This homemade Vegetarian Chili made with sweet potato, beans, and a thick, deeply spiced tomato broth will fill you up and warm you to your core on even the coldest day.
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A hearty meal that’s healthy too.
Although this chili is meatless, don’t let that fool you into thinking it’s wimpy or weak.
Filled with plant-based protein and fiber, alive with smoky spices, and so thick your spoon can practically stand up straight in your bowl, this award-worthy chili will please even the staunchest of carnivores. It’s the stovetop version of my popular Instant Pot Vegetarian Chili, so you KNOW it’s going to be good.
When you need a go-to chili that appeals to different dietary needs (gluten free, vegetarian, vegan), tastes great leftover, feeds a crowd, AND doesn’t require any special appliances, that’s where this chili comes in!
It’s hands down THE BEST vegetarian chili recipe I’ve had and one of my favorite (meat or meatless) chili recipes to date.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Bell Peppers. A mixture of green and red bell peppers add beautiful color and fresh flavor to the chili.
- Sweet Potatoes. Sweet potatoes are one of my favorite vegetables to add to meatless chili. They make it filling and add wonderful texture.
- Chili Powder + Cumin. Classic chili spices that add hallmark flavor and depth.
- Chipotle Chile Powder. Adds a delightful smokiness.
- Cinnamon. Adding cinnamon is a trick I discovered when developing the chili for my cookbook. It adds a rich warmth that makes the chili especially memorable.
- Fire-Roasted Diced Tomatoes. To give the chili that simmered-all-day flavor. This is a pantry staple of mine.
- Beans. I used a combination of black beans and pinto beans. Feel free to swap in your favorite bean, such as red kidney beans or garbanzo beans.
- Red Wine Vinegar. Adds vibrancy and pop! You can’t taste it specifically, but it’s truly transformative. Taste the chili before and after; you’ll be surprised. You can substitute sherry vinegar for red wine vinegar, but avoid balsamic or white vinegar, since they can be too strong.
- Honey. Balances the acidity of the tomatoes and makes the chili more well-rounded. To make vegan chili, use granulated sugar or maple syrup instead.
5 Star Review
“I made this last night. We’re trying to have fewer meals with meat. Well I gotta tell you: This was so delicious I may never make chili with meat again!”
— Beth Patterson —
How to Make Vegetarian Chili
Cook the Vegetables. Sauté the vegetables over medium heat.
Add the Spices. Stir until they’re fragrant.
Simmer. Add the tomatoes, beans, and broth. Let simmer, stirring occasionally.
Thicken It. Puree a couple of cups of the chili in a blender then return it to the pot. THIS IS KEY! Blending a portion of the chili makes it ultra thick and helps marry the flavors. It’s an easy step that is 1,000% worth the effort.
Finish and Serve. Stir in the vinegar and honey. Serve with desired toppings and ENJOY!
Topping Your Vegetarian Chili
- Avocado. Creamy avocado slices are a scrumptious addition to your bowl of chili.
- Cheese. A crowd-pleasing, classic chili topping is shredded cheese such as cheddar cheese. To make the chili vegan, you can skip the cheese and load up on other hearty toppings.
- Tortilla Chips. Crunchy, salty, and oh so delicious! If you need to make this chili gluten free, be sure to use gluten free tortilla chips.
- Greek Yogurt. Instead of sour cream, we love to add a dollop of cool and tangy nonfat plain Greek yogurt to our chili.
- Fresh Cilantro. A beautiful, fresh green topping.
Leftover Ideas
Leftover chili served over a bed of whole wheat spaghetti noodles makes for a hearty and Cincinnati Chili-style meal. Or, take a note from this One Pot Chili Mac and Cheese, and mix leftovers into your favorite mac and cheese. Leftovers would also be delicious served over a slice of Cheesy Jalapeno Cornbread.
Chili Aplenty!
Truly, there’s a chili for every need and mood.
- Instant Pot Chili is perfect for when you want things fast and hands-free.
- Instant Pot Paleo Chili and Whole30 Chili are for those who like their chili without beans.
- Healthy Turkey Chili and Pumpkin Chili have become reader stovetop go-tos.
- Crockpot White Chicken Chili is ideal for those who prefer less spice.
- Slow Cooker Turkey Chili with Sweet Potatoes has beer as a secret ingredient and the addition of quinoa to make it extra filling.
- This Green Chili Recipe is my favorite all-day chili recipe.
- The Blue Ribbon Chili in The Well Plated Cookbook is my best-ever and has won you all multiple chili-cook offs!
Vegetarian Chili
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Ingredients
- 1 ½ tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 2 red bell peppers chopped
- 1 green bell pepper chopped
- 1 large or 2 medium sweet potatoes peeled and ¼-inch diced (about 1 pound)
- 4 cloves garlic minced (about 4 teaspoons)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons chipotle chile powder
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground cinnamon
- 2 (15-ounce) cans fire roasted diced tomatoes in their juices
- 2 (15-ounce) cans low sodium black beans rinsed and drained
- 1 can pinto beans rinsed and drained (15 ounces)
- 2 cups low sodium vegetable broth or water
- 2 teaspoons red wine vinegar
- 1 teaspoon honey
- For serving: crushed tortilla chips avocado, non-fat plain Greek yogurt, chopped cilantro, cheese
Instructions
- In a large Dutch oven or similar large, sturdy pot, heat the olive oil over medium. Once it is hot, add the onion, red bell peppers, green bell pepper, and sweet potato. Cooking, stirring occasionally, until the onions are translucent, about 8 minutes.
- Reduce the heat to medium low. Add the garlic, chili powder, cumin, chipotle chile powder, salt, and cinnamon. Cook and stir until very fragrant, about 30 seconds.
- Stir in the tomatoes, black beans, pinto beans, and vegetable broth. Bring the mixture to a simmer. Continue cooking for 30 minutes, stirring periodically and adjusting the heat as needed so that you maintain a gentle simmer.
- Remove from the heat. Transfer 2 cups of the chili to a blender and puree (be careful, as hot chili will splatter!), then stir the blended portion back into the chili. (You also can puree the chili slightly with an immersion blender; be sure to leave it very chunky. The blending is just meant to thicken it up and it improves the flavor too.)
- Stir in the vinegar and honey. Taste and adjust the seasoning as desired. Enjoy hot with desired toppings.
Video
Notes
- TO STORE: Refrigerate chili in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You can also rewarm leftover vegetarian chili gently in the microwave.
- TO FREEZE: Freeze leftover chili in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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This chili is outstanding. You don’t even miss the meat. Definitely a keeper!
So glad to hear, J’Lyn!
Like so many of your recipes, this is a favourite in our house. Had never thought of using sweet potatoes in chili, but it’s a great alternative to meat. I do add sausage meat on occasion if requested but keep the sweet potato because we all like it now — just use less of it. The spice blend is my favourite thing about this recipe – great chili taste.
So glad you enjoyed it, Ruth! Thank you!
I know that I’ve already commented about how wonderful this recipe is. But I guess I’ve been reminded how many things I make that are actually meat-free. Not doing this consciously but for some reason we don’t eat all that much meat. Maybe because it sometimes makes you feel overly full and stuffed. Even many of the soups we have are meat-free… and I make soup often. It’s hands down my favorite thing to make! And in most of those recipes, beans are featured as the protein. All the recipes featured in this post are definitely going to be keepers! Thanks for the efforts you put into WellPlated.
Makes me so happy to hear, Chris! Thank you!