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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.

A bowl of hearty vegetarian chili

A hearty meal that’s healthy too.

cookbook author erin clarke of well plated

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.

      Vegetarian chili in a pot

      Chili Aplenty!

      Truly, there’s a chili for every need and mood.

      Vegetarian Chili

      4.96 From 24 reviews . Help us out! Review HERE.Help out & review HERE

      Prep: 25 minutes
      Cook: 40 minutes
      Total: 1 hour 5 minutes

      Servings: 6 servings
      This thick, hearty vegetarian chili is award winning quality! Packed with sweet potato, beans, and veggies, it's healthy and extra filling.

      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

      Serving: 1(of 6)Calories: 359kcalCarbohydrates: 65gProtein: 16gFat: 5gSaturated Fat: 1gPotassium: 1088mgFiber: 19gSugar: 12gVitamin A: 13160IUVitamin C: 77mgCalcium: 171mgIron: 6mg

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      Erin Clarke

      Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

      Learn more about Erin

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      1. I make lots of recipes and this was by far one of the best and most flavorful. It was easy to make and was even better the next day. I used Ancho Chili Pepper powder from Penzey’s instead of Chipotle Chili powder and it was the perfect spice. Will absolutely be making this again and if you are thinking about it, just do it!5 stars

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      2. Love this – so nummy to my tummy!! I made this in my slow cooker – so simple and everyone in Bible Study loved it ❤️5 stars

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      3. 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!5 stars

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