The Best Vegetarian Chili in the World
Recipe by calead910
Loaded with healthy veggies and plant-based “meat,” this vegetarian chili recipe is as satisfying as it is delicious.
Vegetarian Chili Ingredients
These are the ingredients you’ll need to make this top-rated vegetarian chili recipe:
- Oil: Start with an onion cooked in olive oil.
- Seasonings: This flavorful chili is seasoned with dried oregano, salt, ground cumin, bay leaves, fresh garlic, chili powder, and ground black pepper.
- Fresh vegetables: Grab a fresh onion, celery, green bell peppers, and jalapeños from the produce aisle.
- Canned vegetables: As for canned veggies, you’ll need green chile peppers, whole peeled tomatoes, kidney beans, garbanzo beans, black beans, and whole kernel corn.
- Vegetarian burger crumbles: Vegetarian burger crumbles give you “meaty” flavor and texture without the meat!
How to Make Vegetarian Chili
You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make this homemade vegetarian chili:
- Season and cook the onion until tender, then stir in the fresh veggies.
- Add the vegetarian crumbles and simmer.
- Stir in the remaining ingredients (sans corn), boil, then simmer for 45 minutes.
- Stir in the corn and cook for 5 more minutes.
How to Serve Vegetarian Chili
How to Store Vegetarian Chili
Store your leftover vegetarian chili in an airtight container in the refrigerator for up to one week. Reheat in the microwave or on the stove.
Can You Freeze Vegetarian Chili?
Yes! You can freeze vegetarian chili for up to three months. Make sure to leave an inch or two at the top of your freezer-safe container to allow for expansion. Thaw the chili in the fridge overnight and reheat in the microwave or on the stove.
Allrecipes Community Tips and Praise
“Absolutely delicious,” raves Trudie. “Easy to make! I portion out into individual containers and freeze. Quick and easy meal at the fingertips!”
“I won the office chili cook-off with this recipe,” says one Allrecipes community member. “And I didn’t tell anyone it was vegetarian! Very tasty.”
“This was delicious, especially as leftovers a couple days later,” according to Olivia L. “The flavors definitely enhance with time.”
Editorial contributions by Corey Williams
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 2 (4 ounce) cans chopped green chile peppers, drained
- 2 (12 ounce) packages vegetarian burger crumbles
- 3 (28 ounce) cans whole peeled tomatoes, crushed
- ¼ cup chili powder
- 1 tablespoon ground black pepper
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn
- Heat olive oil in a large pot over medium heat. Stir in onion and season with oregano, salt, cumin, and bay leaves. Cook and stir until onion is tender; stir in celery, green bell peppers, jalapeños, and garlic. Add green chile peppers and cook until heated through. Stir in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes.
- Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.
- Stir in the corn, and continue cooking for 5 minutes before serving.