This vegetarian chili recipe is easy to make and huge on flavor with three types of beans, loads of vegetables and seasonings, so chunky and satisfying!
Easy Spicy Vegetarian Chili You Will Love
This post has been sponsored by Pure Farmland. All thoughts and opinions are my own.
A lot of visitors here have been asking for a good vegetarian chili recipe. I have a lot of different chili recipes on the site but realized, yep, I do not have any vegetarian versions. Now I do! Sometimes I like my chili nice and chunky and lucky for me, I've found a great addition to this particular recipe: Pure Farmland® Plant-Based Simply Seasoned Protein Starter.
What I enjoy about Pure Farmland® Plant-Based Simply Seasoned Protein Starter is that it is a plant-based product and a great source of protein made with natural flavors. It's a good value for the price, especially if you're experimenting with vegetarianism or consider yourself a flexitarian.
It's important to me because it gives me a great option for my vegetarian guests. I'm all about great flavor, no matter who I'm cooking for.
I picked up the produce my from my local Mariano's, so I'm ready to go. Time to get cooking some vegetarian chili! Such a great recipe.
Let's talk about how to make vegetarian chili, shall we?
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.
- Pure Farmland® Plant-Based Simply Seasoned Protein Starter
- 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, salt and black pepper, red chili flakes.
How to Make Vegetarian Chili - the Recipe Steps
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.
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.
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.
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.
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.
Best Chili Toppings. 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.
Easy Vegetarian Chili Recipe
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 Pure Farmland® Plant- Based Simply Seasoned Protein Starter
- 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 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 Starter. 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, cumin, chili powder and spicy chili flakes.
- Reduce heat; simmer, uncovered, for 20 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.
- Serve with your favorite garnish!
Notes
Nutrition Information
Cynthia says
This is a quite delicious vegetarian chili. Thanks for the recipe, Mike! We are not fans of plant based meat products, so I just left it out. There's plenty of protein with all the beans, anyway. Love the level of spice!
Mike H. says
Awesome - enjoy!
Holly says
I’d like a dash of cinnamon for a little dimension. Thanks for posting a veggie dish! #plantbased
Michael Hultquist - Chili Pepper Madness says
Love it, Holly! Cinnamon would be a nice touch!