When the weather starts to cool down, there’s nothing quite like a warm and comforting bowl of chili to hit the spot. And when you’re looking for a vegetarian option that’s just as flavorful and filling as its meaty counterpart, you can’t go wrong with these 18 Spicy Vegetarian Chili Recipes. From classic three-bean chilies to more adventurous combinations featuring sweet potatoes, quinoa, and even jackfruit, there’s something on this list for every palate.
In this article, we’ll dive into the world of spicy vegetarian chili, exploring a range of recipes that are perfect for cozying up on a chilly fall or winter evening. Whether you’re a seasoned vegan or just looking to add some plant-based options to your repertoire, these hearty and aromatic dishes are sure to become new favorites.
Classic Three-Bean Vegetarian Chili
Warm up with a hearty bowl of this flavorful, plant-based chili that’s perfect for any occasion. This recipe is a staple for a reason – it’s easy to make, packed with nutrients, and deliciously comforting.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked kidney beans (canned or cooked from scratch)
– 1 cup cooked black beans (canned or cooked from scratch)
– 1 cup cooked pinto beans (canned or cooked from scratch)
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
2. Add the cooked beans, diced tomatoes, vegetable broth, chili powder, and cumin. Stir well.
3. Bring to a simmer and cook for 20-25 minutes or until flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Sweet Potato and Black Bean Chili
A hearty and nutritious twist on traditional chili, this recipe combines the natural sweetness of sweet potatoes with the bold flavor of black beans for a deliciously comforting meal.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 large sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the sweet potato and cook for 5 minutes, stirring occasionally.
3. Stir in the black beans, red bell pepper, cumin, smoked paprika, salt, and pepper.
4. Pour in the diced tomatoes and water. Bring to a simmer.
5. Reduce heat and let cook for 20-25 minutes or until sweet potatoes are tender.
Cooking Time: 25-30 minutes
Quinoa and Lentil Chili
This comforting chili recipe combines nutritious quinoa and lentils with aromatic spices and vegetables, perfect for a cozy meal on a chilly day. This flavorful dish is also packed with protein and fiber, making it an excellent choice for a healthy dinner option.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions.
2. In a large pot, heat olive oil over medium-high heat. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
3. Add lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
4. Stir in cooked quinoa and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Spicy Chipotle Veggie Chili
This hearty chili recipe combines the smoky heat of chipotle peppers with a medley of colorful vegetables, creating a flavorful and nutritious meal perfect for any time of year.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 chipotle pepper in adobo sauce, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños, sour cream, shredded cheese, and cilantro for topping
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the red bell pepper and cook until tender, about 5 minutes.
4. Stir in the diced tomatoes, kidney beans, chipotle pepper, cumin, salt, and pepper.
5. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Butternut Squash and Chickpea Chili
This recipe combines the natural sweetness of roasted butternut squash with the savory flavor of chickpeas, perfect for a comforting and nutritious meal.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
2. Roast the squash for 45 minutes, or until tender.
3. In a large pot, sauté the onion, garlic, and red bell pepper over medium heat until softened.
4. Add the chickpeas, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Add the roasted squash and vegetable broth. Simmer for 20-25 minutes or until heated through.
Cooking Time: 1 hour 10 minutes
Mushroom and Walnut Chili
A hearty and flavorful chili recipe that combines the earthy taste of mushrooms with the crunch of walnuts, perfect for a cozy night in.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup chopped walnuts
– 1 can diced tomatoes (14.5 oz)
– 1 can kidney beans, drained and rinsed (15 oz)
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
4. Stir in the chili powder and cumin. Cook for 1 minute.
5. Add the diced tomatoes, kidney beans, walnuts, salt, and pepper. Stir to combine.
6. Add the water and bring the mixture to a simmer.
7. Reduce heat to low and let cook for 20-25 minutes, or until the flavors have melded together.
Cooking Time: 30-35 minutes
Slow Cooker Vegetarian Chili
This slow cooker chili recipe is a perfect solution for a chilly evening or a busy day when you need something comforting and delicious with minimal effort.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (16 oz) black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced green chilies
– 1 cup vegetable broth
Instructions:
1. Add all the ingredients to your slow cooker.
2. Stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
Smoky Tempeh Chili
This hearty, plant-based chili is a twist on a classic, featuring smoky tempeh as the star ingredient. With its deep flavor and satisfying texture, it’s sure to become a staple in your recipe repertoire.
Ingredients:
– 1 package tempeh, crumbled
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 2 cups cooked kidney beans
– 2 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add bell peppers, tempeh, kidney beans, vegetable broth, diced tomatoes, smoked paprika, salt, and pepper. Stir to combine.
3. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until flavors have melded together.
4. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Pumpkin and Black Bean Chili
This hearty and flavorful chili combines the warmth of pumpkin with the richness of black beans, perfect for a cozy fall evening. This recipe is easy to make and packed with nutrients.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup cooked pumpkin puree
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and smoked paprika. Cook for 1 minute.
3. Stir in diced tomatoes, black beans, pumpkin puree, salt, and pepper.
4. Add water and bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 25 minutes
Zucchini and Corn Chili
This hearty chili recipe combines the freshness of zucchini with the sweetness of corn, perfect for a cozy night in. This vegetarian-friendly dish is easy to make and packed with flavor.
Ingredients:
– 1 medium zucchini, diced
– 1 cup frozen corn kernels
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the chili powder and cumin; cook for 1 minute.
5. Add the diced zucchini, frozen corn kernels, and canned tomatoes. Bring to a simmer.
6. Reduce heat to low and let simmer for 20-25 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Red Lentil and Tomato Chili
This comforting chili is a perfect blend of flavors and textures, packed with nutritious red lentils and juicy tomatoes. Serve it over rice or with some crusty bread for a satisfying meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium tomatoes, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little water until tender.
2. Add the lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 35-45 minutes
White Bean and Kale Chili
Warm up with this comforting, plant-based chili that combines the creaminess of cannellini beans with the earthy flavor of kale. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped kale, stems removed
– 1 (15 ounce) can cannellini beans, drained and rinsed
– 1 (14.5 ounce) can diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the kale and cook until wilted, about 3-4 minutes.
5. Add the cannellini beans, diced tomatoes, vegetable broth, and oregano. Season with salt and pepper to taste.
6. Bring the mixture to a simmer and let cook for 20-25 minutes or until heated through.
Cooking Time: 25-30 minutes
Mexican-Inspired Veggie Chili
Get ready to spice up your mealtime with this flavorful and nutritious veggie chili, infused with the bold flavors of Mexico!
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (16 oz) kidney beans, drained and rinsed
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper.
4. Add diced tomatoes, black beans, kidney beans, and optional jalapeños or hot sauce (if using).
5. Bring to a simmer and let cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 25-30 minutes
Cauliflower and Chickpea Chili
This hearty chili recipe combines the creamy texture of roasted cauliflower with the nutty flavor of chickpeas, all wrapped up in a spicy and aromatic broth. Perfect for a cozy night in or a quick lunch, this vegan-friendly dish is sure to become a favorite.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 425°F (220°C). Toss cauliflower with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
2. In a large pot, sauté onion, garlic, and red bell pepper in the remaining 1 tablespoon olive oil until softened.
3. Add chickpeas, diced tomatoes, smoked paprika, cumin, salt, and pepper to the pot. Stir well.
4. Once cauliflower is done roasting, add it to the pot and stir to combine.
5. Simmer for 10-15 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
Cooking Time: 35-40 minutes
Green Chile and Pinto Bean Chili
Warm up with this hearty and flavorful chili recipe that combines the brightness of green chile peppers with the comforting taste of pinto beans.
Ingredients:
– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked pinto beans
– 1/4 cup chopped fresh green chile peppers
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the cumin, chili powder, and cooked pinto beans.
4. Add the diced tomatoes, green chile peppers, salt, and pepper. Cook for 1-2 minutes.
5. Add the water and bring to a simmer. Reduce heat to low and cook for 20-25 minutes or until heated through.
Cooking Time: 25-30 minutes
Thai Peanut Tofu Chili
Experience the bold flavors of Thailand with this twist on traditional chili. This recipe combines tender tofu, savory spices, and creamy peanut sauce for a dish that’s both familiar and exotic.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 2 tablespoons Thai peanut sauce
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add tofu and cook until golden, about 5 minutes.
2. Add onion, garlic, and ginger; cook until onion is translucent, about 3-4 minutes.
3. Add bell pepper and cook for an additional 2 minutes.
4. Stir in diced tomatoes, broth, peanut sauce, cumin, smoked paprika, salt, and pepper.
5. Bring to a simmer and let cook for 10-15 minutes or until flavors have melded together.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Eggplant and Lentil Chili
A hearty and flavorful vegetarian chili that combines the richness of eggplant with the comfort of lentils, perfect for a cozy evening meal.
Ingredients:
– 1 medium eggplant, diced
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and eggplant; cook until the vegetables are tender, about 5 minutes.
3. Add the lentils, red bell pepper, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Stir in the diced tomatoes. Bring to a simmer.
5. Reduce heat to low and let chili cook for 30-40 minutes or until the lentils are tender.
Cooking Time: 30-40 minutes
BBQ Jackfruit Chili
This hearty chili recipe combines the tender texture of jackfruit with the rich flavors of BBQ sauce, onions, and bell peppers. Perfect for a cozy night in or a crowd-pleasing gathering.
Ingredients:
– 1 (14 oz) can jackfruit in brine, drained and chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 large bell pepper, diced
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tablespoon BBQ sauce
– 1 teaspoon chili powder
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot or Dutch oven, cook the chopped onion over medium heat until translucent.
2. Add garlic, bell pepper, and jackfruit; cook until the vegetables are tender.
3. Stir in chili powder, BBQ sauce, salt, and pepper.
4. Add red kidney beans and simmer for 15-20 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your mealtime with these 18 mouth-watering vegetarian chili recipes! From classic three-bean chilies to innovative options like mushroom and walnut, there’s something for everyone. Whether you’re in the mood for a hearty slow-cooker chili or a bold chipotle-inspired dish, this collection has got you covered. With flavors ranging from smoky tempeh to Thai peanut tofu, these recipes are sure to add some excitement to your culinary routine.
