Delicious Vegetarian Chili flavored with Italian, Indian, and Mexican spices.
This is the best vegetarian chili recipe to hit the internet. It was inspired by my California Style Wet Burritos Recipe which is a follower favorite. With flavors from around the world, a bowl full of this vegetarian chili is hearty and satisfying.
If there is one thing I love it's the blend of Mexican, Indian, and Italian flavors.
Make this recipe for lunch or dinner and serve it with corn tortilla chips or Frito Lays. Perfect for gatherings or a quiet night in with the family.
Ingredients
This vegetarian-fusion Indian Mexican chili recipe includes many different ingredients which really bring the recipe together.
- Onion - any type will work
- Bell Pepper- any color(s) of choice
- Carrot - chopped small
- Celery (optional)
- Cilantro
- Garlic
- Garam Masala
- McCormick Burrito or Enchilada Seasoning - can substitute with enchilada sauce
- Pasta Sauce - Pick your favorite brand (I like to use either ragu or hunts traditional pasta sauce)
- Black Beans, canned
- Kidney Beans, canned
- Corn Kernals, canned
- Stock/Broth
- Quinoa (optional)
- Cumin Powder
- Red Chili Powder
- oil, salt, sugar
Instructions
Saute the vegetables and meatless ground (if using)
Add the spices, pasta sauce, beans, and water.
Simmer the chili on low heat until heated through before serving.
TIP- Pour the vegetarian chili over a bed of greens such as spinach and then add the toppings.
Toppings
- guacamole
- pico de gallo
- cheese
- sour cream
- fresh onions
- chili peppers
- salsa
- baby spinach or lettuce
Substitutions
- Stock/Broth - Can opt to use water instead or bouillon
- Red Chili Powder - cayenne pepper can be used
- Enchilada Seasoning - Use enchilada sauce
Top Tips
- Protein - Add soy grounds if you like to eat chili with beef or turkey
- Add enough water or broth to reach a consistency you prefer
- Enjoy with tortilla chips and a dollup of Tostitos queso!
More vegetarian recipes
📖 Recipe
The Best Vegetarian Chili Recipe (globally inspired)
Ingredients
CHILI
- 1 onion chopped, finely
- 1 bell pepper (any color) chopped, finely (optional)
- 1 large carrot chopped, finely
- 2 celery chopped, finely (optional)
- 1 tablespoon garlic (about 3 cloves)
- 1 tablespoon garam masala (more or less)
- 1 packet McCormick Burrito or Enchilada Seasoning
- 16 oz pasta sauce (your favorite) I like to use either ragu or hunts traditional pasta sauce)
- 12 oz canned black beans (drained and rinsed)
- 12 oz canned kidney beans (drained and rinsed)
- 6 oz corn (optional but steam before using to prevent a crunch)
- 2 cups stock/broth of choice (more or less based on consistency preference)
- 1 tablespoon sugar
- 1 cup cooked quinoa (optional)
- 1 teaspoon cumin powder
- ½ lb ground veggie protein (optional)
- red chili powder
- oil
TOPPINGS
- avocado/guacamole
- sour cream
- chopped fresh chili peppers
- chopped onions
- shredded cheese
- chopped baby spinach or lettuce of choice
- chips to dip
Instructions
STOVE TOP VEGETARIAN CHILI
- Heat a sauce pan on high heat with some oil. Add chopped vegetables (onion, bell pepper, celery, and carrots) and fully cook until translucent. At this point add the ground protein if using.
- Add pasta sauce, garlic, garam masala, cumin powder, red chili powder, sugar, and Mexican Seasoning. Mix well so the contents are not sticking at the bottom of the pan.
- Add the broth/stock, canned beans, cooked quinoa, and steamed corn. Mix well, cover, and let it cook for about 5-10 minutes on medium low heat.
- Mix and serve! Add your favorite toppings (highly recommend sour cream, guacamole, spinach, cheese, and chopped onions) and enjoy as is, with cornbread, or crispy tortilla chips.
SLOW COOKER VEGETARIAN CHILI
- Add all listed chili ingredients and simmer for 3 hours on high.
INSTANT POT VEGETARIAN CHILI
- Turn Instant Pot to saute mode. Once it gets hot, add the oil.
- Saute the onions, bell peppers, celery, and carrots until transluscent.
- Add pasta sauce, garlic, garam masala, cumin powder, red chili powder, sugar, and Mexican Seasoning. Mix well so the contents are not sticking at the bottom of the pan.
- Add broth/stock, 2 cup of water, canned beans, cooked quinoa, and steamed corn. Mix well, cover, and cook for 3 minutes on high pressure.
- Let the Instant Pot cool down and open once the valve has dropped.
- Open the Instant Pot and serve hot with the toppings.
FAQ
The flavors of India, Mexico, and Italy make this the dish that it is.
I don't recommend it for this recipe.
Ground meat works great to get a traditional chili texture.
Comments
No Comments