45-Minute Recipes/ Dinner/ Lunch

Vegetarian Chili Recipe

This easy vegetarian chili recipe is made in just one pot yet packed with veggies, beans and spices. Perfect for a hearty plant-based meal on a chilly winter day!

Vegetarian chili recipe in a bowl garnished with cilantro, vegan sour cream and avocado.

It’s officially autumn and that means just one thing: chili season! If you love a thick, bean-y, meaty vegetarian chili, this recipe is for you!

I’ve been developing a smoky mushroom fajita recipe for my upcoming cookbook (tentatively titled 30-Minute Frugal Vegan Recipes) and went a bit overboard on the bell peppers. I wanted to have one of every colour and that ended up being way too much.

So what better way to use up leftover peppers than in a delicious vegan chili?

Vegetarian chili in a white pot.

This post contains affiliate links. Please see our disclosure policy.

In fact chili is great for using up all kinds of leftovers since there are so many ways to make it. This time I opted for a more “traditional” style with beans and tvp to replace the ground beef, but another one of my favourites is the red lentil chili recipe included in Nutriciously‘s Vegan Starter Kit’s 14-day meal plan.

Take your first steps and succeed on a plant-based diet with the Vegan Starter Kit:

Vegan starter kit banner.

Here’s what’s inside:

  • Main guide with over 200 pages
  • 40+ whole food plant-based recipes
  • 14-day meal plan with 56 recipes & shopping lists
  • Meal formulas for creating your own quick vegan bowls
  • Thorough restaurant guide to find vegan meals anywhere
  • Cheat sheet, worksheets, printables, and a FAQ e-book to make things easy & actionable

Click here to get the Vegan Starter Kit. It’s the perfect package for anyone wanting to transition or stick to a vegan diet for good! Use the code THESTINGYVEGAN to get a $5.00 discount!

Tvp is one of my favourite vegan ground beef replacements. It’s much cheaper than buying a ready-made ground round and you can season it however you like. It makes a great taco meat substitute for this vegan nacho pizza recipe.

Most vegetarian chili recipes with tvp will instruct you to soak the tvp beforehand. This is totally unnecessary. Tvp rehydrates perfectly well on it’s own in soups, stews and chilies provided you add enough liquid. Furthermore, it can soak up all the yummy spices and seasonings.

So to make this easy vegetarian chili recipe simply add everything to a pot and let it simmer for a bit to meld the flavours. I added the typical spices like paprika, cumin, chili powder and oregano, and since I’ve been hearing a lot about adding chocolate to chili, I wanted to give it a try.

Squeezing a lime over vegetarian chili in a bowl.

It’s no secret that chocolate and chili peppers are a match made in heaven and the 1 ½ tablespoons of cocoa powder in this recipe added an interesting depth of flavour and great colour.

Top your vegetarian chili with your favourite chili toppings: vegan sour cream or plain vegan yogurt, cilantro, avocado, tortilla chips or vegan cheese. Serve with crusty bread, cornbread or a fresh green salad.

Wanna see how easy it is to make this vegetarian chili recipe? Watch the video:

Vegetarian chili recipe in a bowl garnished with cilantro, vegan sour cream and avocado.

Vegetarian Chili Recipe

This easy vegetarian chili recipe is made in just one pot yet packed with veggies, beans and spices. Perfect for a hearty plant-based meal on a chilly winter day!
5 from 1 vote
Print Rate
Course: Main Course
Total Price: $8.09
Price per Serving: $2.02
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 283kcal

Ingredients

  • 1 tablespoon olive oil - $0.10
  • 1 medium onion diced - $0.32
  • 3 cloves of garlic minced - $0.24
  • 1 ½ cups (215 grams) diced bell pepper any colour or a mix - $1.44
  • 1-2 jalapeño peppers diced - $0.41
  • 1 6-oz can tomato paste - $0.99
  • 2 teaspoons dried oregano - $0.20
  • 1 tablespoon cumin - $0.10
  • 1 tablespoon smoked paprika - $0.12
  • 2 teaspoons chili powder - $0.15
  • 1 cup (90 grams) tvp - $1.53
  • 1 large can (19 oz / 570) grams kidney beans do not drain - $0.75
  • 1 ½ tablespoons cocoa powder - $0.06
  • 1 can (15 oz / 400) grams diced tomatoes do not drain - $0.69
  • 1 ½ cups (355 ml) vegetable stock - $0.69
  • 2 tablespoons soy sauce - $0.04
  • Salt and pepper to taste - $0.03
  • 1 lime sliced - $0.23
  • Optional garnishes: chopped cilantro, vegan sour cream or plain vegan yogurt, diced avocado, tortilla chips

Instructions

  • Heat a pot over medium heat and add the oil and onion. Fry the onion until soft and translucent then add the garlic and fry until fragrant.
  • Add the bell pepper and jalapeño and fry until soft.
  • Add the tomato paste and spices and fry, stirring frequently, for a couple of minutes until the tomato paste darkens and the spices are fragrant.
  • Add the tvp, beans (with the aquafaba), cocoa powder, diced tomatoes (with their juices), vegetable stock and soy sauce. Bring to a simmer then reduce the heat to medium-low and simmer for 20 minutes to allow the flavours to meld. Stir from time to time and add more stock or water if it begins to look dry.
  • Taste and add salt and pepper if you think it’s necessary. Serve with a slice of lime in each bowl and your favourite chili toppings.
Find us on Instagram@cilantro_and_citronella
Find us on Facebook@thestingyvegan

Nutrition

Calories: 283kcal | Carbohydrates: 41g | Protein: 21g | Fat: 5g | Sodium: 1321mg | Potassium: 829mg | Fiber: 15g | Sugar: 12g | Vitamin A: 65.7% | Vitamin C: 114.5% | Calcium: 19.6% | Iron: 42.8%
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

This page contains affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. See disclosure policy.

Get the 14-day meal plan!

7 Comments

  • Reply
    Silpa | Silpa's kitchen
    September 26, 2018 at 7:56 am

    vegetarian chili recipe is so colorful and yummy. Thank you for the spicy recipe.

  • Reply
    Ginger
    October 3, 2018 at 6:18 am

    Made this chili tonight,exactly as written, and it was excellent.

    Thank you for posting.

  • Reply
    Sheri
    December 6, 2018 at 12:30 am

    YUM. Just made and ate this chili minus TVP. It was FANTASTIC! TY

  • Reply
    Amy
    January 4, 2019 at 9:54 pm

    I love this recipe, so easy and healthy. Not sure about the TVP but I have some so I will give it a try!

  • Reply
    nicole (thespicetrain.com)
    January 12, 2019 at 10:53 pm

    This looks so delicious! I love your lighting, it brings out the texture of this beautiful chili perfectly.

  • Reply
    Oliver
    January 16, 2019 at 9:56 pm

    Has anyone tried this in a slow cooker or instapot?
    Thanks!

  • Reply
    Elyshia
    March 8, 2019 at 4:40 am


    So good! I crumbled some tempeh instead of using TVP. I will definitely make this again!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.