10 Hearty Vegetarian Chili Recipes for Dinner That Even Carnivores Crave

Craving a cozy bowl that’s bold, smoky, and loaded with plant-based goodness? These vegetarian chili recipes bring the heat, the comfort, and the weeknight sanity. We’re talking chunky veggies, beans for days, and big flavors you’ll want on repeat. Grab a pot, crank the spices, and let’s make dinner ridiculously satisfying.

1. Smoky Three-Bean Campfire Chili That Warms You From the Inside Out

This is your everything-in-the-pot chili with a campfire vibe—no tent required. It’s smoky from chipotle, hearty from three types of beans, and perfect for big-batch cooking. Serve it on chilly nights or when you need a meal that practically cooks itself.

Ingredients:

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1–2 chipotles in adobo, minced, plus 1 tsp sauce
• 1 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 cups vegetable broth
• 1 tsp kosher salt, plus more to taste
• Freshly ground black pepper
• 1 lime, juiced

Instructions:

1. Warm the olive oil in a large pot over medium heat. Sauté onion and bell pepper until soft, 5–6 minutes.
2. Stir in garlic, cumin, smoked paprika, and oregano. Cook 1 minute until fragrant. Add chipotles and tomato paste; cook 1 minute.
3. Pour in crushed tomatoes, beans, and vegetable broth. Season with salt and pepper. Bring to a simmer.
4. Reduce heat and simmer gently, uncovered, 25–30 minutes, stirring occasionally.
5. Finish with lime juice. Taste and adjust salt, heat, or acidity.

Top with avocado, cilantro, and a dollop of Greek yogurt. Want more smoke? Add a splash of liquid smoke or extra chipotle. For camping, make ahead and reheat over low flames—trust me, it’s magic.

2. Butternut Squash & Black Bean Chili With Maple-Chili Crunch

Sweet meets heat in the best way. Roasted butternut brings caramelized depth, while black beans keep it hearty. A hint of maple rounds it out without turning it into dessert.

Ingredients:

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1 large onion, diced
• 1 jalapeño, seeded and minced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 (28 oz) can fire-roasted diced tomatoes
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups vegetable broth
• 1–2 tbsp pure maple syrup, to taste
• Juice of 1 lime
• Crushed red pepper, to taste (optional)
• Toasted pumpkin seeds (pepitas), for topping

Instructions:

1. Heat oven to 425°F (220°C). Toss squash with 1 tbsp olive oil and 1/2 tsp salt. Roast on a sheet pan until tender and caramelized, 20–25 minutes.
2. Meanwhile, heat 1 tbsp olive oil in a pot over medium. Sauté onion and jalapeño 5 minutes. Add garlic, chili powder, cumin, and coriander; cook 1 minute.
3. Stir in tomatoes, black beans, and broth. Simmer 15 minutes.
4. Fold in roasted squash. Add maple syrup and lime juice. Season with remaining salt and adjust heat with red pepper.

Finish with pumpkin seeds and a drizzle of maple for a sweet-spicy crunch. Swap butternut for sweet potato if that’s what you’ve got. Serve over quinoa for extra staying power.

3. Lentil & Mushroom Chili That Eats Like a Meat-Lover’s Classic

Meaty texture without the meat? Lentils and mushrooms say “hold my spoon.” This chili is deeply savory, thanks to umami boosters that make it taste like it simmered all day.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 10 oz cremini mushrooms, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 cup brown or green lentils, rinsed
• 1 (28 oz) can crushed tomatoes
• 3 cups vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp balsamic vinegar
• Salt and black pepper, to taste

Instructions:

1. Heat oil in a Dutch oven over medium. Sauté onion, carrots, and celery until softened, 6–7 minutes.
2. Add mushrooms; cook until they release liquid and brown, 6–8 minutes.
3. Stir in garlic and tomato paste; cook 1 minute. Add chili powder, cumin, and smoked paprika.
4. Pour in lentils, tomatoes, broth, and soy sauce. Bring to a simmer, then reduce heat.
5. Simmer uncovered 30–35 minutes, stirring occasionally, until lentils are tender and chili is thick. Stir in balsamic, salt, and pepper.

Top with shredded cheddar or vegan cheese and green onions. Add a square of dark chocolate for extra richness—seriously, it works. Leftovers freeze beautifully for quick weeknights.

4. White Bean Green Chile Chili With Creamy Lime Yogurt

This one’s bright and zesty with a gentle heat. White beans and roasted green chiles keep it light but still hearty, and a creamy lime swirl makes it sing. It’s the chili to serve when you’re over tomato-based everything.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 1 poblano pepper, diced
• 1 jalapeño, minced (optional for heat)
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp dried oregano
• 2 (4 oz) cans diced green chiles
• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
• 3 cups vegetable broth
• 1/2 cup frozen corn (optional)
• 1/2 cup plain Greek yogurt or dairy-free yogurt
• Zest and juice of 1 lime
• Salt and white pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pot over medium. Sauté onion, poblano, and jalapeño until softened, 6 minutes.
2. Add garlic, cumin, coriander, and oregano; cook 1 minute.
3. Stir in green chiles, beans, broth, and corn. Simmer 15–20 minutes.
4. In a bowl, whisk yogurt with lime zest and juice. Season with salt.
5. Season chili with salt and white pepper. Ladle into bowls and swirl in the lime yogurt.

Garnish with cilantro, avocado, and crushed tortilla chips. Want it creamier? Purée 1 cup of the chili and stir it back in. Serve with warm cornbread for peak comfort.

5. Sweet Potato Chipotle Chili With Peanut-Lime Crunch

Think Southwestern flavors with a funky twist. Sweet potato and chipotle bring the heat-sweet combo, while a peanut-lime topping adds epic crunch and brightness. It’s unexpected and so good.

Ingredients:

• 2 tbsp neutral oil
• 1 large red onion, diced
• 2 medium sweet potatoes, peeled and cubed
• 3 garlic cloves, minced
• 1–2 chipotles in adobo, minced, plus 1 tsp sauce
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups vegetable broth
• 1 tsp kosher salt
• Juice of 1 lime
• For topping: 1/3 cup roasted peanuts (chopped), zest of 1 lime, 2 tbsp chopped cilantro

Instructions:

1. Heat oil in a pot over medium. Sauté onion 3 minutes. Add sweet potatoes and cook another 5 minutes, stirring.
2. Add garlic, chipotle, chili powder, cumin, and smoked paprika. Cook 1 minute.
3. Stir in tomatoes, black beans, and broth. Season with salt.
4. Simmer 20–25 minutes until sweet potatoes are tender.
5. Stir in lime juice. Mix peanuts, lime zest, and cilantro for topping.

Finish bowls with the peanut-lime crunch and extra cilantro. Add corn for sweetness or quinoa to bulk it up. If you love heat, toss in a pinch of cayenne.

6. Espresso Cocoa Chili That’s Deep, Dark, and Comforting

This one’s for flavor nerds. A touch of espresso and unsweetened cocoa powder amplifies the chili’s savory notes without making it taste like dessert. The result? Rich, velvety depth that feels wildly cozy.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1 tbsp tomato paste
• 1 cup strong brewed coffee or 1 tsp instant espresso dissolved in 1 cup hot water
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 cups vegetable broth
• 1 tbsp unsweetened cocoa powder
• 1 tsp soy sauce or tamari
• Salt and black pepper, to taste

Instructions:

1. Heat oil in a large pot over medium. Sauté onion and bell pepper 6 minutes. Add garlic and cook 30 seconds.
2. Stir in chili powder, cumin, oregano, cinnamon, and tomato paste; cook 1 minute.
3. Pour in coffee, tomatoes, beans, and broth. Stir in cocoa and soy sauce.
4. Simmer 30 minutes, stirring occasionally. Season to taste.

Serve with cheddar, scallions, and cornbread. If you’re curious, add a splash of bourbon at the end for a smoky note. Leftovers taste even better the next day.

7. Green Lentil Tomatillo Chili Verde With Roasted Corn

Bright, tangy, and herby—this chili verde wakes up your taste buds. Tomatillos and cilantro bring zip, while lentils add body. Roasted corn sweetens the deal for perfect balance.

Ingredients:

• 1 lb tomatillos, husked and rinsed
• 1 poblano pepper
• 1 jalapeño (optional for heat)
• 1 small white onion, quartered
• 3 garlic cloves, unpeeled
• 1/2 cup fresh cilantro
• 1 tbsp olive oil
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 cups roasted corn (frozen and thawed works)
• Juice of 1 lime
• Salt and white pepper, to taste

Instructions:

1. Broil tomatillos, poblano, jalapeño, onion, and garlic on a sheet pan until charred, 6–8 minutes per side. Peel garlic; seed peppers if desired.
2. Blend roasted veg with cilantro until smooth.
3. Heat olive oil in a pot over medium. Add sauce, cumin, and oregano; simmer 2 minutes.
4. Add lentils and broth. Simmer 25–30 minutes until lentils are tender.
5. Stir in roasted corn and lime juice. Season with salt and white pepper.

Top with diced avocado, radish slices, and crunchy tortilla strips. For creaminess, swirl in a spoonful of sour cream. If you want it saucier, add an extra cup of broth.

8. Beanless Cauliflower Chili With Walnut “Chorizo” Crumbles

Low on beans but big on texture. Cauliflower soaks up spices like a champ, and walnut “chorizo” delivers that crumbly, smoky bite. It’s paleo-ish, plant-heavy, and ridiculously flavorful.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 large head cauliflower, chopped into small florets
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• Salt and black pepper, to taste
• Walnut “chorizo”: 1 1/2 cups walnuts, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp cumin, pinch salt

Instructions:

1. Pulse walnut “chorizo” ingredients in a food processor until crumbly; don’t over-process. Set aside.
2. Heat oil in a pot over medium. Sauté onion and pepper 5 minutes. Add cauliflower; cook 5 more minutes.
3. Stir in garlic and spices; cook 1 minute. Add tomatoes and broth; simmer 20 minutes.
4. Fold in walnut crumbles and simmer 5 minutes more. Season to taste.

Finish with lime, cilantro, and diced onions. Want more heat? Add ancho chili powder or cayenne. If you miss beans, stir in a can of chickpeas at the end.

9. Pumpkin Ale Chili With White Beans and Sage

Autumn in a bowl, but not in a pumpkin-spice-latte way. Savory pumpkin purée and a splash of beer make this chili silky and complex. Sage brings cozy herb vibes, perfect for game days.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tbsp tomato paste
• 1 cup pumpkin ale or amber ale
• 1 (15 oz) can pumpkin purée (not pie filling)
• 1 (28 oz) can diced tomatoes
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 2 cups vegetable broth
• 1 tsp chopped fresh sage (or 1/2 tsp dried)
• Salt and black pepper, to taste
• Optional: 1 tsp maple syrup to balance bitterness

Instructions:

1. Sauté onion and bell pepper in oil over medium 6 minutes. Add garlic; cook 30 seconds.
2. Stir in chili powder, cumin, cinnamon, and tomato paste; cook 1 minute.
3. Pour in beer and simmer 2 minutes to cook off alcohol.
4. Add pumpkin, tomatoes, beans, broth, and sage. Simmer 25 minutes.
5. Season with salt and pepper. Add maple syrup if needed.

Serve with sharp cheddar, crushed pretzels, and a dollop of sour cream. No beer? Use more broth and a splash of apple cider vinegar for brightness. Fresh sage leaves crisped in butter make a killer garnish.

10. Instant Pot Quinoa Chili With Hidden Veg Power

Weeknight lifesaver alert. This set-it-and-forget-it chili cooks fast, and quinoa gives it a luscious, slightly thick texture. Sneak in extra veg and watch everyone go back for seconds.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 cup quinoa, rinsed
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 cups vegetable broth
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1 cup finely chopped spinach or kale
• Juice of 1 lime

Instructions:

1. Set Instant Pot to Sauté. Heat oil, then cook onion, pepper, and carrots 4–5 minutes. Add garlic; cook 30 seconds.
2. Stir in quinoa, tomatoes, beans, broth, chili powder, cumin, smoked paprika, and salt.
3. Seal and cook on Manual/High for 8 minutes. Natural release 10 minutes, then quick release remaining pressure.
4. Stir in spinach and lime juice. Let sit 2 minutes to wilt.

Top with crushed tortilla chips and diced avocado. Add corn or zucchini for extra veg. No Instant Pot? Simmer on the stove 25–30 minutes, adding a splash more broth if needed.

Final Tips for Chili Greatness

– Bloom your spices in oil—it wakes up their flavor.

– Salt in layers, then adjust at the end with acid (lime, vinegar) for brightness.

– Rest time matters. Chili thickens and deepens as it sits. Next-day leftovers? Elite.

There you go: 10 hearty vegetarian chili recipes that make dinner exciting again. Pick one, grab a pot, and let the aromas take over your kitchen. And if you end up making a double batch “just in case,” no judgment—future you will be thrilled.