• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Organize Yourself Skinny
  • About
  • Recipes
  • FREE 5-Day Smoothie Salad Reset!
  • Shop
menu icon
go to homepage
  • About
  • Recipes
  • FREE 5-Day Smoothie Salad Reset!
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • FREE 5-Day Smoothie Salad Reset!
    • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Healthy Soups & Chilis » Vegetarian Chili

    Vegetarian Chili

    Published: Feb 21, 2022 · Modified: Jun 5, 2022 by Tammy Overhoff

    Jump to Recipe Print Recipe

    This is the best vegetarian chili recipe! It’s made with black beans, Impossible™ burger, smoky chipotle chili peppers, and chili seasoning to create a super flavorful healthy chili. Everyone will be shocked that it’s meatless!

    vegetarian chili recipe in a bowl with sour cream and tortilla chips

    We are huge chili fans! As soon as winter hits, I have this sausage chili, beef chili, slow cooker turkey chili, and buffalo chicken chili on repeat all season long. However, while I lean more towards a meaty chili recipe, I love this sweet potato black bean chili for a meatless option.

    But, when I want a meaty chili without the meat, I grab a package of plant-based meat alternative like Impossible™ burger and make a “meaty” meatless vegetarian chili.

    Reasons you’ll love this recipe.

    • One-pot meal! This means cooking and cleaning up is a breeze!
    • Quick weeknight dinner. This easy vegetarian chili recipe comes together in less than 40 minutes using healthy pantry staples.
    • Super flavorful. Chipotle peppers in adobo sauce give this veggie chili a delicious smoky, spicy flavor.
    • Nobody knows it’s meatless. This vegetarian chili is the best to make when you want a vegetarian option that still tastes meaty.
    • Nutritious. This healthy chili is low in fat and high in protein and fiber to keep you satisfied for hours.
    • Meal prep champion. Make it ahead of Sunday for the week or freeze for future meals.

    Ingredients

    ingredients to make vegetarian chili
    • Onion and garlic cloves start the flavor foundation for this meatless chili recipe.
    • Chili powder and cumin powder give the chili its chili flavor. 
    • Oregano and bay leaf adds to the chili seasoning flavor.
    • Chipotle chili peppers in adobo sauce give a smoky, spicy layer of flavor that makes this chili recipe memorable.
    • Plant-based meat alternative. My favorite brand is Impossible™ burger; it provides a meaty texture and flavor only using plant-based ingredients. However, I’ve been making this meatless chili recipe for over ten years, before the Impossible burger was even a thing. I used to use Boca crumbles and even store plant-based meat alternative crumbles. So, if you can’t find Impossible™ burger, then use any of your favorite meat alternatives.
    • Water helps to break down the Impossible™ burger into crumbles. For extra flavor, you can also use vegetable broth.
    • Chili-seasoned diced tomatoes provide another layer of chili flavor to the veggie chili. You can also use regular diced tomatoes or fire-roasted tomatoes. Feel free to add a can of green chiles if you have a can in the pantry.
    • Black beans provide a hefty dose of texture, fiber, and protein. Pinto beans or kidney beans will also work in this recipe. You can also use chickpeas, so use your favorite.
    • Chili toppings. We love cilantro, sour cream, plain Greek yogurt, shredded cheddar cheese, avocado, lime, and crushed tortilla chips.

    My Favorite Soup Pot

    How to Make Vegetarian Chili?

    collage showing the first steps for making vegetarian chili
    • In a soup pot or dutch oven, saute the onion in olive oil over medium heat for about 3-4 minutes. 
    • Add the garlic and saute another 2 minutes. 
    • Stir in the chili, cumin, and chili peppers and saute for another 2 minutes.
    • Add in plant-based meat alternative (Impossible burger) and water and cook for about 4-5 minutes, breaking into small crumbles as it cooks.
    the last six steps to making vegetarian chili shown in a collage.
    • Pour the tomatoes, beans, oregano, and bay leaf into the soup pot and stir until combined. 
    • Bring the chili to a boil, and then simmer for about 25 minutes.
    • Remove bay leaf and serve hot in bowls with your favorite chili toppings. 

    Slow Cooker Instructions

    You’ll need to do some preparation before finishing it in the slow cooker, and here’s what I recommend.

    • In a large skillet, saute the chopped onion in the olive oil for about 3-4 minutes. 
    • Then add the garlic and saute another 2 minutes or until fragrant.
    • To the onions and garlic, stir in the chili, cumin, and chili peppers and saute for another 2 minutes.
    • Add the plant-based meat alternative and water to the skillet and cook for about 4-5 minutes, breaking into small crumbles as it cooks.
    • Pour the veggie and meat-alternative mixture Into the slow cooker and then add the rest of the ingredients. Set the slow cooker to cook on low for 4-5 hours or high 2-3 hours.
    overhead picture of vegetarian chili in bowls next to the soup pot.

    Serving suggestions

    Vegetarian chili is a meal in itself, but it’s also delicious with these healthy sides:

    • Cornbread or any crusty bread.
    • Continue on the veggie theme with roasted broccoli, roasted asparagus, or a side salad.

    Cooking Tips

    The chipotle pepper seeds are where the bulk of the spice is, so to keep the spiciness and heat level manageable, remove the seeds before adding the chilis to the recipe. You’ll still get a smoky, spicy flavor, but the chili won’t be as hot. Of course, if you want a super-spicy chili, then leave some of the seeds in. 

    If you don’t have chipotle peppers in adobo sauce, you can swap in chipotle chili powder next to the chili seasoning in the seasoning grocery aisle. Smoked paprika will also add to the smoky flavor.

    Bulk up the vegetables by stirring in chunks of carrots, sweet potatoes, red bell peppers, corn, or other hearty vegetables. You’ll need to adjust to a longer cooking time to cook the vegetables until soft.

    Stir in quinoa to give this vegetarian chili a punch of extra protein, fiber, and antioxidants. If you use dry grains, use about ¼ – ½ cup and stir in an additional cup of water or broth. 

    If you want to use brown rice, I recommend stirring in cooked brown rice after the chili cooks or serving the chili over rice in a bowl. I don’t recommend adding dry brown rice directly into the chili because it would add too much cooking time.

    If you prefer to leave out the Impossible burger, then bulk the veggies up with an extra can of beans or chopped hearty vegetables.

    If you have a gluten sensitivity or allergy, make sure the meat alternative that you’re using is labeled gluten-free.

    Make this a vegan chili by using swapping in dairy-free chili toppings.

    Freeze leftover canned chipotle peppers to use in a future recipe.

    close-up picture of vegetarian chili recipe in a bowl

    Storage tips

    This vegetarian chili recipe is perfect for making on meal prep Sunday or for freezing into individual portions for the week.

    For the week.

    • Cook the vegetarian chili entirely, store it in an airtight container, and refrigerate for up to 5 days.
    • Reheat the chili on the stove-top or microwave.

    To freeze.

    • After the chili cooks and cools, store in airtight containers in the freezer for 3-6 months. I recommend freezing into portions to make it easier to reheat for easy lunches or dinners. You can also use silicone trays like Souper Cubes to freeze chili into portions.
    • The night before you plan to eat the chili, place it in the fridge to thaw overnight. Then heat it over low heat on the stove or place in a microwave-safe bowl and microwave on high for 1-3 minutes or until hot. Place a paper towel over the bowl as it cooks in the microwave to prevent splattering.

    Other Healthy Chili Recipes.

    • Slow Cooker Chuck Roast Chili
    • Turkey Veggie Chili
    the best vegetarian chil recipe

    Vegetarian Chili

    This is the best vegetarian chili recipe! It's made with black beans, Impossible™ burger, smoky chipotle chili peppers, and chili seasoning to create a super flavorful healthy chili. Everyone will be shocked that it's meatless!
    5 from 4 votes
    Print Pin Rate
    Course: dinner, dinner recipe, Main Course
    Cuisine: American
    Keyword: best vegetarian chili, impossible chili, vegetarian chili, vegetarian chili recipe
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 people
    Calories: 352kcal
    Author: Tammy Overhoff

    Equipment

    • soup pot or 5 1/2 quart Dutch Oven

    Ingredients

    • 2 tablespoons olive oil
    • 1 medium white onion chopped
    • 3-4 garlic cloves minced
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1-2 canned chipotle chili peppers in adobo sauce seeds removed and chopped
    • 1 12-ounce package of ground Impossible™ burger or use your favorite meat alternative
    • 1½ cups water can use vegetable broth
    • 2 14.5-ounce cans of chili-seasoned diced tomatoes
    • 2 15-ounce cans of black beans drained
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • cilantro, sour cream, shredded cheddar, and tortilla chips.

    Instructions

    • In a soup pot or dutch oven, saute the chopped onions in olive oil over medium heat for about 3-4 minutes. 
    • Add the garlic and saute another 2 minutes. 
    • Stir in the chili, cumin, and chili peppers and saute for another 2 minutes.
    • Add in plant-based meat alternative (Impossible™ burger) and water and cook for about 4-5 minutes, breaking into small crumbles as it cooks.
    • Pour the tomatoes, beans, oregano, and bay leaf into the soup pot and stir until combined. 
    • Bring the chili to a boil, and then simmer for about 25 minutes.
    • Remove bay leaf and salt and pepper to taste.
    • Serve hot in bowls with your favorite chili toppings. 

    Notes

    Slow Cooker Instructions

    You sure can! You’ll need to do some preparation before finishing it in the slow cooker, and here’s what I recommend.
    • In a large skillet, saute the chopped onion in the olive oil for about 3-4 minutes. 
    • Then add the garlic and saute another 2 minutes or until fragrant.
    • To the onions and garlic, stir in the chili, cumin, and chili peppers and saute for another 2 minutes.
    • Add the plant-based meat alternative and water to the skillet and cook for about 4-5 minutes, breaking into small crumbles as it cooks.
    • Pour the veggie and meat-alternative mixture Into the slow cooker and then add the rest of the ingredients. Set the slow cooker to cook on low for 4-5 hours or high 2-3 hours.
    Storage tips
    This vegetarian chili recipe is perfect for making on meal prep Sunday or for freezing into individual portions for the week.
    For the week.
    • Cook the vegetarian chili entirely, store it in an airtight container, and refrigerate for up to 5 days.
    • Reheat the chili on the stove-top or microwave.
    To freeze.
    • After the chili cooks and cools, store in airtight containers in the freezer for 3-6 months. I recommend freezing into portions to make it easier to reheat for easy lunches or dinners. You can also use silicone trays like Souper Cubes to freeze chili into portions.
    • The night before you plan to eat the chili, place it in the fridge to thaw overnight. Then heat it over low heat on the stove or place in a microwave-safe bowl and microwave on high for 1-3 minutes or until hot. Place a paper towel over the bowl as it cooks in the microwave to prevent splattering.

    Nutrition

    Calories: 352kcal | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Sodium: 784mg | Fiber: 12g | Sugar: 6g

    Did you make this recipe?

    Have you tried this Vegetarian Chili Recipe? I can’t wait to see it! If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny.

    Sharing is caring!

    26 shares
    • Share
    • Tweet

    Healthy Soups & Chilis, Healthy Vegetarian Recipes, Recipes

    About Tammy Overhoff

    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

    Reader Interactions

    Comments

    1. Kelly says

      February 21, 2022 at 11:35 pm

      5 stars
      This is one of my top 3 “meatless” recipes! I literally make it at least once a month (regardless of the season). It’s hearty, packed with protein and I never feel overly stuffed when I’m finished eating. Its more of a satisfied feeling with no bloating! 100% five stars for this one.

      Reply
    2. Tracee says

      January 16, 2014 at 9:05 pm

      5 stars
      How many calories per serving? It doesn’t say

      Reply
    3. Janet says

      November 11, 2013 at 1:03 pm

      How many servings does this make? I’m importing it into my plantoeat.com meal planner. 🙂

      Reply
      • Tammy says

        November 12, 2013 at 12:40 pm

        ABout 6 servings.

        Reply
    4. Erin Brudz says

      August 19, 2013 at 11:19 am

      5 stars
      I have prepared this recipe many times and it’s delicious. If you weren’t told, you would never know that it was meatless.

      Reply
    5. Sara says

      May 24, 2011 at 3:13 am

      5 stars
      I have been apprehensive about trying the meatless crumbles, so this post is encouraging! I will give it a try. Thanks!

      Reply
      • Tammy says

        May 24, 2011 at 4:59 pm

        I have only used the meatless crumbles in this recipe. I tried them one time in tacos and did not really like it nor did my family. But in this chili recipe they are fantastic. Let me know if you try it and how you like it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating meal prep recipes, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

    More about me →

    Soup Recipes

    • overhead picture of pasta fagioli
      Pasta Fagioli
    • Healthy zuppa toscana soup in a bowl.
      Healthy Zuppa Toscana
    • healthy potato soup recipe
      Healthy Potato Soup
    • healthy stuffed pepper soup
      Stuffed Pepper Soup

    Helpful Reviews

    • Tammy Overhoff with her box from Thrive Market
      The Thrive Market Products That Make The Yearly Membership Totally Worth It!
    • Tammy Overhoff holding a package of butcher box chicken things and butcher box bacon for her butcher box review
      Honest Butcher Box Review 2023: The Best Butcher Box Meats!
    • Tammy overhoff holding her daily harvest box for her review
      Daily Harvest Review 2023: The Best Daily Harvest Meals!
    • Tammy Overhoff holding her green chef box that she will review
      Green Chef Review 2023: The Best Green Chef Meals
    • Privacy Policy
    • Disclaimer
    • FAQS
    • Fulfillment & Refund Policy

    Footer

    ↑ back to top

    Copyright © 2022 Organize Yourself Skinny

    26 shares