Our Award-winning Vegetarian Chili Recipe (hearty & Healthy) You’ll Crave All Week

Ready to meet your new cold-night hero? I’m talking spoon-clinking bowls of deep, rich, stick-to-your-ribs chili—without a speck of meat. These recipes are bold, cozy, and packed with protein and fiber, so you feel amazing after. Perfect for game day, busy weeknights, or anytime you want a big pot of comfort that tastes even better the next day.

We’re going all in with five crowd-pleasing spins—each one hearty, healthy, and seriously award-worthy. Grab your biggest pot, because you’ll want leftovers. Let’s make magic.

1. Classic Gold-Medal Veggie Chili That Wins Every Potluck

This is the chili that turns skeptics into believers. It’s smoky, thick, and layered with flavor from a few smart moves—blooming spices, a touch of cocoa, and a squeeze of lime at the end. Make a double batch; future-you will thank you.

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup frozen corn
• 2 cups vegetable broth
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• Juice of 1 lime
• Chopped cilantro, diced avocado, shredded cheddar, and sour cream for serving (optional)

Instructions:

1. Warm the olive oil in a large pot over medium heat. Add onion, bell pepper, and jalapeño. Cook until softened and lightly golden, 6–8 minutes.
2. Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Cook 1 minute to bloom the spices—it’ll smell incredible.
3. Add tomato paste and cook 2 minutes, stirring, until it darkens slightly.
4. Pour in crushed tomatoes, both beans, corn, and broth. Stir in cocoa powder, salt, and a few grinds of pepper.
5. Bring to a simmer, then reduce heat to low. Partially cover and cook 25–30 minutes, stirring occasionally, until thick and glossy.
6. Finish with lime juice. Taste and adjust salt and heat.

Serve with warm cornbread or over baked potatoes. For a little flair, add a swirl of Greek yogurt, hot sauce, and a sprinkle of cilantro. Want it spicier? Toss in a chipotle in adobo. Freezer-friendly for up to 3 months—label it and feel smug later.

2. Sweet Potato & Black Bean Chili With Maple-Lime Glory

Meet the perfect balance of sweet, smoky, and tangy. Roasted sweet potatoes turn creamy and caramelized, playing so nicely with black beans and a whisper of maple. It’s the kind of bowl that tastes like you fussed for hours, but nope.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Kosher salt and black pepper
• 1 large red onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 (15-ounce) can fire-roasted diced tomatoes
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 tablespoon pure maple syrup
• Juice of 1 lime
• Chopped scallions, pumpkin seeds, and crumbled feta (optional) for topping

Instructions:

1. Heat oven to 425°F (220°C). Toss sweet potatoes with 1 tablespoon olive oil, smoked paprika, chili powder, salt, and pepper. Roast on a sheet pan 20–25 minutes, until browned and tender.
2. Meanwhile, heat remaining 1 tablespoon oil in a pot over medium. Sauté onion 5–7 minutes until translucent. Add garlic, coriander, and cumin; cook 1 minute.
3. Stir in tomatoes, black beans, broth, and the roasted sweet potatoes. Simmer gently 15 minutes to marry the flavors.
4. Finish with maple syrup and lime juice. Season to taste.

Top with scallions, pepitas, and feta for crunch and creaminess. Want it vegan? Skip the feta and add a dollop of cashew cream. For meal prep, portion over quinoa—it reheats like a dream.

3. High-Protein Lentil Chili That Eats Like a Steakhouse

Thick, meaty texture without the meat? Enter lentils. They soak up every bit of spice and make a chili that’s ultra-satisfying, budget-friendly, and perfect for gym days. Add mushrooms for bonus umami that’ll make carnivores do a double take.

Ingredients:

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, finely chopped
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon soy sauce or tamari
• 1 (28-ounce) can crushed tomatoes
• 3 cups vegetable broth (plus more as needed)
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• Pinch of red pepper flakes (optional)
• Chopped parsley or cilantro and a drizzle of olive oil for serving

Instructions:

1. Heat oil in a Dutch oven over medium-high. Add mushrooms and cook, stirring, until they release liquid and brown, 6–8 minutes.
2. Add onion and bell pepper; cook 5 minutes until softened. Stir in garlic and cook 30 seconds.
3. Add lentils, chili powder, cumin, smoked paprika, and soy sauce. Stir to coat.
4. Pour in crushed tomatoes and broth; add bay leaf. Bring to a boil, then reduce heat and simmer 30–35 minutes, stirring occasionally, until lentils are tender. Add splashes of broth if too thick.
5. Season with salt and red pepper flakes. Remove bay leaf.

Serve with a drizzle of good olive oil and a shower of herbs. Feeling extra? Spoon over creamy polenta or brown rice. For a smoky twist, add 1 chopped chipotle pepper in adobo—trust me, it’s magic.

4. White Bean Verde Chili With Roasted Poblanos

Bright, zesty, and a little wild—in the best way. This green chili leans on roasted poblanos, tomatillos, and white beans for a lighter bowl that still packs a punch. It’s the weeknight warrior of the bunch.

Ingredients:

• 3 large poblano peppers
• 6 medium tomatillos, husked and rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 (15-ounce) cans cannellini or great northern beans, drained and rinsed
• 3 cups vegetable broth
• 1 small zucchini, diced
• 1/2 cup chopped fresh cilantro, plus more for serving
• Juice of 1 lime
• Salt and black pepper to taste
• Greek yogurt, sliced radishes, and crushed tortilla chips for topping (optional)

Instructions:

1. Heat broiler. Place poblanos and tomatillos on a foil-lined sheet; broil, turning, until charred in spots, 6–10 minutes. Transfer poblanos to a bowl, cover, and steam 10 minutes; peel, seed, and chop. Chop tomatillos.
2. In a pot, warm olive oil over medium. Add onion and cook 5 minutes. Stir in garlic, cumin, and oregano; cook 1 minute.
3. Add chopped poblanos, tomatillos, beans, and broth. Simmer 15 minutes to blend flavors.
4. Stir in zucchini and cook 5–7 minutes more until just tender.
5. Finish with cilantro, lime juice, salt, and pepper.

Top with yogurt, radishes, and tortilla chips for crunch. Want it creamier? Blend 1 cup of the chili and stir it back in. For extra heat, add a serrano with the garlic—seriously good.

5. Smoky Three-Bean Chili With Quinoa Crunch

If you love a thick, stick-to-your-spoon chili, this one’s for you. Quinoa quietly boosts protein and gives a subtle, satisfying bite. The combo of three beans, chipotle, and a splash of vinegar at the end makes the flavors pop.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 chipotle pepper in adobo, minced, plus 1 teaspoon adobo sauce
• 1 cup rinsed quinoa
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 3 cups vegetable broth
• 1 teaspoon kosher salt, plus more to taste
• 2 teaspoons apple cider vinegar
• Chopped red onion, fresh cilantro, lime wedges, and shredded pepper jack (optional) for serving

Instructions:

1. Heat olive oil in a heavy pot over medium. Add onion, carrot, and celery; cook 6–8 minutes until softened.
2. Stir in garlic, chili powder, cumin, smoked paprika, chipotle, and adobo sauce; cook 1 minute to toast.
3. Add quinoa, tomatoes, all three beans, and broth. Stir in salt.
4. Bring to a boil, then reduce to a steady simmer. Cook 25–30 minutes, stirring occasionally, until quinoa is tender and the chili is thick.
5. Stir in apple cider vinegar. Taste and adjust seasoning.

Serve with lime wedges and whatever toppings your heart desires—red onion, cilantro, cheese. For an extra treat, scoop it over tortilla chips and call it dinner nachos. Leftovers make killer chili-stuffed burritos.

Chili Pro Tips (Because You’re About To Win Dinner)

• Bloom your spices: A quick toast in oil unlocks major flavor.
• Salt in layers: A little early, a little late. That’s how you build depth.
• Balance is king: If it tastes flat, add acid (lime or vinegar). Too sharp? A pinch of sugar or maple.
• Rest time = magic: Chili is even better the next day as flavors meld.
• Texture trick: Blend 1 cup of the pot and stir it back in for body—no thickeners needed.