Best 6 Contest Winning Vegetarian Chili Recipes

Indulge in a symphony of flavors with our delectable vegetarian chili, a culinary masterpiece that will tantalize your taste buds and warm your soul. This award-winning chili is a harmonious blend of textures and aromas, featuring a rich tomato base brimming with the goodness of hearty beans, crisp vegetables, and an array of tantalizing spices. Dive into the classic version for a timeless chili experience, or embark on a culinary adventure with our unique variations that cater to diverse dietary preferences and flavor profiles. Embrace the bold and smoky heat of the Texas-style chili, savor the tantalizing fusion of Thai flavors in our Thai-inspired chili, or relish the creamy richness of our white bean chili. Each recipe promises a symphony of flavors that will leave you craving more. So, prepare to embark on a culinary journey that will redefine your perception of vegetarian chili, one spoonful at a time.

Here are our top 6 tried and tested recipes!

CROCK POT AWARD WINNING VEGETARIAN CHILI

Crock Pot Award Winning Vegetarian Chili image

My Crock Pot Award Winning Vegetarian Chili Recipe is so good you will never miss the meat!

Provided by Julie Wunder

Categories Dinner Dinner, Lunch

Time 6h10m

Number Of Ingredients 16

Ingredients

1 14.5 oz canned dark kidney beans (rinsed and drained)
1 14.5 ox canned light kidney beans (rinsed and drained)
1 14.5 oz canned garbanzo beans (rinsed and drained)
2 14.5 oz canned black beans (rinsed and drained)
2 - 14.5 14.5 oz canned diced fire-roasted tomato with garlic
1 4 oz canned diced green chilies
2 8 oz canned tomato sauce
2 bell peppers (chopped)
1 sweet onion (chopped)
2 minced garlic cloves
1 tablespoon chili powder
1/2 teaspoon hot chili powder
1/2 teaspoon cumin
2 bay leaves
3 tablespoons Chipotle Cholula
Salt & Pepper to taste (1/2 teaspoon each)

Steps:

Put all ingredients in a large Crock Pot.
Cook on high for 3-4 hours or low for 6-8 hours.
Serve with cornbread, cheese, sour cream and an additional splash of Cholula.

Nutrition Facts : Calories 339 kcal, Carbohydrate 63 g, Protein 20 g, Fat 2 g, SaturatedFat 1 g, Sodium 1089 mg, Fiber 21 g, Sugar 9 g, ServingSize 1 serving

THE BEST VEGETARIAN CHILI EVER

The Best Vegetarian Chili Ever image

This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Chili Dinner Gluten Free Grain Free Nut Free Vegan Vegetarian

Time 1h

Number Of Ingredients 27

Ingredients

½ tablespoon olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 large carrot, diced
1 red bell pepper, diced
1 (4 ounce) can mild green chiles
1 medium to large sweet potato, peeled and cut into ½ inch cubes
2 1/2 tablespoons mild chili powder
1 tablespoon cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground black pepper
1 (28 ounce) can crushed tomatoes (fire-roasted is great)
3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 heaping cup frozen sweet corn
To garnish:
Tortilla chips
Lime wedge
Cheese
Avocado
Cilantro
Sour cream/greek yogurt

Steps:

Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g

THE BEST VEGETARIAN CHILI IN THE WORLD

The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Steps:

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

CHARLIE'S AWARD WINNING VEGETARIAN CHILI

Charlie's Award Winning Vegetarian Chili image

My friend Charlie is a chef for a hospital cafeteria. His chili has won several cooking contests for both chili and vegetarian food

Provided by GingerlyJ

Categories Soy/Tofu

Time 30m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 9

Ingredients

28 ounces diced no-salt-added whole tomatoes
15 1/2 ounces red kidney beans, drained
15 ounces garbanzo beans, drained
15 ounces pinto beans, drained
12 ounces light beer
1 cup tofu, crumbled
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 cup plain nonfat yogurt

Steps:

in a large saucepan combine everything but yogurt.
bring to a boil and then reduce heat and simmer 25 minutes.
Spoon into bowls and then add dollop of yogurt to the top.

Nutrition Facts : Calories 545.1, Fat 5.8, SaturatedFat 0.9, Cholesterol 0.6, Sodium 440.3, Carbohydrate 91.9, Fiber 25.9, Sugar 8.6, Protein 32.6

SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI

Sarah's Award-Winning Vegetarian 4-Bean Chili image

A robust 4-bean vegetarian chili that is sure to please. The flavors and textures are complex and only get better the next day. Garnish with shredded cheese, sour cream, or Fritos®.

Provided by sarahamidon

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 55m

Yield 8

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
2 cups chopped onion
½ medium green bell pepper, chopped
3 cloves garlic, minced
1 medium jalapeno pepper, seeded and chopped, or more to taste
4 cups water, divided
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 (15.5 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (6 ounce) can Italian-style tomato paste
2 cups vegetarian soy meat crumbles
5 tablespoons chili powder
2 tablespoons vegan Worcestershire sauce
2 tablespoons white sugar
1 tablespoon lemon juice
1 ½ teaspoons ground black pepper
1 teaspoon ground cumin
1 teaspoon dried basil
½ teaspoon dried oregano
⅓ cup chopped fresh cilantro, or more to taste

Steps:

Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 59.9 g, Fat 4.9 g, Fiber 16.7 g, Protein 17.6 g, SaturatedFat 0.5 g, Sodium 1211.5 mg, Sugar 11.4 g

VEGETARIAN CHILI

Vegetarian Chili image

I have shared this award-winning recipe with many die-hard chili fanatics over the past 15 years, and thought I should post it since it is so popular. I adapted it from a Cooking Light recipe from 1991. I serve this with grated cheddar cheese, sour cream, and Keebler Townhouse Bistro Cornbread crackers.

Provided by Cook4_6

Categories Beans

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 large onions, chopped
2 teaspoons garlic, minced
2 jalapeno chiles, seeded and minced
2 (28 ounce) cans diced tomatoes
1/2 cup tomato paste
2 green peppers, chopped
2 large carrots, chopped
1 1/2 tablespoons ground cumin
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 (15 ounce) cans kidney beans, drained
2 (15 ounce) cans pinto beans, drained
2 small zucchini, diced

Steps:

Heat oil in heavy large pot over medium heat.
Add 2 chopped onions, garlic and chilies. Saute until onions are translucent, about 6 minutes.
Add tomatoes, tomato paste, bell peppers, carrots, cumin, salt and cayenne.
Bring to simmer, and cook for 20 minutes.
Add all beans and cook 15 minutes more.
Add zucchini and cook 5 minutes, stirring occasionally.
If you like a thinner chili, add 1 - 1 1/2 cups of water or tomato juice. If so, double the ground spices in the recipe.
Ladle into chili bowls. Serve, passing cheese, sour cream and any other chili toppings you like!

Nutrition Facts : Calories 248.7, Fat 3.7, SaturatedFat 0.5, Sodium 645.3, Carbohydrate 45, Fiber 13.1, Sugar 10.3, Protein 12.5

Tips:

Use a variety of beans: Different beans offer different flavors and textures, so using a mix will create a more complex and satisfying chili. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
Don't be afraid to experiment with spices: Chili is a great dish to experiment with different spices. Some classic chili spices include chili powder, cumin, paprika, and garlic powder. However, you can also add other spices that you enjoy, such as cinnamon, nutmeg, or even cocoa powder.
Simmer your chili for a long time: Simmering your chili for a long time allows the flavors to meld and develop. The longer you simmer it, the better it will taste. Aim to simmer your chili for at least 1 hour, or even longer if you have time.
Serve your chili with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings. Some popular toppings include cheese, sour cream, avocado, cilantro, and onions. You can also serve chili with cornbread, tortilla chips, or rice.

Conclusion:

Vegetarian chili is a delicious and hearty dish that is perfect for a cold night. It is also a great way to get your daily dose of vegetables. With a few simple ingredients and a little bit of time, you can make a pot of vegetarian chili that will warm you up from the inside out. So next time you are looking for a comforting and satisfying meal, give vegetarian chili a try.