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Easy & Delicious Spicy Vegetarian Chili Recipe

Updated on February 28, 2013

Meatless Chili

My chili... I'm getting hungry just looking at the pic.  Yum!
My chili... I'm getting hungry just looking at the pic. Yum! | Source

My vegetarian boyfriend loves it when I make this vegetarian chili and this recipe has become one of our favorites. Maybe I'm biased, but I think this is the best tasting chili and I'm not even vegetarian. It's really hearty and perfect on a chilly day. Chili tastes even better the next day so it's a great dish to make ahead of time.

Prep time: 20 minutes

Cook time: 40 minutes

Serves 4

Veggie chili

5 out of 5 stars from 1 rating of Veggie Chili


  • 2 medium onions, diced
  • 5 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 4 (15-ounce) cans of diced tomatoes, with liquid
  • 1 (15-ounce) can of pinto beans, drained
  • 2 (15-ounce) cans of kidney beans, drained
  • 1/3 cup chili powder / 1 tablespoon powdered "piri-piri", or to taste
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3 bay leaves
  • 1/2 teaspoon sugar
  • 2 teaspoons of salt

Optional ingredients / toppings:

  • 1/2 lb. cheddar cheese, grated
  • 2 tablespoons sour cream
  • Tabasco sauce, to taste
  • Crusty bread



Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic, mixing with a wooden spoon until soften (about 5 minutes). Stir in all the spices (chili powder - to your taste, paprika, cumin, and oregano), mix with a wooden spoon until everything is evenly absorbed.

Add the cans of chopped tomatoes one by one into the mixture, stirring frequently (so they don't stick to the bottom). Add the bay leaves, sugar, and salt and bring the mixture to a boil. Reduce the heat to a low setting, cover, and cook for 20 minutes, stirring occasionally.

Add the cans of beans (drained), one by one into the mixture, cook covered for another 20 minutes, stirring occasionally.

Throw out the bay leaves and add toppings such as the shredded cheddar cheese, sour cream, and/or Tabasco sauce to each plate. Enjoy with some crusty bread.

Bon appetit!


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    • profile image

      Irena 6 years ago

      Hey global chica, thanks for the recipe will def try this next week. Please post more recipes of vegetarian dishes and other recipes you have tried and loved. Thanks again girl :)

    • Global-Chica profile image

      Anna 6 years ago from New York, NY

      Hi wolfee, I hope you enjoy this recipe. Congrats on becoming a vegetarian!

    • wolfee profile image

      wolfee 6 years ago

      As a new vegetarian I am always looking for recipes. I have a chili recipe that I have made several times and we enjoy, but nothing like changing it up a bit, Thanks!

    • profile image

      V Qisya 6 years ago

      OMG! This looks simply YUMMY! I've got to try. Thanks so much for sharing, Global. Btw, I've bookmarked it. Up and away!

      Best Wishes, V

    • carol3san profile image

      Carolyn Sands 6 years ago from Hollywood Florida

      I love your recipe and I love chili. I will definitely be trying this the next time I decide to make my chili. Voted up and useful.

    • profile image

      Arlene V. Poma 6 years ago

      A nice change. Bookmarked and voted up.

    • amberld profile image

      Amber Dahnke 6 years ago from New Glarus, WI

      will try this out the next time I make chili!

    • Dani Katarina profile image

      Dani Katarina 6 years ago from California

      Amazing! I will definitely have to try this one out! I havent made my own Chili yet, but this recipe is definitely worth giving it a go!

    • Global-Chica profile image

      Anna 6 years ago from New York, NY

      mljdgulley354, I can relate with your family, thinking that it's not a meal unless you serve meat but this recipe changed my perception! It's really filling and you don't get the impression that anything is missing. Should be great if you serve it topped on a baked potato!

    • mljdgulley354 profile image

      mljdgulley354 6 years ago

      Great chili recipe. My family think it is not a meal unless you are serving meat but I can get away with making chili without meat. We like chili dogs and chili hamburgers as well as chili topped baked potatoe.

    • Global-Chica profile image

      Anna 6 years ago from New York, NY

      Hyphenbird and Rosie writes, I hope you'll both enjoy this recipe. I literally make this weekly because it's so good and easy to make. The canned tomatoes you use make a big difference. I live in Portugal and use the local supermarket brand "Pingo Doce" that has garlic and spices added to it. But I once tried the more expensive brand from El Corte Ingles and it didn't taste as good. So I recommend trying out the recipe with another brand of canned tomatoes if you're not crazy about the chili the first time around. Best regards!

    • Rosie writes profile image

      Rosie writes 6 years ago from Virginia

      Great sounding recipe. I've never made chilli before but I do love it, especially on a baked potato. I think my family will like your recipe!

    • Hyphenbird profile image

      Brenda Barnes 6 years ago from America-Broken But Still Beautiful

      We are definitely having chili for dinner tonight. We are vegetarian and I love chili on a cold evening. I bake cornbread in my Granny's cast iron skillet so it is crispy and crunchy. Oh, my mouth is watering. Thanks for the recipe!