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!
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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
- 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.
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How to Make 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.
- 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.
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.
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.
Vegetarian Chili
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.
- 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.
- 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
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.
Kelly says
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.
Tracee says
How many calories per serving? It doesn’t say
Janet says
How many servings does this make? I’m importing it into my plantoeat.com meal planner. 🙂
Tammy says
ABout 6 servings.
Erin Brudz says
I have prepared this recipe many times and it’s delicious. If you weren’t told, you would never know that it was meatless.
Sara says
I have been apprehensive about trying the meatless crumbles, so this post is encouraging! I will give it a try. Thanks!
Tammy says
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.