6 delicious vegetarian chili recipes to keep you cozy all winter long

As winter draws closer and the days become cooler and darker, nothing is better than curling up with a cozy blanket and a big bowl of warm chili. If you’re looking for delicious vegetarian chili recipes to keep you feeling warm and full all winter long, then look no further! Here are 6 amazing vegetarian chili recipes that are sure to become family favorites. From smoky chipotle chili to classic Tex-Mex chili, there’s something for everyone on this list.

1) White quinoa chili

Looking for a hearty and flavorful vegetarian chili recipe to keep you warm on a cold winter night? Try this white quinoa chili! It’s packed with protein, fiber, and flavor. Plus, it’s an easy dish to make that requires minimal ingredients.
To start, heat two tablespoons of olive oil in a large saucepan over medium-high heat. Add one diced onion and sauté for about five minutes, until softened. Next, add two cloves of minced garlic and one teaspoon of chili powder and sauté for another minute.
Now add the quinoa. Stir the quinoa around in the pan for about three minutes until it’s lightly toasted. Then add four cups of vegetable broth, one can of diced tomatoes, and one can of drained and rinsed white beans. Stir everything together, bring it to a boil, then reduce the heat to low and simmer for 20 minutes or until the quinoa is tender.
When it’s finished cooking, add salt and pepper to taste, a splash of lime juice, and some freshly chopped cilantro if desired. Serve your white quinoa chili with your favorite toppings like shredded cheese, sour cream, avocado, or tortilla chips. Enjoy!

2) Slow cooker black bean chili

Slow cooker black bean chili is the perfect comfort food for chilly nights! This hearty and flavorful chili is made with a variety of beans, spices, and vegetables for a nutrient-packed meal. The best part is that you can just dump everything in your slow cooker and let it do all the work!
To make this chili, you’ll need one cup of dried black beans (or two cans of cooked black beans), one diced onion, two cloves of garlic, one bell pepper (any color will do), one jalapeno (optional for added spice), one can of diced tomatoes, one tablespoon of chili powder, one teaspoon of cumin, and one teaspoon of oregano. If you’d like to add some extra veggies, feel free to toss in some diced carrots or mushrooms.
Once all your ingredients are prepped and ready to go, add them to your slow cooker along with one cup of water or vegetable broth. Give everything a good stir and set your slow cooker to low. Let the chili cook for 8-10 hours, stirring occasionally.
Once the chili is done cooking, taste it and adjust the seasoning as needed. Serve with some freshly chopped cilantro, a dollop of plain Greek yogurt, and maybe some warm cornbread for a cozy winter meal. Enjoy!

3) Spicy sweet potato chili

If you’re looking for a delicious and hearty vegetarian chili that packs a bit of heat, try this spicy sweet potato chili. The sweet potatoes provide the perfect balance to the spice of jalapeno peppers and chipotle chiles. Combined with the earthy flavors of black beans and tomato, this chili is sure to please.
To make this chili, begin by sautéing onion, garlic, and jalapeno peppers in a large pot over medium heat. Once they’re softened and fragrant, add the diced sweet potatoes and stir to coat in the oil. Then add the canned tomatoes, black beans, chipotle chiles, oregano, cumin, and salt. Bring everything to a boil and reduce the heat to low. Simmer for about 30 minutes until the sweet potatoes are tender.
Serve your spicy sweet potato chili with a dollop of Greek yogurt, a sprinkle of shredded cheese, and some chopped cilantro for garnish. Enjoy with a crusty baguette or warm tortillas!

4) Vegan lentil chili

Lentils are a great source of protein and make a delicious addition to any chili. This vegan lentil chili is packed with flavor, but still easy to make.
To make the chili, start by heating some oil in a large pot over medium-high heat. Add a diced onion and sauté until it starts to become translucent. Then add minced garlic, cumin, smoked paprika, oregano, chili powder, and a pinch of cayenne pepper. Cook for another minute until fragrant, then add a can of drained and rinsed lentils.
Next, add vegetable broth, tomato paste, and diced tomatoes and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the lentils are tender.
Finally, stir in a cup of cooked quinoa, and a handful of fresh chopped cilantro, and season with salt and pepper to taste. Cook for another few minutes until heated through. Serve with your favorite toppings like avocado slices or shredded cheese. Enjoy!

5) Three-bean chili

When it comes to chili recipes, the options are endless. For a vegetarian take on the classic, try this hearty three-bean chili. This recipe is packed with flavor and protein-rich beans. Start by sautéing onions and garlic in a large pot with olive oil. Once the onions are translucent, add diced tomatoes, chili powder, smoked paprika, oregano, cumin, and salt. Simmer for about 10 minutes, stirring often.
Next, add the beans. We used black beans, pinto beans, and kidney beans – but you could also use cannellini beans or chickpeas if you’d like. Cover and simmer for 15 minutes or until the beans are tender. Lastly, top with your favorite garnishes like avocado, sour cream, cilantro, or jalapenos. Serve warm with tortilla chips or a side of quinoa for an extra boost of protein. Enjoy!

6)Roasted red pepper chili

For a unique, smoky take on the classic chili dish, try this roasted red pepper chili recipe. This vegetarian-friendly chili is packed with flavor and comes together in no time.
To start, you’ll need a few bell peppers. You can use red, yellow, or orange peppers – or a combination of all three! Slice the peppers into strips and place them on a baking sheet lined with parchment paper. Roast the peppers for 25 minutes at 350°F, or until they are slightly browned and tender.
Once the peppers are done roasting, you can begin to make the chili. In a large pot, heat some olive oil over medium heat. Add one diced onion and sauté until softened. Then add one minced garlic clove and sauté for an additional minute.
Next, add your roasted peppers to the pot along with one can of drained black beans, one can of diced tomatoes, one cup of vegetable broth, one tablespoon of chili powder, and one teaspoon of cumin. Stir everything together and bring it to a boil. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
Finally, season your chili with salt and pepper to taste and enjoy! Serve your roasted red pepper chili over cooked quinoa or rice for a hearty dinner or lunch. Top with fresh herbs, avocado slices, shredded cheese, or whatever else you’d like. Enjoy!