For years and year, 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.
This year, I wanted to bring you both a vegan and vegetarian chili that was just as good, full of feel-good veggies, plant based protein and of course, just as crave-worthy without the meat. In an effort to eat more (and bring you more) plant based meals, I’ve already made it a few times this year and Tony loves it.
We had the leftovers over tortilla chips with some cheese for a game day chili nachos and it was fabulous. 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 this vegetarian chili recipe
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:
- bell pepper
- sweet potato
- mild green chiles
- the perfect chili spice blend: chili powder, cumin, dried oregano, garlic powder, paprika & cayenne pepper
- crushed tomatoes
- vegetarian broth (or water)
- black beans & kidney beans
- corn (if you’d like)
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. If you like a little more heat (like I do) I recommend a few jalapeño slices, too! 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 in the slow cooker
This 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 this vegetarian chili recipe:
- 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 cornbread. 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:
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!
- 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)
- 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
- Sour cream/greek yogurt
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.
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.
Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
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 this recipe vegan, top with your favorite vegan cheese and/or vegan greek yogurt.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats