Recipe Details
Packed full of nutrient-dense vegetables and hearty plant-based “meat,” this vegetarian chili recipe is just as satisfying as it is packed with bold, delicious flavor.
Vegetarian Chili Ingredients
Below is every ingredient you’ll need to whip up this fan-favorite, top-rated vegetarian chili:
Oil: We build the chili’s flavor base by sautéing onion in olive oil, which works perfectly for this recipe.
Seasonings: This deeply flavorful chili gets its signature warm kick from a blend of dried oregano, salt, ground cumin, bay leaves, fresh garlic, chili powder, and ground black pepper.
Fresh vegetables: Grab a fresh yellow or white onion, celery, green bell peppers, and jalapeños from your grocery store’s produce section.
Canned vegetables: For easy, no-fuss prep, you’ll also need canned green chile peppers, whole peeled tomatoes, kidney beans, garbanzo beans, black beans, and whole kernel corn.
Vegetarian burger crumbles: This convenient ingredient delivers all the “meaty” flavor and hearty texture you love, without any actual meat!
How to Serve Vegetarian Chili
To turn this chili into a full, satisfying meal, pair it with homemade golden sweet cornbread or fluffy basic corn muffins. Finish each bowl of chili with your go-to toppings, like shredded cheese, extra sliced jalapeños, fresh sliced avocado, and/or sour cream.
How to Store Vegetarian Chili
Keep any leftover chili in an airtight container in the refrigerator, where it will stay fresh for up to one full week. Reheat individual servings in the microwave, or warm the entire batch slowly on the stovetop.
Can You Freeze Vegetarian Chili?
Absolutely! You can freeze this vegetarian chili for up to three months without any loss of flavor or texture. Just be sure to leave 1 to 2 inches of empty space at the top of your freezer-safe container to give the chili room to expand as it freezes. When you’re ready to eat, thaw the chili in the refrigerator overnight, then reheat it in the microwave or on the stovetop just like fresh leftovers.
Allrecipes Community Tips and Praise
Hear what home cooks from the Allrecipes community have to say about this popular recipe:
“Absolutely delicious,” raves Trudie. “So easy to put together! I portion it into individual containers and freeze them, so I always have a quick and easy meal right at my fingertips!”
“I won my office chili cook-off with this recipe,” shares one Allrecipes community member. “And I didn’t even tell anyone it was vegetarian! It’s incredibly tasty.”
“This was such a hit, especially as leftovers a couple of days after I made it,” writes Olivia L. “The flavors definitely get richer and more pronounced with time.”
Editorial contributions by Corey Williams**
Directions
Prep and gather all of your ingredients before you get started cooking.
Heat olive oil in a large pot over medium heat. Stir in the onion, then season with oregano, salt, cumin, and bay leaves. Cook, stirring occasionally, until the onion turns tender and translucent. Next, stir in the celery, green bell peppers, jalapeños, and garlic.
Add the green chile peppers and cook until all ingredients are heated through. Stir in the vegetarian burger crumbles, then reduce the heat to low, cover the pot, and let the mixture simmer for 5 minutes.
Stir in the whole peeled tomatoes, then season the mixture with chili powder and black pepper. Add the kidney beans, garbanzo beans, and black beans, and stir to combine everything evenly.
Bring the entire chili to a boil, then reduce the heat to low, and let it simmer for 45 minutes to let all the flavors meld together.
Stir in the corn, and continue cooking the chili for another 5 minutes before you’re ready to serve.
Ladle into bowls, add your favorite toppings, and enjoy!