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This REALLY GOOD VEGETARIAN CHILI will knock your meat loving socks off. This healthy chili has all the flavor and is made entirely of vegetables. SO GOOD.

Vegetarian Chili

Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 236kcal
Author: Becky Hardin
Vegetarian Chili is the best way to enjoy a delicious and healthy Vegan Chili Recipe! This is the  BEST VEGETARIAN CHILI and it will knock your socks off. I never knew I could not only make an Easy Vegetarian Chili recipe but also LOVE it. Buckle up because this is the best Vegan Chili Ever!
Print 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

For Garnish:

  • 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.
  • Enjoy!



Calories: 236kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 456mg | Potassium: 1407mg | Fiber: 9g | Sugar: 13g | Vitamin A: 26590IU | Vitamin C: 101mg | Calcium: 198mg | Iron: 5.4mg