Warm, hearty, and packed with bold flavor, this Best Vegetarian Chili with Secret Spice Blend proves you don’t need meat to make a satisfying pot of chili. Loaded with beans, veggies, and a perfectly balanced mix of aromatic spices, it delivers comfort in every bite. The “secret” is in the spice blend—a carefully layered mix of smoky, savory, and just-right heat that takes this chili from good to unforgettable. Whether you’re cooking for a cozy weeknight dinner, a game-day crowd, or meal prep, this vegetarian chili is filling, nutrient-rich, and guaranteed to impress even the biggest chili lovers.
There’s nothing quite like a simmering pot of chili on the stove, filling the kitchen with warmth and rich, savory aromas. This Best Vegetarian Chili is the kind of recipe that brings people to the table—whether it’s for a cozy family dinner, a weekend gathering with friends, or just a quiet night when you crave comfort food. Packed with beans, colorful vegetables, and a hearty, smoky depth of flavor, it’s proof that vegetarian chili can be every bit as satisfying as the classic.
Ingredient Notes for Best Vegetarian Chili
- Black Beans: High in plant-based protein and fiber, helping with fullness and blood sugar balance. They also provide iron, folate, and magnesium, important for energy and heart health.
- Kidney Beans: Another protein- and fiber-rich legume, with a hearty texture. They’re a great source of potassium and antioxidants that support circulation and reduce inflammation.
- Onion: Contains compounds like quercetin that may reduce inflammation and support heart health, along with prebiotic fibers for gut health.
- Bell Pepper: Low in calories but loaded with vitamin C (more than an orange!), plus antioxidants like beta-carotene that support immune health and skin.
- Hatch Chili: Adds vitamin C, capsaicin, and carotenoids that may boost metabolism and support immunity.
- Garlic: Famous for immune support, thanks to allicin, a natural compound with antimicrobial and anti-inflammatory properties.
- Diced Tomatoes: Rich in lycopene, a powerful antioxidant linked to heart and skin health, plus vitamin A and potassium.
- Corn: Adds natural sweetness along with fiber, B vitamins, and carotenoids like lutein and zeaxanthin for eye health.
- Tofu: Excellent source of plant-based protein and iron. Isoflavones in soy may also support heart health and bone density.
- Spice Blend: This blend goes beyond the usual chili spices, creating a flavor base that’s bright, smoky, savory, and just a little sweet. It layers acidity, spice, richness, and depth in a way that makes the chili taste complex and memorable.
Serving Notes
Classic Bowl: Ladle into bowls and top with avocado slices, fresh cilantro, and a squeeze of lime for freshness.
Over Grains: Serve over rice, quinoa, or farro for an even heartier meal.
Crowd-Friendly Bar: Set up a chili bar with toppings like shredded cheese or plant-based cheese, sour cream or cashew cream, jalapeño slices, chopped green onions, and hot sauce.
Next-Day Flavor: Chili often tastes even better the next day after the spices have deepened—perfect for meal prep or leftovers.
Why You’ll Love This Recipe
Hearty & Satisfying – Packed with beans, veggies, and spices, this chili has the rich, stick-to-your-ribs comfort of a classic.
Flavorful Secret Spice Blend – A carefully layered mix of smoky, savory, and warming spices makes every bite complex and crave-worthy.
Crowd-Pleasing – Whether you’re serving vegetarians, meat-lovers, or anyone in between, this chili always wins fans.
Perfect for Meal Prep – The flavors deepen over time, making leftovers even better the next day.
Wholesome & Nutritious – High in plant-based protein, fiber, and antioxidants while still feeling indulgent.
The Best Vegetarian Chili (with Secret Spice Blend)
Course: DinnerDifficulty: Medium6
servings25
minutes25
minutesIngredients
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1/2 bell peppers, diced
1 medium onion, chopped
1 hatch chili, mild or medium (or other mild chili), diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 tsp cumin
1 tsp paprika
2 cups low-sodium vegetable broth
1 cup corn kernels (fresh or frozen)
1/2 block of tofu, pressed (optional)
2 tsp avocado or olive oil for sautéing
S&P to taste
Avocado slices for topping (optional)
- Ancho Chili Sauce
2 limes, juiced
1 medium orange, juiced
4 garlic cloves, minced
1 tbsp ancho chili powder or paste
2 tbsp avocado oil
1 tsp cumin
1 tsp pepper
1 1/2 tsp salt
Directions
- Prep your veggies: Finely chop the onion, hatch chili and bell peppers, and mince the garlic.
- Make the ancho chili sauce by combining all ingredients in a blender cup and blending well. This can be done ahead of time.
- Sauté onions, bell pepper, and diced hatch chili in a large pot with avocado oil over medium heat. Cook until softened for about 3-5 minutes.
- Stir in minced garlic, paprika and cumin; cook for an additional 1-2 minutes until fragrant.
- Add diced tomatoes with juice. Add salt and pepper and stir. Cook for 1-2 minutes.
- Add all the drained beans and add a little more salt directly to the beans. Stir well.
- Add broth and bring to a gentle boil. Reduce heat to low. Add in the ancho chili sauce, reserving a few tablespoons for the tofu, if using.
- Simmer uncovered for about 25 minutes, stirring occasionally.
- While the chili is cooking, sauté the tofu (if using) in a separate pan. Once the tofu has been pressed to remove excess water, crumble the tofu into a skillet on medium heat. Add a few tablespoons of the ancho chili sauce and stir. Cook 4-5 minutes until tofu is slightly crispy. Remove from heat.
- Turn off the chili when done. Add the frozen corn and tofu.
- Cool for 10 minutes before serving.
- Serve with optional avocado slices.
