Vegetarian Chili is the best way to enjoy a delicious and healthy Vegan Chili Recipe! This BEST VEGETARIAN CHILI will knock your meat loving socks off. I never knew I could not only make Healthy Vegetarian Chili but also LOVE it. Buckle up because this is the best Vegan Chili Ever!
This Best Vegetarian Chili Recipe is a Healthy Vegan Chili that you will absolutely love.
I was scared to try my hand at a Vegetarian Chili Recipe. I gotta be honest…I love a good hearty chili made with meat. I love White Chicken Chili (with CREAM CHEESE) and 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 a recipe that I love just as much as the traditional carnivore style.
With this Healthy Vegetarian Chili Recipe I found that it IS possible that the veggie lovers 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 this Vegan Chili Recipe!
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.
How to make Healthy Vegetarian Chili and make sure it packs a flavor punch:
Every chili needs a great garnish, so we packed our Really Good Veggie Chili with shredded queso, fresh cilantro, and spicy tortilla strips. I could have eaten bowl after bowl. 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!
Why you need to try this Vegan Chili Recipe:
With the weather (FINALLY) getting chillier, you’re in need of this Really Good Vegetarian Chili. 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).
This Best Vegetarian Chili Recipe is hearty, delicious, easy, and good for you! This is the ultimate healthy comfort food recipe. If you’re looking for other easy vegetarian recipes be sure to check out some of our favorites; Winter Vegetable Curry, Caprese Pasta Bake, and Vegetarian Lasagna. If you like this recipe, be sure to check out all of our Vegetarian Recipes.
See the recipe card below for full details on How to Make Vegetarian Chili. Enjoy!
Vegetarian Chili - Healthy Vegan Chili Recipe
- 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.