Vegetarian Chili is the best way to enjoy a delicious and healthy Vegan Chili Recipe! This is the BEST VEGETARIAN CHILI and it will knock your socks off. I never knew I could not only make an Easy Vegetarian Chili recipe but also LOVE it. Buckle up because this is the best Vegan Chili Ever!
Best Vegetarian Chili Recipe (Vegan Chili)
This is the Best Vegetarian Chili Recipe AND it’s an Easy Vegan Chili Recipe too! You will love this healthy vegetarian chili whether you’re a meat eater or not.
This turned out to be the Best Vegetarian Chili Recipe! I was scared to try my hand at a meat-free, Vegan Chili Recipe at first, but I’m glad I did. It’s delicious, easy to make, and totally free from meat and dairy.
I gotta be honest…I love a good hearty, meaty chili. I love White Chicken Chili (with CREAM CHEESE) and I love our Best Ever Chili. I even love Turkey Chili. I’m not usually one to make things with just veggies, but I wanted to see if I could find an easy vegan chili recipe that I love just as much as the traditional carnivore style.
With this Healthy Vegetarian Chili, I found that it IS possible that the veggie lovers out there can have the same level of comfort food goodness that I’ve always enjoyed with my chilis. YES! I’m just so excited for you to try the best Vegan Chili!
Mom helped me come up with this amazing vegetarian chili recipe and it knocked my socks off. The combination of beans, tomatoes, carrots, and butternut squash created such a great flavor and texture that you’ll never miss the beef, sausage, turkey, or chicken. A little bit spicy, a touch sweet (we used cinnamon!), and a lot bit perfect. I might just learn to love my veggies after all.
This easy Vegan Chili Recipe is surprisingly delicious. You won’t miss the meat here because this is the BEST Vegetarian Chili Recipe ever!
How to Make the BEST Vegetarian Chili
I’m used to having some meat in my chili, but I’m so excited about this easy vegan chili! You can make a healthy vegetarian chili without missing any flavor.
Every chili needs a great garnish, so we packed our tasty vegetarian chili with shredded queso, fresh cilantro, and spicy tortilla strips. If you’re vegan, you can buy some vegan cheese to shred and put on top. I could have eaten bowl after bowl of this stuff. We took a bunch of it and froze some for my brother and his family (they just had baby #3 and he is DIVINE).
This Vegan Chili Recipe should reheat like a dream which is always such a bonus. I just love a great chili recipe…and now I especially love a great vegetarian chili recipe! This is the BEST Vegetarian Chili Recipe we have ever tasted!
You Need to Try This Easy Vegan Chili Recipe
I don’t want any of you meat-eaters to turn away from this awesome chili recipe. It’s SO GOOD regardless of your diet. You have to try out this easy vegan chili, and I promise you won’t be disappointed!
With the weather (FINALLY) getting chillier, you’re in need of the perfect chili recipe, and this healthy vegetarian chili is it. A steaming pot of this deliciousness is certainly good for the soul. You won’t even miss the traditional ingredients. I love that this Vegetarian Chili Recipe is light on calories but big on flavor. You really can’t ask for more than that from a recipe! You’ll never miss the meat (and that’s coming from a meat lover).
The Best Vegetarian Chili Recipe is hearty, delicious, easy, and good for you! This easy vegan chili is the ultimate healthy comfort food recipe.
See the recipe card below for full details on How to Make Vegetarian Chili. Enjoy!
If you’re looking for other easy vegetarian recipes, be sure to check out some of our favorites:
- Winter Vegetable Curry
- Caprese Pasta Bake
- Vegetarian Lasagna
- Cauliflower Steak Recipe
- Vegan Pumpkin Soup
- 3 cups winter squash diced (I used Butternut squash)
- 2 tablespoons canola or olive oil
- 1 onion diced
- 2 medium carrots diced
- 1 sweet red pepper diced
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 28- ounce can diced tomatoes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste dissolved in 1-cup water
- Salt to taste
- 3 14.5 ounce cans pinto beans, drained
- ½ cup fresh cilantro chopped
- Grated vegetarian cheese, cheddar, Monterey Jack or crumbled Queso Fresco.
- Heat oven to 400°F and cover a half baking sheet with aluminum foil.
- Place the diced squash on the foil-covered baking sheet and drizzle with 1-2 tablespoons olive oil. Roast the squash 10 minutes, and remove from the oven. Set the squash aside until ready to use.
- Meanwhile, in a heavy nonstick skillet, heat the oil over medium heat and add the onion, carrots and sweet red pepper. Cook (stirring often) until vegetables are tender and begin to turn golden brown, approximately 8 minutes. Add the garlic, stir and cook another 30 seconds. Add the chili powder and ground cumin and cook another 2-3 minutes, until mixture begins to stick to the pan, stirring often.
- Add tomatoes and dried oregano and salt (to taste). Bring mixture to a boil, reduce heat to simmer and cook down just until mixture begins to stick to the pan, about 10 minutes. Stir often.
- Stir in tomato paste & water mixture and bring the mixture back to a low boil. Season, to taste, with salt, and simmer, stirring often, 10 minutes or until mixture is fragrant and thickens.
- Add the drained canned beans and the roasted squash. Bring to a boil. Keep temperature to a simmer over low heat, stirring often, for 30-45 minutes. The chili should NOT stick to the bottom of the pot. It will be thick, but if you prefer a thinner chili, add more water, stir and simmer to blend the flavors. Salt, to taste.
- Add the chopped fresh cilantro 5 minutes before turning off the heat. Simmer for 5 minutes.
- Spoon into individual bowls and top with shredded cheese.