For years and years, my healthy turkey chili has been one of the most popular recipes on Ambitious Kitchen, and for good reason. It’s cozy, hearty, flavorful and perfect for game day or weeknight dinners.
About a year ago I wanted to bring you both a vegan and vegetarian chili recipe that was just as delicious, full of feel-good veggies, plant-based protein, and of course, as crave-worthy without the meat. In an effort to eat more (and bring you more) plant-based meals, I’ve made it countless times and Tony loves it.
We love the leftovers over tortilla chips with some cheese for a game day chili nachos. Another way to enjoy it? Over roasted sweet potatoes, then top it with cheese, avocado and hot sauce. SO GOOD and an awesome way to reinvent leftovers.
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Ingredients in homemade vegetarian chili
This incredible vegetarian chili recipe is made with super simple ingredients that you might already have in your kitchen and pantry. There’s no meat or dairy, making it vegan too! All you need are a few cans of beans (I love kidney beans in my chili), veggies, spices and crushed tomatoes. To make this plant based chili you’ll need:
- Veggies: we’re adding onion, carrot, bell pepper, sweet potato and corn for the perfect mix of hearty veggies.
- Garlic: always want to add garlic for delicious flavor.
- Green chiles: you’ll need a can of mild green chiles for a mild kick of spice.
- Spices: you’ll add the perfect chili spice blend, which consists of chili powder, cumin, dried oregano, garlic powder, paprika & cayenne pepper
- Crushed tomatoes: the base of the vegetarian chili is made with crushed tomatoes.
- Vegetarian broth: feel free to use vegetarian broth or water to perfectly thin out the chili a bit.
- Beans: we’re using both black beans & kidney beans for a delicious boost of plant-based protein in this chili recipe.
Delicious ways to serve vegetarian chili
My favorite thing about a warm bowl of chili is all of the delicious toppings you can add! DIY chili bar, anyone? Here are some recommendations:
- Amazing toppings: I love topping this easy vegetarian chili with tortilla chips, a squeeze of lime juice, shredded cheese, avocado, cilantro and a dollop of sour cream or greek yogurt.
- Add some heat: if you like a little more heat (like I do) I recommend a few jalapeño slices, too!
- Keep it vegan & dairy free: feel free to customize your toppings to your heart’s content and use a vegan cheese + yogurt or sour cream to keep this recipe vegan.
How to make vegetarian chili from scratch
- Saute the veggies. Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
- Add spices. Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
- Mix together & simmer. Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Top & serve. Garnish with anything you’d like, then devour!
How to make the best vegetarian chili in the slow cooker
This easy vegetarian chili recipe can easily be made on the stovetop or in your slow cooker, which makes it perfect for entertaining.
If you’re using your slow cooker, simply add all of your ingredients to your slow cooker, but reduce the broth/water and use only ¼ cup of broth total instead of 3/4 cup. Then cook the vegetarian chili on low for 6-7 hours or on high for 3-4 hours until it’s nice and thick.
How to store and reheat vegetarian chili
- In the refrigerator: this plant-based chili will stay good in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without the additional toppings and place it in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
- In the freezer: can you freeze vegetarian chili? YES! Follow the instructions above, but instead of placing the chili in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the vegetarian chili overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
What to serve with this vegetarian chili recipe
Feel free to serve this chili with tortilla chips and homemade pumpkin cornbread or my gluten free cornbread muffins. They’re both delicious for dipping! If you’re making this for game day here are a few more recipes that will pair perfectly with this recipe:
- Tortilla Chip-Crusted Baked Jalapeño Poppers
- Vegetarian Three Cheese White Bean Buffalo Dip
- The Best Guacamole You’ll Ever Eat
- Fresh & Healthy 7-Layer Dip
- Vegetarian Plantain & Black Bean Taco Cups
- Vegan Jalapeño Butternut Squash Queso
Get even more side dish recipes here, and appetizers here!
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I hope you enjoy our best ever vegetarian chili recipe. If you make it, please leave a comment below and rate the recipe — I really appreciate it! xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Best Vegetarian Chili Ever
Ingredients
- ½ tablespoon olive oil
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 (4 ounce) can mild green chiles
- 1 medium to large sweet potato, peeled and cut into ½ inch cubes
- 2 1/2 tablespoons mild chili powder
- 1 tablespoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 (28 ounce) can crushed tomatoes (fire-roasted is great)
- 3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 heaping cup frozen sweet corn
- To garnish:
- Tortilla chips
- Lime wedge
- Cheese
- Avocado
- Cilantro
- Sour cream/greek yogurt
Instructions
- Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
- Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
- Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on October 20th, 2020, and republished on December 30th, 2021.
373 comments
Delicious! I just made this and it is great. Thank you for sharing so many great vegan/plant based recipes. Thanks for including information to let us know when a recipe is freezer friendly.
So happy you’re loving it! And absolutely – these recipes are great for prepping ahead of time!
Lives up to its name!!! Seriously one of the best veggie chilis I’ve ever made. I was too lazy to check my spice cabinet before grocery shopping, so I wound up substituting quite a bit in the spice blend, but I’m sure it’s equally (if not more) delicious as written! I topped mine with a TON of Greek yogurt for extra protein, and a sprinkle of Tajín.
PS. Congrats again on your most impressive baking achievement to date (the new baby)!! Sidney is probably smelling all the chili and hoping he can eat solid food soon 🤣
So glad you loved this one! Perfect for customizing with your fav spices, too. And thanks so much!! Excited for him to eat solid food, too 🙂
Hi! Excited to make as try this this weekend. I too am looking to eat kore plant based but am far away from a vegetarian. With that I was wondering if you could use chicken broth or would it change the flavor profile.
Hi Robin! Feel free to use chicken broth 🙂
This was fantastic! And I’m a meat lover but I didn’t even miss the meat! Another amazing recipe from
Monique!
Love that! I’m so glad you enjoyed 🙂
This is so delicious! Just doubled the recipe omitting the corn and green chile. Still yummy! Will make again. Thanks so much Monique!
Perfect! Such a great dinner. Glad you loved it!
I’ve been a vegetarian for 30+ (😱) years. I have made lots of veg chili and this is the very best! My fam of meat eaters agree—best whether or not you’re a vegetarian! We garnished with vegan cream cheese, and had chips+ guac on the side. 10 thumbs up over here:-)
(Not cream cheese… sour cream 🤪)
Amazing! So glad you found this recipe – truly my favorite vegetarian chili 🙂
Yup! soooo delicious. I find it’s better with corn from the cob! I also just used water instead of broth and still perfectly flavourful! thanks!
So glad you loved it!!
Made this yesterday for the Super Bowl and it was delicious. I used more veggie broth, didn’t add corn, and topped with Greek yogurt and a dollop of dairy free queso – yum! Thanks for all your great recipes.
Perfect! So happy you liked this one 🙂
Hi! This recipe sounds amazing. Is it possible to leave out the sweet potato?
Sure! It will still be delicious 🙂
This chili is so easy to make, That’s the hardest part is sending it to everybody who asked for The recipe afterwards!!! Cooks really well on the stove top or in the crockpot. This freezes really well so be sure to double the recipe and keeps some in the freezer. It is absolutely delicious and a very satisfying meal. We didn’t even sprinkle cheese on the top as it has plenty of flavor by itself! We served over brown rice and it was outstanding.
Absolutely! So happy you loved it!
Title is accurate. I’ve made this a few times. I use a jalapeno instead of canned chilies because I can’t seem to find them around here. I’ve started skipping the carrots as I find they detract a bit. Otherwise I pretty much follow it.
Thanks for the great recipe!
Perfect! So happy you loved this one!
I absolutely loved this chili. It was so tasty. I even shared some with my dad who said it is some of the best chili he has ever eaten even without meat. I will definitely be making this again. I accidentally left out the green chiles but will include them next time. And the chili went perfectly with the Mexican cornbread I made.
Amazing! So happy to hear that. Sounds delicious with Mexican cornbread 🙂
I used this recipe but added minced beef! Really delicious and flavorful! Thank you, Ambitious Kitchen!
Perfect! So glad you liked it!
Delicious! Didn’t have any broth and it’s still great with water. Love the mix of spices and added some cheddar cheese on top!
Perfect! Glad you loved it!
For real, this is actually the BEST chili-vegetarian or otherwise- that I’ve ever had. Absolutely legit!!!
Thanks for the recipe 👌🏻
So happy you love it!
So good! My boyfriend was shocked when he realized a vegetarian chili could be so filling and delicious.
Right?? So good!
This was delish!! Super easy and so flavorful! This will definitely be in constant rotation!
I had a veggie chili recipe that I loved but this is even better!! It is so easy and healthy and quite spicy! All four of my daughters loved it! It will be replacing my other recipe in my once weekly rotation 😀
Amazing! Glad it was a hit!
So good!! And also VERY simple to make. I did have to add extra broth & then cook down for more than the suggested 30 minutes in order to get the sweet potatoes to optimal softness. But I think this just helped all of the flavors to blend and simmer together. I topped with avocado and husband topped his with cheese and a little Chiluba. Delicious both ways! Thanks for another great recipe.
Cholula*** gah auto correct!
This is truly the absolute BEST veggie chili ever!!! So delicious I ate 2 bowls! Used water instead of broth & added some chipotle seasoning powder & served it with lime, cilantro, vegan cheese & tortilla chips. Will be def making this again!!!
Yaaay I’m so happy you loved it!
Haha Chiluba. I was like whaaat. Gotta check that out!
Absolutely! I might suggest cubing the sweet potato a bit smaller next time if you’d like 🙂 glad you both enjoyed!
So flavorful. Such variety, love all the veggies, combo of the beans. Delicious !! Will be making it often during the MN winters.
Absolutely! Perfect for that Minnesota weather 🙂
So often, I think veggie chilis lack flavor. Not this one! It’s smoky, spicy, and delicious. You won’t miss the usual meat-based chili. Warm, filling, and easy! Probably just became our go to chili.
So glad you loved it! It’s my go-to veggie chili 🙂
Truly the best chili I’ve EVER made!! Thank you Monique!
So happy to hear that!
Hi, thanks for sharing this recipe. I made this today, although it’s good, it wasn’t our favorite. It was a tad on the sweet side for my taste and I didn’t care for the addition of a sweet potato. But I loved the corn, which I will be adding to my current chili recipe. Thank you.
Hi! Hmmm this one doesn’t have many sweet flavors in it, but feel free to customize and leave out the sweet potato 🙂
So tasty and came together in 30 minutes (including cleanup). It’s really good with some pickled jalapenos on top for a little extra spice. Thank you for sharing!
Easy and delicious! Love the idea of pickled jalapeños 🙂
Hi there! Do you have any suggestions for making this in an instant pot by any chance?
Hi! Unfortunately I don’t cook with an Instant Pot so I’m not 100% sure. Sorry!
Just made this recipe and it is so good! I am pregnant and can’t stand the thought of eating meat so I was looking for some good (and nutritious) vegetarian recipes. My husband doesn’t think a meal is a ‘meal’ if it doesn’t have meat in it and EVEN HE approved! I made the gluten free cornbread muffins to go with the chili and would recommend. The only change I made was adding less chili powder since I can’t handle spice too well right now. I also made it in my slow cooker which meant after chopping my veggies I threw it all in there and could forget about it the rest of the day. Thanks Monique!
Love it! Such a great go-to that’s meatless but still super filling 🙂 Glad you both enjoyed!
Everyone loved this recipe. The sweet potatoes were a wonderful addition to chili that I would not have thought of. I made the recipe exactly as written but as a matter of personal taste I will leave the cayanne out the next time. It was a bit too peppery for me. I am not a vegetarian but I was looking for a way to add more vegetables to the family meals. No one missed the meat
Perfect! So glad you enjoyed 🙂 and yes feel free to leave out the cayenne!
Can you do without the diced tomatos? Husband is allergic. Let me know please!
Sorry this is a chili so it must have tomatoes in it!
Here is a link to a vegetarian chili recipe that does NOT use tomatoes. It’s very good:
https://beansriceeverythingnice.weebly.com/blog/no-tomato-vegetarian-chili
Do you recommend sauteeing the veggies before putting in the crock pot?
No need!
Thank you for asking this question!!! Going to make it tomorrow and so excited to throw it in the crock pot in the morning.
Fantastic! Very grateful
for healthy and tasty vegetarian recipes!
Absolutely! Glad you enjoyed!
The taste if this chili is delicious!!! Loved all the flavors and spices; however, my sweet potatoes and carrots were undercooked/still crunchy, almost ruining the chili for us. Are they suppose to be? I sautéed everything and followed recipe exact. Any suggestions on how to prevent this are welcomed! Again, it was still so delicious but we don’t like crunchiness in our chili.
Try chopping them into smaller pieces next time – that will help! Glad everything else was delicious 🙂
LOOOOVE this & it really is the best ever! Make often & just prepped for dinner tonight. Aside from the amazing flavor & heartiness, what I love is I can prep nearly everything ahead of time and then just throw in and cook for dinner. So easy. Must make !
Absolutely! So easy and delicious. Glad you loved it!
Tried this and loved it, as did my family! freezes well and it just gets better after sitting for a day or two. LOVE this recipe thanks
So happy to hear that!
I’ve made this a couple of times, delicious!
So happy to hear that!
Love this veggie chili recipe—and my husband did too! He has always missed the meat with other recipes. I have also added other fresh veggies on hand, green and red pepper and celery, made it even more chunky and delicious. Thanks!
Love it! So glad it’s a hit!
Hello. Can you tell me how long to cook it in the crockpot? Thanks!
Hi! Check the full blog post for exact instructions – 3-4 hours on high or 6-7 on low 🙂
This chili is amazing and is a staple in our house! Freezes really well 🙂
You don’t miss the meat in this chili!! The sweet potatoes and beans make this chili. We made some brown rice with veggie stock for this chili to go over. Your recipes have made all the difference in our recent no meat lifestyle. I know I can come to your blog and find a delicious recipe for our new journey of no meat. Thank you 🙏🏻
This is so delicious! and so easy to make. Thank you for sharing 🙂
This is my go-to chili. I usually add whatever veggies I have that need to be used up. Sometimes I’ll swap out the crushed tomatoes for diced if that’s all I have.
So glad you love it!
Super yummy vegetarian chili! I was really surprised how much flavor there was with such a short cook time. Highly recommend
Actually the BEST chili ever. I’m not strictly vegetarian but I would choose this chili over meat chili any day. The green chilies add so much flavor. Don’t forget the toppings, so good!
Best chili I’ve ever made! I challenged my meat loving boyfriend to a vegetarian January and he says that this is one of the meals + leftovers that really got him through it. Must try!
Delicious and easy to make!
So good. Ambitious Kitchen is one of my go-to all time favorite recipe websites. Made this chili this week and my little 10mo gobbled it up alongside us. (I left out salt and cayenne so she could partake).
This chili was dynamite! Even my Texas born husband who turns his nose up at veggie chili thought it was really good. I didn’t have cayenne or paprika, but the recipe was fine without it. And the sweet potato was a wonderful addition.
This recipe is absolutely incredible. I planned to freeze the leftovers to have as an easy meal for the future but looked forward to eating it so much in the days after making it that I will now just have to make another batch 🤷🏼♀️ I couldn’t find canned green chili’s (thank you, Covid), so used 2 jalapeño peppers and only had one 14 oz can of crushed tomatoes, so used an additional can of fire roasted diced tomatoes that I had on hand. This will definitely be another meal plan favorite in our home! Thanks Monique!
Solid vegetarian chili recipe. I can’t say my mind was blown or that this was the greatest thing I ever ate, but if you’re looking for a dependable vegetarian chili recipe, you’d be hard-pressed to drastically improve on this one.
Glad you enjoyed!
Delicious! Definitely the best vegetarian chili ever! I made this for meal prep for lunch this week! So excited to have a great healthy lunch.
So happy to hear that!
My husband and I have been making this soup about once a month since October!!! We LOVE it! I love getting all the veggies in. We always make it on Sunday evening then make nachos with it on Monday and I’ll still have a serving or two for lunch that week. Our only modification is not using cayenne or just doing a sprinkle since I don’t eat a lot of spicy foods. 10/10 recommend this though!!
The best! Glad you both love it!
Wonderful! The spices mix makes it irresistible. I cooked it longer though- 1:30h was just enough to soften the carrots and the beans to my liking.
Perfect! Glad you enjoyed 🙂
This recipe was sooooo good. I was skeptical about sweet potatoes in a chili but I was not disappointed!! Very easy to make (trust me I can’t even make Mac and cheese) and great for meal prep for a week of lunches.
The best! So glad you loved it 🙂
I have been making this at least once a fortnight for the past year. We are making an effort to eat vegetarian at least once a week and we always go back to this recipe. We have it with corn chips and will often sub the vegetables out for whatever we have on hand. Have made it in the slow cooker a couple of times. Still nice but not as good as when made per the recipe.
Aw yay! Glad that you’re enjoying it, Emma! 🙂
I have fresh plummy tomatoes. How much should I use to substitute for the 28 oz canned crushed tomatoes?
Thanks in advance your response.
I’d say about 4 cups of chopped/diced fresh tomatoes! 🙂
This recipe is super yummy. I typically eat some sort of meat protein with each meal and was really blown away by this full veggie chili. Perfect for when it starts to cool down.
Very unique, mouthwatering chilli recipe. Thanks a lot.
You’re welcome, hope you like it!
This recipe was quick, simple and delicious! Thank you for sharing!
Very tasty! I especially love the sweet potato in it, it gives a nice flavor and texture to the chili..
I made this for my boyfriend who is a meat and potatoes type of guy. He had 3 bowls and is eating the leftovers for dinner tonight! The only thing I did differently was omit the green chilies and add 1.5 jalapeños instead.
SO happy that you guys are loving this one!! And jalapeño is a great swap 🙂
Spicy! Easy to make and so healthy!
So happy you enjoyed it!! Totally fine to take the spice down next time if it was too hot!
The name says it all! Seriously the best chili I’ve had! Everyone in my family enjoyed it, I’m making it again tonight! Thanks for the amazing recipe, truly a staple in my house!
Aw thank you!! I’m so glad you guys all loved it 🙂
I just made this and I am not sure why it calls for 1/4 tsp salt? I think I ended up putting a heaped tablespoon or something in there. It is a huge recipe it needs a lot of salt!! Not a problem though it’s not hard to add more haha, but great flavors and textures I enjoyed this chili!
Good to know it needed more! Sometimes canned tomatoes + broth can be so salty, so I suggest starting with a bit and adding more to your liking 🙂
Definitely the most delicious vegetarian chili! The flavors blend perfectly, and the texture is nice and thick. You don’t even miss the meat. Five star recipe!
Yay! So glad you loved it, Lori!
The best chili I’ve ever had ! The sweet potatoes and the chilis compliment one another. Its hearty and full of flavor! I added avocados and extra sharp sheddar
Oh yay!! So happy you loved it. Thanks for the review 🙂
Making this next week in a crockpot. Do I still sauté the onions and such or just throw in everything raw snd cook? Thanks in advance!
Check out the instructions on how to make it in a slow cooker in the blog post above 🙂
I added butter beans, green beans, and mushrooms instead of Vegetarian hamburger and it was absolutely delicious
We made this for a friends bday dinner on a group trip and it was so good!l and easy!
This is simply the very best vegetarian chili I have ever had. Thank you so much for the recipe!
So thrilled you loved it, Mary!
This is, by far, the best vegetarian chili I’ve ever made. I was faithful to the recipe with one exception: I used white northern beans instead of black beans as the second bean in the mix. (I’m just not a huge fan of black beans…) I had some extra homemade vegetable stock on hand and went for that over the optional water. I’ve made this a few times now and imagine it will be on heavy rotation in the fall / winter months.
The blend of spices is perfect and definitely provides the right amount of “heat” for me.
The last time I made this, I added just a pinch of ground cinnamon to the spice mix and it was wonderful. It really brought out the sweetness in the sweet potatoes.
Thanks for sharing this recipe. It’s amazing.
I’ve made your other chili recipes which have all been delicious, but tonight I was looking for a meatless one and this was really good, even my husband who is a big meat every dinner guy went back for seconds! Trader Joe’s didn’t have cans of green chiles so I used 2 jalapeños I had on had and threw everything in the crock pot for 6.5 hours. Thanks for another great recipe I’ll definitely make again!
Omg YAY happy you guys both loved it!! And great idea to use jalapeños instead of the canned chiles 🙂
love all chilis, beef, chicken, etc and veg too, love to try new ones all the time too, like black beans in this and really like sweet potatoes, yay, with the traditional chili flavor, so thank you!
This was a great soup for a cold snowy day in Chicago! We all loved it! I did add corn tortillas and blended a little bit to thicken things up, thanks for the recipe!!
So delicious!!! Made this for the first time a month ago and it’s now one of my go-to winter meals. Froze the leftovers, which makes for easy week night dinners!
Awesome! Such a great idea to freeze it 🙂 Thanks for all of your kind reviews!
I was skeptical, but this literally is the best vegan chili! Holy Cow! I doubled the recipe and my family couldn’t get enough. I added more garlic because I love garlic and did the dry seasonings to taste. I also used vegetable broth, which I never did before in my chili. This was sooo good! Looking forward to trying more recipes.
Awesome!! I’m so glad you all loved it, Jeri! Thanks so much for leaving a review 🙂
This chili is so good!!
Came together really quickly! Added diced zucchini and omitted oregano since I didn’t have it. I used my immersion blender after simmering for an hour for just a few pulses and that gave it a fantastic texture. Excited to have this for leftovers over the next few days. Definitely one of the best veg chilis I’ve had in a really long time!
I’m SO happy you loved it! Yay! Thanks so much for the review 🙂
Seriously?! This is SO good. Ridiculously simple to make, super filling/veggie-filled, and healthy! It has just the right amount of heat. The only change I made was using a green pepper in place of carrots. Topped with avocado, cheddar cheese, and a dollop of sour cream with cornbread on the side. I’m going to use some of the leftovers to make some bangin’ nachos. I’ve yet to make a recipe of yours I haven’t loved!
Oh YAY!! I’m so happy you love it 🥰 It would be amazing on nachos, hope you enjoy that!
I honestly think this is the most disgusting chili I’ve ever made or eaten. It’s mushy.
Sorry you didn’t love it! Do you think the vegetables got overcooked? They should definitely be soft but not overly soft/mushy!
So good! I left out the green chiles because I couldn’t find them at my grocery store and I didn’t have corn on hand. I reduced the cumin a bit as per my own preference. Otherwise I believe I made it as stated. I ate it with shredded cheese, Greek yogurt, avocado, and cilantro. So tasty and flavourful. Once you do a bit of chopping it comes together very easily too! Loved it.
I had no idea I liked vegetarian chili , until I tried this .So so delicious! My whole family really loved it!!
Big hit with the family tonight. I forgot to buy corn so that’s for next time. This will become a new go-to recipe. Served with toast, avocado slices and sour cream for those who wanted it. Thank you!
Made this vegetarian chili for my daughter and I. We’re both picky eaters. It’s delicious!! Will be trying other recipes!
Oh I’m so glad you loved it, thank you! Can’t wait for you to try more 🙂
I found this recipe to be problematic. Overall great veggies and spices but 3/4 cup of vegetable broth was nowhere near enough. The spices completely overtook the dish and it was way too thick from the get go. I ended up adding almost 3 cups of vegetable broth to get the right taste and consistency.
I’m sorry and surprised to hear it didn’t turn out great! Did you use crushed tomatoes? That should have added a lot of moisture. And did you use mild chili powder? Thanks for the feedback, though 🙂
This chili is awesome! I made this for a friend who is not eating as much meat. I followed it with no substitutions and it tastes great! The only thing I noticed is that 3/4 cub of broth is not enough….it was too thick. Therefore added maybe 2 additional cups of broth. Thankfully I had a 32 oz container which allowed me to add as much as I needed. I only simmered for about 25 min b/c I didn’t want my sweet potatoes to get too mushy. I also like that it’s not too spicy, but also not too bland. It’s just right! A child could eat it with no problem. Awesome!
I’m so happy you love it! And thanks for the note about the broth amount; we’ll add a note to the recipe! Thanks for taking the time to leave a review, too — it means a lot 🙂
There are some things to love about this, and some things that definitely make the dish a bit off for me and many others that had it.
Delicious but SO sweet for me. Combining the already sweet vegetables of carrots and onions (ish) with that of the corn and sugar from the crushed tomatoes and it was well over my sweet limit.
I recommend halving the corn &/or finding a way to balance it out (More bean, more salt and more acid)
Thanks for the feedback! Totally fine to play around with the amounts of ingredients 🙂
So easy and delicious. The steps are easy to follow and the flavor is out of this world. Freezes well too.
Thanks, Lindsay! I’m so happy you loved it!
Actually, this was THE BEST CHILI EVER!
I’m not kidding, not exaggerating, this was ridiculous.
Like annoyingly going on and on about it after every bite good. I’m not fully vegan, although I have made major recent diet changes to heavily plant based. I’ve never had a vegan chili before, and I’m now never going to eat any other kind of chili than this one right here.
Ahhh I’m SO thrilled you’re loving it, Britt!! Thank you for the sweet review. Can’t wait for you to make it again and again 🙂
Delicious recipe and perfectly spiced.
We all loved it and are keeping it on our regular rotation.
ONE OF THE MOST DELICIOUS CHILI WE’VE EVER HAD.
THE SWEETPOTATO TOOK LONGER TO COOK, BUT I THINK IS BECAUSE THE PIECES WERE LARGER THAN THEY
SHOULD OF BEEN….
THNAK YOU FOR SUCH A MEMORABLE DISH….
Thanks so much, Maria! Thrilled to hear you loved it 🙂 Appreciate the kind review!
I messed up only in that I used water AND vegetable broth which caused the chili to be a tad watery. I just scooped some of the sauce out and now the chili is nice and thick. It’s really yummy! I topped it with half an avocado, a scallion and a tiny bit of sour cream. Very glad I tried this and I will definitely try this recipe again. ✌❤
Happy it all worked out well and that you enjoyed it, Carrie! Love those toppings 🙂
So good! Very simple to make, and so much flavor. Has become a weekly dinner at home
Yay!! I’m so happy you’re loving this one — thank you 🙂
A while ago I stumbled upon Ambitious Kitchen’s Best Ever Cinnamon Rolls, which did turn out to be the best ever. So today when I was looking for a veggie chili recipe and saw A.K. come up again with a ‘Best Veggie Chili Ever’, I thought – yup, it probably will be. And it is 😀 I made the slow-cooker version as I was pressed for time. I used jalapenos instead of canned chilies (unavailable here) and followed the rest of the recipe to the letter, and it really did come out as the best vegetarian chili ever, I got compliments from the diners! Thanks a lot for this delicious recipe Monique. I say we can all blindly trust this lady when she tells you something is good.
Haha I love that!! SO glad you tried it and that everyone enjoyed it! And thanks so much for leaving a review. Next you need to try my best ever chicken soup 😅
Would be helpful if you added calories per serving.
The nutrition facts, including calories, are at the bottom of the recipe — just scroll down 🙂
Great recipe. My husband loved it!
This recipe lived up to its title. It was easy to make and so delicious. Near the end, I added some plant-based sausage crumbles and that really enhanced the flavor. Otherwise, I followed the directions to a T. I couldn’t find frozen corn, so I used one ear of fresh steamed corn. Highly recommend!
I just made this and it is SO delicious. It came together in literally 15 minutes, maybe less and that Includes chopping and measuring. Monique knows how to write a recipe for a busy mom !! Definitely adding this to the rotation. So good!
Oh YAY I’m so glad to hear that!! Thanks so much 🥰
Made this delicious recipe a few times & it never disappoints! So much texture and flavor. Added some steak and jalapeño for a kick.
Yummm that sounds amazing! SO happy you’re a fan!
This was very tomatoey and too overpowering for me. I added in extra spices, a little sugar, bay leaf, and hot sauce to try to balance out the tomato flavor and served with lots of vegan sour cream to cut the tomato taste and acidity and that helped some.
So sorry to hear that this recipe didn’t turn out as you had hoped.
This is wonderful as is. Following the recipe as presented, the whole family loved it. But being a tinkerer of recipes, I just couldn’t leave well enough alone and I added two tablespoons of Cocoa to the pot. The result was noticeably different and just as good.
Perfect! SO glad you enjoyed this recipe 🙂
My carnivorous family all loved this recipe, as did the vegetarian guest who inspired me to cook it! I will say, I think it’s even better with half the amount of crushed tomatoes. The first time I made it, I doubled everything except I accidentally didn’t double the tomatoes – and it was amazing! The second time I followed the instructions as written, and it was still very good but the tomato flavor was a bit overpowering.
Perfect, sounds delicious. SO glad you and the fam enjoyed this recipe.
Really delicious and easy to make. Vegan to please all of my family. I was concerned the “spice” level would be too high – has a little kick to it but not overly spicy. Will definitely be making this again!
Ahh this is amazing! So glad it came out great and you enjoyed ❤️🙂
This is a great recipe. I added a whole chopped jalapeño pepper (with seeds) which gave it a nice little kick. Will definitely make this again.
Yum! So glad you are enjoying this recipe!
This really is the best vegetarian chili! So easy and so good.
The best dinner! SO glad you are enjoying this recipe 🙂
I love this recipe! I’ve made it several times for myself and several for family/friends. If you were to make this in an Instant Pot, how long would you pressure cook it for?
Hi Sarah – I have not tested this recipe in the instant pot, only the slow cooker which I have instructions for above.
Great flavor and ones together quickly.
Perfect! Easy and delicious ❤️
Delicious. First time making a vegetarian chili. My daughter’s fiancée is vegetarian so I thought I would give it a try. Didn’t even miss the meat. A little too spicy for me so I would probably not do the fire roasted tomatoes next time. So glad my first try at making a vegetarian chili was a success – thank you!
There was waaaaaaaay too much chili powder in this recipe. It completely overpowered everything.
So sorry this didn’t turn out for you. You can always adjust the seasonings to your preference.
This was delicious will make again. Couple changes sautéed veggies in ceramic pot no oil required. Used green peas I don’t eat corn. Added couple small shakes smoked paprika in addition to regular paprika, less cayenne (that’s just me) and couple pinches kosher salt since I had no salt tomatoes on hand. Also used large handful mini mini red potatoes unpeeled sliced in half since I had them on hand. Again thank you was so so good!
This was delicious will make again. Couple changes sautéed veggies in ceramic pot no oil required. Used green peas I don’t eat corn. Added couple small shakes smoked paprika in addition to regular paprika, less cayenne (that’s just me) and couple pinches kosher salt since I had no salt tomatoes on hand. Also used large handful mini mini red potatoes unpeeled sliced in half since I had them on hand. Again thank you was so so good!
Absolutely! Glad to hear that you are loving this recipe ❤️🙂
This recipe is sooo good. So good in fact made it a second time a week after the first time. I did see on another similar recipe to use an emersion blender to give it a quick blend (not too much) to make the consistency a little creamier. Then stir to mix it together. So good! Thank You!
This chiluI is sooo tasty. We eat meat and vegee meals. I made this for Super Bowl, and folks raves about it. I cooked it on the stove and simmered it a long time. I had some Kinder chili packets on hand and used those instead of the separate seasoning. It almost had a carmelized taste—the perfect combo of sweet and savory. We served with the usual chili sides: cheese, avocado, chips, cilantro, etc. it’s incredibly hearty. My husband claims our carnivore buddy will never know it has no meat,
This chili is sooo tasty. We eat meat and vegee meals. I made this for Super Bowl, and folks raves about it. I cooked it on the stove and simmered it a long time. I had some Kinder chili packets on hand and used those instead of the separate seasoning. It almost had a carmelized taste—the perfect combo of sweet and savory. We served with the usual chili sides: cheese, avocado, chips, cilantro, etc. it’s incredibly hearty. My husband claims our carnivore buddy will never know it has no meat,
True to its name! I love the texture/thickness of this chili (after having made a number of soup-like veggie chilis). Gold stars. A+
I have a question. If doing in slow cooker do you still put in the olive oil since you won’t be pre cooking the veggies? Thank you.
Delicious, loved this! My daughter kept wanting me to add ground beef which I did not do. You honestly could not tell it did not have beef in it. I did cut back on the chilli powder. Served it with greek yogurt and some grated cheddar on top!
Will definitely
make again…
Delicious! glad this recipe is a hit 🙂
“I don’t usually like chili, but this chili I did like. It was also the best chili I’ve had because I usually don’t actually like it” -my 6 year old insisted I write a review for this chili because she loved it so much. For the record, I also love it. I didn’t add the cayenne pepper (if it was for me I think it’d be perfect, but the kids prefer less spicy). Thank you for this, definitely going into our meal rotation.
Aw this is the sweetest! I am SO glad this recipe is hit ❤️
Yummy! Used hatch chili powder.
Excellent! Glad it turned out for you!
This was delicious! I added Bob’s Textured Vegetable Protein (TVP) to give it that ground beef texture + added protein and it was so yummy.
Yay! SO glad this turned out great and that you are enjoying it 🙂
This is actually THE BEST vegatarian recipe I’ve ever made. Full of flavor and the right amount of heat. It is hearty!
Perfect! I am so glad that you are loving this recipe and it turned out great. Appreciate your comment! ❤️
It is the best vege chilli recipe ever!! I will be making this one for a while.
This chili was awesome. I gave some to friends and they keep asking for more. 5 stars
Yay! I am so glad this recipe is a hit for everyone ❤️
Gosh, this is paradise isn’t it? I’m going to visit with my husband this June and cannot tell you how excited we are! Lovely pictures and such a great travelogue!
Solid start to a good vegetarian chili. I added Poblanos with the green and red peppers. I also roasted all veggies (except garlic) prior to the cook. Then, I put it in a dutch oven (uncovered, of course) in my smoker and smoked it using hickory at 230F for 5 hours, stirring every half hour. Really threw a kick in it.
I do something similar with my smoker chili (albeit with only the peppers, garlic, and onion) where I use either a smoked brisket or smoked beef roast and fresh ground beef from beef trimming my butcher sells me. This veggie version won’t beat the meat version, but it actually turned out darn good.
Thanks for sharing all this, John! Those are awesome additions. I have a bunch of meat chilis (mostly turkey + chicken) on my site that you might like — check them out here.
We’re not vegans or vegetarians, I was just looking for a way to use up a sweet potato, LOL. I made this chili as written and it was absolutely delicious. This is a keeper!
Lol I am so glad you gave this recipe a try, Lisa. Glad it was a hit ❤️
Lovely chilli. Changed some of the veggies; didn’t use carrot but added some courgette, cauliflower and broccoli. Lovely flavour. Had with rice, sour cream and sliced avocado. Made a big pot which made enough for 4 mains with leftovers.
Those are great additions! Happy you enjoyed it 🙂
10 Stars! I am not vegetarian (far from it) and this is one of my favorite meals. Amazing recipe.
I have NOT made this vegetarian chili yet but hands down it has all the nutrients in the world and I cannot wait to try it!
Ah I hope you love this recipe – Can’t wait to hear how it turns out for you, Glenna!
This turned out fantastic! I doubled the recipe and it made a ton! I did follow another suggestion to blend part of the recipe. Because others mentioned crunchy carrots I just puréed those with my broth. I liked the recipe flavor and spices as written but my preference is thinner chili so I did add extra broth until I liked the consistency. Will absolutely make again & definitely recommend!
YAY! I am so glad you loved this recipe and it turned out great for you ❤️
I’ve been making this chilli recipe for years and it’s the only one I’ve gone back to again and again. I make it as written have occasionally added a little splash of beer in there (for fun!) and it always turns out delicious
AMAZING! Glad you’re loving this recipe and it’s always a hit. Thank you for your comment, means so much to me ❤️
I love this recipe so much! I made it over five times last year, and making it for the first time this fall today 🙂 Everyone who I have made it for has loved it, and my MIL asked me for the recipe so she could make it too. The toppings pair perfectly. Thank you!
This makes me SO happy to hear, glad this recipe is a hit for everyone, Kaileigh!
Mmmmmmm—-looks delicious. 😊
Is very good! A little spicy but has so much flavor! Excellent recipe
Awesome! So glad you’re loving this recipe!
This is such a delicious and nutritious meal! I tripled it for the potluck at church tomorrow; but my husband and I had to have a cup full as snack because it smells so very good! I love all of the various textures and colors. Gluten free as well. What a wonderful recipe find! Thank you for this; I bet I should keep a couple of servings home before I take it to the potluck. It is bound to be a popular offering, so I won’t have much (if any) to bring home. Then I won’t have to cook one day next week!
Perfect! Glad you enjoyed this recipe and it turned out great for you!
This was sooo good! I used a diced zucchini instead of corn as I’m not a huge fan or corn. I also used smoked paprika instead of regular as that is what I have currently. I sautéed the veggies as instructed but then put in crock pot on high for 4 hours. Came out perfectly! Already looking forward to the leftovers! Will definitely be making this again soon.
YUM! I am so excited to hear that you are loving this recipe. Love how you added zucchini, such a delicious addition. Thanks for your comment, I appreciate it!
Hi – my husband and son are not big fans of red pepper. Can I omit that ingredient or will it alter the taste?
Sure! That shouldn’t be a problem. Enjoy!
This chili lived up to its lofty name! The sweet potato was a great addition – I wasn’t sure about it but it worked very well. Thank you
WOO! This makes me so happy to hear, glad you’re loving this recipe and it turned out great for you!
Such a great recipe! This is my third time making it, and I really love it, so does everyone else. I did substitute one cup of dried lentils for the kidney beans and I used two cans of black beans instead of one. I also added two bay leaves and a teaspoon of chili peppers, extra garlic cloves and an entire can of vegetable stock. (16 oz?). Then I use the pressure cooker setting on my Insta pot and cooked it for 30 minutes. This is a great basic recipe that can you can add or delete as you choose.
WOO! This is so great to hear. I am so glad this worked out in your pressure cooker. Thanks so much for sharing, Betsy!
Agreed. This is the best vegetarian chili ever! And I like all kinds of chili. But what really makes this fantastic, in my opinion, is the addition of sweet potatoes. They bring a wonderful sweetness. And my husband loved this as well. My husband added sour cream and guacamole and loved the combination. Thanks so much for sharing! I can’t wait to make this for winter dinners with friends.
This is amazing, Katherine. I am so glad you are loving this chili and it turned out amazing for you!
WAY TOO RICH FOR ME. WILL CUT BACK ON THE SPICES AND USE LESS TOMATO SAUCE.
Thanks for your feedback, Kay.
This is super delicious! I want to bring to a party to share. Can you make this in a slow cooker?
I took home third place at a fun chili cookoff at my church today with this baby! It was delicious.
Congratulations! So glad this recipe was a hit!
I made this last year for our Halloween block party and it seems that the two other chilis were completely eaten and this one not so much. I determined that it was much too spicy. What would you cut back on to make it better (milder)?
Hi! So sorry to hear that. You definitely want to use a mild chili powder (such as McCormick) — some chili powders can be so spicy!
I am making this for a Halloween gathering tomorrow…would it still be good if I swap butternut squash for the sweet potato? Also, do you ever use Diced tomatoes instead of crushed tomatoes? Just trying to use things that I already have in my fridge/pantry. Thanks in advance….I am excited to try this!
We are not vegetarians but are trying to eat less meat. This popped up when I typed in “hearty vegetarian chili” and i’m so glad I tried it. it is delicious. I did use beef broth (about 2 cups, which was more than recipe called for) and also added a tablespoon of Better Than Bouillon to give it a more meaty flavor. Also used hot rather than mild chilis because my husband likes the heat, but it was a bit too much for me so next time will use mild.
This is AMAZING, Claire! I am so glad you gave this recipe a try and it was a hit 🙂❤️
I agree, this is THE best chili! I used only two tablespoons of chili powder, and smoked paprika instead, Otherwise followed the recipe to the T. Was great!! Thanks for the recipe!
Perfect! Happy to hear this chili turned out amazing or you!
I made this last year for my niece, but I loved it so much, I’ve been making it at home too! It’s super delicious! I leave out the cayenne because it’s not kind to me, but I think you could add jalapeños or more chilies if you want! I love the sweet potato in there….it’s a nice surprise!
One of our favorites! And so easy to customize to your taste preferences 🙂
I love all the ingredients and the spice mix. This may be because i doubled it (big party) but I don’t see how the ingredients (esp onions and peppers and carrots!) can ever be able to soften and cook if you put them all in together at the start! It’s simmering now but the onions are definitely still raw/crunchy and I wish I’d sauteed them by themselves at the start.
Hi! When the veggies simmer for 45 or so minutes they should be perfectly soft without being mushy. Let me know how everything turns out!
I made this for a holiday potluck (only real change was I increased quantity of everything to make a bigger batch and I added some finely chopped kale) and it was loved by EVERYONE. I’m glad I made extra cuz now I’m using it for “huevos rancheros” breakfast dishes 🙂 Delicious, will make again!
Amazing! LOVE the idea of a savory breakfast with this 🙂
This was delicious, nutricious and filling. It was also colorful and perfectly easy to make.
Absolutely! One of our fav winter dinners 🙂
This was so good! So flavorful and healthy
So glad you loved it!
This was a big hit! I took it to a party and it was gone quick! I barely got a bowl. I soaked a cup of dried lentils for about 2 hours and added them in. I also used the entire can of vegetable broth. The chili had a little heat (I am a wimp!) but I could handle it. No one else thought it was spicy. I added extra carrots because I had them and cut them a little bigger. I like the veggies to stay firm. I will share this recipe and will make again.
Perfect! So glad it was a hit!
A repeat-favorite for the chilly/chili months!
Same in our house! Glad you love it, too 🙂
This is one of my favorites!!! It tastes even better the next day (if there are any leftovers)! The whole family loves!
Absolutely! Perfect weeknight dinner 🙂
#AKRecipeoftheMonth
So easy and full of flavor! I had just about everything on hand, and making this veg chili was so much lighter than the versions with meat. Paired it the ambitious kitchen moist cornbread and it was a meal enjoyed by the whole family. Thanks for another winning recipe!!!
Sounds like the BEST dinner! Glad everyone loved it!
Really delicious! I used onion and garlic powder instead and worked just fine, also served it over quinoa,yummm and extra nutritious! I will be making this again and regularly! So good! Thank you!!
Perfect! Such a great dinner 🙂
I made this recipe for a Christmas party back in December and let me tell you, it was a HIT! I made this and AK’s Turkey chili and people who are very pro meat LOVED this one. The sweet potatoes, the green chilis…chefs kiss. We made it again later that week just for us at home and froze it. MAKE THIS RECIPE!!
#AKrecipeofthemonth
Love that! So true that this one is a hit even with meat eaters!
Yum!!!!!
Yum!!!
#AKRecipeoftheMonth I love this recipe. My family has made this recipe weekly ever since it was first published. It’s a staple in the fall/winter but we make it all year round because it’s that good. Plus you can add any extra veggies you have to load it up even more. I highly recommend making this.
Amazing! So glad you love it!
This looks delicious! Is there a way to make this in the crockpot?
Yes! Check out the full blog post – I have instructions for making it in a slow cooker / crockpot 🙂
#AKRecipeoftheMonth Love this veggie chilli! I make this and the turkey version every winter and both are delicious. I was a bit hesitant when I saw sweet potatoes in this one but it works. So good. Both chillis freeze well and are a winter staple! Love love love all AK recipes.
Amazing! Love freezing this one for later, too. Glad it’s a favorite!
I love making this recipes on chilly winter days! I always pair it with the cornbread muffins and they’re a huge hit with my kids. #AKRecipeoftheMonth
Love that! So glad it’s a favorite!
Delicious!! Modified slightly with chicken broth because it’s what I had on hand and it turned out amazing. Added jalapeños, green onions, Greek yogurt, and cheese on top! Will make again!
Perfect! Glad you loved this one!
New Year, new me! I’ve decided to embrace a Whole Foods lifestyle, and wanted to find a good vegetarian chili dish, since beans are so important.
This recipe really fit the bill. It includes a lot of ingredients, but luckily, I already had most of them in my pantry. The end result was delicious, but the avocado topping really made it shine.
Amazing! Glad you gave this one a try!
I really enjoyed this chili recipe. I typically make a vegetarian chili when I make chili I thought the sweet potato was a nice addition to add some sweetness and heartiness. There was an overall great balance of flavors #AKRecipeoftheMonth
So glad you loved it!
Made this yesterday in a crockpot pretty much as written, except for adding a mix of 5 beans 2 2 cans, and 1 can of black beans. DELISH. My husband said he did think it was going to be as good as it is. Really full of flavor and hearty. Served ours with shredded Mexican cheese blend, cilantro, and crushed tortilla chips.
#AKRecipeoftheMonth
Made this yesterday in a crockpot pretty much as written, except for adding a mix of 5 beans 2 2 cans, and 1 can of black beans. DELISH. My husband said he did think it was going to be as good as it is. Really full of flavor and hearty. Served ours with shredded Mexican cheese blend, cilantro, and crushed tortilla chips.
Amazing! So glad you both enjoyed!
This is my go-to chili recipe throughout the fall and winter months – it’s comforting, nourishing, and easy to customize with what you have on hand. While it’s a veggie chili I will often add ground meat to boost the protein content. Another AK recipe on the weekly rotation. Yum!! #AKRecipeoftheMonth
This chili is on the weekly rotation in our house in the colder months – I love how easy it is to customize with whatever veggies and beans I have on hand. I often add ground meat for added protein but it seriously doesn’t need it! Thanks for another amazing recipe #AKRecipeoftheMonth
Absolutely! Such a great, flexible dinner option 🙂 Glad you love it!
An excellent veg recipe, especially for these Chicago winter months! I made a batch on Sunday, and it’s been the perfect, filling lunch all week. #AKrecipeofthemonth
Absolutely! Glad you’re loving it!
Absolutely loved it! So delicious. Sent receipe to my daughter to make as well. Thx!🥰
Amazing! So happy to hear that!
I made this for dinner and it was AMAZING. So good and hearty. My husband loved it, too.
I LOVE chili and was a bit apprehensive to try a meat free version – but this knocked it out of the park. Will 100% make again.
So glad you both loved it!!
This is SO delicious! It’s super easy to make in the crockpot and perfect for cozy winter evenings. I love to top it with cheddar, chips, and guacamole.
This is SO delicious! It’s super easy to make in the crockpot and perfect for cozy winter evenings. I love to top it with cheddar, chips, and guacamole. #AKRecipeOfTheMonth
The best! So glad you enjoyed!
I made this recipe for a friend recuperating from surgery. I was looking for something that would provide proteins, vegetables and be a comfort food. This checked ALL the boxes and was really delicious! Sssshhh, I had to keep a container for myself. This recipe will be on my winter rotation – thanks, Ambitious Kitchen! How do I add a photo to this?
So glad you found this recipe! One of our favs for winter. We don’t have an option to add a photo on the website, but feel free to share one on Instagram or in our Facebook Group!
This is ACTUALLY the best vegetarian chili ever! I’m not even vegetarian and I made it twice in the past week. It’s that good! #AKRecipeOfTheMonth
Love that!! Glad it’s a fav!
The most delicious and filling chili with tons of flavor! I added some zucchini as well as butternut squash that needed to be used up. You never miss the meat with this hearty dish! I served it with a salad and cornbread and it was perfect for a cold winter day.
#AKRecipeoftheMonth
Love that! Perfect dinner!
Really tasty recipe! I used it in place of meat to make a taco salad. It made enough for leftovers too and I’m sure it will taste even better leftover because chili always does. I don’t usually put carrots in my chilis but I might have to start! They added a nice texture variation and a pop of sweetness that was nice. I didn’t have any sweet potatoes so I subbed some frozen cauliflower I had languishing in the freezer and it worked well. I will make this again! #AKRecipeoftheMonth
Amazing! This one’s super versatile and easy to customize 🙂
#AKRecipeoftheMonth I made this in the slow cooker with some extra carrots and it was delicious!
Love that! Glad you enjoyed!
This was a winner. I left out the sweet potato and it turned out great!
#AKRecipeoftheMonth
Perfect! Glad you enjoyed 🙂
Delicious! My husband and I are switching over to a WFPB lifestyle and we both loved this! Quite something to get my husband to love a veggie chilli. Thanks so much for the reciepe.
Glad you both enjoyed!
SOOO good! I’ve been looking for a meatless chili for years that doesn’t feel… less. This one is spot on! We’ve already made it twice this month and have shared it with a few family members who agree — this recipe rocks! Thanks, AK! #AKRecipeoftheMonth
Amazing! Glad it was a hit!
I’ve made this twice now. It’s great for lunches and freezes well.
#AKRecipeoftheMonth
Glad you enjoyed!
Loved this recipe! Had it all week for lunch. Topped it with some Greek yogurt. Yum yum!! #AKRecipeoftheMonth
Perfect!!
Way delicious! I made in the crockpot and topped with avocado… yum! #AKRecipeoftheMonth
Perfect! Glad you enjoyed!
SO GOOD! I followed this recipe to a tee, with the exception of adding a handful of mushrooms I had on hand. This recipe was phenomenal.
I typically avoid vegetarian dinner recipes since I find myself becoming hungry quickly after, but this recipe kept me full. Lots of hearty, plant-based protein, and tons of flavor (per every AK recipe!).
Topped with greek yogurt, cilantro, a squeeze of lime juice, and tortilla chips for the perfect meal. (I may or may not have eaten it 5 nights in a row and it was still that good).
Thanks, as always, for a great recipe, Monique!
Amazing! So glad you love it 🙂 Great idea to throw in some mushrooms, too!
We love this chili! It has become a staple in our house for the colder months. So filling and nutritious. I’ve been searching for the best vegetarian chili to please the meat lovers in my family, and this is it! I make it almost every week. #AKRecipeoftheMonth
Amazing! So glad you found this one!
I just made this recipe for supper tonight. It was so easy and delicious. I only used one can of beans because my husband doesn’t like a lot of beans in his chili. I did add some extra corn and it was yummy.
Perfect! Glad you enjoyed!
The vegetarian chili was super easy to make and full of flavor! The warm spices mixed together created a perfect combination which made the whole house smell amazing. This will certainly be added to the dinner rotation. #AKRecipeOfTheMonth
So glad you loved this one!
I made this last week and it was great. I think next time I’ll add a little more spice but it will definitely be in my recipe book for sure! Freezes well too. #AKRecipeoftheMonth
So glad you enjoyed! Yes, absolutely feel free to kick up the spices wherever you like.
My favorite chili! I love this recipe. It’s so adaptable but I always use it as my starting point!
#AKRecipeoftheMonth
So happy to hear that!
So flavorful and the perfect winter dish!! Love that it’s vegetarian. I added extra cheyene pepper to turn up the heat. Will definitely be making it again!!
Amazing! Glad you loved it!
Meal prepped this recipe, and I’m so excited to eat this chili for the week!!!
Amazing! Enjoy!
I love this chili for how many veggies it packs in! The sweet potatoes and sweet corn, in particular, are fun additions. I did feel my batch was lacking slightly in flavor, which may have been due to the chili powder I used (the cheap Aldi brand). Adding more salt seemed to help. We served ours with a mix of queso fresco and Mexican cheese and Greek yogurt, both of which tasted great with the chili. Thanks Monique! #AKRecipeoftheMonth
Lots of veggies in here! Yes, I always recommend adding salt to taste because everyone’s preferences are a bit different 🙂 Those toppings sound delicious, too!
Best veggie chili ever! I have made it multiple times, and it has been delicious every single time. It is hearty, and the spices come together perfectly! We topped it with sour cream and sharp cheddar-perfection! #AKRecipeoftheMonth
Amazing! So glad you loved it!
#AKRecipeOfTheMonth
I really enjoyed all of the vegetables in this chili, especially the sweet potatoes! My husband thought it was missing some “pop” in flavor though, so I added more seasonings.
Glad you loved all the veggies! Feel free to up the spices or boost them with extra salt, too.
I made this tonight and it was so good! My kids loved it too! It’s better than regular chili! I will always prefer this over the traditional chili. The avocado, cilantro & lime are such fresh & flavorful toppings. Thanks for another great recipe!
Believe the hype. This chili can go head to head with any meat chili. Delicious and filling!
The best!!
Made this chili and would have never thought to add in sweet potatoes! Like most chilis, it is great for meal prep and love that I can throw some of it in the freezer which my future self is always grateful for. As I am not vegetarian and am always looking to boost my protein, I browned some extra lean ground chicken as the first step. I’m already planning to make this again!
A great way to get your veggies in! And such an easy way to add protein, too. Glad you loved it!
I’m not big on making vegan food but this chili is delish, I added zucchini and a little extra sweet potato it’s soooooo good, I’m sure it will be a hit for my potluck tommorow.
Love it! Glad you enjoyed!
Is the tablespoon measurement for chili powder and cumin correct on this recipe or should it be teaspoon? I plan to make it tonight and want to make sure I have the correct measurements. Thank You
It’s correct! Please note that I use McCormick chili powder, which is very mild.
This truly is the best vegetarian chili I’ve ever had! I have made it probably almost ten times since I found it, and have had multiple people ask me for the recipe. I usually end up adding more carrots and corn – and I just love all the accessories that go on top! It’s filling but not heavy. Thank you!!
So happy to hear that! This one’s great for adding in any of your fav veggies 🙂
I was about to give up finding a chili recipe I liked This one is actually the best ever. And its simple. Thank you.
So happy to hear that!
The name is right – absolutely the best veggie chili ever and I feel like I’ve tried them all! The only tiny tweak I made was using frozen cubed fire roasted sweet potatoes as that’s what was in my house instead of cutting up a sweet potato. The recipe has an awesome consistency (not at all soupy/watery – very thick) and is super satisfying and a little smoky.
So happy you loved it!
I tripled this for a big crowd and it was a huge hit. Served with rice, shredded cheese, and chunks of avocado. Only had 1 TBSP of cumin so I subbed 2 TBSP garam masala for the rest and It gave it a very nice flavor. I’d do that again. Have frozen the leftovers for another day.
Love that! Perfect recipe for feeding a crowd.
I’ve added bulgur to this recipe and had a vegetarian friend refuse it as “it’s too much like meat.” I also throw in a can of garbanzo beans now and then just to mix things up.