This hearty vegetarian chili is so thick and satisfying that even meat lovers ask for seconds. Three kinds of beans provide protein and body, sweet potatoes add a hint of sweetness, and smoky chipotle peppers, cumin and a secret spoon of cocoa give it a deep, complex flavor. It is naturally vegan and perfect for game days and cold nights.
Meaty flavor without meat
A few ingredients create the savory depth usually provided by beef: smoked paprika and chipotle for smokiness, tomato paste for richness, soy sauce for umami and a little cocoa powder for a dark, rounded flavor. You will not taste the cocoa or soy, only a richer chili.
Three beans
Black, kidney and pinto beans each bring a different texture and color. Mash a few against the side of the pot to thicken the chili naturally.
Sweet potatoes
Diced sweet potatoes make the chili heartier and add a gentle sweetness that balances the heat. Butternut squash works too.
Chipotle in adobo
These smoked jalapeños in tangy sauce add smoky heat. Start with one pepper and a spoonful of the sauce, and add more if you like it spicy.
Add more texture
For a meatier texture, add a cup of cooked lentils, bulgur or crumbled tofu. Finely chopped mushrooms browned at the start also give a ground-meat feel.
Simmer and rest
Simmer for at least 40 minutes so the flavors blend. The chili gets even better after resting overnight.
A healthy chili
Packed with beans and vegetables, this chili is high in fiber and plant protein and low in fat. One bowl has about 15 grams of protein and 18 grams of fiber.
Toppings
Avocado, cilantro, green onions, pickled jalapeños, vegan sour cream or cashew cream, tortilla chips and a squeeze of lime all work. Add shredded cheese and sour cream if you are not vegan.
Slow cooker method
Sauté the vegetables and spices, then cook everything on low for 6 to 8 hours.
Freezer friendly
Vegetarian chili freezes beautifully for up to 4 months. Freeze in individual portions for quick lunches.
Budget friendly
Beans and vegetables are inexpensive, so this large pot feeds eight people for very little money.
Serving ideas
Serve with cornbread, rice or baked potatoes. For more chili, try our healthy turkey chili, or for something bean-based and smoky, Southern pinto bean soup.
Brown the vegetables well
Without meat, the browning of the onions and peppers provides much of the flavor. Give them a full eight minutes over medium heat, until soft and lightly caramelized, before adding the spices. This step builds the sweet, savory base of the chili.
A cook-off trick
Many chili cook-off winners add a little dark chocolate, coffee or cinnamon. In this vegetarian chili, cocoa powder plays that role, deepening the color and adding complexity without any chocolate taste.
Kids and spice
For a family-friendly pot, use one chipotle without the adobo sauce and skip the jalapeño. Serve hot sauce at the table for the adults.
Garnish
A squeeze of lime and fresh cilantro brighten every bowl.
Make it ahead
Vegetarian chili tastes even better the day after cooking, once the spices have had time to settle into the beans and sweet potatoes. Make it on Sunday and enjoy it for lunches through the week.
Frequently asked questions
Is vegetarian chili vegan?
Yes, this recipe is vegan as long as you use plant-based toppings.
How do I make vegetarian chili thicker?
Mash some beans, simmer uncovered, or stir in a spoon of masa harina.
Can I use dried beans?
Yes. Use about 4 1/2 cups of cooked beans in total.
