18 Spicy Vegetarian Chili Recipes Delicious

Just when you thought vegetarian chili couldn’t get any more exciting, we’ve rounded up 18 recipes that are sure to spice up your mealtime! Whether you’re craving a quick weeknight dinner, a bowl of comfort food, or something to wow your friends at your next gathering, these spicy vegetarian chili recipes are packed with flavor and easy to make. Dive in and discover your new favorite dish today!

Classic Three-Bean Vegetarian Chili

Just when you thought chili couldn’t get any heartier, this three-bean vegetarian version **hits all the right spots**. Packed with protein and bursting with flavor, it’s a **game-changer** for meatless Mondays or any day.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 large onion, diced (yellow for sweetness, but white works in a pinch)
• 3 garlic cloves, minced (fresh is best—no jarred stuff here)
• 1 red bell pepper, chopped (adds a sweet crunch)
• 1 can (15 oz) black beans, drained and rinsed (for that meaty texture)
• 1 can (15 oz) kidney beans, drained and rinsed (classic chili vibes)
• 1 can (15 oz) pinto beans, drained and rinsed (creamy goodness)
• 1 can (28 oz) crushed tomatoes (San Marzano if you’re feeling fancy)
• 2 tbsp chili powder (adjust based on your heat tolerance)
• 1 tsp ground cumin (for that earthy warmth)
• 1 tsp smoked paprika (hello, smokiness)
• 1 cup vegetable broth (low-sodium to control the salt)
• Salt to taste (start with 1/2 tsp and go from there)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add onion and sauté until translucent, 5 minutes, stirring occasionally to prevent burning.
3. Stir in garlic and red bell pepper, cooking for another 3 minutes until fragrant.
4. Tip: If the garlic starts to brown too quickly, lower the heat to avoid bitterness.
5. Add all three beans, crushed tomatoes, chili powder, cumin, smoked paprika, and vegetable broth to the pot.
6. Bring to a boil, then reduce heat to low, simmering uncovered for 25 minutes. Stir every 5 minutes to prevent sticking.
7. Tip: For a thicker chili, let it simmer an extra 5-10 minutes.
8. Season with salt, starting with 1/2 tsp, then adjust after tasting.
9. Tip: Let the chili sit for 10 minutes off the heat before serving—it thickens and flavors meld beautifully.

Get ready for a chili that’s **unapologetically bold** and satisfyingly chunky. Serve it over a baked potato or with a side of cornbread for the ultimate comfort meal.

Sweet Potato and Black Bean Chili

Make your taste buds dance with this hearty Sweet Potato and Black Bean Chili—packed with flavor, fiber, and a kick of spice that’ll warm you right up.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 large sweet potato, diced into 1/2-inch cubes (trust me, uniform size means even cooking)
• 1 medium onion, finely chopped (yellow onions work best here for sweetness)
• 3 garlic cloves, minced (fresh is key—no jarred stuff!)
• 1 tbsp chili powder (adjust if you’re sensitive to heat)
• 1 tsp ground cumin (toasted and freshly ground if you’re fancy)
• 1 can (15 oz) black beans, rinsed and drained (low-sodium for control freaks like me)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a smoky depth)
• 2 cups vegetable broth (homemade if you’ve got it, but boxed is fine)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add sweet potato and onion. Sauté for 5 minutes, stirring occasionally, until onions are translucent.
3. Stir in garlic, chili powder, and cumin. Cook for 1 minute until fragrant—don’t let the garlic burn!
4. Pour in black beans, diced tomatoes, and vegetable broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes. Stir halfway through to prevent sticking.
6. Uncover and simmer for an additional 10 minutes to thicken the chili. Taste and adjust salt as needed.

Now, the chili should be thick, with sweet potatoes tender but not mushy. The beans and tomatoes create a hearty base, while the spices bring warmth without overwhelming heat. Serve it over quinoa for extra protein, or top with avocado slices for a creamy contrast.

Quinoa and Lentil Chili

Just when you thought chili couldn’t get any heartier, this quinoa and lentil version storms in. Packed with protein and bursting with flavor, it’s a game-changer for meal prep or cozy nights in.

Ingredients

• 1 cup quinoa, rinsed (trust me, skipping the rinse makes it bitter)
• 1 cup green lentils, picked over (those tiny stones are sneaky)
• 2 tbsp extra virgin olive oil (my kitchen staple for depth)
• 1 large onion, diced (the sharper, the better for flavor)
• 3 garlic cloves, minced (fresh only—jarred is a no-go here)
• 1 tbsp chili powder (adjust if you’re sensitive to heat)
• 1 tsp cumin (toasted and ground at home if you’re fancy)
• 4 cups vegetable broth (homemade or low-sodium store-bought)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted for extra oomph)
• Salt to taste (start with 1/2 tsp and go from there)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion and garlic, sautéing until translucent, roughly 5 minutes—don’t let the garlic burn.
3. Stir in chili powder and cumin, cooking for 30 seconds to bloom the spices.
4. Pour in vegetable broth, scraping any bits off the bottom—that’s flavor gold.
5. Add quinoa, lentils, and diced tomatoes with their juice. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes. Quinoa should be tender, and lentils soft but not mushy.
7. Season with salt, starting with 1/2 tsp and adjusting as needed.

Serve this chili piping hot, with a dollop of Greek yogurt or avocado slices for creaminess. The quinoa adds a slight chew, while the lentils keep it hearty—perfect over sweet potatoes or with crusty bread for dipping.

Butternut Squash Chili

Craving something cozy yet bold? This butternut squash chili is your go-to—packed with warmth, spice, and a hint of sweetness that’ll have you coming back for seconds.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for that rich base)
• 1 large butternut squash, peeled and cubed (about 4 cups—trust me, it’s worth the prep)
• 1 medium onion, diced (yellow for sweetness, white for sharpness—your call)
• 3 garlic cloves, minced (fresh is best, no compromises)
• 1 tbsp chili powder (adjust if you’re not into heat)
• 1 tsp ground cumin (for that earthy depth)
• 1 can (15 oz) black beans, drained and rinsed (or kidney beans if you’re feeling classic)
• 1 can (15 oz) diced tomatoes (fire-roasted add a smoky twist)
• 2 cups vegetable broth (homemade if you’ve got it)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add onion and garlic, sauté until translucent—3 minutes max. Don’t let the garlic burn!
3. Toss in butternut squash, chili powder, and cumin. Stir to coat evenly—1 minute.
4. Pour in black beans, diced tomatoes, and vegetable broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer until squash is tender—20 minutes. Stir occasionally.
6. Season with salt. Taste and adjust spices if needed—this is where you make it yours.

This chili boasts a creamy texture from the squash, with beans adding just the right bite. Serve it topped with avocado slices or a dollop of sour cream for extra richness. That’s the beauty of it—customizable to your heart’s content.

Chipotle Chocolate Vegetarian Chili

Veggies, meet your match. This Chipotle Chocolate Vegetarian Chili slaps with smoky depth and a hint of sweetness—perfect for those who dare to spice up their meatless Mondays.

Ingredients

• 2 tbsp extra virgin olive oil (my kitchen staple for that rich base)
• 1 large onion, diced (the sharper, the better for flavor)
• 3 cloves garlic, minced (fresh is non-negotiable here)
• 1 red bell pepper, chopped (adds a sweet crunch)
• 2 cans (15 oz each) black beans, drained and rinsed (for that hearty texture)
• 1 can (15 oz) diced tomatoes (fire-roasted for extra smokiness)
• 2 tbsp chipotle peppers in adobo sauce, minced (adjust for heat level)
• 1 tbsp cocoa powder (unsweetened, for that deep chocolatey undertone)
• 1 tsp ground cumin (toasted and freshly ground if you’re fancy)
• 1 tsp smoked paprika (the secret smoky weapon)
• 1/2 tsp salt (start here, then adjust)
• 2 cups vegetable broth (low-sodium to control the saltiness)
• 1/2 cup dark chocolate chips (70% cacao for balance)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic; sauté for 5 minutes until translucent. Tip: Don’t rush this—flavor builds here.
3. Toss in red bell pepper; cook for another 3 minutes until slightly soft.
4. Stir in black beans, diced tomatoes, chipotle peppers, cocoa powder, cumin, smoked paprika, and salt. Mix well.
5. Pour in vegetable broth; bring to a boil, then reduce heat to simmer for 20 minutes. Tip: Stir occasionally to prevent sticking.
6. Add chocolate chips; stir until melted and fully incorporated. Simmer for another 10 minutes. Tip: Taste and adjust seasoning now—more chipotle for heat, more chocolate for sweetness.

Outrageously rich with a velvety texture, this chili is a paradox of smoky and sweet. Serve it over a baked sweet potato or with a side of cornbread for the ultimate comfort meal.

White Bean and Kale Chili

Ready to shake up your chili game? This white bean and kale chili is a hearty, veggie-packed twist on the classic—**bold flavors, zero fuss**.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for depth)
• 1 large onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh only, please)
• 1 tbsp ground cumin (toast it first for extra aroma)
• 1 tsp smoked paprika (the secret smokiness)
• 1/2 tsp chili powder (adjust if you’re sensitive to heat)
• 4 cups vegetable broth (homemade if you’ve got it)
• 2 cans white beans, drained and rinsed (cannellini work great)
• 1 bunch kale, stems removed and leaves chopped (lacinato is my fave)
• 1 can diced tomatoes (fire-roasted add a nice char)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and cook until translucent, about 5 minutes—**stir occasionally**.
3. Toss in garlic, cumin, smoked paprika, and chili powder; cook for 1 minute until fragrant. **Tip**: Don’t let the garlic burn!
4. Pour in vegetable broth, scraping up any browned bits from the bottom—**that’s flavor**.
5. Add white beans and diced tomatoes; bring to a simmer.
6. Stir in kale and let it wilt into the chili, about 5 minutes. **Tip**: Massage the kale first for tenderness.
7. Season with salt, then simmer uncovered for 20 minutes to meld flavors. **Tip**: Stir occasionally to prevent sticking.

Creamy beans, tender kale, and a smoky broth make this chili a bowl of comfort. Serve with avocado slices or a dollop of Greek yogurt for extra richness.

Mushroom and Walnut Chili

Elevate your chili game with this umami-packed Mushroom and Walnut Chili—**bold flavors**, **hearty textures**, and **zero meat** don’t mean zero satisfaction.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for depth)
• 1 large yellow onion, diced (sweet varieties work best)
• 3 garlic cloves, minced (fresh is key)
• 1 lb cremini mushrooms, sliced (baby bellas add earthiness)
• 1 cup walnuts, chopped (toast ’em for extra crunch)
• 2 tbsp chili powder (adjust heat to your vibe)
• 1 tsp cumin (freshly ground if you’re fancy)
• 1 can (15 oz) diced tomatoes (fire-roasted for smokiness)
• 1 can (15 oz) black beans, drained (or kidney beans for variety)
• 2 cups vegetable broth (low-sodium lets you control salt)
• Salt to taste (start with 1/2 tsp, then adjust)

Instructions

1. Heat olive oil in a large pot over **medium heat** (tip: wait until oil shimmers).
2. Add onion, sauté for **5 minutes** until translucent (stir often to avoid burning).
3. Toss in garlic, cook for **1 minute** until fragrant (don’t let it brown).
4. Add mushrooms, cook for **7 minutes** until they release moisture (tip: don’t overcrowd the pan).
5. Stir in walnuts, chili powder, and cumin, toast for **2 minutes** (toast = flavor boost).
6. Pour in diced tomatoes, black beans, and vegetable broth, bring to a **simmer**.
7. Reduce heat to **low**, let it bubble for **20 minutes** (tip: lid on for thicker chili).
8. Season with salt, simmer for **5 more minutes** (taste as you go).

Dig into a bowl that’s **rich**, **meaty** (thanks, walnuts!), and **packed with layers**—top with avocado or a dollop of cashew cream for extra luxe.

Pumpkin and Black Bean Chili

Pump up your meal prep with this hearty Pumpkin and Black Bean Chili—it’s a cozy bowl of autumnal vibes that packs a protein punch and a kick of spice.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 medium onion, diced (yellow for sweetness, but white works in a pinch)
• 3 garlic cloves, minced (fresh is best—no jarred stuff here)
• 1 red bell pepper, chopped (adds a sweet crunch)
• 1 can (15 oz) black beans, drained and rinsed (for that fiber boost)
• 1 can (15 oz) pumpkin puree (not pie mix—pure pumpkin for the win)
• 1 can (14.5 oz) diced tomatoes (fire-roasted bring the smokiness)
• 2 cups vegetable broth (homemade if you’ve got it)
• 2 tbsp chili powder (adjust if you’re spice-shy)
• 1 tsp cumin (for that earthy depth)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add onion and garlic, sauté until translucent—about 3 minutes. Tip: Don’t let the garlic burn or it’ll turn bitter.
3. Toss in the red bell pepper, cook for another 2 minutes until slightly soft.
4. Stir in black beans, pumpkin puree, diced tomatoes, and vegetable broth. Tip: Mix well to ensure the pumpkin is fully incorporated.
5. Season with chili powder, cumin, and salt. Bring to a boil, then reduce heat to low.
6. Simmer uncovered for 25 minutes, stirring occasionally. Tip: The chili thickens as it cooks, so keep an eye on the consistency.

Dig into a bowl where the creamy pumpkin meets the hearty beans, all hugged by a smoky, spicy broth. Serve it with a dollop of sour cream or over a baked sweet potato for a twist.

Spicy Thai Peanut Chili

Make your taste buds dance with this Spicy Thai Peanut Chili—bold flavors, creamy peanut butter, and a kick of heat that’s totally addictive.

Ingredients

• 1 lb ground chicken (I swear by thigh meat for extra juiciness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 3 cloves garlic, minced (fresh only, please)
• 1 red bell pepper, diced (adds a sweet crunch)
• 1 can (14 oz) coconut milk (full-fat for that luxurious texture)
• 1/2 cup peanut butter (creamy or chunky, your call)
• 2 tbsp soy sauce (low-sodium to control the salt)
• 1 tbsp sriracha (adjust if you’re heat-shy)
• 1 lime, juiced (fresh lime juice is non-negotiable)
• 1/4 cup cilantro, chopped (for that fresh finish)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add ground chicken, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Toss in garlic and red bell pepper, stirring for 2 minutes until fragrant.
4. Pour in coconut milk, peanut butter, soy sauce, and sriracha, stirring to combine.
5. Reduce heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking.
6. Squeeze in lime juice and sprinkle cilantro, then give it one final stir.

You’ll love the creamy, nutty base with pops of heat and freshness. Serve it over rice or with a side of crusty bread to soak up every last drop.

Eggplant and Chickpea Chili

Veg out with this hearty, meat-free chili that’s packed with flavor and ready in a flash. Bold spices and tender eggplant make it a winner.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 large eggplant, diced (leave the skin on for texture)
• 1 onion, finely chopped (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best here)
• 1 tbsp chili powder (adjust if you’re sensitive to heat)
• 1 tsp cumin (toasted and ground for depth)
• 1 can (15 oz) chickpeas, drained and rinsed (for that perfect bite)
• 1 can (28 oz) crushed tomatoes (San Marzano for the win)
• 1 cup vegetable broth (homemade if you’ve got it)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add eggplant and onion; cook until soft, about 8 minutes, stirring occasionally.
3. Stir in garlic, chili powder, and cumin; cook for 1 minute until fragrant.
4. Add chickpeas, crushed tomatoes, and vegetable broth; bring to a simmer.
5. Reduce heat to low; cover and simmer for 25 minutes, stirring occasionally.
6. Season with salt, then taste and adjust spices if needed.

Hearty and satisfying, this chili’s got a smoky depth from the eggplant and a slight crunch from the chickpeas. Serve it over quinoa or with a dollop of Greek yogurt for a cool contrast.

Corn and Zucchini Chili

Pack your bowls with this Corn and Zucchini Chili—it’s a veggie-packed punch of flavor that’ll have you coming back for seconds. Perfect for those lazy Sundays or meal prep heroes.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich base)
• 1 large onion, diced (the sharper, the better in my book)
• 3 cloves garlic, minced (fresh is best, no compromises)
• 2 medium zucchinis, chopped into half-moons (keep the skin on for extra nutrients)
• 2 cups corn kernels (frozen works, but fresh summer corn? *chef’s kiss*)
• 1 can (15 oz) black beans, drained and rinsed (for that protein punch)
• 1 can (15 oz) diced tomatoes (fire-roasted add a smoky depth)
• 2 tbsp chili powder (adjust if you’re sensitive to heat)
• 1 tsp cumin (the secret weapon)
• 4 cups vegetable broth (homemade if you’ve got it)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add onion and garlic, sauté until translucent, roughly 3 minutes. Tip: Don’t let the garlic burn!
3. Toss in zucchini, cook for another 5 minutes until slightly softened. Tip: A little crunch is good here.
4. Stir in corn, black beans, diced tomatoes, chili powder, and cumin. Mix well to coat everything in spices.
5. Pour in vegetable broth, bring to a boil, then reduce to a simmer for 20 minutes. Tip: Lid on for less evaporation.
6. Season with salt, simmer uncovered for another 10 minutes to thicken.

Now this chili’s got layers—creamy beans, sweet corn, and zucchini with just the right bite. Serve it over quinoa or with a dollop of Greek yogurt for a cool contrast.

Red Lentil and Spinach Chili

Hungry for a twist on classic chili? This Red Lentil and Spinach Chili packs protein, greens, and a kick of spice into one pot—ready in under 30 minutes.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for richness)
• 1 medium onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best!)
• 1 tbsp chili powder (adjust for heat)
• 1 tsp ground cumin (toasted for depth)
• 1 cup red lentils, rinsed (no soaking needed)
• 4 cups vegetable broth (low-sodium preferred)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add smokiness)
• 2 cups fresh spinach (packed, stems removed)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, sauté for 3 minutes until translucent. Tip: Don’t rush—this builds flavor.
3. Stir in garlic, chili powder, and cumin; cook for 30 seconds until fragrant.
4. Pour in lentils and broth, bring to a boil. Tip: Skim any foam for a clearer chili.
5. Reduce heat to low, simmer uncovered for 15 minutes, stirring occasionally.
6. Add tomatoes and salt, simmer for another 5 minutes. Tip: Taste and adjust salt now.
7. Fold in spinach until just wilted, about 2 minutes.

Just like that, you’ve got a chili that’s creamy from the lentils, bright from the spinach, and layered with spices. Serve over quinoa or with avocado slices for extra creaminess.

Tempeh and Sweet Corn Chili

Spice up your meal prep with this hearty tempeh and sweet corn chili—packed with protein and a sweet crunch that’ll make your taste buds dance.

Ingredients

• 1 block tempeh, crumbled (I love the nutty flavor it adds)
• 2 cups sweet corn, fresh or frozen (thawed if frozen)
• 1 can black beans, drained and rinsed (for that extra fiber kick)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 can diced tomatoes (fire-roasted add a smoky depth)
• 2 tbsp chili powder (adjust heat to your liking)
• 1 tsp cumin (for that earthy warmth)
• 1 cup vegetable broth (low sodium lets you control the salt)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes—stir occasionally to prevent burning.
3. Stir in minced garlic and cook for 30 seconds until fragrant—don’t let it brown!
4. Add crumbled tempeh and cook for 5 minutes, breaking it apart further with a spoon.
5. Mix in chili powder and cumin, coating the tempeh evenly—toast the spices for 1 minute to unlock their flavors.
6. Pour in diced tomatoes, black beans, sweet corn, and vegetable broth—bring to a simmer.
7. Reduce heat to low, cover, and let it simmer for 20 minutes—stir occasionally to prevent sticking.
8. Taste and adjust salt as needed—remember, flavors intensify as it cooks.
9. Serve hot, garnished with avocado or cilantro for a fresh contrast.

Velvety textures from the beans and tempeh contrast with the sweet pop of corn. Try serving it over baked potatoes for a twist, or with a side of crusty bread to soak up the rich, smoky broth.

Black-Eyed Pea and Collard Greens Chili

Make your taste buds dance with this hearty Black-Eyed Pea and Collard Greens Chili—a soulful twist on a classic that’s packed with flavor and nutrients.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 large onion, diced (yellow for sweetness, but white works in a pinch)
• 3 garlic cloves, minced (fresh is best—no jarred stuff here)
• 1 lb ground turkey (or beef for a richer flavor)
• 2 cups black-eyed peas, soaked overnight (trust me, it’s worth the wait)
• 4 cups collard greens, chopped (stems removed for that tender bite)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a smoky depth)
• 2 cups chicken broth (homemade if you’ve got it)
• 2 tbsp chili powder (adjust if you’re sensitive to heat)
• 1 tsp cumin (toasted and ground fresh if you’re feeling fancy)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add onion and garlic, sauté until translucent—about 3 minutes. Tip: Don’t let the garlic burn!
3. Brown the ground turkey, breaking it apart with a spoon, until no pink remains—about 5 minutes.
4. Stir in black-eyed peas, collard greens, diced tomatoes, chicken broth, chili powder, and cumin.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally. Tip: The collards should be tender but still vibrant.
6. Season with salt, then simmer for another 15 minutes. Tip: Taste as you go—the flavors deepen over time.

Hearty and satisfying, this chili boasts a perfect balance of smoky, spicy, and savory notes. Serve it over cornbread or with a dollop of sour cream for a creamy contrast.

Acorn Squash and Pinto Bean Chili

Transform your dinner game with this hearty Acorn Squash and Pinto Bean Chili—**bold flavors**, **minimal fuss**, and **maximum comfort** in every bite.

Ingredients

• 1 medium acorn squash, cubed (leave the skin on for extra texture)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 large onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best here)
• 1 tbsp chili powder (adjust if you’re sensitive to heat)
• 1 tsp ground cumin (toasted for depth)
• 1 can (15 oz) pinto beans, rinsed (or black beans for a twist)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a smoky note)
• 2 cups vegetable broth (low-sodium to control saltiness)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Preheat your oven to 400°F. Toss the acorn squash cubes with 1 tbsp olive oil and a pinch of salt. Roast for 25 minutes until edges caramelize.
2. Heat the remaining olive oil in a large pot over medium heat. Add the onion, cooking until translucent, about 5 minutes.
3. Stir in the garlic, chili powder, and cumin. Cook for 1 minute until fragrant—don’t let it burn.
4. Add the beans, tomatoes, and broth. Bring to a simmer, then reduce heat to low. Let it bubble gently for 20 minutes.
5. Fold in the roasted squash. Simmer for another 10 minutes to meld flavors. Taste and adjust salt if needed.

Enjoy the chili’s **creamy beans** against the **sweet, tender squash**. Serve over quinoa or with a dollop of Greek yogurt for a cool contrast.

Cauliflower and Lentil Chili

Alright, let’s dive into this **Cauliflower and Lentil Chili**—a game-changer for meatless Mondays or any day you crave something hearty and healthy.

Ingredients

• 1 tbsp **extra virgin olive oil** (my go-to for richness)
• 1 medium **onion**, diced (yellow for sweetness)
• 3 cloves **garlic**, minced (fresh is best)
• 1 tbsp **chili powder** (adjust if you’re sensitive to heat)
• 1 tsp **cumin** (toasted and ground for max flavor)
• 1 can (15 oz) **diced tomatoes** (fire-roasted add a smoky twist)
• 1 cup **dried green lentils**, rinsed (they hold shape better)
• 4 cups **vegetable broth** (low-sodium to control saltiness)
• 1 medium **cauliflower**, cut into small florets (bite-sized for easy eating)
• 1 can (15 oz) **black beans**, drained and rinsed (for extra protein)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat **olive oil** in a large pot over medium heat until shimmering.
2. Add **onion** and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in **garlic**, **chili powder**, and **cumin**; cook for 1 minute until fragrant.
4. Pour in **diced tomatoes** with their juices, scraping the bottom to deglaze.
5. Add **lentils** and **vegetable broth**; bring to a boil, then reduce to a simmer.
6. Cover and cook for 20 minutes, stirring halfway to prevent sticking.
7. Uncover, add **cauliflower florets**, and simmer for another 10 minutes until tender.
8. Mix in **black beans** and heat through, about 2 minutes.
9. Season with **salt**, taste, and adjust as needed.

Now, this chili is **chunky**, **hearty**, and packed with umami from the lentils and spices. Serve it over **quinoa** for extra protein or with **avocado slices** for creaminess.

Green Chili with Tofu

Dive into a bowl of bold flavors with this Green Chili with Tofu—packed with spice, texture, and a kick that’ll wake up your taste buds.

Ingredients

• 1 block extra firm tofu, pressed and cubed (trust me, pressing is key for that perfect bite)
• 2 tbsp extra virgin olive oil (my kitchen staple for that rich base)
• 1 large onion, diced (the sharper, the better for this dish)
• 3 cloves garlic, minced (fresh is best, no compromises)
• 2 cups green chilies, chopped (roast them first if you’re feeling fancy)
• 1 tsp cumin (toasted and ground, if you’ve got the time)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my pick)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 2 minutes.
2. Add diced onion, stirring occasionally, until translucent—5 minutes max.
3. Toss in minced garlic and cumin, stirring for 30 seconds until fragrant (tip: don’t let the garlic burn!).
4. Mix in green chilies and cubed tofu, coating everything evenly in the spices.
5. Pour in vegetable broth, bring to a boil, then simmer for 20 minutes (tip: lid on for less evaporation).
6. Season with salt, taste, and adjust as needed (tip: the flavors meld as it sits, so under-season slightly).

Now, the tofu’s soaked up all that spicy goodness, and the broth? Rich with depth. Serve it over rice, or go wild with a side of crusty bread for dipping.

Mexican Street Corn Chili

Absolutely nothing beats the smoky, spicy kick of this Mexican Street Corn Chili—it’s a fiesta in a bowl that’ll have your taste buds dancing from the first spoonful.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich, smooth base)
• 1 large onion, diced (the sharper, the better for depth)
• 4 cloves garlic, minced (fresh is non-negotiable here)
• 1 lb ground beef (80/20 for that perfect fat ratio)
• 1 can (15 oz) black beans, drained and rinsed (for that hearty texture)
• 2 cups corn kernels (frozen works, but charred fresh corn is game-changing)
• 1 can (14.5 oz) diced tomatoes (I swear by fire-roasted for extra smokiness)
• 2 tbsp chili powder (adjust if you’re not about that spicy life)
• 1 tsp cumin (the secret weapon for warmth)
• 1 cup chicken broth (low-sodium lets you control the salt)
• 1/2 cup cotija cheese, crumbled (for that authentic street corn vibe)
• 1/4 cup cilantro, chopped (skip if you’re team ‘cilantro tastes like soap’)
• 1 lime, cut into wedges (because everything’s better with a squeeze)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 2 minutes.
2. Add onion and garlic, sauté until translucent, roughly 5 minutes. Tip: Don’t rush this step; it’s the flavor foundation.
3. Brown the ground beef, breaking it apart with a spoon, until no pink remains—about 7 minutes. Drain excess fat if needed.
4. Stir in black beans, corn, diced tomatoes, chili powder, and cumin. Cook for 2 minutes to wake up those spices.
5. Pour in chicken broth, bring to a boil, then reduce heat to simmer uncovered for 20 minutes. Tip: The longer it simmers, the deeper the flavors meld.
6. Serve hot, topped with cotija cheese, cilantro, and a lime wedge. Tip: A dollop of sour cream or avocado slices can take it to the next level.

You’ll love the creamy, crunchy contrast of the corn and beans against the rich, spicy broth. Try serving it in hollowed-out bread bowls for an edible, Instagram-worthy presentation.

Conclusion

Craving something hearty and spicy? These 18 vegetarian chili recipes are sure to satisfy your taste buds while keeping things meat-free. Whether you’re a seasoned chef or a kitchen newbie, there’s a chili here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos