This is our all time favorite vegetarian chili! Hearty, healthy, and delicious vegetarian chili packed with good-for-you ingredients likebeans and vegetables, and the perfect seasoning mix. Make this chili once and repurpose it for healthy meals all week long (great meal prep! )
We’re on a vegetarian kick around here! You’ll have to try some of the other favorite vegetarian meals next: quinoa black bean salad, bruschetta pasta, and vegetarian tacos.
Flavor Packed Vegetarian Chili
There’s plenty of evidence here on the blog that I’m obsessed with chili and it turns out some of the most popular recipes on my site are chili variations! This taco chili or this crockpot white chicken chili recipe are both majorly popular and today I’m adding another one to your list of “must-makes.” But instead of addingchicken and sausage, or beef, today we’re leaving out the meat. Don’t close your browser just yet, I promise you’re going to love this veggie version and it’s just as filling as the others!
You’re probably wondering, without the meat, what is actually in a vegetarian chili. I’ll break down the ingredients below and then share how to make this recipe!
What’s in a vegetarian chili?
Now that we’ve talked ingredients, let’s talk process on making a meatless chili!
How do you make the best vegetarian chili?
Vegetarian Chili FAQS
Yes! Without the toppings (sour cream or cheese), this chili is vegan!
Short answer – yes. However, some products are made in a facility that is not gluten free. To be 100% safe, check all the ingredient labels to ensure they were processed in a gluten-free environment.
Stored in an airtight container in the fridge, this chili will last up to 5 days. It does separate a bit when being stored in the fridge, just stir it up again and reheat over the stove (medium heat) or in the microwave.
- To freeze as afreezer meal: Mix all ingredients and place in (a couple) freezer safe bags. Freeze. According to recipe directions
- To freeze prepared chili, when ready to cook, thaw in the fridge overnight and then prepare: While you can freeze this chili, it does lose some texture, and flavor. (It is best eaten fresh.) However, if you do want to freeze: Before putting small amounts in freezer safeairtight and ) bags/containers and freezing them, let the chili cool completely to room temperature. Freeze the bags flat to make defrosting easier. Defrost in the fridge and warm through slowly in a pot over medium low heat. Do not stir vigorously as you reheat.
And last, but not least, here are some alternative cooking methods for this veggie chili: (Please note: these alternate cooking versions have not been personally tested, but what my best guess would be for the different methods).