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.
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!
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.
The Best Vegetarian Chili Ever
This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!
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.
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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.
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Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
Recipe Notes
Feel free to make this in your slow cooker. If you do, I suggest reducing the broth/water and using only ¼ cup of broth total (instead of 3/4 cup).
To keep vegan: top with your favorite vegan cheese and/or vegan greek yogurt.
See the full post for freezing & reheating instructions.
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.
168 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!
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!
Do you recommend sauteeing the veggies before putting in the crock pot?
No need!
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!