The Best Vegetarian Chili in the World Recipe

Name: The Best Vegetarian Chili in the World
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 0.5 medium onion, chopped; 2 tablespoons dried oregano; 1 tablespoon salt; 1 teaspoon ground cumin; 2 bay leaves; 2 stalks celery, chopped; 2 green bell peppers, chopped; 2 jalapeno peppers, chopped; 3 cloves garlic, chopped; 2 (4 ounce) cans chopped green chile peppers, drained; 2 (12 ounce) packages vegetarian burger crumbles; 3 (28 ounce) cans whole peeled tomatoes, crushed; 0.25 cup chili powder; 1 tablespoon ground black pepper; 1 (15 ounce) can kidney beans, drained; 1 (15 ounce) can garbanzo beans, drained; 1 (15 ounce) can black beans; 1 (15 ounce) can whole kernel corn

Cook Time: 60 minutes

Loaded with healthy veggies and plant-based meat, this vegetarian chili recipe is as satisfying as it is delicious. Perfect for anyone craving a hearty, flavorful meal without the meat.

Ingredients

1 tablespoon olive oil
medium onion, chopped
2 tablespoons dried oregano
1 tablespoon salt
1 teaspoon ground cumin
2 bay leaves
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeo peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Directions

Follow these simple steps to create your vegetarian chili masterpiece:

Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Add chopped onion to the pot and season with oregano, salt, cumin, and bay leaves. Stir and cook until the onion becomes tender.
Step 3: Stir in chopped celery, green bell peppers, jalapeos, and garlic. Cook for 3-4 minutes, allowing the vegetables to soften.
Step 4: Add drained green chile peppers and cook for another 2 minutes until heated through.
Step 5: Stir in the vegetarian burger crumbles and reduce the heat to low. Cover the pot and simmer for 5 minutes.
Step 6: Pour in the crushed tomatoes, then season with chili powder and black pepper. Stir well.
Step 7: Add the kidney beans, garbanzo beans, and black beans to the pot. Stir everything together.
Step 8: Bring the mixture to a boil, then reduce the heat and simmer uncovered for 45 minutes, stirring occasionally.
Step 9: Stir in the corn and cook for another 5 minutes.
Step 10: Once done, serve the chili hot. Top each bowl with your favorite additions like shredded cheese, sliced jalapeos, avocado, or a dollop of sour cream.

How to Store Vegetarian Chili

Store leftover chili in an airtight in the refrigerator for up to a week. You can reheat it in the microwave or on the stovetop.

Can You Freeze Vegetarian Chili?

Yes, this chili freezes well! You can store it in a freezer-safe for up to 3 months. Be sure to leave some space at the top of the to allow for expansion. To reheat, thaw overnight in the fridge and warm it up in the microwave or on the stove.

Serving Suggestions

Serve this chili with a side of homemade cornbread or corn muffins for a truly satisfying meal. For extra flavor, garnish with shredded cheese, sliced jalapeos, avocado, and/or sour cream.

Nutrition Facts

Per serving (1/8th of the recipe):

Calories: 391
Total Fat: 8g (10% Daily Value)
Saturated Fat: 1g (6% Daily Value)
Sodium: 2571mg (112% Daily Value)
Total Carbohydrates: 59g (21% Daily Value)
Dietary Fiber: 18g (65% Daily Value)
Total Sugars: 12g
Protein: 28g (56% Daily Value)
Vitamin C: 80mg (88% Daily Value)
Calcium: 230mg (18% Daily Value)
Iron: 12mg (65% Daily Value)
Potassium: 1289mg (27% Daily Value)

Note: Nutritional values are based on a 2,000-calorie diet. Your daily values may differ based on your specific needs.

The Best Vegetarian Chili in the World Recipe

This hearty and flavorful vegetarian chili is a satisfying meal packed with beans, vegetables, and bold spices. A favorite among vegetarians and meat-lovers alike, this dish offers all the comfort of traditional chili with none of the meat. Its ideal for anyone looking to reduce meat consumption while still enjoying a savory, satisfying meal. But beyond its delicious taste, theres an intriguing history and a variety of regional twists on chili that make this dish stand out.

History of Vegetarian Chili

Chili, or chili con carne, originates from the American Southwest, particularly Texas, where it was traditionally made with beef and chili peppers. The origins of the dish are debated, with various theories pointing to Native American, Spanish, or Mexican influences. However, the modern vegetarian version of chili likely arose in the mid-20th century as plant-based eating gained popularity. The vegetarian chili variant became a popular choice for those seeking a meatless alternative without sacrificing flavor or texture.

Regional Variations of Chili

While chili is often associated with Texas, many regions in the U.S. have their own versions. For example, in Cincinnati, chili is typically served over spaghetti and topped with shredded cheese, onions, and beans, creating a unique twist on the classic dish. In New Mexico, green chili is often prepared with pork and a blend of local chiles. What sets vegetarian chili apart from these variations is the use of plant-based ingredients that mimic the richness and heartiness traditionally provided by meat. Vegetables, beans, and meat substitutes like soy or tempeh create a delicious alternative that still maintains the bold flavors chili is known for.

Differences from Similar Dishes

Vegetarian chili stands apart from other chili variations in its focus on plant-based ingredients, making it a versatile and healthier choice. While traditional chili relies on meat such as ground beef or pork for its protein and flavor, vegetarian chili uses a variety of beans, vegetables, and meat substitutes to achieve a similar depth of taste and texture. The use of beanssuch as kidney, black beans, and garbanzoadds fiber, protein, and richness. The inclusion of corn and bell peppers provides sweetness and texture, which complement the heat from the chili peppers.

Where is Vegetarian Chili Typically Served?

Vegetarian chili is a popular dish in many settings, from casual family dinners to festive gatherings. It's commonly served as a main course for lunch or dinner and is perfect for potlucks, barbecues, and office parties. Many vegetarian and vegan restaurants feature chili as a hearty entre, often paired with cornbread or a side of tortilla chips. Given its healthy, filling nature, it's also an ideal dish for meatless Mondays or anyone looking for a wholesome, plant-based option. Additionally, chili can be enjoyed with various toppings like shredded cheese, sour cream, and sliced avocado to enhance its flavor and presentation.

Interesting Facts about Vegetarian Chili

Chili is so beloved in Texas that they have an official state chili recipe, which must be meat-based. However, vegetarians have adapted this traditional recipe to suit their dietary preferences.
The first known chili cook-off took place in Texas in the 1960s, and it has since become a celebrated event across the country.
Vegetarian chili has become a popular dish at various health-conscious events, including vegan festivals and plant-based food fairs.
In addition to being delicious, vegetarian chili is packed with nutritional benefits. Its high in fiber and protein, making it a filling and nutritious option for vegetarians and vegans.
Chili can be made in a slow cooker or Instant Pot for a hands-off cooking experience, making it an excellent choice for busy individuals and families.

Whether you're new to vegetarian eating or a lifelong plant-based food enthusiast, this chili recipe is a must-try. Its not only full of flavor but also offers a comforting, hearty meal that everyone will enjoy, regardless of their dietary preferences. So gather your ingredients, and let the warmth of this vegetarian chili bring joy to your table.

FAQ about The Best Vegetarian Chili in the World Recipe

Store your leftover vegetarian chili in an airtight container in the refrigerator for up to one week. Reheat in the microwave or on the stove when ready to serve.

Yes! You can freeze vegetarian chili for up to three months. Make sure to leave an inch or two at the top of the container to allow for expansion. To reheat, thaw it in the fridge overnight and then reheat in the microwave or on the stove.

If the chili turns out too spicy, you can reduce the heat by adding a bit of sugar or extra tomatoes. Some people also add a dollop of sour cream or serve it with bread to balance the spice.

Yes, feel free to adjust the vegetables based on your preferences. For example, you can add zucchini, carrots, or other veggies like sweet potatoes to enhance the flavor and texture.

You can use any vegetarian burger crumbles you prefer, such as those from brands like Beyond Meat, Impossible, or Gardein. The crumbles provide a meaty texture without the meat, but any plant-based crumbles should work well.

To make the chili spicier, you can increase the amount of jalapeños, add a hotter variety of chili pepper, or use extra chili powder and cayenne pepper. Taste as you go to control the heat level.

Yes, this recipe is naturally gluten-free if you use gluten-free vegetarian crumbles and make sure all canned ingredients are certified gluten-free.

Yes, fresh tomatoes can be used as a substitute for canned tomatoes. If using fresh tomatoes, you may need to cook them down longer to achieve the desired consistency.

The chili is done when all the vegetables are tender and the flavors have melded together. You should also make sure that the chili has thickened to your liking. If it's too runny, simmer it a bit longer to reduce the liquid.

Yes! This chili is delicious when topped with shredded cheese, sour cream, sliced jalapeños, or even avocado. You can also serve it with cornbread or corn muffins for a complete meal.

Comments

Destie

10/06/2025 01:52:54 PM

Excellent chili. Just a note to cooks who are worried about sodium intake. In response to previous posters, the liquid beans are canned in is very high in sodium. Canned beans should always be drained and rinsed for a healthier meal.

calead910

06/24/2004 08:08:33 AM

Hi everyone this is my recipe! Thanks for all the great reviews however they have made a misprint in the submission. It should read 3 large cans of whole tomatoes, crushed by hand NOT 3 tomatoes, that would make this very spicy as well as very thick. I don't remember if I wrote this part as well, but I usually drain the 2 cans of beans, and I leave the liquid of the rem. cans. Luckily not many have been effected by the mistake. thanks again.

Lancelot

02/12/2021 04:17:51 PM

This is a delicious recipe! I found myself without any crumbles and used two Soyrizo tubes? Not sure what to call them. The aromatics were "sauted" in the soyrizo with about a tablespoon of oil. My family is not vegetarian and no idea that there was not any meat in the chili. It came out a lot spicier than anticipated, jalapenos were super hot - the way my son and I like it. This recipe is a keeper!

Bruce Ferguson

12/05/2023 03:08:05 PM

This is a fantastic recipe! I use two cans of diced tomatoes and one of crushed tomatoes. Sometimes I add a yellow squash and a zucchini to the first step when adding the celery, peppers, and garlic. It is a low-cal winner and incredibly tasty! Thank you!!!

ModestLox4260

01/06/2024 03:15:00 AM

Spicy and tasty; terrific chili, BUT, use only one teaspoon of salt, not a tablespoon❗️

Lauren

04/11/2023 10:26:25 PM

I made this and loved it! Here's my changes : no celery, added one can drained pinto beans, used one package of Beyond Beef brand feisty veggie crumbles and only ONE (28 oz) can of crushed fire roasted tomatoes. Everything else exactly to the recipe. I was a little hesitant about the amount of chili powder but went ahead anyway and was prepared to add an extra can of tomatoes but DID NOT need to. Absolutely perfect recipe - like goldilocks says "just right". I do like chili to be thick not too much tomato to ingredient ratio. Put some shredded cheddar and dollop of sour cream to serve. Will make this again and highly recommend!

Marcia

09/27/2021 10:55:30 PM

This fit the bill in my quest for Meatless Monday! My husband suffered a heart attack in June 2021, altering my cooking forever! I used Cento whole tomatoes (check your favorite whole tomatoes, you will be shocked at the difference in sodium between whole, diced, crushed, sauce and paste!) No-salt beans, regular canned green chilis, Quorn crumbles, and fresh or frozen everything else for a sodium total of 985 mg for a 1/2 recipe, probably serves 6 (?). THAT is AWESOME! 5 stars all the way!

cjone1992

01/19/2022 07:07:47 PM

Great chili starter! However, I did Great Value Mixed Chili Beans , Chili-Fixin style Rotel for my tomatoes, & added Vegetable broth for my liquid. Oh, my Impossible meat, 1 Regular & 1 Spicy sausage was to die for! I used everything else that recipe called for except celery & corn just wasn't feeling it. Definitely a keeper! Making it again this weekend. Pot from yesterday will be gone as cold weather moves through Texas.

David A Knudsen

02/26/2021 06:41:43 PM

I embellished this chili with Impossible meat, Beyond Beef and No Evil Foods "Stallion" Italian sausage. Also doubled up on the onion, and substituted a red pepper for one of the greens. Although I like garbanzos, I think next time, I might keep to kidneys and black beans. It came out absolutely fantastic! Definitely the best chili I ever made.

Rickie

10/19/2020 06:22:50 PM

Turned out awesome! I only used one jalapeno and used a canned tomato/green chile mix instead of all 3 cans of tomatoes and 2 cans of chiles. I used Impossible beef and I also added a small amount of some McCormick chili seasoning. Two meat eaters and two vegetarians served. Four happy stomachs! Will make again.

Jake

01/16/2021 12:48:25 AM

This is a wonderful recipe! For those with less heat tolerance, I would bring the chili powder down from 1/4 cup to 1 or 2 tablespoons. It’s very good either way!

Bridget

09/02/2025 10:06:26 PM

I added about 1/3 less of the spices and added corn straight off the cob (crunchy and sweet!), as well as over ripe tomatoes straight from the garden instead of the canned tomatoes

LovingChive7373

05/26/2025 04:41:30 PM

This was a nice hearty thick delicious chili that even my non vegans loved !!!!

Martha

03/05/2025 10:08:59 PM

My son turned me on to this recipe. Never thought I'd like vegetarian chilli until I tasted his (this one). Now it's the only one I make time and again!

Anthony

02/22/2025 07:33:38 PM

It was tasty, but way too salty. Will make again using 1tsp of salt

D Michelle Harris

02/01/2025 10:44:37 PM

I followed the recipe exactly instructed. This recipe is a hit. No one can believe it’s vegetarian. I used Gardein ultimate crumble plant based ground beef. I have passed this on to family and friends they all love this chili.

lmilam

01/28/2025 09:02:20 PM

Too much tomato. I would cut it down to 2 cans of crushed tomatoes. In fact diced tomatoes might be better. I had to add carrots, sugar and cheese to combat the tomato taste.

Nichole Fox

01/14/2025 02:13:50 AM

I have been making for years and everyone always loves it!

kcross

01/08/2025 09:19:27 PM

Made exactly as written except for the vegetarian burger crumbles. Saved and made multiple times each winter. Thank you for sharing.

Jason Hall

01/05/2025 08:01:28 PM

Tried it for dinner and now I can’t stop thinking about it.

Cook Time: 60 minutes