This is one of the best veggie chili recipes I have ever tried! It's packed with flavor, but made with simple whole food ingredients.
I love a good hearty comforting meal, and this recipe fits the bill perfectly. I love how everyone can add what they want on top, making it a great family meal.
This plant based take on chili is the perfect dish to cozy up with on a cold night. Not only is it super filling and delicious, but it's incredibly healthy!
Simple, healthy, whole food ingredients create the best flavor in this vegan chili recipe:
- Veggie broth
How To Make Veggie Chili
This comforting meal is pretty dang simple to make, which is that much more comforting!
- Sauté the veggies.
- Add chiles, tomatoes, broth, beans & simmer.
- Top and enjoy!
Here are some of my favorite toppings for this vegan veggie chili:
- Corn chips
- Vegan sour cream
- Sliced green onions
- Shredded dairy free cheese
Tips and tricks
The following should help you make the best ever veggie chili!
- Add fresh spinach to the bottom of the bowl while serving for an added dose of greens.
- I used kidney, black and pinto beans, but you can use any that you have on hand or prefer. Other good options are navy, garbanzo, red, or lima beans.
- Mix things up by adding a variety of veggies. Try different peppers, squash, celery, or whatever you have in your fridge that's about to go bad and needs to be used up!
- We love the heat and flavor from fresh jalapeños. To try different spicy flavor variations use other hot peppers, or even use cayenne or chipotle powder.
- This chili comes together pretty quickly on the stovetop, but you can make it in the slow cooker by adding everything in and cooking on high for 5-6 hours, or low 8-10 hours.
- Prep ahead of time by cleaning and cutting up the veggies beforehand. Just store them in an airtight container in the fridge till you're ready to cook!
Vegetarian chili is super similar to your standard chili, but instead of meat, it gets the bulk of its flavor and texture from a bunch of chunky veggies!
It sure is! Since it's made with simple, whole food ingredients it's incredibly healthy for you. Omit the oil for an extra healthy meal!
It will keep in an airtight container in your fridge for up to 5 days. You can also freeze it for up to three months; when doing so I like to add a layer of plastic wrap directly atop the chili in the airtight container to help avoid freezer burn.
Cooking the chili uncovered will prevent it from being too runny. You can also adjust the amount of broth you use to suit your taste. If all else fails, add more veggies, beans, or even potatoes!
More Comforting Recipes
Get cozy with any of these warm you from the inside vegan recipes:
- Tuscan Ribollita Soup
- Creamy Winter Squash Soup
- Vegan Stuffed Cabbage
- Gluten Free Stuffed Peppers
- Vegan and Gluten Free Pot Pie
- Healthy Vegan Chili Mac
The Best Healthy Veggie Chili
- 1 cup chopped red onion
- 3 cloves garlic , chopped
- Drizzle of oil or broth to sauté
- 1 cup chopped carrots
- 1 cup diced red pepper
- 1 cup frozen corn
- 1 jalapeno , seeded and chopped (optional for spice)
- 2 tablespoons chili powder
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1- 1 ½ teaspoon sea salt , start with 1 and add more if needed
- 2 cans diced green chiles
- 1 can fired roasted diced tomatoes (15 ounce cans)
- 3 cups veggie broth , low sodium if needed
- 3 cans cooked beans of choice , drained and rinsed, I used kidney, black and pinto (15 ounce cans)
- Sauté the onion and garlic in oil/broth until the onion is soft. About 5 minutes.
- Add the carrots, red pepper, corn, jalapeno (if using), chili powder, oregano, cumin and salt. Sauté about 5 more minutes until the carrots are just beginning to soften
- Add in the chiles, tomatoes, broth and beans. Simmer uncovered for 20-25 minutes.
- Serve with toppings of choice!
- I like serving this over a cup of spinach, the heat wilts the spinach and gives me added greens.
- See the post for more topping ideas.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.