The Best Vegetarian Chili EVER!

Historically, my husband has always been a bit skeptical of vegetarian chilis. I think this is because he used to eat meat (he turned veggie at age 15) and probably never got used to the non-meat flavor in veggie chili. (I could probably ask him why he didn’t like it but it’s more fun for me to speculate on this blog hehe). Anyway – I recently came across a really flavorful veggie chili recipe on Kath Eats and convinced my husband to try it. It was a total SUCCESS! He LOVED the chili so much he went back for seconds 🙂 I made a few modifications to Kath’s recipe – but overall stayed pretty true to it because it was so good! Thanks Kath for a great recipe!


  • 1 can Kidney beans, drained and rinsed
  • 1 can Black beans, drained and rinsed
  • 1 can Navy (or pinto) beans, drained and rinsed (I used pinto beans because I like them better)
  • 1 cup frozen corn
  • 1 cup frozen okra (I actually omitted this, and substituted 1 cup of chopped red pepper)
  • 1/2 cup frozen lima beans (or canned) (I omitted this too, and substituted 1/2 cup chopped red onion)
  • 1 28 oz can crushed tomatoes
  • 1 cup vegetable broth (or chicken broth) To keep it veggie friendly, I used veggie broth of course 🙂
  • 3 garlic cloves (I probably used closer to 4-5 to up the flavor)
  • 1 heaping tbsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp Ghirardelli cocoa powder (unsweet) (This is totally the secret ingredient in the recipe! Makes the chili super smoky and gives it a wonderful flavor!)
  • 2 sprinkles garlic powder (This ended up being about 1/2 tsp for me)
  • 1 sprinkle cayenne pepper (This ended up being a little less than 1/4 tsp for me)
  • 3-4 glugs Worcestershire sauce (Worcestershire sauce has anchovies in it, so I actually used soy sauce as a substitute and it worked great!)
  • 1/2 tsp kosher salt
  • A few grinds of black pepper


  1. Chop the garlic, onion, and red pepper. Saute lightly over medium high heat in 1-2 tsp olive oil
  2. Add everything else into the pot! Bring to a boil.
  3. Reduce heat and simmer for 30 min or longer as needed
  4. Top with cheese, sour cream, and serve with tortilla chips!


This makes 12 ladles of soup. Each ladle has ~135 calories; 8g protein; 8g fiber! Talk about a nutritional powerhouse in a one pot dish!

Pictures of the Ingredients I used…

The chili is almost done cooking…

Dinner is served!

Now topped with the cheese for the final touch – yummyyy 🙂

This chili really was the best veggie version both me and my husband have ever had. It had a great smoky quality about it, was super hearty with all the beans and veggies, and was amazingly easy to make! Thanks again Kath, you saved Sunday night dinner for me! 🙂


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12 responses to “The Best Vegetarian Chili EVER!

  1. That’s a wonderful recipe! The chocolate makes it almost like a mole!

  2. I love this recipe for Chili. Will bookmark to try it out on a cold winters day. Have you tried making chili with Quorn? My kids love it with Quorn.


    • anjalim

      I actually haven’t tried making chili with Quorn. What is that? Sounds interesting 🙂

      • Quorn is actually a brand name for a meat substitute. It’s made from a member of the fungi family (like mushrooms and truffles) and is a high-quality meat-free protein that’s naturally low in fat, with very few calories. In UK, you can get sausages, mince meat, burgers etc. all made from quorn . I use the quorn mincemeat to make chilli or even cottage pie. I have seen similar products in USA with different brands but can’t remember the name. Check it out on Google. My kids love it but I can’t eat it as it looks too much like the real thing!!


      • anjalim

        Oh wow! That’s cool. I’ll definitely have to check it out! 🙂

  3. This sounds delicious, and I love how you play with recipes. Will have to try adding a bit of cocoa next time I make chili.

  4. Sounds very promising! I like that you don’t have to use the okra. Might make it slimy.

  5. That looks amazing! I saw it on KERF and considered trying it, now with a second endorsement I’m sold on it! I am often looking for recipes that will make both my omnivore husband and my vegetarian mother-in-law happy. This one looks like a winner!

  6. That looks absolutely gorgeous. I’ve never thought of using different varieties of beans before. Like you though, I would also omit the okra (not a fan) and the red pepper seems like a perfect substitute.

  7. Claire

    I made this chili over the weekend… a double portion (so 2x of everything) and it turned out AMAZING! I loved all the substitute ingredients– really think it made a huge difference, since I love onions and red peppers.

  8. Pingback: Comfort Foods for the Cold Weather! « L'Autre Choix Mini Marche

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