This post may contain affiliate links.
A simple and delicious Vegetarian Chilli recipe, it’s perfect for vegetarians and meat eaters alike. This is a hearty, comforting vegetarian family meal that’s full of flavour and easy to make.
If you’re on the lookout for comforting, healthy, hot bowls of goodness – that also happens to be meat-free – look no further than this easy Vegetarian Chilli.
The nutrition in this is off the scale, with loads of beans and veggies, and it’s SO tasty too.
This plant-based chilli (or chili if you’re in the US) is ideal for batch cooking and saving for later too. It serves 6-8 people, but you can adjust the recipe below accordingly.
Why you’ll love this Easy Vegetarian Chilli recipe
⭐️ Protein-packed and full of flavour
⭐️ Budget-friendly and easy
⭐️ Perfect for batch cooking for the freezer
Sarah’s Notes
How to add flavour to Vegetarian Chilli
There is loads of natural flavouring from the vegetables in this recipe, but my secret weapon to getting that deep, smoky flavour is the spice combination of paprika AND sweet smoked paprika, cumin, cinnamon, oregano, chilli flakes and a little cayenne.
There are a few sneaky shortcuts in this recipe too, which makes it convenient for family cooking, no matter what time of week it is (see below!)
The best Vegetarian Chilli shortcuts
Frozen sweet potato – I use pre-prepared from the frozen section for this. It makes everything SO much easier. You can do the same for the garlic and onions too!
Beans – You can add whichever beans you prefer in this recipe, but I always go for borlotti and cannellini in a tin that simply need rinsing and are ready to go
Rest of the Vegetarian Chilli Ingredients Notes
- Oil – Use olive oil or sunflower
- Spices – That unmistakable flavour of chilli is made up of paprika, sweet smoked paprika, ground cumin, cayenne, ground cinnamon, oregano and chilli flakes
- Brown sugar – Adds a little sweetness to offset the sharpness
- Tinned tomatoes – Use a good quality one here if you can. It makes a difference
- Stock – I like Marigold Boullion Powder
- Limes – You’ll need the juice of 2 limes to squeeze in at the end for a little zesty flavour
- Salt and freshly ground black pepper – Season generously for plenty of flavour
HOW TO MAKE Vegetarian Chilli
1. Sauté the onions in oil, then add the sugar, spices and season. Reduce the temperature and cook according to the recipe below.
2. When fragrant, add the sweet potato, beans and tomatoes. Stir well, put the lid on and cook according to the recipe below.
How to make Vegetarian Chilli thicker
When the chilli is almost ready, I like to use a masher to mash about half of the softened beans. I find this improves the texture of the finished dish.
It’s personal preference if you prefer not to though.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.
In the freezer This is great for batch cooking and freezing portions for another day! Make sure you freeze when cooled and fully defrost and reheat when you’re ready to enjoy again.
What to serve with Vegetarian Chilli
- Homemade potato wedges
- Jacket potatoes
- Lime wedges
- Avocado slices
- Tortilla chips
- Cheese and sour cream (use alternatives if you’re vegan)
- Rice
- Tortilla wraps
- Coriander or mint sprinkled over
More comforting vegetarian recipes…
Vegetarian
Mediterranean Tomato and Halloumi Bake
Comfort Food
Vegetarian Moussaka
Vegetarian
The ULTIMATE Vegetarian Cottage Pie
FAQs
You can make this a gluten free chilli by making sure you use gluten free stock. And obviously whatever you decide to serve it with.
This makes at least 6 portions and freezes really well. Portion up when cold, freeze and then reheat thoroughly when you want to eat.
Yes! Simply put all of the ingredients into your slow cooker pan and cook on HIGH for 4 hours or LOW for 8 hours.
You can if you like. Simply reduce the amount of time you simmer your spices for. The reason I do cook them for longer is because it makes such a difference to the depth of flavour, so if you do have time, I’d recommend trying it!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Vegetarian Chilli {Easy & Delicious!}
Ingredients
- 1 tbsp Olive oil
- 2 Onions, Peeled and finely chopped
- 6 Garlic cloves, Peeled and crushed
- 3 tbsp Brown sugar
- 1 tbsp Paprika
- 1 tbsp Sweet smoked paprika
- 1 tbsp Ground cumin
- 1/2 tsp Cayenne
- 1 tsp Ground cinnamon
- 1 tsp Dried oregano
- 1/2 tsp Dried chilli flakes
- 500 ml Hot vegetable stock
- 400 g Borlotti beans, Drained and rinsed
- 400 g Cannellini beans, Drained and rinsed
- 700 g Sweet potato, Peeled and cut into 2cm cubes | See notes
- 800 g Tinned tomatoes
- Salt and freshly ground black pepper
- 2 Limes
Instructions
- Put the oil, onions and garlic into a large non-stick saucepan or sauté pan and cook over a medium low heat with the lid off for 5 minutes until just starting to soften.
- Add the brown sugar, paprika, smoked paprika, cumin, cayenne, cinnamon, oregano and chilli flakes, along with plenty of salt and pepper. Put the lid on the pan ajar, reduce the temperature to low and cook for 15- 20 minutes, stirring regularly.
- As the onions cook, you will almost certainly need to add a splash of water if they start to stick a little (from the tap is fine). This will depend on what type of pan you’re using (and also if you’ve put the heat up too high as you’re impatient like me!)
- After 15-20 minutes the onions should be deep brown and fragrant. You shouldn’t be able to see any white onion parts left, they should all be soft.
- Add the stock, cubes of sweet potato, beans and tinned tomatoes. Give everything a good stir. Put the lid on and put the heat up to medium.
- Cook for 45 minutes-1 hour. As the chilli cooks, I like to use a masher to mash about half of the softened beans. I find this improves the texture of the finished dish. It’s personal preference if you prefer not to though.
- The chilli is ready when it is darker in colour and everything is soft and thick.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best chilli I’ve ever made. So much flavour but without it being overly spicy. Served mine with crushed tortilla chips, smashed avocado & sour cream. Perfect!
Will be trying some of these meals when my daughter comes for Easter as the family are all vegetarian.
Just wondering when the stock is added./
Thank you
You didn’t mention using the stock btw