Published 10/23/2021 • Updated 7/14/2024 I’m a sucker for a good chili recipe, especially on cool fall days or when I need to make a big pot of something to feed a lot of people. This stovetop vegetarian chili is ready in less than 30 minutes and is made with extra veggies (I’m looking at you sweet potatoes and bell pepper). I love that this recipe is made with pantry staples and our famous homemade chili seasoning blend which is what really makes this a Fit Foodie chili recipe.
What is Vegetarian Chili Made Of?
Vegetarian chili is a red chili made of beans, tons of veggies, diced tomatoes, tomato sauce, jalapeños and chili spices.
The secret ingredient(s)
Wondering what the secret ingredient is to this chili? Well, there are two of them! The first one is maple syrup. A little sugar does wonders for chili. The second is apple cider vinegar. Vinegar really helps balance out all the flavors and make it taste so yummy.
How can I thicken my vegetarian chili?
The best way to thicken chili is to let it sit. It sounds strange, but chili is always thicker the next day. If you just can’t wait – here’s how to thicken chili.
Green chiles: these are definitely a mild chili, but it does add a bit of spice. Jalapeño seeds: while there are already diced jalapeños in this recipe, you can make it even spicier by adding some of the seeds. Hot sauce: swap out the apple cider vinegar for some Frank’s hot sauce. Cayenne pepper: this is a great spice to add to really up the heat. Start small and go from there.
Tomato paste: tomato paste is a great way to add flavor and thicken your chili at the same time. Add a few tablespoons and let your soup simmer for about 15 minutes. It should start to thicken up. Flour: flor is another good way to chicken chili. Add 1 to 2 tablespoons and let it simmer for 15 minutes.
When in doubt, chili always thickens as it sits in the refrigerator. So, when in doubt, you can just refrigerate it and it will thicken naturally.
Topping Ideas
Chili isn’t chili without the toppings! You can keep it super simple like we did with shredded cheddar cheese and green onion or you can get fancy. Here are some more ideas:
Sour cream or Greek yogurt Fresh cilantro Avocado Tortilla chips Lime juice
Instant Pot Instructions
You can absolutely make this chili in the Instant Pot. We recommend using our Vegan Instant Pot Chili recipe as a guideline for how to cook it. Long story short, cook it on high pressure for around 7 minutes with a quick release.
Slow Cooker Instructions
To make this chili in the slow cooker, place all ingredients into your crockpot and stir. Cover and let cook on high for 3-4 hours or on low for 6-8. The key is to take it off the heat once the sweet potatoes are at the desired texture.
Storage Instructions
Let your chili cool completely. Then, transfer it into an airtight container and seal. Refrigerate for up to 3-5 days.
Reheating Instructions
We always recommend reheating the same way that you cooked it. So, transfer your chili back into a medium pot and reheat over medium heat until hot.
How to Freeze Chili
Chili is a fantastic meal to freeze. Make sure to let your chili chill completely before transferring it into a plastic container or freezer-safe gallon-size bag. Remove as much air as possible and seal. Then, freeze for up to 3 months. You can find a complete guide to how to freeze soup and chili HERE.
How to Serve Your Chili
This vegetarian chili is a great meal-prep option because it serves 6 so that you can eat it all week long! There are so many different ways to eat your chili on days 2 and 3. Here are a few ideas:
Vegetarian Chili Recipes
Vegetarian Beer Chili Roasted Red Pepper Quinoa Chili Black Bean Quinoa Chili Vegan Instant Pot Chili
PS: try our famous Beef Chili Recipe if you’re looking for something with meat! Chili Nachos: dump a bag of your favorite tortilla chips on a baking sheet. Then, top it with vegetarian chili, shredded cheese, jalapenos, and black olives. Broil it until the cheese melts and enjoy. Chili Baked Potatoes: this is my personal way to eat chili on day 2. Make either a baked potato In foil or a baked sweet potato and then top it with your chili and some shredded cheese. Chili and Eggs: yes, this is a thing. Fry up a few eggs and top them with your chili.
