Some parts of My Big Fat Greek Wedding couldn’t be more relatable to my own life, lol. I never truly loved eating meat and was always a little picky when it came to food. So if you’re new to the vegetarian lifestyle—or if you’ve always leaned this way but miss the comfort of a cozy, flavorful bowl—this vegetarian chili recipe is for you. It’s hearty, easy to make, and exactly what to cook when you’re craving something warm and satisfying without the meat.
Coming from a BIG Italian family, meatballs are a Sunday meal staple, but they just never appealed to me. In college, I started to explore meatless options and began crafting versions of my favorite recipes. I got tired of relying on side dishes and less nutritious foods. Being vegetarian, vegan, or following any of the MANY diets out there has become so much easier.
When I first began discovering how to incorporate new proteins and foods into my diet, it felt like the only vegetarian options were tofu – or you ate unhealthy staples like pasta or pizza. Everything I consumed was heavy on carbs and cheese, and that got old really fast. Not with this meatless vegetarian chili, the hearty ingredients combine protein and vegetables in their purest forms.
Nowadays, people who choose not to eat something or CAN'T, like those with celiac disease or other dietary restrictions, have a wide array of substitutions and choices right at their local Whole Foods or other grocery stores. Many of these recipes I've been making for years, and even though not everyone in my household is vegetarian, these recipes are sure to please across the board. Sure, meat can round out a dish, but by balancing flavors, I believe you'll find that these recipes can absolutely stand up to their meat counterparts. Most of my recipes don't rely on meat replacements or tofu; instead, they feature whole foods. In this one, we use quinoa and lentils for protein, though you can use other beans like kidney or black beans if you prefer.
Meatless Vegetarian Chili Ingredients
- Lentils
- Red Quinoa
- Corn
These are just some of the key ingredients used in this meatless vegetarian chili recipe. Keep reading for the quantities and full recipe below.
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Storage
In the Fridge
3 to 4 days: This Chili can stay in the fridge for about 3 to 4 days. Make sure to store it in an airtight container to maintain its freshness.
In the Freezer
3 to 4 months: This Chili can last in the freezer for about 3 to 4 months. To freeze, transfer it into airtight containers or freezer bags, leaving some space at the top for expansion.
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To save time, chop and prep all toppings and garnishes at the end of the chili cook time so that everything is ready to go when your chili is hot and ready to serve. This way, you can quickly assemble your dish and keep the flavors fresh
📖 Recipe
Really Delicious Meatless Vegetarian Chili Recipe
Ingredients
- 1 Medium Yellow Onion diced
- 2 Cloves of Garlic diced
- 1 Yellow Bell Pepper diced
- 2 Stalks of celery diced
- 1 large carrot peeled and diced
- 1 Can of petite diced tomatoes
- 1 small can of tomato sauce
- 1.5 cups of cooked red quinoa
- 1 cup of frozen or fresh corn
- 1.5 cups of cooked green lentils
- 32 ounce Vegetable broth
- 1 tablespoon Tomato Paste
- 2 tablespoon Olive Oil
- 1 tablespoon Chili Powder
- 1 teaspoon cumin
- 1 tablespoon brown sugar
- 1 teaspoon Paprika
- Sherry Vinegar
- Salt & Pepper to Taste
Instructions
- Before you start prepping your vegetables, be sure that you have your quinoa and green lentils pre-cooked and ready to go.
- Chop up all of your vegetables and aromatics, and set to the side. Heat olive oil in a large pot over medium heat. Once your oil is heated up, start by adding the onions, peppers, carrots, and celery to the pot. Sprinkle a little kosher salt over top to encourage the veggies to sweat. Stir and allow them to cook for about 4-7 minutes until tender. Lower the heat to medium-low and add the garlic last to ensure it doesn’t burn.
- Sprinkle your spices over the cooked vegetables; Chili Powder, Cumin, Paprika, Kosher salt, and Black pepper. For the Salt and Pepper, do that to taste, and remember, you can always go back and adjust. Stir well so that the spices have blanketed and covered the vegetables evenly. Add the brown sugar and tomato paste, again stirring well to coat everything. If you don’t want to add the brown sugar, you don't have to—completely optional. I like the balance it adds to the dish. Increase the heat back to medium, and stir. After about a minute, add a splash of the sherry vinegar to deglaze the pot.
- Now it's time to add in the rest of our ingredients, pour in the vegetable broth. Add the cooked lentils and quinoa to the pot. Add the frozen or fresh corn, a can of tomatoes, and tomato sauce. Stir and bring the soup to a boil. Let it cook for 10-15 minutes and taste to adjust the salt, pepper, and other spices to your liking. Lower the heat and allow all of the flavors to blend.
- Toppings and Garnishes | The options are endless…pick whatever you or your family prefers to combine with your chili. We love topping ours with cheddar or a mixed blend of shredded cheese, avocado, tortilla strips, sour cream…etc.
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