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
Video
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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.
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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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!
I’m so happy that you enjoyed it, Marni! Thank you for sharing this kind 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!
I’m so happy that you enjoyed it, Beth! Thank you for sharing this kind review!
This was dinner last night and everyone loved it! The taste is amazing, I like that it does not have that heavy tomato presence. The spices are perfect, and it tastes great the next day…..if you happen to have any left over.
Keep them coming Erin, so good!
I’m so happy that you enjoyed it, Rita! Thank you for sharing this kind review!
Would you ever consider including serving size for your recipes? For example, 1 serving= 1 cup. This could help with nutritional information
Hi Mary! Some of my recipes do offer the exact amount per serving size, but for this recipe, I think you could try eyeballing it into 6 equal portions. I hope you enjoy the recipe if you try it!
Can this be all put into crock pot and cooked on low?
Hi Barb! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to play around with it, I’d love to hear how it goes!
So smokey and flavorful that even my husband who claims not to like sweet potatoes liked it! I threw in some frozen corn at the very end (after blending) and called it my version of “three sisters” chili, substituting sweet potatoes for butternut squash because that’s what I had. Thank you!
Hi Dee! So glad you enjoyed the recipe! Thank you for this kind review!
Delish – thank you for the recipe! I made a couple of substitutions based on what I had on hand and added in some corn. Loved the topping suggestions too… it really made the dish come together!
Hi Rachelle! So glad you enjoyed the recipe! Thank you for this kind review!
Love this recipe without meat 🥩
Thanks Robin!
Hi there can you make this in a slow cooker? We love making meals with it.
Thanks 😊
Hi Phil, I haven’t tested this specific recipe out in the crockpot but it should work. I’d follow the method here in this slow cooker turkey chili recipe: https://www.wellplated.com/slow-cooker-turkey-quinoa-chili/ Let me know how it goes!
Everybody – you need to make this! It really is such a good recipe and simple to make. We’ve had it many times and always enjoy it. Cornbread goes just perfectly with it.
Thank you so much, Chris!
So delicious!! My new favorite and so healthy. I used less Chipotle powder and it was very pleasantly spicy. Also, I used a potato masher to break up beans & veggies just a little. I’ll be making it often! I’ve been meat free for 30 plus years. Meat eaters will find this very satisfying.
Thank you for great recipes.
So glad you enjoyed it, Linda! Thank you!
I love this recipe and sometimes I put plant based impossible beef in it just because. It never fails that it’s a huge hit and it is so full of goodness.
Great to hear, thank you Teresa!
Love this – so nummy to my tummy!! I made this in my slow cooker – so simple and everyone in Bible Study loved it ❤️
Great to hear, thank you Debbie!
Delicious!! :)
Thank you Sandra!
Delicious!! I don’t miss the meat!!
Great to hear, Kathleen! Thank you!
Really good! I’m new at vegetarian cooking and this has the richness that a lot of vegetarian recipes lack. I didn’t miss meat at all and I have enough for days. I added a little sour cream at the end which is awesome. Will definitely make it again. Thank you!
I am so so so happy to hear it, thank you!
Erin, your chili recipe is out of this world! Definitely 5 stars! My husband didn’t even miss the meat. This is a keeper for sure! I added more cumin because that’s my favorite spice & some cayenne pepper for more heat but this is a great vegetarian recipe. Thanks so much!
Yay! So happy to hear, thank you Eunice!
I really enjoyed the flavors of this recipe. The texture and flavor was just right. You don’t miss the meat. I took it to a church potluck so I doubled the recipe and added corn. It was delicious and everyone loved it.
So happy to hear, thank you Victoria!
Made this tonight and it was absolutely delicious! Such a satisfying, cozy, healthy, winter meal! Thank you!
So great to hear, thank you Karen!
Can this be made in a crockpot?
Hi Skyarr, while I haven’t tried it myself with this recipe, you could easily make it in the crockpot. Timing should be similar to this slow cooker chili recipe: https://www.wellplated.com/slow-cooker-turkey-quinoa-chili/ Hope this helps and let us know how it goes!
I’m not a chili fan, but my husband is so I decided to make this tonight. BEST. CHILI. EVER. Thanks for this great recipe. Everyone loved it!
This makes me so happy to hear, Skyarr! Thank you!
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!