My Favorite Vegetarian Chili

bowl of vegetarian chili garnished with shredded cheese and chopped scallions

5 from 12 reviews

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



For The Chopped Veggies

For The Spices

Other ingredients

Suggested Garnishes


  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. 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.
  3. This chili freezes well. See notes below.


Top Tips:

  1. Save time by using your food processor to chop the vegetables.
  2. Add a wonderful depth of flavor to the chili by using 2 or 3 different types of chili powder.
  3. 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 1/2 cup of water. Bring to a simmer. Cover and simmer over low heat, until defrosted and heated through.

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