Veggie Chili Recipe: A Flavor-Packed Meatless Delight
For a warm, tasty meal that is quick to make, this veggie chili recipe is perfect. It’s great for any occasion. You can make this vegetarian chili for a quick dinner on a weeknight or a simple and delicious meal on the weekend.
Hearty, nutritious, and loaded with vibrant flavors, every bite is a joy. And trust me, you won’t even miss the meat!
A Hearty, Flavorful Veggie Chili Recipe Without the Meat
Lately, I have been trying to make more meals with vegetables. There’s nothing like a hearty bowl of chili to warm your heart and soul and this recipe is one of my favorite comfort foods.
My wife wanted a meat-free chili. After perfecting this recipe, I knew I had to share it with you! It has red kidney beans, sweet potatoes, and bold spices that work together beautifully.
What I love most about this veggie chili is how flexible it is. You can easily swap out vegetables depending on what you have on hand, making it a great way to reduce food waste. Toss in that leftover large sweet potato, add some chopped kale, or use an extra can of beans—this dish welcomes creativity.
The Perfect Blend of Ingredients
One of the best things about this vegetarian chili recipe is that it uses simple pantry staples. You probably have most of these ingredients at home already.
Vegetable Stock: Helps bring out the flavors of the spices while making the chili rich and hearty.
Beans: I love using both red kidney beans and black beans in this recipe. They provide plant-based protein and fiber, keeping you full and satisfied.
Vegetables: A mix of sweet potatoes, red peppers, onions, beans, and corn makes this chili colorful and sweet.
Tomatoes: Both canned diced and crushed tomatoes create the rich, thick base that ties everything together.
Spices: To build that deep, smoky, and slightly spicy flavor, I used mild chili powder, 1 tsp garlic powder, smoked paprika, cumin, dried oregano, and bay leaves.
How to Elevate Your Veggie Chili Recipe
One of the best parts about chili is all the exciting toppings! I love setting up a toppings bar so everyone can customize their bowl. Here are some of my go-to add-ons:
- Cheddar cheese (if not vegan)
- Lime wedges for a fresh citrusy kick
- Sliced avocado for extra creaminess
- Fresh cilantro for brightness
- Sour cream (or a dairy-free alternative)
- Pickled jalapenos for a tangy spice
- Crushed up Doritos or tortilla chips for a crunchy twist
Cooking Tips for the Best Vegetarian Chili
- Making this veggie chili recipe is super easy, but here are a few pro tips to take it to the next level:
- Start with the aromatics. Place an oiled pot over medium heat and sauté the garlic and onion until soft and fragrant.
- Build layers of flavor. Add in the sweet potatoes, red bell peppers, and any other vegetables you’re using. Sauté them with the sauteed garlic to develop depth.
- Wake up the spices. Stir in mild chili powder, 1 tsp garlic powder, smoked paprika, cumin, dried oregano, and bay leaves. Cooking the spices before adding liquid brings out their full potential.
- Let it simmer. Pour in the diced and crushed tomatoes along with the vegetable stock. Let everything bubble away for about 20 minutes, or until the large sweet potato is fork-tender.
- Add the final touches. Stir in the beans and corn last, allowing them to warm through. Season with salt and pepper to taste.
Why You’ll Love This Veggie Chili Recipe
- It’s packed with plant-based protein. The combination of red kidney beans and black beans makes this chili super filling.
- It’s a great way to use up leftover veggies. Got a stray zucchini or a handful of spinach in the fridge? Toss them in!
- It’s a meal-prep dream. Make a big batch and enjoy leftovers throughout the week. The flavors get even better as it sits.
- It’s customizable. You can change the spice by adding cayenne pepper. You can also use pinto beans instead of kidney beans. Feel free to add more veggies. There’s no wrong way to enjoy this chili!
Whether you serve it on a cold evening or take it to a potluck, this veggie chili recipe will please everyone. Give it a go and let me know what toppings you choose to make it your own!
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Ingredients:
- 1 tbs olive oil
- 4 cloves garlic, minced
- 1 red onion, diced
- 1 red pepper, diced
- 1 large sweet potato, diced
- 1 cup frozen or canned corn
- 1 15 oz can black beans rinsed
- 1 15 oz can red kidney beans rinsed
- 1 28oz can crushed tomatoes
- 1 28oz can diced tomatoes
- 2 cups vegetable broth
- 2 tbs mild chilli powder
- 1 tbs cumin
- 1 tsp dried oregano
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 3 Bay Leaves
- 2 tsp salt adjust to your taste
Garnishes
- Lime Wedges
- Shredded Cheddar Cheese
- Sliced Avocados
- Sour Cream
- Fresh Cilantro
- Crushed up Doritos or tortilla chips
- Pickled or fresh jalapeños
Instructions:
- Place a lightly oil pot over medium high heat. Once at temperature add in garlic and onion. Saute until soft.
- Add in sweet potatoes, red pepper, and spices (chilli powder, garlic powder, smoked paprika, cumin, oregano, bay leaves). Mix together and allow the spices to "wake up". Let the veggies saute for about 3-4 minutes.
- Pour in crush tomatoes, diced tomatoes, and stock. Bring mixture to a simmer, then cover and turn temperature to low and allow to cook for about 20 minutes or until the sweet potatoes are soft and the sauce has slightly thickened.
- Once sweet potatoes are soft, add in the beans, and corn. Stir and allow them to warm up. 2-3 minutes.
- Thats it! Serve with all sorts of fun toppings and fixings!
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