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Home » Recipes » Stew

My Favorite Vegetarian Chili

Published: Oct 24, 2018 · Updated: Mar 18, 2025 · By Lisa Goldfinger · 56 Comments · This post may contain affiliate links

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bowl of vegetarian chili topped 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.

(Update: Cooking Light merged with Eating Well in 2018 and a few years later they removed their digital content from the web. You can find all of my "Cooking Light Recipes Here"  )

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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Recipe

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bowl of vegetarian chili garnished with shredded cheese and chopped scallions

My Favorite Vegetarian Chili


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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

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, American Food, Cooking Light, Dinner, Entertaining, Fall Favorites, Lunch and Brunch, Most Popular Recipes, North America, Soup, Stew, vegan, Vegetarian Tagged With: chili, dairy-free

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Marianne Joyce

    March 01, 2017 at 7:18 pm

    Delicious! Perfectly seasoned. A couple points. I'm surprised that no one mentioned how very much this makes. It was nearly overflowing my 6.75qt dutch oven with just 5.5oz of V8 (which I used in lieu of tomato juice since I had it on hand)!

    I subbed a cup of pearled barley in lieu of the bulgar wheat and that worked fine. The veggies were too crunchy for our taste, so after the 20 minutes uncovered we added another 30 minutes covered (stirring every few minutes) to soften everything up. In the future I would saute all the vegetables for 10-15 minutes or so before adding everything else.

    Will definitely make again with a larger pot and more sautéing.

    Reply
    • Yvette s.

      August 07, 2017 at 6:58 pm

      Holy moly! I'm new to the vegetarian world and found this recipe online! Hands down my new favorite# I used 2 packs of different chili powders, an extra can of tomoto paste, I ran out of tomatoes juice and used tomoato sauce in its place. It was simply amazing! What surprised me the most is that the kids and my very picky hubby asked for more of the chili and the vegetarian cornbread to go with it! This vegetarian journey may not be that bad afterall! Lol! Thanks so much for an amazing recipe that I will keep for years to come!

      Reply
      • Lisa

        August 09, 2017 at 11:03 am

        Yay! I'm so glad this chili is helping make your transition to vegetarian eating a happy one!

      • Judy Bejan

        October 21, 2017 at 8:13 pm

        I just made this tonight for the umpteenth time, love it! Any ideas on the calories? i am tracking everything

  2. Patty

    January 03, 2016 at 9:18 pm

    Great recipe! I swapped out a sweet potatoe for carrots and quinoa for the wheat and it was delicious. Next time I won't chop the vegies quite so small in the food processor ...then it will be even more "meaty" like. Loved it. Thanks!!

    Reply
  3. allie @ Through Her Looking Glass

    December 07, 2015 at 11:32 am

    Gorgeous healthy chili, Lisa! So many great flavors and veggies incorporated. Would love a hearty bowl after snow- man building. No snow yet in NH, but it's coming....

    Reply
  4. Kim

    December 02, 2015 at 2:18 pm

    Just a thought... my husband recently became a vegetarian. This recipe calls for Worchester Sauce. Note that most brands (including the big name Lea & Perrins) includes anchovies. There are vegetarian brands. I am gong to try this recipe tonight, just minus the Worchester Sauce! It looks delicious.

    Reply
    • Lisa

      December 02, 2015 at 4:14 pm

      Thanks Kim. I really appreciate the comment. I think I'll edit my recipe and make sure vegetarians know to either look for anchovy-free Worcestershire sauce or leave it out of the chili.

      Reply
    • Margie

      October 03, 2019 at 1:04 pm

      I am not a big fan of kidney beans. Could I substitute white beans like cannellini ?

      Reply
      • Lisa

        October 03, 2019 at 1:41 pm

        Hi Margie, yes, you absolutely can use white beans. The chili will look a little different with white beans but I bet it will be delicious!

  5. ADVICE FROM A COP

    October 05, 2015 at 2:10 am

    I've been searching for a good vegan chili recipe for over a year now, so I will definitely be trying this one. Thanks for sharing!

    Reply
  6. Meryl

    September 28, 2015 at 1:48 pm

    This is the best veggie chili I have ever tried. A lot of busy work to prep, but well worth it!!

    Reply
  7. Laura @MotherWouldKnow

    September 21, 2015 at 10:18 am

    I also have the Frog Commissary Cookbook and like yours, mine is also dog-eared and very well loved. I haven't used that vegetarian chili, but I'm betting it's a winner (all the recipes are) and your version looks incredible.

    Reply
  8. Laura

    April 29, 2015 at 6:49 am

    Worcestershire sauce contains anchovies, just a little heads up for strict vegetarians planning to follow this recipe.

    Reply
    • Lisa Goldfinger

      April 29, 2015 at 7:33 am

      Thanks for pointing that out Laura! For those who are vegetarians, I think you can omit the Worcestershire sauce and the chili will still be great!

      Reply
  9. Cindy

    January 28, 2015 at 11:47 am

    I love the ingredients in this recipe- BUT- I am gluten free so the bulgar does not work for me. Have you ever used quinoa instead? Or rice? Any ideas for how to make this a gluten free recipe?

    Reply
    • Lisa Goldfinger

      January 28, 2015 at 2:14 pm

      Hi Cindy, the bulgar adds a thick "meatiness" to the chili - it absorbs some of the liquid and puffs up as it cooks. I haven't tried any substitutions but I bet quinoa or rice would serve the same purpose and work really well! I'd love to know what you end up using and how it turns out! ~ Lisa

      Reply
  10. Ashley Leger

    January 15, 2015 at 11:04 am

    Hi Lisa!

    Im looking forward to trying this recipe out next week! Thank you so much for sharing. I do have a quick question. How do you think this recipe would come out if it was slow cooked? Would I need to alter anything?

    Reply
    • Lisa Goldfinger

      January 15, 2015 at 2:33 pm

      Hi Ashley!

      I think the chili recipe would work in the slow cooker without changing anything. You'd just have to calculate how many hours to set your slow cooker for, since the chili would be cooking at a low temperature over a long period of time. But since this chili only cooks for a total of 20 minutes, I'm not sure it's worth doing it in the slow cooker. If you're out all day and want to come back to a pot of chili, it Might be better to chop all the veggies in the morning and put them in a big plastic bag in the fridge. Measure out all the spices and put those in a plastic bag. Get all the wet ingredients (cans) opened and poured into one big plastic container in the fridge. Then, 1/2 hour before dinner, dump everything into a pot, bring it to a simmer, and cook for 20 minutes!

      Reply
  11. Mary G

    October 20, 2014 at 7:12 pm

    Great Chili Lisa…. Had it for dinner two days in a row, texture and taste both great. It will now become one of my staple recipies. Thanks for thinking of us vegetarians.

    Reply
    • Lisa Goldfinger

      October 22, 2014 at 2:49 pm

      I'm glad you enjoyed it Mary! Thanks for commenting 🙂

      Reply
  12. Emma

    October 04, 2014 at 6:05 pm

    It's funny I didn't have woWorcestershire sauce or wine but I had red wine vinegar which seem to work fine I loved it I made some corn bread and it was a wonderful rainy day meal. Oh and I substituted the bulgar for morning star crumbles (also vegetarian) lol and black beans for the kidney beans but I used everything else!

    Reply
  13. Liz

    August 20, 2014 at 12:12 pm

    Any substitute suggestions for the worcestershire? Most brands have anchovy in them. 🙁 Excited about trying this recipe otherwise!! 🙂

    Reply
    • Lisa Goldfinger

      August 20, 2014 at 3:11 pm

      Hi Liz. Try mixing a teaspoon of cider vinegar with a teaspoon of soy sauce. That should work well as a substitute. Enjoy!!

      Reply
  14. Deb Nemetz

    January 21, 2014 at 11:59 pm

    Lisa. I made this over the weekend and it was fantastic. Have been looking for a great veggie chili and I found it. We all loved it. Thanks for sharing. Deb

    Reply
  15. Chris Crooks

    January 20, 2014 at 1:09 pm

    I made this this weekend................Amazing. hearty, healthy and tasty. Perfect for the new years diet and warming on a cold winters day!

    Reply
  16. jen

    January 15, 2014 at 11:23 am

    Am going to make this this weekend. Thanks Lisa! Looks SO good!

    Reply
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