The Best Vegetarian Chili in the World

Why You’ll Love This Recipe

I love this vegetarian chili because it’s incredibly easy to make, yet bursting with bold flavors. The combination of fresh vegetables, beans, and vegetarian burger crumbles gives this chili a texture that’s meaty and satisfying without any meat. Plus, it’s the kind of dish that tastes even better the next day, making it perfect for leftovers. Whether you’re serving it on a chilly day or bringing it to a potluck, this chili is a guaranteed hit.

Ingredients

• 1 tablespoon olive oil

• ½ 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

• ¼ 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot over medium heat. Stir in the chopped onion and season with oregano, salt, cumin, and bay leaves. Cook, stirring occasionally, until the onion becomes tender.

2. Add the celery, green bell peppers, jalapeños, and garlic. Stir everything together and cook for another 5-7 minutes until the vegetables begin to soften.

3. Stir in the green chile peppers and cook for a few minutes, allowing them to heat through.

4. Add the vegetarian burger crumbles to the pot. Reduce the heat to low, cover the pot, and simmer for 5 minutes, stirring occasionally.

5. Next, stir in the crushed tomatoes, chili powder, and black pepper. Add the kidney beans, garbanzo beans, and black beans, and mix everything together.

6. Bring the chili to a boil, then reduce the heat to low and let it simmer for 45 minutes, stirring occasionally.

7. Stir in the corn and cook for another 5 minutes.

8. Taste and adjust seasoning if necessary before serving.

Servings and Timing

This recipe makes about 8 servings.

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 15 minutes

Variations

• Add extra heat: If you like your chili extra spicy, add more jalapeños or even some diced habaneros.

• Beans: You can mix and match beans based on your preferences. Try black-eyed peas, pinto beans, or even navy beans for a different twist.

• Make it smoky: Add a teaspoon of smoked paprika or a chipotle pepper in adobo sauce to give your chili a smoky flavor.

• Top it off: Add toppings like shredded cheese, sour cream, avocado slices, or fresh cilantro for extra flavor and texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to one week.

• Reheating: Reheat your chili in the microwave or on the stove over low heat until it’s hot. Add a little water or broth to thin it out if needed.

Can you freeze it? Yes! I love to freeze this chili for future meals. Just place it in a freezer-safe container, leaving some space for expansion. It will last for up to three months. To reheat, thaw in the fridge overnight and reheat on the stove or in the microwave.

FAQs

How spicy is this vegetarian chili?

The chili has a mild to medium spice level, thanks to the jalapeños and chili powder. If you want it spicier, you can add more jalapeños or other hot peppers like serranos.

Can I make this chili ahead of time?

Yes! In fact, this chili tastes even better the next day as the flavors have more time to meld together. It’s perfect for meal prep or a make-ahead dish.

Can I use fresh tomatoes instead of canned ones?

While canned whole peeled tomatoes are the most convenient, you can absolutely use fresh tomatoes. Just make sure to peel and crush them before adding them to the pot.

What if I don’t have vegetarian burger crumbles?

If you don’t have vegetarian burger crumbles, you can substitute them with other plant-based protein options like lentils or textured vegetable protein (TVP), or even just add more beans for extra protein.

Can I add more vegetables to this chili?

Definitely! I love adding more vegetables to the chili. You can throw in zucchini, carrots, or even sweet potatoes for extra flavor and nutrition.

Conclusion

This vegetarian chili is the perfect balance of flavor, texture, and heartiness. It’s packed with vegetables and beans, making it as satisfying as it is healthy. Plus, it’s incredibly versatile, so you can adjust the spice level and ingredients to your liking. Whether you’re cooking for a crowd or just need a comforting bowl of chili for yourself, this recipe is sure to be a hit every time!