Our Award-winning Vegetarian Chili Recipe (hearty & Healthy) You’ll Make on Repeat

Let’s be real: a bowl of great chili can fix almost anything. This lineup takes our beloved, award-winning vegetarian chili and spins it five delicious ways—each hearty, healthy, and weeknight-friendly. We’re talking bold flavors, pantry staples, and cozy vibes without the food coma. Ready to ladle happiness into a bowl?

1. Classic Blue-Ribbon Chili That Wins Every Potluck

This is the foundational pot—the one that snagged the ribbon, converted skeptics, and disappears first at game day. It’s smoky, rich, and layered with spices. It tastes like it simmered all day, but nope—you’ll be spooning it up in under an hour.

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (leave seeds for more heat)
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cinnamon (trust me—magic!)
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced fire-roasted tomatoes
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups vegetable broth (plus more as needed)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon maple syrup or brown sugar
• Salt and black pepper, to taste
• Juice of 1/2 lime
• Optional toppings: chopped cilantro, diced red onion, shredded cheddar, sour cream, sliced avocado

Instructions:

1. Warm the olive oil in a large pot over medium heat. Add onion, bell pepper, and jalapeño. Sauté until soft and lightly browned, about 6–8 minutes.
2. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and cinnamon. Cook 1 minute until fragrant.
3. Add tomato paste and cook, stirring, 1–2 minutes to caramelize slightly.
4. Pour in crushed tomatoes, fire-roasted tomatoes, kidney beans, black beans, and vegetable broth. Add soy sauce and maple syrup. Bring to a simmer.
5. Reduce heat and simmer uncovered 25–30 minutes, stirring occasionally. Add more broth if too thick.
6. Season with salt and pepper. Finish with lime juice for brightness.

Serve with warm cornbread or over rice. For a smoky boost, add a chopped chipotle in adobo. Prefer milder? Skip the jalapeño and use mild chili powder. Leftovers freeze like a dream—future you will cheer.

2. Sweet Potato & Quinoa Power Chili For Busy Weeknights

Want extra protein without tofu or faux meat? This pot packs complete protein from quinoa and slow-simmered beans. The sweet potato brings cozy sweetness that balances the spice, making it a family favorite—yes, even for the picky ones.

Ingredients:

• 1 tablespoon olive oil
• 1 medium red onion, diced
• 1 poblano pepper, seeded and diced
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and 1/2-inch diced
• 1/2 cup dry quinoa, rinsed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon coriander
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 3 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste
• Optional: 1 teaspoon chipotle in adobo, minced, for heat
• Toppings: lime wedges, pumpkin seeds, cilantro, Greek yogurt

Instructions:

1. Heat oil in a Dutch oven over medium. Add onion and poblano; cook 5 minutes until softened.
2. Stir in garlic, sweet potato, quinoa, chili powder, cumin, smoked paprika, and coriander. Toast 1 minute.
3. Add beans, tomatoes, broth, and tomato paste. Stir to combine. Bring to a boil, then reduce to a lively simmer.
4. Cook 20–25 minutes, stirring occasionally, until quinoa “pops” and sweet potato is tender.
5. Season with salt and pepper. Stir in apple cider vinegar for a clean finish.

Top with crunchy pumpkin seeds and a dollop of yogurt. Want it thicker? Simmer 5 extra minutes. Want it meal-prep friendly? Portion into jars and add a squeeze of lime just before eating—seriously transforms the flavor.

3. Smoky Mushroom & Lentil Chili With Umami Punch

This version brings deep, meaty flavor without the meat, thanks to mushrooms, lentils, and a splash of tamari. It’s the chili you serve to your “I-need-steak” friend and watch them nod silently between bites.

Ingredients:

• 2 tablespoons olive oil
• 16 ounces cremini or baby bella mushrooms, finely chopped
• 1 large onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 cup brown or green lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 3 cups vegetable broth
• 1 tablespoon tamari or soy sauce
• 1 teaspoon balsamic vinegar
• 1 teaspoon cocoa powder (unsweetened)
• Salt and black pepper, to taste
• Optional heat: 1/4 teaspoon cayenne
• Toppings: sliced scallions, shredded cheddar or vegan cheese, hot sauce

Instructions:

1. Heat 1 tablespoon oil in a large pot over medium-high. Add half the mushrooms and cook undisturbed 3 minutes to brown; stir and cook 2 more minutes. Transfer to a plate. Repeat with remaining oil and mushrooms. Browning = flavor.
2. Reduce heat to medium. Add onion and bell pepper; sauté 5 minutes. Stir in garlic, chili powder, cumin, smoked paprika, and thyme; cook 1 minute.
3. Return mushrooms to pot. Add lentils, crushed tomatoes, broth, tamari, balsamic, and cocoa powder. Stir well.
4. Simmer uncovered 30–35 minutes, stirring occasionally, until lentils are tender and chili is thick. Add a splash of water if needed.
5. Season with salt, pepper, and cayenne if using.

Serve with a hunk of crusty bread or over baked potatoes. For extra umami, stir in 1 teaspoon miso off heat. Leftovers taste even better—those flavors marry like a rom-com finale.

4. Roasted Corn & White Bean Chili Verde

Bright, tangy, and a little zippy—this is your green chili moment. Roasted corn adds sweetness, while tomatillos and lime keep things fresh. It’s lighter than classic red but still super satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 poblano pepper, seeded and diced
• 1 jalapeño, seeded and minced (or keep seeds for kick)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon oregano (Mexican if you have it)
• 1 pound tomatillos, husked and chopped (or 1 (12-ounce) can tomatillos, drained)
• 1 (4-ounce) can diced green chiles
• 2 (15-ounce) cans cannellini or great northern beans, drained and rinsed
• 2 cups vegetable broth
• 1 1/2 cups roasted corn kernels (fresh, frozen, or canned; see tip)
• 1 tablespoon lime juice, plus more to taste
• Salt and pepper, to taste
• Optional: 1/4 cup chopped cilantro
• Toppings: sliced radishes, avocado, tortilla strips, queso fresco

Instructions:

1. In a pot over medium heat, warm oil. Add onion, poblano, and jalapeño; cook 6 minutes until softened.
2. Stir in garlic, cumin, coriander, and oregano; cook 1 minute.
3. Add tomatillos and green chiles; cook 5 minutes until tomatillos break down.
4. Stir in beans, broth, and corn. Simmer 15–20 minutes, stirring occasionally.
5. Season with salt and pepper; stir in lime juice and cilantro if using. Adjust acidity and heat to taste.

For roasty corn flavor, char frozen corn in a hot skillet until browned. Serve with crunchy tortilla strips and a shower of radishes. Want it creamier? Swirl in a splash of coconut milk or a spoon of sour cream.

5. Chipotle Cocoa Chili With Black Beans & Butternut

Dark, moody, and a little sultry—this bowl leans on chipotle and cocoa for a mole-inspired vibe. Butternut squash softens into sweet cubes that contrast the smoky heat. It’s dinner-party chili with minimal drama.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups butternut squash, 1/2-inch diced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1–2 chipotles in adobo, minced, plus 1 teaspoon adobo sauce
• 2 teaspoons unsweetened cocoa powder
• 1 (28-ounce) can crushed tomatoes
• 2 (15-ounce) cans black beans, drained and rinsed
• 2 1/2 cups vegetable broth
• 1 teaspoon soy sauce or tamari
• 1 teaspoon maple syrup
• Salt and pepper, to taste
• Garnishes: orange zest, chopped cilantro, pepitas, crumbled cotija or vegan cheese

Instructions:

1. Heat oil in a heavy pot over medium. Add onion and bell pepper; cook 5–6 minutes until soft.
2. Stir in garlic and butternut; cook 2 minutes. Add chili powder, cumin, smoked paprika, chipotles, and cocoa; cook 1 minute to bloom.
3. Pour in crushed tomatoes, black beans, and broth. Add soy sauce and maple syrup. Bring to a simmer.
4. Cook 25–30 minutes, stirring occasionally, until squash is tender and chili thickens.
5. Taste and season with salt and pepper. Add more adobo for heat if desired.

Finish with a whisper of orange zest—it wakes everything up. Serve over brown rice or with warm tortillas. If you like a silkier texture, blend 1–2 cups of the chili and stir it back in.

Pro Tips For Chili Greatness

• Bloom spices: Always cook your spices in oil before adding liquids. Big payoff.
• Balance is key: Acid (lime, vinegar), sweetness (maple), and salt bring depth to plant-based chilis.
• Texture matters: Mix beans, veggies, and something “meaty” (mushrooms, lentils, quinoa) for the perfect bite.
• Rest time: Chili tastes even better after 1–2 hours or the next day. Flavors settle and shine.
• Freezer-friendly: Cool fully, portion, and freeze up to 3 months. Thaw overnight and reheat gently with a splash of broth.

What To Serve With Your Chili

• Carb crew: Skillet cornbread, garlic bread, or baked sweet potatoes
• Crisp contrast: Cabbage slaw with lime and cilantro
• Crunch bar: Tortilla chips, pumpkin seeds, pickled jalapeños, scallions
• Creamy cool-down: Greek yogurt or plant-based sour cream

There you go—five riffs on our award-winning vegetarian chili, each one hearty, healthy, and wildly craveable. Pick your mood, grab a pot, and let the kitchen smell amazing. Then text a friend to come over and bring the toppings—this is a share-the-love kind of meal.