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Home » Recipes » Stew

My Favorite Vegetarian Chili

October 24, 2018 Updated July 2, 2023 by Lisa Goldfinger 56 Comments This post may contain affiliate links

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bowl of vegetarian chili garnished with shredded cheese and chopped scallions

This homemade vegetarian chili is thick, satisfying and deliciously spiced. It's loaded with veggies, beans and a special ingredient that makes it "meaty." My absolute favorite!

bowl of vegetarian chili garnished with shredded cheese and chopped scallions

I've tried many veg chili recipes over the years. Some are heavy on the beans. Others are more about the vegetables. This one, made mostly from finely chopped vegetables and tomatoes, has a thick and satisfying base with just enough beans, and the perfect amount of heat. It wins the best vegetarian chili award, as far as I'm concerned. I live in a house of meat lovers and they (miraculously) look forward to veggie chili night. Hopefully the carnivores in your house will love it too.

On the theme of healthy and delicious, I recently got an invitation to join Cooking Light's community of food bloggers called "The Cooking Light Blogger's Connection."  I'm honored and thrilled to be connected with this incredible brand. I've been a subscriber to Cooking Light Magazine for as long as I can remember. In fact several of the recipes on my blog were inspired by Cooking Light.

Their brand represents values that I hold dear: a focus on family, friends, community and cooking exciting and delicious food that's also healthy and wholesome. This is not a financial relationship. The perks for me are the endorsement by a brand that I admire and the  exposure to Cooking Light's large and growing audience. For my part I look forward to sharing relevant and inspiring content from Cooking Light.

How To Make This Vegetarian Chili

Once you've chopped the vegetables and have all the ingredients in the pot, the chili will be ready in 25 minutes.

  1. Chop the carrots, onions, mushroom, celery, green peppers and garlic. drain the canned beans, measure out the spices, have the other ingredients at the ready: canned tomatoes, tomato juice, lemon juice, wine, Worcestershire sauce, tabasco, canned beans and canned chilies.
  2. In a large heavy Dutch oven sauté the vegetable and spices in oil for a few minutes. Add the rest of the ingredients. Cover and cook for 20 minutes.
  3. Done!

You might be surprised to hear that this chili cooks for just 25 minutes but that's all it need for great texture and flavor, and to get maximum nutritional benefits from all those fresh vegetables. 

The BEST time saving tip for making this veggie chili

Use your food processor to chop the veggies! 

There are LOTS of chopped vegetables in this dish: mushrooms, onions, carrots, celery, green peppers and garlic. They create a wonderful texture for the chili. I used to do all the chopping by hand but I've discovered that the food processor does a great job in a fraction of the time. If you want to give it a try, here's what to do:

  • Set up your food processor with the chopping blade, also called the S-blade.
  • Cut the vegetables into chunks so they fit nicely into the bowl of your food processor.
  • Pulse the veggies until they are uniformly chopped (but not pulverized)
  • For best results, chop each type of vegetable separately

mushrooms in the food processor and then a bowl filled with veggies that have been finely chopped in the food processor: carrots, onions, celery, mushrooms, green peppers and garlic.

My secret for making the BEST vegetarian chili

Whether you're making this vegetarian chili or any chili, this little tip will take your chili to higher heights of delicious.

  • Use a mix of chili powders to add a wonderful depth of flavor to any chili. 
  • If a recipe calls for 3 tablespoons of chili powder, use three different types, one tablespoon of each. 
  • In this vegetarian chili recipe I like to use a mix of New Mexican chili powder, chipotle and ancho.

Three different chili powders, each a different shade of red, in a small glass bowl.

I ALWAYS make a double batch of vegetarian chili and freeze half. I highly recommend doing this. For very little extra effort, you'll get another dinner or two cooked and ready. (See recipe notes for freezing instructions.)

Those times when you want something healthy and satisfying for dinner but you don't feel like cooking, just pull out a container of veg chili from the freezer and heat it up. Sprinkle on some cheese and chopped scallions and you've got a fantastic meal. 

A royal blue bowl on a bright pink and blue napkin with a spoon and the bowl is filled with vegetarian chili.

This vegetarian Chili recipe comes from one of my most falling-apart old cookbooks called The Frog Commissary Cookbook. By the way, the secret ingredient that adds a meaty texture to this dish is a cup of bulgar wheat. If you want to keep it gluten-free substitute an equal amount of raw quinoa. 

You might also like:

  • Award Winning White Chicken Chili  
  • Eddie's Award Winning Chili 

Here's My Favorite Vegetarian Chili Recipe. If you cook this I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

Be sure to follow PANNING THE GLOBE on FACEBOOK, PINTEREST and INSTAGRAM for daily cooking inspiration. 

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bowl of vegetarian chili garnished with shredded cheese and chopped scallions

My Favorite Vegetarian Chili


★★★★★

5 from 14 reviews

  • Author: Lisa
  • Total Time: 52 mins
  • Yield: 8 1x
Print Recipe

Description

An all around excellent vegetarian chili, with great flavor and texture and just the right amount of heat.

Adapted from a recipe in The Frog Commissary Cookbook


Ingredients

Scale

For The Veggies

  • ⅓ cup olive oil
  • 3 cups chopped yellow onions (1 ½ - 2 large)
  • 3 cups chopped mushrooms (15-16 ounces)
  • 1 ½ cups chopped carrots (4-5 medium)
  • 1 ½ cups chopped green pepper (1 large)
  • 1 cup chopped celery
  • 2 tablespoons chopped garlic

For The Spices

  • 1 tablespoon plus 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 tablespoons chili powder (mix different types for added depth of flavor)
  • 1 tablespoon kosher salt
  • ½ teaspoon fresh ground black pepper

Other ingredients

  • 1 28-ounce can crushed tomatoes
  • 1 6-ounce can tomato paste
  • 1-3 cups tomato juice (Start with 1. Add more at the end to thin, if necessary)
  • 1 ½ cups water
  • 1 cup bulgar wheat (substitute 1 cup quinoa for gluten free)
  • ⅓ cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce* Note for strict vegetarians: some brands of Worcestershire sauce contain anchovies. If you omit the Worcestershire sauce, the chili will still be delicious.
  • ½ teaspoon tabasco sauce
  • 2 15-ounce cans undrained red kidney beans
  • 3 tablespoons canned chopped green chiles

Suggested Garnishes

  • yogurt or sour cream
  • chopped scallions
  • grated cheddar cheese
  • chopped cilantro
  • cubed avocado

Instructions

  1. Have all of the ingredients ready: chopped veggies in one bowl, spices measured out in a small bowl, cans opened.
  2. Heat olive oil over medium heat in a large pot or dutch oven. Add the chopped veggies: onions, mushrooms, carrots, green pepper, celery and garlic, and the spices: cumin, red pepper flakes, basil, oregano, chili powder, salt and pepper. Sauté, stirring, for 4-6 minutes, just to soften the veggies a bit and toast the spices a bit.
  3. Add the rest of the ingredients, using only 1 cup of the tomato juice to start. Bring to a boil. Lower to a simmer and cook, stirring occasionally, for 20 minutes, uncovered. Add additional tomato juice if you want to thin the chili. Season to taste with salt and fresh pepper. Serve with assorted toppings.

Notes

  • How To Save Time: Use your food processor to chop all the vegetables.
  • How To add even more great flavor: use 2 or 3 different types of chili powder.
  • How to Freeze and reheat This Chili: Freeze chili in an airtight container. It will last for at least 4 months in the freezer. Defrost before reheating or transfer frozen chili to a large heavy pot with a lid. Add ½ cup of water. Bring to a simmer. Cover and simmer over low heat, until defrosted and heated through.
  • How To Make This Vegan: Omit the Worcestershire Sauce or find a brand that doesn't contain anchovies.
  • Prep Time: 30 mins
  • Cook Time: 22 mins
  • Category: Soup, lunch, dinner
  • Method: Simmer
  • Cuisine: American

Keywords: vegetarian chili recipe, best vegetarian chili

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

Originally published January 2014. Updated October 2018 with added nutritional information and some tweaks to the written post.

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Filed Under: All Recipes, Cooking Light, Entertaining, Fall Favorites, Lunch and Brunch, main course, Most Popular Recipes, North America, Soup, Stew, The United States, vegan, Vegetarian Tagged With: chili, dairy-free

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  1. Ronnie

    February 22, 2023 at 1:55 pm

    Hi! What wine would you suggest cooking with? Is there a specific one you like to use?

    Reply
    • Lisa Goldfinger

      February 22, 2023 at 2:01 pm

      Hi - yes, I usually use dry Vermouth whenever a recipe calls for dry white wine. It has a long shelf life and we generally have it around for Martinis. It's the perfect dry white wine for cooking.

      Reply
  2. Laura Caster

    November 23, 2020 at 9:55 pm

    I’ve been making this chili for more than 25 years. I also own a well loved copy of the Frog Commissary cookbook. My whole family adores this chili and everyone I make it for asks for the recipe. I’ve given it to so many. I’m happy to see that it continues to be enjoyed , and is now internet available/googleable!

    ★★★★★

    Reply
    • Lisa

      November 24, 2020 at 10:05 am

      I can see why you've been making this for such a long time. No need to look elsewhere once you've had this veggie chili - it truly is the best. I used to share the recipe with friends even before my blog and I am so happy to be able to spread the word even further, here on my blog. Thanks so much for your comment Laura. Happy cooking! 🙂

      Reply
  3. Mary Moore

    October 22, 2020 at 8:01 pm

    This was my favorite dish at the Commissary back in the day.

    ★★★★★

    Reply
  4. Sheryl Rosner

    January 10, 2020 at 4:28 pm

    I’ve probably made this a dozen times since you first posted it. This is a mainstay in our house and never disappoints! It’s the best!

    ★★★★★

    Reply
  5. Christopher

    December 08, 2019 at 6:14 pm

    Awesome vegetarian chili. I used quinoa which came out great. Thanks!

    Reply
    • Lisa

      December 08, 2019 at 8:03 pm

      Hey Christopher, I'm so glad you enjoyed!

      Reply
  6. Ashley

    October 12, 2019 at 3:31 pm

    Great flavor! It’s easy to adjust ingredients if you want (we did corn and extra beans in place of mushrooms). My husband was a bit skeptical but he really enjoyed it! Never would have thought to add lemon juice or wine!
    Thank you for your recipe!

    ★★★★★

    Reply
    • Lisa

      October 12, 2019 at 4:13 pm

      Hi Ashley, corn and beans sound like tasty substitutions. I'm so glad you and your husband enjoyed!

      Reply
  7. Tracey

    April 09, 2019 at 10:46 am

    This was by far my favorite vegan chili I’ve made yet! I don’t know why I never thought to put my chili veggies in the food processor.... love the texture. I actually think it makes it seem more “meat-like.” The bulgar kind of gives that ground beef texture. I never would’ve thought to put mushrooms in chili and loved it. I didn’t have tomato juice so I used V8, the whole 3 cups. This makes a ton of chili! Thanks!

    ★★★★★

    Reply
    • Lisa

      April 10, 2019 at 3:11 am

      Hi Tracey, I'm so glad you loved the chili! Thanks so much for coming back to leave a comment.

      Reply
  8. Randyo

    February 17, 2019 at 8:59 pm

    Just wanted to say that this chili is awesome. I swapped out the olive oil for sechuan pepper oil... And one of the pepper powders I used was jalapeño... Holy cow it gets warm. I also threw in one pound of pork. Great recipe!

    ★★★★★

    Reply
  9. Alex G

    January 28, 2019 at 10:37 am

    This is one of those recipes that tastes so good it's hard to believe how healthy it is. I made it and put half in the freezer only to defrost it the next day and eat the rest... then I made it again. 5 stars!

    ★★★★★

    Reply
  10. Regina Robbins

    January 05, 2019 at 8:37 pm

    I'm not the greatest cook, so I do have a question. Green peppers & celery are not veggies I can include. Given the amounts, would leaving them out and not subbing something else alter the consistency too much in your opinion?

    Reply
    • Lisa

      January 06, 2019 at 8:25 am

      I would up the amounts of carrots, mushrooms and onions to compensate. That should work well.

      Reply
  11. Thank you kelly

    December 19, 2018 at 9:16 am

    Would this recipe be considered vegan?

    ★★★★★

    Reply
    • Lisa

      December 19, 2018 at 6:09 pm

      Yes. It's vegan as long as you omit the Worcestershire sauce which contains anchovies. It'll still be delicious!

      Reply
  12. Kelly

    December 19, 2018 at 9:15 am

    Would this recipe be considered vegan, as well?

    ★★★★★

    Reply
  13. Rob

    December 09, 2018 at 3:28 pm

    Wow this is good! Easy to make, I used quinoa and it provided the body of a thick chili just right. I guess you can tweak it, but go with the recipe first- it's outstanding!

    Reply
  14. Linda Duncan

    December 03, 2018 at 7:53 pm

    Ok this is the dumbest question ever. This chili is delicious however I had to cook it longer and really high temps to get the quinoa to cook. Was I supposed to cook the quinoa before adding?

    Reply
    • Lisa

      December 04, 2018 at 4:15 am

      Not a dumb question at all! If you're not accustomed to cooking with quinoa, you probably don't know that it cooks in 10-12 minutes, so if you put it with everything else and simmer the whole pot for 20 minutes, you should be good to go!

      Reply
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