My go-to healthy and easy vegetarian chili recipe. It’s so easy to make and has a rich, robust flavor thanks to a couple secret ingredients, peanut butter and cocoa powder. Vegan + gluten-free.
This weekend we had a couple of friends coming over to watch football so I made a big pot of vegetarian chili and some of my pumpkin cornbread muffins for the group to enjoy. This recipe has a base of onion and garlic, three different beans, corn, seasonings and two secret (but not so secret now) ingredients.
Chili recipes are known for having secret ingredients! Many folks swear by adding beer, honey, brown sugar, chocolate (I’m a big fan of this one), masa flour, cinnamon or lime juice (another one I’m a fan of). I recently read somewhere that peanut butter can also be a great addition to chili. As a peanut butter lover this was pure music to my ears. Obviously, I had to try it. I mean, peanut butter makes everything taste better, right?
I’m so glad I tried adding peanut butter to my vegetarian chili because as it turns out the peanut butter didn’t add a strong peanut flavor, but instead rich and robust flavor (that is often times lacking in vegetarian chili). It also added a bit of fat and helped to thicken the sauce a bit. Of course, I still added my normal secret ingredients, cocoa powder and lime. Cocoa powder enhances the flavor of chili, adds a deep tone and a bit of richness. And adding a splash of lime juice after cooking adds a hint of tang and makes the spices pop.
This chili is probably the best chili I’ve ever made so I’m pretty sure I’ll be adding peanut butter to all my chili recipes from now on. I can’t wait for you to try this little vegetarian chili trick as well. If you do try this chili, be sure to make a batch of my pumpkin cornbread muffins to go along with the chili. They’re delicious on their own with a spread of butter, but I love crumbling them into my bowl of chili.
If you try this easy vegetarian chili, be sure to leave a comment and star rating letting me know how it turns out. Your feedback is super helpful for me and other EBF readers who are planning to try the recipe.
My go-to healthy and easy vegetarian chili recipe. It’s so easy to make and has a rich, robust flavor thanks to a couple secret ingredients, peanut butter and cocoa powder.
Ingredients
1 Tablespoon olive oil
1/2 medium yellow onion, chopped
1 large red bell pepper, chopped
1 clove of garlic, minced
2 carrots, peeled and grated
2 Tablespoons chili powder
1 teaspoon red pepper flakes
Sea salt and ground black pepper
1 – 28 oz can fire-roasted canned tomatoes
1 – 8 oz can tomato sauce
1 – 15 oz can cannellini beans, rinsed and drained
In a Dutch oven or large pot, warm oil over medium heat. Add onion, pepper, garlic and grated carrot and sauté until onion becomes soft and translucent. Stir in chili powder, red pepper flakes, sea salt and black pepper. Cover and cook over low heat for 10 minutes, stirring occasionally.
Add all remaining ingredients except lime juice. Blend well. Cover and let simmer for 20 minutes. Remove from heat, squeeze lime juice into the pot and stir. Serve immediately.
The chili can be served over brown rice or quinoa and topped with cheese or greek yogurt for a hearty variation.
Category:Lunch/Dinner
Method:Stovetop
Cuisine:American
Nutrition
Serving Size:1/6 of recipe
Calories:363
Sugar:10g
Fat:7g
Saturated Fat:1g
Carbohydrates:59g
Fiber:16g
Protein:19g
Cholesterol:0mg
Keywords: vegetarian chili
PS: Even though I call this a vegetarian chili, it’s actually vegan. Don’t let the “meatless” qualities turn you away, even who aren’t vegetarian will love this chili — it’s got a great texture to it and it’s packed with flavor. Just don’t forget the secret ingredients!
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Surprisingly bland. I’m pretty sure I did it right, but maybe I missed something. I added three extra tbsp of peanut butter, 11/2 key limes, cheddar and parmesan cheese, and salt to bolster the flavor and it ended up good. The flavor reminded me more of Italian tomato sauces than chili. The recipe looked really good, so I’m not sure why it turned out so bland
Oh no! So sorry to hear that. I’m wondering if something got missed as you were making it? You can definitely always add more spices and seasonings until it reaches your desired taste, but it definitely shouldn’t have come out bland!
I think I realized what changed the flavor so much for me. I left out the chili powder and red pepper flakes because we are spice wimps here, but I think that is what made it come out bland. To others I suppose I would just suggest doing less if you’re worried about spice and not cutting it out entirely.
Ahh yes, that is likely why yours turned out a bit bland. The chili powder adds a ton of flavor. Chili powder is typically mild so if you’re not a spice fan I would still suggest using the chili powder and skipping the red pepper flakes.
Made this recipe tonight for Halloween and having people over. Was hoping it would come out good and it far exceeded my expectations!! Best chili I’ve ever had!! Everyone loved it and it will now be my go to chili recipe. I’m obsessed with all your recipes. Everything I’ve tried so far has been so delicious! So happy I found your blog!! 🙂
Ahh, that makes me so happy to hear!! I’m so glad this chili was a hit. Thanks so much for trying it and for coming back to leave a comment + star rating. I so appreciate it, Crystal. 🙂
Made this 2 weeks ago! tossed it all in the crockpot and it really melded the flavors. Froze it and then reheated tonight and it tasted even better than I remember. Will be making it again!
I made this recipe tonight. I could not add the nut butter due to allergies but it is still just amazing! Robust flavor and very filling! Will make again 🙂
This is now my go-to recipe any time I make chili! I’d like to attempt it in the crock pot. Do you have any suggestions for adapting the recipe to the slow cooker?
Don’t be overwhelmed by the number of ingredients. This delicious chili is easy to make and has a wonderful depth of flavor. The best part is you will have leftovers for lunch tomorrow as well as a future dinner in the freezer.
Oh wow this look so good. I am so making this for dinner this week. I especially love that it’s all veggies! Best of all is there will be left overs so can freeze some for another day.
I just made this with Jason’s honey almond butter with a side of vegan corn muffins and it was amazing! The nut butter, cocoa and lime were new ingredients for me and you’re right, the flavors are undetectable but really add a nice richness and kick – thanks so much for the recipe!
I just made this and it was fantastic! Delicious, best chili ever, you don’t miss the meat at all! I’ve always preferred meatless chili anyways, this recipe is definitely a keeper!
I just made this for football Sunday…can’t taste the peanut butter at all and honestly the chili tasted pretty amazing! Everyone in my house was happy with it :). Thanks for another wonderful recipe!!
I’ve never though of adding nut butter to chili but it totally makes sense that it would add that fatty depth of flavor. I’m totally trying this! Vegetarian chili is a staple over here in the fall 😉
I must say I was immediately skeptical of peanut butter chili! But given my obsession with peanut butter and your track record of incredible recipes, I’m going to try this out!
I love your creativity!!! im allergic to peanut butter (sad i know) but sunbutter will work just as well! i love trying “weird” food combos.. thanks!!!!
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Surprisingly bland. I’m pretty sure I did it right, but maybe I missed something. I added three extra tbsp of peanut butter, 11/2 key limes, cheddar and parmesan cheese, and salt to bolster the flavor and it ended up good. The flavor reminded me more of Italian tomato sauces than chili. The recipe looked really good, so I’m not sure why it turned out so bland
★★
Oh no! So sorry to hear that. I’m wondering if something got missed as you were making it? You can definitely always add more spices and seasonings until it reaches your desired taste, but it definitely shouldn’t have come out bland!
I think I realized what changed the flavor so much for me. I left out the chili powder and red pepper flakes because we are spice wimps here, but I think that is what made it come out bland. To others I suppose I would just suggest doing less if you’re worried about spice and not cutting it out entirely.
Ahh yes, that is likely why yours turned out a bit bland. The chili powder adds a ton of flavor. Chili powder is typically mild so if you’re not a spice fan I would still suggest using the chili powder and skipping the red pepper flakes.
Made this recipe tonight for Halloween and having people over. Was hoping it would come out good and it far exceeded my expectations!! Best chili I’ve ever had!! Everyone loved it and it will now be my go to chili recipe. I’m obsessed with all your recipes. Everything I’ve tried so far has been so delicious! So happy I found your blog!! 🙂
★★★★★
Ahh, that makes me so happy to hear!! I’m so glad this chili was a hit. Thanks so much for trying it and for coming back to leave a comment + star rating. I so appreciate it, Crystal. 🙂
Made this 2 weeks ago! tossed it all in the crockpot and it really melded the flavors. Froze it and then reheated tonight and it tasted even better than I remember. Will be making it again!
★★★★★
Woo! So glad this chili was a hit. Thanks for making it and for coming back to leave a comment + star rating, Cassandra. I really appreciate it. <3
I made this recipe tonight. I could not add the nut butter due to allergies but it is still just amazing! Robust flavor and very filling! Will make again 🙂
★★★★★
Woo! So glad this chili was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it, Crystal.
We loved this! Thank you!
★★★★★
Woot woot! I’m so glad you loved this chili recipe. Thanks for taking the time to leave a comment and star rating. It means the world to me. <3
This is now my go-to recipe any time I make chili! I’d like to attempt it in the crock pot. Do you have any suggestions for adapting the recipe to the slow cooker?
Don’t be overwhelmed by the number of ingredients. This delicious chili is easy to make and has a wonderful depth of flavor. The best part is you will have leftovers for lunch tomorrow as well as a future dinner in the freezer.
★★★★★
Can’t wait to make this!! Planning to use a slow cooker though – any thoughts on that? Maybe 6 hours on low? Thanks!
Yay!! I think 4-6 hours on low is perfect. Enjoy!
Just made a batch — delicious! I added a bit of cinnamon too.
Just tried this out and it’s amazing! Thanks very much for posting – it would never have occurred to me to put peanut butter in it!
J.
★★★★★
This sounds amazing! I’ve been perusing veg chili recipes all morning, and this is the most unique recipe yet! Adding it to my list!
Oh my gosh – and I was going to make some kind of veggie soup this weekend! Perfect! AND the peanut butter too?? OH yessss!
Oh wow this look so good. I am so making this for dinner this week. I especially love that it’s all veggies! Best of all is there will be left overs so can freeze some for another day.
Made this last night and everyone raved. It was delicious! Thank you!
★★★★★
I just made this with Jason’s honey almond butter with a side of vegan corn muffins and it was amazing! The nut butter, cocoa and lime were new ingredients for me and you’re right, the flavors are undetectable but really add a nice richness and kick – thanks so much for the recipe!
★★★★★
I just made this and it was fantastic! Delicious, best chili ever, you don’t miss the meat at all! I’ve always preferred meatless chili anyways, this recipe is definitely a keeper!
★★★★★
PB DOES make everything taste better…you’re right! Will have to try this 🙂
So true! Let me know what you think if you try it. 🙂
I just made this for football Sunday…can’t taste the peanut butter at all and honestly the chili tasted pretty amazing! Everyone in my house was happy with it :). Thanks for another wonderful recipe!!
Woo-hoo! I’m so glad that you tried the recipe and enjoyed it Jenni. Thanks for posting the photo to instagram as well. 🙂
Peanut butter makes the world go round. I’ll have to try adding it to my chili next time. Looks amazing!
peanut butter… how interesting! that actually sounds delicious — I have to try it! I think I’ll add it to my meat version of chile though 😀
★★★★★
i absolutely love the sound of this!
I’ve never though of adding nut butter to chili but it totally makes sense that it would add that fatty depth of flavor. I’m totally trying this! Vegetarian chili is a staple over here in the fall 😉
I must say I was immediately skeptical of peanut butter chili! But given my obsession with peanut butter and your track record of incredible recipes, I’m going to try this out!
I love your creativity!!! im allergic to peanut butter (sad i know) but sunbutter will work just as well! i love trying “weird” food combos.. thanks!!!!
I am totally on board with your PB philosophy – it DOES make everything taste better. I have never tried it in chili though and I can’t wait! Thanks!