These 17 Plant-Based Chili Recipes Show Meat Isn’t Needed
Plant-based chili can be just as hearty and satisfying as traditional meat versions. These vegetarian recipes pack incredible flavor and filling ingredients that will surprise everyone.
From sweet potato combinations to protein-packed quinoa varieties, these meatless chili recipes deliver comfort food satisfaction without compromising on taste or texture.
01. Roasted Sweet Potato Black Bean Chili
Sweet potatoes get roasted first to concentrate their natural sweetness and create a meaty texture. This extra step makes all the difference in flavor depth and overall satisfaction.
Ingredients: 2 large sweet potatoes (cubed), 2 cans black beans (drained), 1 large onion (diced), 3 cloves garlic (minced), 1 can diced tomatoes, 2 cups vegetable broth, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, salt and pepper to taste.
How To Make Roasted Sweet Potato Black Bean Chili
1. Preheat your oven to 425°F and toss cubed sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until edges are caramelized and potatoes are fork-tender, which concentrates their natural sweetness beautifully.
2. Heat oil in a large pot over medium heat and sauté diced onions until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3. Stir in chili powder, cumin, and smoked paprika, cooking for 30 seconds until spices become aromatic. Add diced tomatoes, black beans, vegetable broth, and roasted sweet potatoes to the pot.
4. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes until flavors meld together and chili reaches your desired consistency. Season with salt and pepper to taste before serving hot.
02. Fresh Summer Vegetable Chili
This lighter chili celebrates summer vegetables with fresh corn, zucchini, and tomatoes. It’s surprisingly easy to make and converts even the most dedicated meat lovers.
Ingredients: 1 medium zucchini (diced), 1 cup fresh corn kernels, 1 can kidney beans, 1 can diced tomatoes, 1 bell pepper (chopped), 1 medium onion (diced), 2 cloves garlic (minced), 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon oregano.
How To Make Fresh Summer Vegetable Chili
1. Heat olive oil in a large pot over medium-high heat and sauté onions and bell peppers until softened, about 6-8 minutes. The vegetables should be tender but still have a slight bite for the best texture.
2. Add minced garlic, chili powder, and oregano, stirring constantly for 1 minute until the spices release their aromatic oils and coat the vegetables evenly throughout the pot.
3. Stir in diced zucchini and fresh corn kernels, cooking for 3-4 minutes until zucchini starts to soften. Add kidney beans and diced tomatoes with their juices, bringing the mixture to a gentle boil.
4. Reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until vegetables are tender and flavors have melded together beautifully.
5. Taste and adjust seasoning with salt, pepper, or additional chili powder as needed before serving with your favorite toppings like cheese, sour cream, or fresh herbs.
03. Protein-Rich Quinoa Black Bean Chili
Quinoa transforms this chili into a complete protein powerhouse that’s incredibly filling. Three different pepper varieties create layers of heat that build with each spoonful.
Ingredients: 1 cup quinoa (rinsed), 2 cans black beans, 1 jalapeño (diced), 1 poblano pepper (chopped), 1 bell pepper (diced), 1 onion (chopped), 1 can fire-roasted tomatoes, 3 cups vegetable broth, 2 tablespoons chili powder, 1 teaspoon cayenne pepper.
How To Make Protein-Rich Quinoa Black Bean Chili
1. Rinse quinoa thoroughly under cold water until water runs clear, then set aside. This removes the natural coating that can make quinoa taste bitter and ensures the best flavor in your finished chili.
2. Heat oil in a large Dutch oven over medium heat and sauté onions until translucent, about 5 minutes. Add all three peppers and cook for 6-8 minutes until they start to soften and release their natural flavors.
3. Stir in chili powder and cayenne, cooking for 1 minute until fragrant. Add rinsed quinoa, black beans, fire-roasted tomatoes, and vegetable broth, bringing the mixture to a rolling boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes until quinoa is tender and has absorbed most of the liquid, creating a thick, hearty consistency.
5. Remove from heat and let stand for 5 minutes before serving. The quinoa will continue to absorb liquid and the flavors will intensify during this resting period.
04. Creamy Peanut Butter Chili
Peanut butter might sound unusual, but it creates an incredibly rich and creamy base. This unique combination delivers surprising harmony between beans and nutty flavors.
Ingredients: ½ cup natural peanut butter, 2 cans kidney beans, 1 can black beans, 1 large onion (diced), 3 cloves garlic (minced), 1 can crushed tomatoes, 2 cups vegetable broth, 2 tablespoons chili powder, 1 teaspoon cumin, 1 tablespoon brown sugar.
How To Make Creamy Peanut Butter Chili
1. Heat oil in a large pot over medium heat and cook diced onions until golden brown, about 8-10 minutes. This caramelization adds depth of flavor that complements the peanut butter beautifully in the finished dish.
2. Add minced garlic, chili powder, and cumin, stirring constantly for 1 minute until the spices become fragrant and coat the onions evenly without burning or sticking to the bottom.
3. Whisk peanut butter with 1 cup of warm vegetable broth in a separate bowl until completely smooth, then add this mixture to the pot along with remaining broth and crushed tomatoes.
4. Stir in both types of beans and brown sugar, bringing the mixture to a boil. The brown sugar balances the peanut butter’s richness and enhances the overall flavor profile significantly.
5. Reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally, until the chili thickens to your desired consistency and all flavors meld together perfectly.
6. Taste and adjust seasoning with salt, pepper, or additional chili powder as needed before serving hot with cornbread or over rice for a complete meal.
05. Garden Vegetable Medley Chili
This veggie-packed recipe delivers your daily vegetable serving in one satisfying bowl. Mushrooms, peppers, carrots, and corn create incredible texture variety and natural flavor depth.
Ingredients: 8 oz mushrooms (sliced), 2 bell peppers (diced), 2 carrots (chopped), 1 cup corn kernels, 1 can diced tomatoes, 1 can kidney beans, 1 onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, 2 tablespoons chili powder.
How To Make Garden Vegetable Medley Chili
1. Heat olive oil in a large Dutch oven over medium-high heat and sauté sliced mushrooms until they release their moisture and become golden brown, about 6-8 minutes. Don’t overcrowd the pan for best browning results.
2. Add diced onions, bell peppers, and chopped carrots to the pot, cooking for 8-10 minutes until vegetables begin to soften. Stir occasionally to ensure even cooking and prevent any vegetables from sticking.
3. Stir in minced garlic and chili powder, cooking for 1 minute until fragrant. Add corn kernels, diced tomatoes with juices, kidney beans, and enough water to cover vegetables by 1 inch.
4. Bring mixture to a boil, then reduce heat to low and simmer covered for 20-25 minutes until carrots are fork-tender and all flavors have melded together beautifully.
5. Remove lid and continue simmering for 5-10 minutes more if you prefer a thicker consistency, stirring occasionally to prevent sticking on the bottom of the pot.
06. Colorado Green Chile Stew
Hatch green chiles bring authentic Colorado flavor to this regional favorite. This versatile stew works perfectly over breakfast burritos, burgers, or eggs for any meal.
Ingredients: 2 lbs fresh Hatch green chiles (roasted and chopped), 2 lbs potatoes (cubed), 1 large onion (diced), 4 cloves garlic (minced), 4 cups vegetable broth, 1 can white beans, 2 teaspoons cumin, 1 teaspoon oregano, salt and pepper to taste.
How To Make Colorado Green Chile Stew
1. Roast fresh Hatch chiles over an open flame or under the broiler until skins are charred and blistered all over. Place in a paper bag for 10 minutes to steam, then peel off skins and remove seeds before chopping.
2. Heat oil in a large pot over medium heat and sauté diced onions until translucent, about 5-6 minutes. Add minced garlic, cumin, and oregano, stirring for 1 minute until aromatic and well combined.
3. Add cubed potatoes and roasted green chiles to the pot, stirring to coat with the onion mixture. Pour in vegetable broth and bring to a boil over high heat.
4. Reduce heat to medium-low and simmer covered for 20-25 minutes until potatoes are tender when pierced with a fork. Stir in white beans and cook for 5 minutes more to heat through.
5. Season generously with salt and pepper to taste. The stew should have a slightly thick consistency with tender potatoes and bold green chile flavor throughout.
07. Vegan Taco-Style Chili
Hearty mushrooms and kidney beans create a satisfying base for bold taco seasonings. Serve with all your favorite taco toppings for a customizable meal everyone loves.
Ingredients: 1 lb mixed mushrooms (chopped), 2 cans kidney beans, 1 packet taco seasoning, 1 can diced tomatoes, 1 onion (diced), 1 bell pepper (chopped), 2 cups vegetable broth, 2 tablespoons olive oil, 1 tablespoon tomato paste.
How To Make Vegan Taco-Style Chili
1. Heat olive oil in a large pot over medium-high heat and cook chopped mushrooms until they release their moisture and become golden brown, about 8-10 minutes. This concentrates their flavor and creates a meaty texture.
2. Add diced onions and bell peppers to the pot, cooking for 5-6 minutes until vegetables soften. Stir in tomato paste and taco seasoning, cooking for 1 minute until fragrant and well distributed.
3. Pour in diced tomatoes, kidney beans, and vegetable broth, stirring to combine all ingredients. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes.
4. Stir occasionally and let the chili thicken to your desired consistency. Taste and adjust seasoning with additional taco seasoning, salt, or pepper as needed for perfect flavor balance.
08. Triple Bean Vegetarian Chili
Three protein-packed legumes create the ultimate hearty base for this satisfying chili. Fire-roasted tomatoes add an extra layer of smoky depth that elevates every spoonful.
Ingredients: 1 can black beans, 1 can kidney beans, 1 can chickpeas, 1 can fire-roasted diced tomatoes, 1 large onion (diced), 3 cloves garlic (minced), 2 cups vegetable broth, 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin.
How To Make Triple Bean Vegetarian Chili
1. Drain and rinse all three types of beans thoroughly under cold water to remove excess sodium and any metallic taste from the cans. Set aside while you prepare the aromatics for the best flavor.
2. Heat oil in a large Dutch oven over medium heat and sauté diced onions until golden and translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3. Stir in chili powder, smoked paprika, and cumin, cooking for 30 seconds until spices become aromatic. Add fire-roasted tomatoes, all three beans, and vegetable broth to the pot.
4. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until flavors meld and chili reaches your preferred thickness.
5. Taste and season with salt and pepper as needed. The fire-roasted tomatoes should provide a subtle smoky flavor that complements the hearty bean mixture perfectly throughout.
09. Classic Vegetable Garden Chili
This variety-packed recipe celebrates classic vegetables alongside unexpected additions like carrots and celery. The result is a refreshingly light yet satisfying chili experience.
Ingredients: 1 large bell pepper (diced), 1 large onion (chopped), 2 carrots (diced), 2 celery stalks (chopped), 1 can black beans, 1 can diced tomatoes, 2 cups vegetable broth, 3 cloves garlic (minced), 2 tablespoons chili powder, 1 teaspoon oregano.
How To Make Classic Vegetable Garden Chili
1. Heat oil in a large pot over medium heat and sauté chopped onions, diced carrots, and celery until vegetables begin to soften, about 8-10 minutes. This creates a flavorful foundation for your chili base.
2. Add diced bell pepper and minced garlic, cooking for 3-4 minutes more until peppers start to soften and garlic becomes fragrant without browning or burning in the pot.
3. Stir in chili powder and oregano, coating all vegetables evenly and cooking for 1 minute until spices release their aromatic oils and enhance the overall flavor profile significantly.
4. Add black beans, diced tomatoes with their juices, and vegetable broth, bringing the mixture to a boil over high heat before reducing to a gentle simmer.
5. Cover and simmer for 20-25 minutes until all vegetables are tender and flavors have melded together. The carrots and celery should be fork-tender but not mushy for the best texture.
6. Season with salt and pepper to taste, then serve hot with crusty bread or cornbread for a complete, satisfying meal that showcases fresh vegetable flavors beautifully.
10. Caramelized Sweet Potato Bean Chili
Roasting sweet potatoes first prevents their flavor from getting lost during simmering. This extra step creates concentrated sweetness and incredible depth that transforms ordinary chili completely.
Ingredients: 3 large sweet potatoes (cubed), 2 cans black beans, 1 large onion (diced), 1 can crushed tomatoes, 2 cups vegetable broth, 3 cloves garlic (minced), 2 tablespoons chili powder, 1 teaspoon cinnamon, 1 teaspoon cumin, olive oil for roasting.
How To Make Caramelized Sweet Potato Bean Chili
1. Preheat oven to 400°F and toss cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until edges are caramelized and potatoes are fork-tender.
2. While potatoes roast, heat oil in a large pot over medium heat and sauté diced onions until golden brown and caramelized, about 10-12 minutes. This adds incredible depth to the final dish.
3. Add minced garlic, chili powder, cinnamon, and cumin to the pot, stirring constantly for 1 minute until spices become fragrant and coat the onions evenly without burning.
4. Stir in crushed tomatoes, black beans, and vegetable broth, then gently fold in the roasted sweet potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. The roasted sweet potatoes should hold their shape while adding natural sweetness that balances perfectly with the warm spices and savory beans throughout each serving.
11. Hearty Vegan Chunky Chili
This from-scratch chili combines vegetables, beans, lentils, and tofu for incredible satisfaction. It delivers that full, hearty feeling traditionally associated with meat-based versions.
Ingredients: 1 cup green lentils, 1 can kidney beans, 8 oz firm tofu (crumbled), 1 large onion (diced), 2 carrots (chopped), 2 bell peppers (diced), 1 can diced tomatoes, 3 cups vegetable broth, 2 tablespoons chili powder, 1 teaspoon smoked paprika.
How To Make Hearty Vegan Chunky Chili
1. Rinse green lentils thoroughly and set aside. Heat oil in a large Dutch oven over medium-high heat and sauté crumbled tofu until golden brown on all sides, about 6-8 minutes. Remove and set aside.
2. In the same pot, cook diced onions, chopped carrots, and bell peppers until vegetables soften, about 8-10 minutes. The vegetables should retain some texture for the best chunky consistency.
3. Stir in chili powder and smoked paprika, cooking for 1 minute until fragrant. Add lentils, kidney beans, diced tomatoes, and vegetable broth, bringing mixture to a rolling boil.
4. Reduce heat to low and simmer covered for 25-30 minutes until lentils are tender but not mushy. Stir in browned tofu during the last 5 minutes of cooking.
5. The finished chili should be thick and chunky with tender lentils, vegetables, and golden tofu pieces throughout. Season with salt and pepper before serving hot with your favorite toppings.
12. Instant Pot Protein-Packed Chili
This pressure cooker version uses plant-based ground meat substitute for incredible texture. The results are so convincing, they might fool even the most discerning palates completely.
Ingredients: 1 package plant-based ground meat substitute, 2 cans kidney beans, 1 can black beans, 1 large onion (diced), 1 can crushed tomatoes, 2 cups vegetable broth, 3 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon oregano.
How To Make Instant Pot Protein-Packed Chili
1. Set Instant Pot to sauté mode and brown the plant-based ground meat substitute until it develops a nice texture and color, about 5-6 minutes. This step adds depth and prevents mushy texture.
2. Add diced onions to the pot and cook until softened, about 3-4 minutes. Stir in chili powder, cumin, garlic powder, and oregano, cooking for 1 minute until fragrant and well combined.
3. Add kidney beans, black beans, crushed tomatoes, and vegetable broth to the pot, stirring to combine all ingredients. Cancel sauté mode and secure the pressure cooker lid properly.
4. Set to high pressure for 15 minutes, then allow natural pressure release for 10 minutes before manually releasing any remaining pressure. The chili should be thick and flavorful.
13. Instant Pot White Bean Chili
This meatless version of white chicken chili uses plant-based chicken substitute perfectly. Pinto beans and cauliflower break down slightly, creating natural creaminess throughout.
Ingredients: 1 package plant-based chicken substitute, 2 cans pinto beans, 1 head cauliflower (chopped), 1 onion (diced), 2 cans green chiles, 3 cups vegetable broth, 1 teaspoon cumin, 1 teaspoon oregano, ½ cup cashew cream, salt and pepper to taste.
How To Make Instant Pot White Bean Chili
1. Set Instant Pot to sauté mode and cook plant-based chicken substitute until lightly browned, about 4-5 minutes. Add diced onions and cook until translucent, about 3 minutes more.
2. Stir in cumin and oregano, cooking for 30 seconds until fragrant. Add chopped cauliflower, pinto beans, green chiles, and vegetable broth, stirring to combine all ingredients evenly.
3. Cancel sauté mode and secure lid. Cook on high pressure for 12 minutes, then allow natural pressure release for 8 minutes before manually releasing remaining pressure safely.
4. Stir in cashew cream and season with salt and pepper to taste. The cauliflower should be tender and slightly broken down, creating a naturally creamy texture.
5. Let chili rest for 5 minutes before serving to allow flavors to meld and achieve the perfect creamy consistency that mimics traditional white chicken chili beautifully.
14. Cincinnati-Style Lentil Chili
This meatless take on Cincinnati chili uses lentils instead of ground meat. Don’t skip the cinnamon and chocolate – these unique ingredients create the signature depth of flavor.
Ingredients: 1½ cups red lentils, 1 large onion (finely diced), 1 can tomato sauce, 2 tablespoons chili powder, 1 teaspoon cinnamon, 1 tablespoon cocoa powder, 1 teaspoon allspice, 1 teaspoon cumin, 3 cups vegetable broth, 2 tablespoons apple cider vinegar.
How To Make Cincinnati-Style Lentil Chili
1. Rinse red lentils thoroughly until water runs clear, then set aside. Heat oil in a large pot over medium heat and cook finely diced onions until very soft and translucent, about 8-10 minutes.
2. Add chili powder, cinnamon, cocoa powder, allspice, and cumin to the pot, stirring constantly for 1-2 minutes until spices become fragrant and coat the onions evenly without burning.
3. Stir in rinsed lentils, tomato sauce, and vegetable broth, bringing mixture to a boil. The lentils will cook quickly, so watch carefully to prevent overcooking and mushiness.
4. Reduce heat to low and simmer uncovered for 15-20 minutes, stirring frequently, until lentils are tender and mixture reaches a sauce-like consistency similar to traditional Cincinnati chili.
5. Stir in apple cider vinegar during the last minute of cooking. Serve over spaghetti noodles with shredded cheese and diced onions for the authentic Cincinnati chili experience.
15. Pub-Style Spicy Vegetarian Chili
This spicy but flavorful recipe proves you won’t miss the meat at all. It pairs perfectly with your favorite craft beer for the ultimate pub-style experience.
Ingredients: 2 cans mixed beans, 1 can fire-roasted tomatoes, 1 large onion (diced), 2 jalapeños (seeded and diced), 3 cloves garlic (minced), 2 tablespoons chili powder, 1 tablespoon chipotle powder, 2 cups vegetable broth, 1 bottle dark beer, 2 tablespoons olive oil.
How To Make Pub-Style Spicy Vegetarian Chili
1. Heat olive oil in a large Dutch oven over medium heat and sauté diced onions until golden brown, about 6-8 minutes. Add diced jalapeños and cook for 2-3 minutes more until softened.
2. Stir in minced garlic, chili powder, and chipotle powder, cooking for 1 minute until fragrant. The chipotle powder adds smoky heat that gives this chili its distinctive pub-style character.
3. Add mixed beans, fire-roasted tomatoes, and vegetable broth to the pot. Pour in the dark beer, which adds depth and complexity that pairs beautifully with the spicy seasonings.
4. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until chili thickens and alcohol cooks off completely.
5. Taste and adjust heat level with additional chipotle powder or jalapeños as desired. Serve hot with cornbread and your favorite craft beer for the perfect pub-style meal experience.
16. Hearty TVP Vegetarian Chili
Textured vegetable protein gives this thick, hearty chili an amazingly meat-like texture. Even dedicated carnivores will be impressed by this satisfying party-worthy recipe.
Ingredients: 1 cup TVP (textured vegetable protein), 2 cans kidney beans, 1 can black beans, 1 large onion (diced), 1 can crushed tomatoes, 2 dried ancho chiles (rehydrated and chopped), 2 cups vegetable broth, 2 tablespoons chili powder, 1 teaspoon smoked paprika, 2 tablespoons olive oil.
How To Make Hearty TVP Vegetarian Chili
1. Rehydrate TVP by soaking in 1 cup of warm vegetable broth for 10 minutes until it absorbs liquid and becomes tender. Meanwhile, soak dried ancho chiles in hot water for 15 minutes, then chop.
2. Heat olive oil in a large pot over medium heat and sauté diced onions until golden brown, about 6-8 minutes. Add rehydrated TVP and cook for 5 minutes, stirring frequently to develop texture.
3. Stir in chili powder and smoked paprika, cooking for 1 minute until fragrant. Add chopped ancho chiles, kidney beans, black beans, crushed tomatoes, and remaining vegetable broth.
4. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until chili reaches a thick, hearty consistency perfect for serving.
5. The TVP should have a ground meat-like texture while the ancho chiles provide deep, complex flavor. Season with salt and pepper before serving to a crowd of impressed guests.
17. Quick 15-Minute Vegetarian Chili
This ultra-easy recipe lives up to its name with just 15 minutes cooking time. Taco and ranch seasoning packets provide big flavor without any extra time investment.
Ingredients: 2 cans mixed beans, 1 can diced tomatoes, 1 packet taco seasoning, 1 packet ranch dressing mix, 1 cup frozen corn, 1 onion (diced), 1 bell pepper (chopped), 1 cup vegetable broth, 2 tablespoons olive oil.
How To Make Quick 15-Minute Vegetarian Chili
1. Heat olive oil in a large pot over medium-high heat and quickly sauté diced onions and chopped bell pepper for 3-4 minutes until slightly softened but still crisp for texture.
2. Stir in both seasoning packets, cooking for 30 seconds until fragrant and well distributed throughout the vegetables. The combination creates an unexpectedly delicious flavor profile that’s incredibly satisfying.
3. Add mixed beans with their liquid, diced tomatoes, frozen corn, and vegetable broth, stirring to combine all ingredients. Bring mixture to a rapid boil over high heat.
4. Reduce heat to medium and simmer uncovered for 8-10 minutes, stirring occasionally, until corn is heated through and flavors meld together perfectly for this quick meal solution.
Final Thoughts
These plant-based chili recipes prove that meat isn’t necessary for incredible flavor and satisfaction. Each recipe offers unique ingredients and techniques for amazing variety.
From quick weeknight meals to impressive party dishes, these vegetarian chilis will become your new comfort food favorites that everyone will absolutely love.