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The Best Vegetarian Chili in the World

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The Best Vegetarian Chili in the World
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The Best Vegetarian Chili in the World :-This quick, spicy vegetarian chili is full of beans, vegetables, and flavor! Make this excellent chili in your soup pot—it tastes even better the next day.

The Best Vegetarian Chili in the World

This top-rated vegetarian chili recipe requires these ingredients:

  • Oil: Start with an olive-oil-cooked onion.
  • Seasonings: Dried oregano, salt, ground cumin, bay leaves, raw garlic, chili powder, and ground black pepper flavor this chili.
  • Fresh vegetables: Purchase fresh veggies such as onions, celery, green bell peppers, and jalapeños from the produce section.
  • Canned vegetables: For canned vegetables, you’ll need green chile peppers, whole peeled tomatoes, kidney beans, garbanzo beans, black beans, and whole kernel corn.
  • Vegetarian burger crumbles: Without meat, vegetarian burger crumbles have “meaty” flavor and texture!

Making Vegetarian Chili

This homemade vegetarian chili recipe is below, but here’s a quick overview:

  • Season and sauté the onion until soft, then add the fresh veggies.
  • Put in vegetarian crumbles and boil.
  • Add the remaining ingredients (except corn), boil, and simmer 45 minutes.
  • Add corn and cook 5 minutes.

Serving Vegetarian Chili

  • Complement this vegetarian chili with homemade cornbread or corn muffins.
  • Add shredded cheese, jalapeños, avocados, and/or sour cream to each bowl.

Storing Vegetarian Chili

  • Keep leftover vegetarian chili in an airtight jar in the fridge for a week.
  • Reheat in microwave or stove.

Freeze vegetarian chili?

  • Yes! You can freeze vegetarian chili for three months. Leave an inch or two at the top of your freezer-safe container for expansion.
  • Thaw chili overnight in the fridge and reheat in the microwave or stove.

Also Read:-How Does a 1,500-Calorie Day Look? 

The Best Vegetarian Chili in the World

The Best Vegetarian Chili in the World


  • 1 tablespoon olive oil
  • Half medium onion, chopped
  • Two teaspoons dried oregano
  • tablespoon salt
  • 1- tablespoon ground cumin
  • 2 bay leaves
  • 2 chopped celery stalks
  • 2 chopped green bell peppers
  • 2 chopped jalapenos
  • 3 sliced garlic cloves
  • Two 4-ounce canned chopped green chile peppers, drained
  • 2-pack 12-ounce vegetarian burger crumbles
  • 3 28-ounce whole peeled tomato cans, crushed
  • ¼ cup chili powder
  • 1 Tbsp black pepper powder
  • 1 drained 15-ounce kidney bean can
  • 1 drained 15-ounce can garbanzo beans
  • 1 (15-ounce) black bean can
  • 15-ounce whole kernel corn


  • Heat olive oil in a big pot on medium. Add onion and season with oregano, salt, cumin, and bay leaves.
  • Cook onion until soft, then add celery, green bell peppers, jalapeños, and garlic.
  • Green Chile peppers should be heated thoroughly. Add vegetarian burger crumbles, lower heat, cover pot, and cook 5 minutes.
  • Add tomatoes, chili powder, and black pepper. Mix in kidney, garbanzo, and black beans. After boiling, decrease heat to low and simmer for 45 minutes.
  • Add the corn and simmer for 5 minutes before serving.

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