This Plant-based Chili recipe is one of the easiest recipes to make yourself. Vegetarian chili from scratch is convenient because I always have canned tomatoes and beans in the house.
For this one particular recipe, I’ve added veggies for a hearty texture. Then added some tempeh and quinoa to boost the protein.
There is nothing like a hot bowl of whole food plant-based chili on a cold winter’s day. Throw in some peppers and extra spices for a kick of heat and you’ve really got a healthy dish to keep you warm.
But don’t limit this plant-based diet chili recipe to just winter. This vegetarian chili can take on a spring/summer feel by throwing in some different veggies and using fresh tomatoes.
You will need to cook the fresh tomatoes longer though, as well as, increase the herbs and spices. Doing so gives it a different seasonal feel.
When I mention changing up the veggies to fit the season, it’s just simple swaps like:
One of my favorite things to cook chili in is a enamel cast iron Dutch oven pot. It allows for great caramelizing of onions and veggies without burning or sticking. The ingredients cook a bit faster and just really stew together well.
There are many brands out there but Le Creuset is one of the best. Lodge is another great brand and a bit more economical.
Cozy up with these plant-based soups:
- Vegetable Soup with Ravioli
- Butternut Apple Soup
- Vegetarian Bean Chili
- Black Bean Soup with Sweet Potatoes
- Vegan Corn Chowder
A very popular accompaniment to chili is cornbread. I love it and I know many of you probably want that little extra something to complete your chili.
May I suggest my vegan cornbread recipe, as it pairs so perfectly with my vegetarian chili. You won’t be disappointed and if you’re making this for the entire family, you simply must have cornbread.
I'd love to hear your feedback in the comments below for this Vegetarian Chili! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking