili thickens slightly.
9. Tip: Press the tofu well before cubbing to prevent it from falling apart.
10. Stir in the lime juice and chopped cilantro.
11. Season with salt and pepper, then simmer for 5 more minutes.
12. Tip: Taste as you go—adjust salt early to avoid over-seasoning later.
13. Remove from heat and let it sit for 5 minutes before serving.
14. Tip: For extra creaminess, mash a few tofu cubes with a fork while simmering.
Gorgeous and hearty, this chili boasts a chunky texture from the hominy and tender tofu, with a smoky kick from the green chiles. Serve it over rice for a filling bowl, or scoop it into tortillas for a quick taco night twist—leftovers taste even better the next day!
Spicy Mango and Black Bean Chili
Ready to shake up chili night? This Spicy Mango and Black Bean Chili is a sweet, smoky, and fiery hug in a bowl. It’s the perfect cozy-meets-tropical dinner you didn’t know you needed.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– A glug of olive oil (about 2 tbsp)
– One big yellow onion, diced
– A couple of garlic cloves, minced
– One red bell pepper, chopped
– 1 tbsp of chili powder
– 1 tsp of ground cumin
– A 15-oz can of black beans, rinsed
– A 15-oz can of fire-roasted diced tomatoes
– One ripe mango, peeled and diced
– 2 cups of vegetable broth
– A splash of lime juice (about 1 tbsp)
– A handful of fresh cilantro, chopped
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and chopped red bell pepper, cooking for another 3 minutes.
4. Sprinkle in the chili powder and ground cumin, stirring for 30 seconds to toast the spices.
5. Pour in the rinsed black beans, fire-roasted diced tomatoes, diced mango, and vegetable broth.
6. Bring the mixture to a boil, then reduce the heat to low.
7. Simmer uncovered for 25 minutes, stirring every 5 minutes to prevent sticking.
8. Remove the pot from the heat and stir in the lime juice.
9. Ladle the chili into bowls and top with the chopped cilantro.
The chili thickens beautifully as it simmers, creating a hearty texture with pops of sweet mango. Serve it over rice for a fuller meal or with tortilla chips for scooping—the smoky heat and tropical sweetness make every bite unforgettable.
Lentil and Kale Chili
Brace your taste buds—this isn’t your average chili. We’re swapping beef for protein-packed lentils and stirring in hearty kale for a veggie-loaded twist that’s cozy, nourishing, and seriously satisfying. Get ready to simmer up a pot of comfort that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A glug of olive oil
– One large yellow onion, diced
– Four garlic cloves, minced
– One tablespoon of chili powder
– Two teaspoons of ground cumin
– A pinch of smoked paprika
– A 28-ounce can of crushed tomatoes
– Four cups of vegetable broth
– One and a half cups of dried brown lentils, rinsed
– A big bunch of kale, stems removed and leaves chopped
– A splash of lime juice
– Salt and black pepper, to your liking
Instructions
1. Heat a large pot over medium heat and add a glug of olive oil.
2. Toss in the diced onion and cook for about 5 minutes, until it’s soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute, just until fragrant—be careful not to let it burn.
4. Sprinkle in the chili powder, ground cumin, and smoked paprika, stirring constantly for 30 seconds to toast the spices and boost their flavor.
5. Pour in the crushed tomatoes and vegetable broth, then add the rinsed lentils.
6. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
7. After 30 minutes, check that the lentils are tender—if they’re still firm, simmer for another 5-10 minutes.
8. Stir in the chopped kale and cook uncovered for 5 minutes, until the kale is wilted but still vibrant green.
9. Finish with a splash of lime juice, then season with salt and black pepper to your liking.
10. Remove from heat and let it sit for 5 minutes to thicken up before serving.
Hearty and rich, this chili has a thick, stew-like texture with tender lentils and wilted kale that melts into every bite. The smoky spices and tangy lime create a deep, balanced flavor that’s perfect for piling into bowls and topping with avocado or a dollop of Greek yogurt. Try serving it over baked sweet potatoes or with crusty bread for a cozy, complete meal that’ll warm you right up.
Sweet Corn and Pinto Bean Chili
Unlock your next cozy meal obsession with this veggie-packed chili that’s ready in under an hour. Grab your Dutch oven and let’s build layers of flavor. You’ll get smoky warmth, sweet pops of corn, and creamy beans in every spoonful.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– 4 cloves of garlic, minced
– 1 tablespoon of chili powder
– 2 teaspoons of ground cumin
– A good pinch of smoked paprika
– A 28-ounce can of crushed tomatoes
– 2 cups of vegetable broth
– Two 15-ounce cans of pinto beans, drained and rinsed
– 2 cups of frozen sweet corn
– A splash of lime juice
– A handful of fresh cilantro, chopped
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced large yellow onion and cook, stirring frequently, until softened and translucent, about 5-7 minutes.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle in 1 tablespoon of chili powder, 2 teaspoons of ground cumin, and 1 teaspoon of smoked paprika. Toast the spices with the onion mixture for 30 seconds to bloom their flavors.
5. Pour in one 28-ounce can of crushed tomatoes and 2 cups of vegetable broth, scraping up any browned bits from the bottom of the pot.
6. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
7. Add 2 drained and rinsed 15-ounce cans of pinto beans and 2 cups of frozen sweet corn.
8. Simmer uncovered, stirring occasionally, for 30 minutes to allow the flavors to meld and the chili to thicken slightly.
9. Stir in a splash of fresh lime juice and a handful of chopped fresh cilantro just before serving.
Just ladle it into bowls and watch it disappear. The texture is hearty and thick with tender beans and sweet corn bursts, while the smoky spices create a deep, comforting flavor. Try it over baked potatoes or with a dollop of cool sour cream for a perfect contrast.
Roasted Eggplant and Chickpea Chili
Bored of the same old chili? This smoky, veggie-packed version swaps meat for roasted eggplant and chickpeas—it’s hearty, hands-off, and ready to devour in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 large eggplant, diced into 1-inch cubes
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 yellow onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (28 oz) crushed tomatoes
– 2 cups vegetable broth
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp smoked paprika
– 1 tsp ground cumin
– A splash of lime juice
– A couple of fresh cilantro sprigs for garnish
– Salt, to season
Instructions
1. Preheat your oven to 425°F. Toss the diced eggplant with 1 tbsp olive oil and a pinch of salt on a baking sheet. Tip: Spread it in a single layer so it roasts evenly, not steams.
2. Roast the eggplant for 20–25 minutes until golden and tender, stirring halfway through.
3. While the eggplant roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
4. Stir in the minced garlic and chopped red bell pepper, cooking for another 3 minutes until fragrant.
5. Add the chili powder, smoked paprika, and ground cumin to the pot, stirring for 1 minute to toast the spices. Tip: This deepens the flavor—don’t skip it!
6. Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a simmer.
7. Add the drained chickpeas and roasted eggplant to the pot, reducing the heat to low. Let it simmer uncovered for 15 minutes to thicken.
8. Stir in a splash of lime juice and season with salt. Tip: Taste and adjust—the lime brightens everything up.
9. Remove from heat and garnish with fresh cilantro sprigs.
Velvety roasted eggplant melts into the smoky broth, while chickpeas add a satisfying bite. Serve it over rice, scoop it up with tortilla chips, or top with avocado for a creamy contrast—leftovers taste even better the next day!
Cajun-Style Vegetarian Chili
Kick off your weeknight with this bold, smoky chili that’s packed with plant-based protein and Cajun flair—no meat required. Grab your Dutch oven and let’s build layers of flavor in under an hour. It’s the cozy, spicy hug your taste buds crave.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Two bell peppers (any color), chopped
– Three cloves of garlic, minced
– Two 15-ounce cans of black beans, drained and rinsed
– One 15-ounce can of kidney beans, drained and rinsed
– One 28-ounce can of crushed tomatoes
– Two cups of vegetable broth
– Two tablespoons of Cajun seasoning
– A splash of hot sauce (like Tabasco)
– Salt to taste (optional, since Cajun seasoning is salty)
Instructions
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 1–2 minutes.
2. Add the diced onion and chopped bell peppers, sautéing for 5–7 minutes until softened and slightly browned at the edges.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn.
4. Tip in the black beans and kidney beans, stirring to combine with the veggies.
5. Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot for extra flavor.
6. Sprinkle in the Cajun seasoning and hot sauce, stirring well to distribute evenly.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
8. After 30 minutes, uncover and simmer for an additional 10–15 minutes until the chili has thickened to your liking—it should coat the back of a spoon.
9. Taste and add salt only if needed, as Cajun seasoning is often salty.
10. Remove from heat and let it sit for 5 minutes to allow the flavors to meld.
Hearty and robust, this chili boasts a thick, stew-like texture with a smoky kick from the Cajun spices. Serve it over fluffy rice or with crusty bread for dipping, or top with avocado slices and a dollop of vegan sour cream to balance the heat. It’s even better the next day, so make a big batch for leftovers!
Barley and Black Bean Chili
Brace your taste buds—this hearty barley and black bean chili is about to become your new cold-weather obsession. It’s packed with protein, fiber, and smoky spices that simmer into a cozy, satisfying bowl. Skip the takeout and let’s get cooking.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Three cloves of garlic, minced
– One red bell pepper, chopped
– A tablespoon of chili powder
– Two teaspoons of ground cumin
– A teaspoon of smoked paprika
– A 28-ounce can of crushed tomatoes
– Four cups of vegetable broth
– One cup of pearled barley, rinsed
– Two 15-ounce cans of black beans, drained and rinsed
– A splash of lime juice
– A handful of fresh cilantro, chopped
– Salt and pepper
Instructions
1. Heat the olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and chopped red bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle in the chili powder, ground cumin, and smoked paprika, toasting for 1 minute to bloom the spices.
5. Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the pot to deglaze.
6. Add the rinsed pearled barley, bring to a boil, then reduce heat to low and simmer for 30 minutes, partially covered.
7. Stir in the drained black beans and simmer for 10 more minutes until the barley is tender and the chili has thickened.
8. Squeeze in the lime juice and season with salt and pepper to your liking.
9. Remove from heat and stir in the chopped cilantro just before serving.
Savor the rich, smoky flavors melded with chewy barley and creamy beans—it’s a texture dream. Top it with avocado slices or a dollop of Greek yogurt for extra creaminess, and it reheats beautifully for meal prep all week long.
Spicy Tempeh and Kidney Bean Chili
Vegans and carnivores, unite! This Spicy Tempeh and Kidney Bean Chili is about to become your new weeknight obsession. It’s hearty, smoky, and packs a serious flavor punch with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 block of tempeh, crumbled into small bits
– 1 can (15 oz) of kidney beans, drained and rinsed
– 1 yellow onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– 2 tablespoons of olive oil
– 1 tablespoon of chili powder
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of cumin
– A pinch of salt
– A splash of vegetable broth (about 1/2 cup)
– A couple of dashes of hot sauce (optional, for extra kick)
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until it turns translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
4. Crumble the tempeh into the pot and cook for 5 minutes, breaking it up with a spoon until it browns slightly.
5. Sprinkle in the chili powder, smoked paprika, cumin, and a pinch of salt, stirring to coat everything evenly.
6. Pour in the diced tomatoes with their juices and the splash of vegetable broth, scraping the bottom of the pot to lift any browned bits.
7. Add the drained kidney beans and hot sauce if using, then bring the mixture to a simmer.
8. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring halfway through to prevent sticking.
9. After 20 minutes, remove the lid and check the consistency—if it’s too thin, simmer uncovered for 5 more minutes to thicken.
10. Taste and adjust seasoning if needed, then remove from heat.
Bold flavors meld into a thick, chunky chili with a satisfying bite from the tempeh. Serve it over a bed of rice, topped with avocado slices or a dollop of vegan sour cream for extra creaminess. It’s even better the next day, so make a big batch and enjoy leftovers for lunch!
Summary
Excitingly, these 20 hearty vegetarian chili recipes offer something for every taste and occasion. We hope you find a new favorite to warm your kitchen and satisfy your cravings. Give one a try, leave a comment with your top pick, and share this spicy roundup on Pinterest to spread the comfort food love!
