Hearty, spicy, and packed with flavor—these vegetarian chili recipes are the ultimate comfort food for chilly nights. Whether you’re craving a quick weeknight dinner or a slow-simmered weekend feast, we’ve gathered 18 mouthwatering options that prove meatless meals can be just as satisfying. Get ready to warm up from the inside out with these delicious, plant-based creations!
Sweet Potato and Black Bean Chili
Gosh, there’s nothing quite like coming home to a simmering pot of chili on a crisp autumn evening. I first made this sweet potato and black bean version when my vegetarian friend came over for dinner, and now it’s become my go-to comfort food that even meat-lovers rave about. It’s the perfect balance of sweet, smoky, and spicy that warms you from the inside out.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust to heat preference)
– 1 (28-ounce) can crushed tomatoes
– 2 (15-ounce) cans black beans, rinsed and drained
– 2 cups vegetable broth
– 1 teaspoon salt
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 6-8 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until golden but not browned.
4. Add sweet potato cubes and cook for 5 minutes, stirring frequently to prevent sticking.
5. Sprinkle chili powder, cumin, smoked paprika, and cayenne pepper over the vegetables, stirring constantly for 1 minute to toast the spices.
6. Pour in crushed tomatoes, scraping the bottom of the pot to release any browned bits.
7. Add black beans, vegetable broth, and salt, stirring to combine all ingredients.
8. Bring the chili to a boil over high heat, then reduce heat to low and cover the pot.
9. Simmer for 25-30 minutes until sweet potatoes are tender when pierced with a fork.
10. Stir in chopped cilantro just before serving.
Seriously, the way the sweet potatoes melt into the rich tomato base creates this incredible creamy texture that’s still hearty from the beans. I love serving it with a dollop of sour cream and some crushed tortilla chips for that perfect crunch contrast—it’s become my favorite football Sunday meal that always disappears way too fast.
Quinoa and Lentil Chili
Very rarely does a chili recipe come along that manages to be both hearty and healthy, but this quinoa and lentil version does exactly that—I first made it last winter when my vegetarian cousin visited, and now it’s my go-to cozy meal when the temperature drops. Honestly, I love how it fills the kitchen with that warm, spicy aroma that just screams comfort food without weighing you down like traditional beef chili often does.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup quinoa, rinsed
– 1 cup brown lentils, rinsed
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 (15 oz) can kidney beans, drained and rinsed
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 cup rinsed quinoa and 1 cup rinsed brown lentils to the pot, stirring to coat with oil.
5. Pour in 1 can crushed tomatoes and 4 cups vegetable broth, scraping the bottom of the pot.
6. Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
7. Bring the mixture to a boil over high heat, then reduce heat to low and cover the pot.
8. Simmer for 25 minutes, stirring once halfway through, until quinoa and lentils are tender.
9. Stir in 1 can drained kidney beans and cook uncovered for 5 minutes to heat through.
10. Remove from heat and let stand for 5 minutes to thicken slightly.
Every spoonful of this chili delivers a wonderful mix of textures—the quinoa stays slightly chewy while the lentils melt into the rich tomato base. I love serving it topped with avocado slices or a dollop of Greek yogurt for extra creaminess, and it’s even better the next day when the flavors have fully melded together.
Spicy Chipotle Veggie Chili
Finally, as the crisp autumn air settles in, I find myself craving a bowl of something hearty and warming. This spicy chipotle veggie chili has become my go-to comfort food on chilly evenings, especially after that one time I accidentally made it too spicy and had to chase it with three glasses of milk—lesson learned! It’s the perfect dish to cozy up with while watching football or just enjoying a quiet night in.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1 jalapeño, finely chopped (seeds removed for less heat)
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
– 1 (28-ounce) can crushed tomatoes
– 2 (15-ounce) cans kidney beans, rinsed and drained
– 1 (15-ounce) can black beans, rinsed and drained
– 4 cups vegetable broth
– 1 cup frozen corn
– Salt to taste
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)
Instructions
1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat until shimmering, about 1 minute.
2. Add 1 large diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 finely chopped jalapeño to the pot.
5. Cook the vegetables, stirring frequently, until they begin to soften, about 5-6 minutes.
6. Sprinkle in 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon dried oregano.
7. Toast the spices with the vegetables for 1 minute until fragrant, which helps deepen their flavor.
8. Stir in 1-2 minced chipotle peppers in adobo sauce, adjusting the amount based on your preferred spice level.
9. Pour in 1 (28-ounce) can crushed tomatoes, scraping any browned bits from the bottom of the pot.
10. Add 2 cans rinsed kidney beans, 1 can rinsed black beans, and 4 cups vegetable broth.
11. Bring the chili to a boil over high heat, then reduce to a simmer.
12. Partially cover the pot and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
13. Stir in 1 cup frozen corn and cook for an additional 10 minutes until heated through.
14. Season with salt to taste, starting with 1 teaspoon and adjusting as needed.
15. Ladle the chili into bowls and garnish with fresh chopped cilantro and lime wedges.
Perfectly thick and hearty, this chili has a smoky depth from the chipotle that plays beautifully with the tender beans and sweet corn. I love serving it over baked potatoes or with a side of cornbread for dipping, and the leftovers taste even better the next day after the flavors have melded together.
Butternut Squash and Chickpea Chili
Just when the autumn chill starts creeping in, I find myself craving something hearty and warming that fills the whole house with incredible aromas. This butternut squash and chickpea chili has become my go-to comfort food during these crisp November days—it’s the kind of meal that makes you want to curl up on the couch with a big bowl and forget about the cold outside.
Ingredients
– 1 medium butternut squash, peeled and cubed (about 4 cups)
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (28-ounce) can crushed tomatoes
– 2 cups vegetable broth
– 1 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– Optional toppings: avocado slices, fresh cilantro, lime wedges
Instructions
1. Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes.
2. Add 2 tablespoons olive oil and heat until shimmering, about 30 seconds.
3. Add diced onion and cook, stirring frequently, until translucent and slightly golden, 5-7 minutes.
4. Add minced garlic and cook until fragrant, about 1 minute.
5. Stir in chili powder, cumin, and smoked paprika, toasting the spices for 30 seconds to deepen their flavor.
6. Add cubed butternut squash and toss to coat with the spice mixture.
7. Pour in crushed tomatoes, vegetable broth, and drained chickpeas.
8. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.
9. Bring the chili to a boil, then immediately reduce heat to low.
10. Cover and simmer for 25-30 minutes, until squash is fork-tender but not mushy.
11. Remove lid and simmer uncovered for 5 more minutes to thicken slightly.
12. Taste and adjust seasoning if needed.
Gorgeous and satisfying, this chili develops a wonderful creamy texture from the softened squash that contrasts beautifully with the firm chickpeas. The smoky paprika and warm spices create layers of flavor that deepen as it sits, making it even better the next day. I love serving it over brown rice with a squeeze of lime and avocado slices for the perfect cozy meal.
Mushroom and Walnut Chili
My family has always been skeptical of meatless meals, but this mushroom and walnut chili has become our cold-weather staple—it’s so hearty and satisfying that even my carnivore husband asks for seconds. Making it always reminds me of cozy Sunday afternoons when the house fills with incredible aromas while we wait for the big game to start.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 pound cremini mushrooms, chopped (baby bellas work great too)
– 1 cup walnuts, finely chopped
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 (28-ounce) can crushed tomatoes
– 2 (15-ounce) cans kidney beans, drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon salt (adjust to taste)
– ½ teaspoon black pepper
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until translucent and softened, about 5–7 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds—be careful not to burn it.
4. Add chopped mushrooms and cook until they release their liquid and begin to brown, about 8–10 minutes.
5. Mix in chopped walnuts and toast for 2 minutes, stirring constantly to prevent burning.
6. Sprinkle chili powder and cumin over the mushroom-walnut mixture, stirring for 1 minute to toast the spices.
7. Pour in crushed tomatoes, scraping the bottom of the pot to lift any browned bits.
8. Add kidney beans, vegetable broth, salt, and black pepper, stirring to combine.
9. Bring chili to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until slightly thickened.
10. Taste and adjust seasoning if needed before serving.
A rich, earthy flavor from the mushrooms and walnuts makes this chili deeply satisfying, with a texture that’s thick and chunky without feeling heavy. I love serving it over baked potatoes or with a dollop of cool sour cream to balance the warmth—it’s perfect for making ahead and tastes even better the next day.
Slow Cooker Vegetarian Chili
On chilly autumn evenings like this one, nothing warms my soul quite like coming home to a house filled with the rich aroma of simmering chili. I love how this slow cooker version practically cooks itself while I’m busy with work or weekend errands, and it’s become my go-to for feeding a crowd with minimal effort.
Ingredients
- 2 tablespoons olive oil (or any neutral oil)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
- Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Transfer the onion and garlic mixture to your slow cooker insert.
- Add chopped red and green bell peppers to the slow cooker.
- Pour in drained kidney beans and black beans.
- Add crushed tomatoes, chili powder, cumin, smoked paprika, and cayenne pepper if using.
- Pour vegetable broth over all ingredients in the slow cooker.
- Season with salt and black pepper, then stir all ingredients until well combined.
- Cover and cook on LOW heat for 6-8 hours or on HIGH for 3-4 hours.
- After cooking time is complete, remove the lid and stir the chili thoroughly.
- Let the chili rest for 10 minutes before serving to allow flavors to meld.
Velvety and deeply satisfying, this chili develops incredible complexity during the slow cooking process. The beans become perfectly tender while maintaining their shape, and the smoky paprika adds a wonderful depth that makes you forget it’s meat-free. I love serving it over baked potatoes or with cornbread for a complete meal that always earns compliments.
Pumpkin and Black Bean Chili
Just when the crisp autumn air settles in, I find myself craving this cozy pumpkin and black bean chili—it’s the kind of dish that warms you from the inside out, especially after a long day of leaf-peeping or simply curling up with a good book. I love how the pumpkin adds a subtle sweetness that balances the spices, making it a fall staple in our house.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 lb ground turkey (optional, for extra protein)
– 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
– 2 (15 oz) cans black beans, rinsed and drained
– 1 (14.5 oz) can diced tomatoes
– 2 cups vegetable broth (low-sodium, adjust salt as needed)
– 1 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. If using ground turkey, add it to the pot and cook, breaking it up with a spoon, until no longer pink, about 5-6 minutes.
5. Pour in the pumpkin puree and stir to combine with the onion and turkey mixture.
6. Add the rinsed black beans, diced tomatoes, and vegetable broth, stirring everything together.
7. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, and stir until evenly distributed.
8. Bring the chili to a boil, then reduce the heat to low and cover the pot.
9. Simmer for 25-30 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
10. Taste and adjust seasoning with more salt or spices if desired.
The chili turns velvety from the pumpkin, with the black beans adding a hearty bite, and I love serving it topped with a dollop of sour cream or over a bed of quinoa for extra texture.
Zucchini and Corn Chili
During these crisp autumn evenings, I find myself craving something hearty yet fresh—a meal that bridges summer’s bounty with cozy fall vibes. This zucchini and corn chili is my go-to, born from a happy accident when my garden overflowed with zucchini last September. It’s become a staple in our house, especially on busy weeknights when we need warmth without the heaviness.
Ingredients
- 1 tbsp olive oil (or any neutral oil)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, chopped into ½-inch pieces
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 cups vegetable broth
- Salt, to taste (start with ½ tsp)
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
- Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped zucchini and cook for 4 minutes, stirring frequently, until slightly softened.
- Tip: Don’t overcrowd the pot—this ensures the zucchini browns instead of steaming.
- Stir in the corn kernels and cook for 2 minutes to lightly char them.
- Add the chili powder, cumin, and smoked paprika, stirring for 30 seconds to toast the spices.
- Pour in the diced tomatoes with their juices, black beans, and vegetable broth.
- Bring the mixture to a boil over high heat, then reduce to a simmer.
- Cover the pot and simmer for 20 minutes, stirring once halfway through.
- Tip: Simmering with the lid on helps meld the flavors without reducing the liquid too much.
- Uncover and cook for 5 more minutes to slightly thicken the chili.
- Season with salt, starting with ½ tsp and adjusting after tasting.
- Tip: Always taste before adding more salt—the broth and tomatoes may already contribute enough.
Here’s why I love this chili: the zucchini stays tender but not mushy, while the corn adds a sweet pop against the smoky spices. Heap it into bowls with a dollop of Greek yogurt or scoop it over baked potatoes for a comforting twist that makes leftovers exciting.
Mexican-Inspired Veggie Chili
Veggie chili has been my go-to comfort food ever since my college days when my roommate introduced me to her family’s recipe. I’ve tweaked it over the years to pack in maximum flavor while keeping it completely plant-based, and this version has become my absolute favorite for cozy nights in.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 (15 oz) can black beans, rinsed
– 1 (15 oz) can kidney beans, rinsed
– 1 (15 oz) can diced tomatoes
– 2 cups vegetable broth
– 1 cup frozen corn
– Salt to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped red bell pepper and cook for 4 minutes until slightly softened.
5. Sprinkle in 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika, stirring constantly for 30 seconds to toast the spices.
6. Pour in rinsed black beans, rinsed kidney beans, diced tomatoes with their juices, and 2 cups vegetable broth.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
8. Stir in 1 cup frozen corn and cook for 5 more minutes.
9. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
Finally, this chili develops an incredible thick, stew-like texture that’s perfect for scooping up with tortilla chips. The smoky paprika adds depth that balances beautifully with the sweet corn, making it fantastic served over baked potatoes or with a dollop of vegan sour cream.
Cauliflower and Chickpea Chili
Just last week, as the November chill started settling in, I found myself craving something hearty but healthy—enter this incredible cauliflower and chickpea chili. It’s become my go-to for cozy weeknights when I want maximum flavor with minimal fuss, and trust me, it’s even better as leftovers!
Ingredients
– 1 large head cauliflower, cut into 1-inch florets (don’t discard the stems—they add great texture)
– 2 (15 oz) cans chickpeas, drained and rinsed (for less sodium, use no-salt-added versions)
– 1 yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced (or 1 tbsp pre-minced from the jar)
– 1 tbsp olive oil (or any neutral oil like avocado)
– 1 (28 oz) can crushed tomatoes
– 2 tbsp chili powder (mild or hot, depending on your preference)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 4 cups vegetable broth (low-sodium if preferred)
– 1/2 tsp salt (adjust later if needed)
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant—be careful not to burn it.
4. Add 2 tbsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika to the pot, stirring constantly for 30 seconds to toast the spices and deepen their flavor.
5. Pour in 1 (28 oz) can crushed tomatoes and 4 cups vegetable broth, scraping the bottom of the pot to lift any browned bits.
6. Add 1 large head of cauliflower florets, 2 (15 oz) cans drained chickpeas, 1/2 tsp salt, and 1/4 tsp black pepper to the pot.
7. Bring the chili to a boil over high heat, then immediately reduce to a simmer and cover the pot.
8. Simmer for 25–30 minutes, stirring once halfway through, until the cauliflower is tender but not mushy when pierced with a fork.
9. Taste and adjust seasoning if needed—I sometimes add an extra pinch of chili powder here for more heat.
10. Ladle the chili into bowls and let it rest for 5 minutes before serving to allow the flavors to meld.
Zesty and satisfying, this chili has a wonderful chunky texture from the tender cauliflower and firm chickpeas, with the smoked paprika adding a subtle smokiness that plays beautifully against the tomatoes. I love serving it over baked sweet potatoes or with a sprinkle of fresh cilantro and a squeeze of lime for brightness—it’s comfort in a bowl that somehow feels both indulgent and nourishing.
Green Chile and Pinto Bean Chili
Biting into a bowl of this green chile and pinto bean chili always takes me back to my first autumn in New Mexico, where I learned that comfort food doesn’t need hours of simmering to deliver incredible depth of flavor. I’ve been making this version for years, usually on lazy Sunday afternoons when I want something hearty but don’t feel like spending all day in the kitchen. The combination of earthy pinto beans with the bright heat of green chiles creates that perfect balance between cozy and vibrant that I crave as the weather cools down.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 pound ground beef (85% lean works well)
– 2 (4 oz) cans diced green chiles (mild or hot, depending on your preference)
– 2 (15 oz) cans pinto beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes
– 2 cups beef broth (low sodium recommended)
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– Salt and black pepper to taste
– Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion and cook, stirring frequently, until translucent and slightly golden around the edges, approximately 5-7 minutes.
3. Stir in 3 cloves minced garlic and cook for exactly 1 minute until fragrant but not browned.
4. Add 1 pound ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 6-8 minutes.
5. Drain any excess grease from the pot, leaving about 1 tablespoon for flavor.
6. Tip: Browning the meat well before adding liquids creates deeper flavor in the final chili.
7. Stir in 2 cans diced green chiles, 2 teaspoons ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon smoked paprika, cooking for 2 minutes to toast the spices.
8. Add 2 cans drained pinto beans, 1 can diced tomatoes with their juices, and 2 cups beef broth.
9. Tip: Rinsing canned beans removes excess sodium and prevents the chili from becoming too thick.
10. Bring the chili to a boil, then immediately reduce heat to low and cover partially with a lid.
11. Simmer for 25-30 minutes, stirring occasionally, until the liquid has reduced slightly and flavors have melded.
12. Tip: For best texture, avoid boiling vigorously once the chili is simmering to prevent the beans from breaking down.
13. Season with salt and black pepper to taste, starting with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust as needed.
14. Ladle the chili into bowls and serve immediately with your favorite toppings.
You’ll love how the tender pinto beans hold their shape against the rich, slightly spicy broth, creating a texture that’s substantial without being heavy. The green chiles provide a bright, tangy heat that cuts through the heartiness of the beef in the most satisfying way. Try serving it over crispy tortilla chips for some crunch, or with warm cornbread to soak up every last bit of that flavorful broth.
Thai Peanut Tofu Chili
Keeping warm on chilly autumn evenings has become my favorite kitchen mission, especially since I discovered how to transform simple tofu into the most comforting Thai-inspired chili. My family now requests this weekly, and I love how the peanut butter creates such a rich, velvety base that makes ordinary chili feel extraordinary.
Ingredients
– 1 block (14 oz) firm tofu, pressed and crumbled
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 tbsp red curry paste
– 1 can (15 oz) coconut milk
– 1 can (15 oz) kidney beans, rinsed
– 1 can (15 oz) diced tomatoes
– ½ cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp lime juice
– ½ tsp cayenne pepper (adjust for spice preference)
– Fresh cilantro for garnish
Instructions
1. Heat vegetable oil in a large pot over medium-high heat until shimmering.
2. Add crumbled tofu and cook for 8-10 minutes, stirring occasionally, until lightly browned and firm.
3. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in minced garlic and cook for 1 minute until aromatic but not burned.
5. Add chopped red bell pepper and cook for 3-4 minutes until slightly softened.
6. Mix in red curry paste and cook for 1 minute to bloom the spices.
7. Pour in coconut milk and stir to combine with the curry paste.
8. Add rinsed kidney beans and diced tomatoes with their juices.
9. Whisk in peanut butter until fully incorporated and smooth.
10. Stir in soy sauce, lime juice, and cayenne pepper.
11. Bring mixture to a boil, then reduce heat to low.
12. Simmer uncovered for 25-30 minutes, stirring occasionally, until thickened.
13. Taste and adjust seasoning if needed.
14. Ladle into bowls and garnish with fresh cilantro.
Our Thai peanut tofu chili achieves this incredible creamy texture that clings to every spoonful while the peanut butter mellows the spice into something deeply comforting. I love serving it over jasmine rice for a complete meal, or sometimes we scoop it up with crispy wonton strips for extra crunch that plays beautifully against the silky base.
Eggplant and Lentil Chili
Temperatures are finally dropping here in Chicago, and my kitchen has officially entered cozy mode. This hearty eggplant and lentil chili has become my go-to comfort food on chilly evenings—it’s packed with plant-based protein and rich, smoky flavors that even my meat-loving friends request again and again.
Ingredients
- 2 tbsp olive oil (or any neutral oil)
- 1 large eggplant, diced into ½-inch cubes
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup brown lentils, rinsed
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth (low-sodium preferred)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt, to taste (start with ½ tsp)
- Optional toppings: avocado, cilantro, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add diced eggplant and cook for 8–10 minutes, stirring occasionally, until lightly browned and tender.
- Stir in chopped onion and cook for 5 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Tip: Toasting the spices next enhances their flavor—don’t skip this!
- Add chili powder, cumin, and smoked paprika to the pot, stirring for 30 seconds.
- Pour in rinsed lentils, crushed tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat to low and cover the pot.
- Simmer for 35–40 minutes, stirring occasionally, until lentils are tender but not mushy.
- Tip: For a thicker chili, remove the lid during the last 10 minutes of cooking.
- Season with salt, starting with ½ teaspoon and adjusting as needed.
- Tip: Let the chili rest off the heat for 10 minutes before serving to allow flavors to meld.
Hearty and satisfying, this chili has a thick, stew-like texture with tender lentils and melt-in-your-mouth eggplant. The smoky paprika and cumin give it a warm depth that’s perfect spooned over baked potatoes or topped with creamy avocado and a squeeze of lime for brightness.
BBQ Jackfruit Chili
Kind of like that time I tried to convince my meat-loving brother that plant-based meals could be just as hearty, this BBQ jackfruit chili was born out of a friendly kitchen challenge. I wanted something that could simmer away on a lazy Sunday, filling the house with that unmistakably cozy aroma, while still packing a flavorful punch that would win over even the most skeptical eaters. It’s become my go-to for game day gatherings or chilly evenings when all you want is a bowl of something deeply satisfying.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 (20-ounce) cans young green jackfruit in brine, drained and shredded
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (15-ounce) can kidney beans, rinsed and drained
– 1 (28-ounce) can crushed tomatoes
– 1 cup vegetable broth
– 1/4 cup BBQ sauce (use your favorite brand)
– 2 tablespoons chili powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon cumin
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat until it shimmers.
2. Add 1 large diced yellow onion and cook for 5–7 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let the garlic burn.
4. Add the shredded jackfruit from 2 cans and cook for 5 minutes, using a spoon to break it apart further until it resembles pulled pork.
5. Tip: For extra “meaty” texture, press down on the jackfruit with the back of your spoon as it cooks.
6. Pour in 1 can of crushed tomatoes, 1 cup of vegetable broth, and 1/4 cup of BBQ sauce, stirring to combine all ingredients evenly.
7. Add 2 tablespoons of chili powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, mixing well to incorporate the spices.
8. Tip: Toasting the spices briefly in the pot before adding liquids can deepen their flavor, but here we’re keeping it simple for a hassle-free simmer.
9. Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes to allow the flavors to meld.
10. Stir in 1 can of rinsed black beans and 1 can of rinsed kidney beans, and continue to simmer uncovered for another 15 minutes until the chili thickens slightly.
11. Tip: If the chili seems too thick, add a splash more vegetable broth; if too thin, let it simmer a few minutes longer until it reaches your desired consistency.
12. Remove the pot from the heat and let the chili sit for 5 minutes before serving to allow the flavors to settle.
Out of the pot, this chili boasts a tender, pull-apart texture from the jackfruit that mimics shredded beef, while the beans add a creamy contrast. The BBQ sauce lends a smoky sweetness that balances the spices, making it irresistible when topped with avocado slices or a dollop of vegan sour cream. I love serving it over baked potatoes or with cornbread for a meal that feels indulgent yet wonderfully wholesome.
