Flavorful Vegetarian Chili

5 from 1 vote
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Vegetarian Chili so tasty you won’t even know it’s meatless. This vegetarian chili recipe is made with beans, sweet potato (our secret ingredient), diced tomatoes, and a delicious homemade chili seasoning.

vegetarian chili in bowl with cheese
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I’m a sucker for a good chili recipe, especially on cool fall days or when I need to make a big pot of something to feed a lot of people. This stovetop vegetarian chili is ready in less than 30 minutes and is made with extra veggies (I’m looking at you sweet potatoes and bell pepper).

I love that this recipe is made with pantry staples and our famous homemade chili seasoning blend which is what really makes this a Fit Foodie chili recipe.

What is Vegetarian Chili Made Of?

Vegetarian chili is a red chili made of beans, tons of veggies, diced tomatoes, tomato sauce, jalapeños and chili spices.

The secret ingredient(s)

Wondering what the secret ingredient is to this chili? Well, there are two of them! The first one is maple syrup. A little sugar does wonders for chili. The second is apple cider vinegar. Vinegar really helps balance out all the flavors and make it taste so yummy.

vegetables in stockpot

Make your vegetarian chili spicy!

Are you a fan of spicy chili? You can easily make this chili spicy by adding any of the following:

  • Green chiles: these are definitely a mild chili, but it does add a bit of spice.
  • Jalapeño seeds: while there are already diced jalapeños in this recipe, you can make it even spicier by adding some of the seeds.
  • Hot sauce: swap out the apple cider vinegar for some Frank’s hot sauce.
  • ​Cayenne pepper: this is a great spice to add to really up the heat. Start small and go from there.
vegetarian chili in stockpot

How can I thicken my vegetarian chili?

The best way to thicken chili is to let it sit. It sounds strange, but chili is always thicker the next day. If you just can’t wait – here’s how to thicken chili.

  • Tomato paste: tomato paste is a great way to add flavor and thicken your chili at the same time. Add a few tablespoons and let your soup simmer for about 15 minutes. It should start to thicken up.
  • Flour: flor is another good way to chicken chili. Add 1 to 2 tablespoons and let it simmer for 15 minutes.

When in doubt, chili always thickens as it sits in the refrigerator. So, when in doubt, you can just refrigerate it and it will thicken naturally.

Topping Ideas

Chili isn’t chili without the toppings! You can keep it super simple like we did with shredded cheddar cheese and green onion or you can get fancy. Here are some more ideas:

  • Sour cream or Greek yogurt
  • Fresh cilantro
  • Avocado
  • Tortilla chips
  • Lime juice
chili in bowl with cheese

Instant Pot Instructions

You can absolutely make this chili in the Instant Pot. We recommend using our Vegan Instant Pot Chili recipe as a guideline for how to cook it.

Long story short, cook it on high pressure for around 7 minutes with a quick release.

Slow Cooker Instructions

To make this chili in the slow cooker, place all ingredients into your crockpot and stir. Cover and let cook on high for 3-4 hours or on low for 6-8. The key is to take it off the heat once the sweet potatoes are at the desired texture.

chili and cheese

Storage Instructions

Let your chili cool completely. Then, transfer it into an airtight container and seal. Refrigerate for up to 3-5 days.

Reheating Instructions

We always recommend reheating the same way that you cooked it. So, transfer your chili back into a medium pot and reheat over medium heat until hot.

How to Freeze Chili

Chili is a fantastic meal to freeze. Make sure to let your chili chill completely before transferring it into a plastic container or freezer-safe gallon-size bag. Remove as much air as possible and seal. Then, freeze for up to 3 months. You can find a complete guide to how to freeze soup and chili HERE.

How to Serve Your Chili

This vegetarian chili is a great meal-prep option because it serves 6 so that you can eat it all week long! There are so many different ways to eat your chili on days 2 and 3. Here are a few ideas:

Chili Nachos: dump a bag of your favorite tortilla chips on a baking sheet. Then, top it with vegetarian chili, shredded cheese, jalapenos, and black olives. Broil it until the cheese melts and enjoy.

Chili Baked Potatoes: this is my personal way to eat chili on day 2. Make either a baked potato In foil or a baked sweet potato and then top it with your chili and some shredded cheese.

Chili and Eggs: yes, this is a thing. Fry up a few eggs and top them with your chili.

5 from 1 vote

Best Vegetarian Chili (with sweet potatoes!)

This nutrient-packed vegetarian chili never tasted so good. Our vegetarian chili recipe is made with a homemade chili seasoning, sweet potatoes, bell pepper, beans, and diced tomatoes.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 6
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Ingredients 

Instructions 

  • Begin by heating 2 tablespoons of olive oil in a large stockpot over medium/high heat.
  • When olive oil is fragrant, add onion, bell pepper, sweet potato, jalapeño, and garlic. Saute for around 5 minutes or until the onion starts to become translucent.
    A vegetarian chili with onions and peppers in a white bowl.
  • Add the rest of the ingredients but the beans and bring to a boil over medium/high heat.
  • Once boiling, turn chili down to low and cover.
  • Let simmer for around 15 minutes or until the sweet potatoes are easily pierced with a fork.
    A pot of vegetarian stew
  • Finally, add in beans and stir. Cook for an additional 2-3 minutes.
  • Serve with your favorite chili toppings.

Tips & Notes

  • Jalapeño: add more or less depending on spice preference.
  • Nutrition information does not include toppings.
  • Slow Cooker Instructions: Cover and let cook on high for 3-4 hours or on low for 6-8. The key is to take it off the heat once the sweet potatoes are at the desired texture.
  • Instant Pot Instructions: cook it on high pressure for around 7 minutes with a quick release.

Nutrition

Calories: 325 kcal, Carbohydrates: 62 g, Protein: 13 g, Fat: 5 g, Fiber: 19 g, Sugar: 23 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Rhea
Rhea
September 14, 2021 2:13 pm
Recipe Rating :
     

5 stars
I was lucky enough to have this made for me and WOW I could eat it everyday!!! Its a must try, and although I was just a bystander it didn’t look too difficult to make ๐Ÿ™‚

Steph
Steph
November 24, 2019 7:14 am

โ€œflor is another good way to chicken chiliโ€

What was going on when this sentence was being written hahahah, 3 mistakes in only 8 words, impressive!

Maria
Maria
September 21, 2019 9:57 pm

Iโ€™ve never heard of white northern beans, are there different names for it? And can I sub them for cannellini beans? Thanks!