Easy Vegetarian Chili Recipe

Easy Vegetarian Chili Recipe

by Kristen on November 12, 2012

Easy Vegetarian Chili Recipe

I love sitting down to a big bowl of hearty vegetarian chili on a cool evening. I actually prefer vegetarian chili to a meat based chili even though I can no longer refer to myself as a vegetarian. And the best part about this big bowl of steaming beans and veggies? It was made for me by a handsome man and his daughter, who is also an incredible cook. She’s just started her own blog called The Compulsive Organic, keep an eye on it for some great recipes.

Easy Vegetarian Chili Recipe

I always make my chili super spicy, but you don’t have to. That’s the thing about this chili, you really don’t ‘have to’ to anything. It’s essentially just a bunch of veggies, some beans and some spices. You can add more or less of any the veggies or spices, or leave some out entirely. You can switch up the beans and add a different kind or a few different kinds. This recipe is extremely flexible and can be used as a guide for making many different vegetarian chilies.

Easy Vegetarian Chili Recipe

The only thing I wouldn’t leave out of the chilli is the corn. But then I just love the crunchy sweet bits in each bite. If corn is not your thing (do people who don’t like corn exist?) then just leave it out :)

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4.8 from 16 reviews
Easy Vegetarian Chili Recipe
 
Prep time
Cook time
Total time
 
This recipe is very flexible. Add more or less of any of the vegetables or beans. If you add more veggies you may also want to add more spice. Watch how many chills you add, they heat up considerably as the chili cooks!
Author:
Serves: 6-8
Ingredients
  • 2 of the large 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
  • 2 can of beans, drained and rinsed (I used kidney and white beans)
  • 2 cup of frozen corns (you could use fresh but frozen is easy an works great)
  • 3 stalks of celery, diced
  • 2 peppers, diced (I used 1 red and 1 yellow pepper)
  • 2 carrots, diced
  • 1 large onion, diced
  • 4 cloves of garlic, finely minced
  • 2 tablespoons of cumin
  • 1 teaspoon oregano
  • 1-3 tablespoons chiili powder (more will be spicier)
  • ¼-2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
  • 2 tablespoons oil
  • Salt to taste(you'll need quite a lot)
  • Optional: ¼ cup prawn stock (you won't taste it specifically but it will add richness to the dish)
  • Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.
Instructions
  1. Heat oil in a large pot over medium high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add spices and cook stirring for about 30 seconds.
  2. Add peppers, carrots and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium low. You want the chili to be at a low simmer with the lid off.
  3. Continue to cook the chili, stiring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
  4. Generously salt to taste.
  5. Serve on its own or topped with one (or all!) of the delicious toppings.
  6. Enjoy!

 

Want to warm up with some other hot and delicious chili like recipes? Check these out:

Black Bean and Corn Chili with Avocado Salsa

Acorn Squash and Coconut Curry

Curried Pumpkin Soup with Bacon and Maple Caramelized Onions

 

 

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{ 36 comments… read them below or add one }

Donna

With the days getting chillier I’ve been thinking of making a big pot of chilli. Thanks for the inspiration!

Reply

Kristen

No problem, Donna! Thanks for stopping by The Endless Meal :)

Reply

Courtney Jones

This looks fantastic! Perfect for a cold day like today.

So glad I found your blog today. It’s fantastic! I want to make so many of the recipes you’ve posted :)

Reply

Kristen

Thanks, Courtney! Let me know how the recipe turns out. I would love to hear your thoughts :)

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Stephen@HappyHeart

Looks gorgeous! Packed full of such an array of veggies, love the corn in the mix. Nothing beats a good chili this time of year!

Reply

Rachael {SimplyFreshCooking}

Love the recipe! I think I’ll add a smidge of ground turkey to mine. I don’t care for meat all that much anymore, but I’ve found that I MUST have it in chili. Weird.

Reply

Kristen

Hey Rachael,

This would be awesome with a little ground turkey in it! I’ve got an idea for some sort of pulled pork chili in my mind. I think I’ll be experimenting with that in a few weeks :)

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Simon

Hi Kristen – is this recipe calling for two 28oz cans of tomatoes or two 14oz cans, making a total of 28oz? Planning to try it this week maybe.

Reply

Kristen

Hi Simon,

I always use 2 of the big 28oz cans when I make chili. I like to make a lot so there are leftovers :) If it looks like it will be too much for you, you can always make half the recipe. It will turn out great!

Reply

HealthNut Nutrition

This is exactly what I’ve been looking for! I’m off to the grocery store to make it tonight in my crock pot:) thanks! Xo

Reply

Kristen

No problem at all! Hope you love it!!

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Lisa

Wow easy and yummy! If you want to keep it vegetarian but want to have a “meaty” feel.. Add soy chorizo at the step where you’ve added the peppers.. Yummy!

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Steph

Ever try red quinoa instead of meat alternates? Adds to the look of the recipe! Great one by the way!!!

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jeff

Really amazing recipe. Tried it tonight as a recent forks over knives convert and I didn’t miss the meat.

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Deejay

Tried this the other night, flavors together were great…really enjoyed. I did however make it in a crockpot instead. There is something about slow simmed chilli that I love. Just softened the veggies a bit in a pan 1st with the sices then put everthing together in the pot. yum!

Reply

Sara

I made this yesterday for company. We all enjoyed it very much.
The recipe was easy and delicious. Thank you. We’ll be making this again.

Reply

Mike

Vegetarian Chili? What plant do prawns grow on?

Reply

Kristen

Hi Mike,

You’ll notice that the prawn stock is optional. Obviously leave this out if you are vegetarian :)

Reply

Maddy

You shouldn’t call it a vegetarian recipe and then put meat in the ingredients.

Reply

Kristen

Hi Maddy,

There is no meat in this recipe. The spot prawn broth is optional and not at all necessary for the recipe. :)

Reply

Kyle

Wow, the chili was magic! My friends and I made this tonight and put it into bread bowls. We were amazed by how delicioso it was. I only put in one can of beans, but then added a package of Yves Mexican Veggie “ground round”. Thanks for the recipe. This will become one of my go-to dinner recipes.

Kyle in Nanaimo

Reply

Kristen

Hi Kyle,

Such a great idea to put in some veggie ground round. I haven’t used that in ages but I used to love it. Will have to pick some up next time I make chili!

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Marian

Will have to try this one this weekend.

Thanks…

Reply

Raj

Thank you. Just made this. It’s absolutely delicious.

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Shelley

Thank you for this recipe Kristen! I originally was going to make a Crock Pot Chili, but ran out of time in the day. I had all the vegetables and everything you have in your chili, except I used 2 cans Kidney Beans, 1 Can Black Beans, 1 Can Chick Peas. I like extra beans because the chili goes further. I then cooked some organic quinoa in the rice cooker and bam, it was all done!! Such a wonderful chili! I just wanted something different from the typical home recipe I use, so thank you!

– Shelley from Victoria (Vancouver Island)

Reply

Kristen

You are so welcome!

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Mel

I was initially skeptical about a vegetarian chili, but I decided to give it a try. I really liked it – didn’t miss the meat at all. The only thing I did different was to add a generous helping of sliced green onion into the mix just before adding the corn and beans (instead of using the green onion as a topping). Everyone enjoyed it very much and agreed this one is a keeper.

Reply

Bridget

Made this chili recipe for my family and they loved it! We like leftovers in my family so this recipe was perfect for that purpose. Great with a side of cornbread muffins!

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Jenna

This was delicious! It came out a little watery so I added two cans of tomato paste

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Alyssa

I don’t usually like chili, but this recipe is delicious! I added mushrooms, meatless crumbles and orange peppers to it, so good. Super happy you posted!

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Kristen

So happy to hear you liked it. I think the last time I made it I added some mushrooms too. Great idea!

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Alyssa

I made this again tonight for my mom and stepdad, they are pretty picky when it comes to chili and were very skeptical about a chili that didn’t take hours to cook. Out of 5 stars (vegetarian chili scale) they gave it a 4.2 and a 4.5! Me, I liked it just as much this time and I did the first time!

Reply

Isabelle

Hello,

This chili looks great and I’d like to give it a go this evening, could you tell me how many grams of beans are in one can? Im from France and we usually have small 265g or bigger 500g cans.
Hope you can help!
Thanks :)

Reply

Kristen

Hi Isabelle,

The brand that I usually buy is 425 grams. Just go with the 500g can and put the whole thing in. Better to have more beans than less. Hope you enjoy the chili!

Reply

CraveFlave

Love the pulled pork idea but stuck with the veggie version (including Yves Ground Round for texture) today. I love the sweetness of corn in a spicy chili, too. It is absolutely delicious.

Reply

Crystal

Made this tonight…it is fantastic!

Reply

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