Name: Meaty Vegetarian Chili (with Plant-Based Meat)
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 tablespoon olive oil (olive oil); 1 large onion (rough chopped (I used a red onion)); 2-3 jalapeno peppers (chopped into large chunks); 1-2 serrano peppers (chopped (optional for more heat)); 2 large bell pepper (chopped into 1-inch chunks (I'm using 2 large red bells)); 16 ounces plant-based meat ((use your favorite, or use 2 cups extra beans/vegetables)); 4 cloves garlic (chopped); 1 can 15 ounces red kidney beans (drained and rinsed); 1 can 15 ounces black beans (drained and rinsed); 1 can 15 ounces pinto beans beans (drained and rinsed); 30 ounces fire roasted tomatoes (2 cans); 2 Roma tomatoes (rough chopped); 6 ounces tomato paste; 2 cups vegetable broth; 2 tablespoons hot sauce (pick your favorite); 3 tablespoons chili powder (or 4-5 tablespoons for more pronounced flavor); 1 teaspoon ground cumin; 1 teaspoon Mexican oregano; 1 teaspoon spicy chili flakes (if desired)

Jump to Recipe Save

This vegetarian chili is "meaty", chunky, family friendly, and easy to make with plant-based meat, three types of beans, loads of vegetables and seasonings. It's perfect for those seeking a "flexitarian" diet.

Easy Spicy Vegetarian Chili You Will Love

Looking for a delicious vegetarian chili recipe that delivers on flavor? Here it is. This is a chunky, flavorful, and vibrantly spiced recipe that brings the real "chunk" factor with plant-based meat.

I think sometimes these products get a bad rap, but I wanted to try one to see how it performed in a simple weeknight chili. I'm glad I did, because it worked perfectly. We enjoyed it very much, and I think you will, too.

I have a lot of different chili recipes on the site, but not as many meatless versions. Now I do.

I used Pure Farmland® Plant-Based Simply Seasoned Protein Starter, but you can use your favorite brand. I've also included an option to skip it and simply use other veggies. It's a great recipe for non-vegetarians looking to explore a vegetarian diet that may seem more familiar, or "flexitarians".

You might also love my Vegan Chili Recipe or my Lentil Chili Recipe.

Chunky Vegetarian Chili in a bowl with a spoon, ready to serve

Vegetarian Chili Ingredients Needed

Olive Oil.
Onion and Garlic.
Chili Peppers. I'm using jalapeno peppers, serrano peppers, and 2 large red bell peppers. Use your favorites with a heat level you prefer.
Plant-Based Meat. Use your favorite brand.
Beans. I'm using a mixture of red kidney beans, black beans, and pinto beans.
Fire Roasted Tomatoes. You can use crushed tomatoes or diced tomatoes as well.
Extra Tomato Flavor. Fresh Roma tomatoes + tomato paste.
Vegetable Broth.
Hot Sauce. To taste. Use your favorite.
Spices. Chili powder, ground cumin, Mexican oregano, salt and black pepper, red chili flakes.

How to Make Vegetarian Chili with Plant-Based Meat

First, heat the oil in a large pot. Then, cook the onion and peppers for 5 minutes until crisp-tender.

Add the Plant-Based Protein Starter.

Break apart with a wooden spoon and cook until the product browns a bit, about 10 minutes, stirring occasionally. Add the garlic and cook another minute.

Breaking up the plant based protein starter in the pot for my vegetarian chili.

Stir in the beans, tomatoes, tomato paste, broth, hot sauce, cumin, chili powder and spicy chili flakes. Bring to a boil.

Reduce heat; simmer, uncovered, for 30 minutes or until heated through. You can simmer longer to let the flavor develop even more. I usually like to simmer for at least 1 hour.

Chunky Vegetarian Chili simmering in the pot

Serve with your favorite garnish!

Boom! All done, my friends! There you have it—a crazy flavorful, easy-to-make vegetarian chili that is nice and chunky and super tasty. I do hope you enjoy it! I love this recipe. Absolutely delicious.

You can easily double the recipe to serve a crowd or for freezing to enjoy later. Easy lunch option, my friends! It will definitely satisfy the meat eater in you, even though it is a vegetarian chili. I think you'll love it.

Chunky Vegetarian Chili in a bowl with garnish

Recipe Tips & Notes

The Beans. I'm using 3 different types of beans for this recipe: dark red kidney beans, black beans, and pinto beans. You can use a single type of bean if you're looking for a more uniform color or use other beans to your preference. If you have a favorite chili bean, go for it! I enjoy the color variation.

Three different types of beans for my Chunky Vegetarian Chili Recipe

The Seasonings. I'm all about this homemade chili powder recipe, but you can use your own favorite personal blend. There are some great ones out there. If you're in the mood for experimenting, try a blend of ancho and guajillo chili powders. It's a wonderful combination. The recipe calls for 3 tablespoons of chili powder, but you can include more for a more pronounced flavor. Red pepper flakes are great for extra heat.

The Peppers. I've chosen a combination of bell peppers, jalapeno peppers and serrano peppers. Together, they offer a great combination of texture, flavor and heat. If you're looking for a milder chili, skip the serranos and core out the jalapenos, or skip them altogether and only use bell peppers. If you're looking for more heat, feel free to incorporate spicier peppers, you crazy chilihead, you. You know who you are! Ghost peppers, anyone?

The Hot Sauce. Hot sauce is not required for this recipe, but it is highly recommended! Use your favorite hot sauce. I like to let a few tablespoons (or more!) simmer with the chili a while, then drizzle a bit more onto the bowl of chili just before serving. Hot sauce and chili are best friends.

Serving Ideas

My favorite toppings are fresh chopped herbs and spicy chili flakes. And hot sauce, of course. You have so many great chili topping options, though. Feel free to add a dollop of sour cream, crema, or Greek yogurt, a few crunchy tortilla chips or strips, crackers or some cheese.

Freshen it up with a squeeze of fresh lime juice. Whatever you love.

Customize Your Vegetarian Chili with More Veggies!

You can use many other vegetables to make your veggie chili. Many vegetables offer a satisfying meat substitute.

Some great additions include sweet potatoes for substance, onion, carrot, celery, zucchini, squash, so many others. Use your favorites. It's your pot of chili!

Storage & Leftovers

You can store any leftover vegetarian chili in a sealed container in the refrigerator for up to 5 days. To enjoy it again, simply reheat it over medium heat in a pot on the stovetop.

You can also freeze this chili in freezer proof containers for 3 months or longer. It reheats perfectly after thawing.

Try Some My Other Popular Chili Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Meaty Vegetarian Chili (with Plant-Based Meat)

This vegetarian chili is chunky, family friendly, and easy to make with plant-based meat, three types of beans, loads of vegetables and seasonings.

Save Recipe

Course: Main Course

Cuisine: American

Keyword: chili, comfort food, one pot, vegetarian

Prep Time: 10

Cook Time: 45

Calories: 248kcal

Author: Mike Hultquist

Servings:

Tap or hover to scale

5 from 6 ratings

Leave a Review

Ingredients

1 tablespoon olive oil olive oil
1 large onion rough chopped (I used a red onion)
2-3 jalapeno peppers chopped into large chunks
1-2 serrano peppers chopped (optional for more heat)
2 large bell pepper chopped into 1-inch chunks (I'm using 2 large red bells)
16 ounces plant-based meat (use your favorite, or use 2 cups extra beans/vegetables)
4 cloves garlic chopped
1 can 15 ounces red kidney beans drained and rinsed
1 can 15 ounces black beans drained and rinsed
1 can 15 ounces pinto beans beans drained and rinsed
30 ounces fire roasted tomatoes 2 cans
2 Roma tomatoes rough chopped
6 ounces tomato paste
2 cups vegetable broth
2 tablespoons hot sauce pick your favorite
3 tablespoons chili powder or 4-5 tablespoons for more pronounced flavor
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon spicy chili flakes if desired

Instructions

Heat the oil in a large pot, then cook the onion and peppers for 5 minutes, until crisp-tender.
Add the plant-based protein/"meat". Break apart with a wooden spoon and cook until the product browns a bit, about 10 minutes.
Add the garlic and cook another minute.
Stir in the beans, tomatoes, tomato paste, broth, hot sauce, chili powder, cumin, oregano, and spicy chili flakes.
Reduce heat; simmer, uncovered, for at least 30 minutes (60 minutes is better) or until heated through. You can simmer longer to let the flavor develop even more. I usually like to simmer for at least 1 hour.
Serve with your favorite garnish!

Notes

Makes about 10-12 servings.

Heat Factor: Medium, though you can up the heat factor with spicier chili peppers or with the addition of spicy chili powder or flakes, or your favorite hot sauce.

NOTE: Calorie and nutritional values are approximate.

Nutrition Information

Calories: 248kcal Carbohydrates: 31g Protein: 26g Fat: 2g Saturated Fat: 1g Sodium: 571mg Potassium: 427mg Fiber: 12g Sugar: 12g Vitamin A: 2355IU Vitamin C: 44mg Calcium: 196mg Iron: 7mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 2/23/26 to include new information, including plant-based meat options and serving ideas.