The Vegetarian Chili Even Meat Eaters Love
As expected this time of year, it’s been overcast, snowy, and icy. We’ve got quite a ways to go before anything but layers of white appear on the ground.
Occasionally, I’ll buy flowers to brighten up the indoor space. Because sometimes we just need some color to bring in a bit of cheer. Scented candles, cozy blankets, and a warm cup of tea make regular appearances.
Not to mention all the delicious chili — it’s perfect weather for some hearty big bowls of chili and a plate of honey cornbread muffins.
This robust and hearty vegetarian chili was created because of to all my vegetarian family and friends who come over for dinner. They inspire me to create recipes like this vegetarian chili that even meat eaters readily devour. In fact, most don’t realize this comforting chili is even vegan approved.
Why this is the best vegetarian or vegan chili recipe
Here’s why we humbly call this The Best Vegetarian Chili Recipe:
- You can use your slow-cooker or go stovetop style…totally flexible to suit your needs. You’ll find instructions for both stovetop and Crockpot in recipe card below,
- It’s loaded with healthy, lean, nutritious veggies, beans, and veggie burger crumbles (aka the flavorful deal-sealer.) If you don’t prefer to use the veggie burger crumbles, simply add more variety of beans.
- It’s actually a vegan chili, as long as your meatless burger crumbles (and optional vegan cheese) are labeled as such.
- The flavor. This vegetarian chili recipe = big, bold, and scrumptious. So comforting and flavorful!
Even those who typically nosh on Slow Cooker Chili with Beef or Turkey won’t miss the meat with this vegetarian chili. My oft-suspicious boys didn’t even notice at all.
The last dinner we made this chili for resulted in an empty crock pot by the end of the night.
Bonus: You can make your vegetarian chili the day/night before, if you enjoy make-ahead meals like I do. The flavor gets even better the next day.
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The Best Vegetarian Chili (Slow-Cooker or Stovetop)
This is hands down the best vegetarian (or vegan) chili we’ve ever devoured, whether by slow-cooker or stovetop. This vegetarian chili can be made in your Crock Pot or simply on the stovetop, your choice. You won’t miss the meat with these big, bold flavors.
- Prep Time: 30 min
- Cook Time: 40 min
- Total Time: 1 hour 10 minutes
Yield: 10 1x
- 2 TB olive oil
- 1 medium onion, diced
- 7 cloves garlic, chopped
- 1 tsp sugar
- 1 TB chili powder
- 1 TB ground cumin
- 1 tsp ground cinnamon
- 2 TB oregano
- 2 tsp ground coriander
- 3 TB tomato paste
- 2 green bell peppers + 2 red (or yellow) bell peppers, seeded and chopped
- 2 cans (14.5 oz each) fire roasted tomatoes, with juices
- 4 cups vegetable broth
- 1 can (14 oz) black beans, rinsed and drained
- 1 can (14 oz) white beans, drained
- 1 can (14oz) garbanzo beans, drained
- 1 can (14 oz) corn kernels, drained
- 2 (12 oz each) packages vegetable burger crumbles
- kosher salt and freshly ground black pepper
- Optional Garnishes: shredded cheddar cheese (vegan if desired,) cilantro, avocado, limes
- For Stovetop: In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds. Add tomato paste and stir 30 seconds.
- Add bell peppers, fire-roasted tomatoes with juices, 1 tsp kosher salt, 1/4 tsp black pepper, and broth. Scrape bottom of pot while stirring. Bring chili to a simmer. Simmer covered 20 minutes. Add beans and vegetable crumbles, stirring to combine well. Bring chili back to a simmer and cook, covered, another 20 minutes. Remove from heat. If desired, add kosher salt and black pepper to taste. Serve warm with desired garnishes.
- For Slow Cooker: Add all ingredients into slow cooker. Cover and cook on Low for 6 hours.
This chili is even better the next day, so if you can make it the day beforehand, please do! If you don’t prefer to use vegetable burger crumbles, simply substitute with more beans or grains instead. This chili is absolutely delish with these honey cornbread muffins.
- Serving Size: 1
- Calories: 233
- Sugar: 14.2 g
- Sodium: 661.1 mg
- Fat: 4.8 g
- Carbohydrates: 42.6 g
- Protein: 10.7 g
- Cholesterol: 0 mg
- Category: dinner, main dish
- Method: stovetop
- Cuisine: American
Keywords: vegetarian chili, vegan chili, slow-cooker chili, stovetop chili
Did you make this?
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