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.
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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
- 1 –15 oz can red kidney beans, rinsed and drained
- 1 – 15 oz can black beans, rinsed and drained
- 1 cup frozen sweet corn
- 1½–2 cups low-sodium vegetable stock
- 1 chili pepper, halved, seeded and chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 Tablespoon cocoa powder
- 2 Tablespoons creamy natural peanut butter
- Juice of one fresh lime
- toppings: avocado, Greek yogurt or sour cream, shredded cheese, fresh cilantro
Instructions
- 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.
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: flavorful vegetarian chili, vegetarian chili, 3 bean vegetarian chili, vegan 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!
Amy @ The Little Honey Bee says
September 30, 2013 at 9:08 amChilli and peanut butter?! Oh my this is just too good to be true
Beth says
September 30, 2013 at 9:18 amLooks good.
Sara @ LovingOnTheRun says
September 30, 2013 at 9:23 amYum!! This looks delicious. I was actually looking up chili recipes all weekend on pinterest to try one out this week. I found a pumpkin chili I THOUGHT I had made my mind up on, but now you have me thinking maybe this one is the way to go 🙂
Lisa says
September 30, 2013 at 9:31 amThis looks like the perfect chili recipe for those cold Fall night! Which we are actually having right now…well, it’s not night yet but you know what I mean;)
I love adding almond butter to chili but haven’t tried peanut butter yet! This is definitely happening this week!
Kathy says
September 30, 2013 at 11:06 amSounds so good, but yikes that’s a lot of ingredients! I tend to give up after about 5.
Ted Wallof says
September 30, 2013 at 11:24 amYou had me at Peanut Butter!
Brittany Mullins says
September 30, 2013 at 11:29 amAnd it’s vegan too. 🙂
Amanda says
September 30, 2013 at 12:33 pmLooks delish! Any favorite cornbread recipes?
Kelly @ Kelly Runs for Food says
September 30, 2013 at 12:35 pmI would never think to put peanut butter in chili! I’ve used cinnamon in mine and I really like that. Good recipe!
Christina says
September 30, 2013 at 1:24 pmDo you realize you never posted your reception recap??? I’ve been waiting for more lovely pictures since July! 🙂
Brittany Mullins says
September 30, 2013 at 2:11 pmYes!! I didn’t know if people were really interested, but now that I know you are, I will get to it and post it soon. 🙂 Thanks for the reminder.
Brooke says
September 30, 2013 at 1:45 pmVeggie + peanut butter is a match made in heaven. Unfortunately, I can’t do beans…but I think the peanut butter would be a great addition to a sweet potato or lentil chili as well!! Thanks for the idea! 🙂
Carissa says
September 30, 2013 at 2:03 pmYes!!!!!!!! I’ve been using cocoa powder in my chili for awhile now, but never thought of pb. I can’t wait to try it!
Parita @ myinnershakti says
September 30, 2013 at 2:48 pmDefinitely making this soon! Love the addtion of cocoa and PB – two of my favorite things.
Purelytwins says
September 30, 2013 at 2:52 pmamazing combo of flavors!! pinning this for later to try when the weather gets cooler
Chelsea @ BigBitesLittleBudget says
September 30, 2013 at 2:53 pmPeanut butter and chili! Could it get any better than that? This looks so tasty and with the cooler weather, I have been craving a warm bowl of chili.
Ruthie@sheswickedhealthy says
September 30, 2013 at 6:16 pmI 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!
Synthia says
September 30, 2013 at 9:31 pmI 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!!!!
Whitney @ To Live & Diet in L.A. says
September 30, 2013 at 11:25 pmI 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!
Liz @ I Heart Vegetables says
October 1, 2013 at 6:55 amI’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 😉
natalie@thesweetslife says
October 1, 2013 at 10:04 pmi absolutely love the sound of this!
taylor @ taylormade says
October 2, 2013 at 6:55 ampeanut 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 😀
★★★★★
elle | nutritionella says
October 3, 2013 at 12:03 amPeanut butter makes the world go round. I’ll have to try adding it to my chili next time. Looks amazing!
Jenni says
October 6, 2013 at 3:34 pmI 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!!
Brittany Mullins says
October 7, 2013 at 8:14 amWoo-hoo! I’m so glad that you tried the recipe and enjoyed it Jenni. Thanks for posting the photo to instagram as well. 🙂
char eats greens says
October 7, 2013 at 7:55 amPB DOES make everything taste better…you’re right! Will have to try this 🙂
Brittany Mullins says
October 7, 2013 at 8:14 amSo true! Let me know what you think if you try it. 🙂
Josiah says
October 10, 2013 at 1:11 amI 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!
★★★★★
Brandy says
October 10, 2013 at 9:51 pmI 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!
★★★★★
lauren says
October 14, 2013 at 10:16 amMade this last night and everyone raved. It was delicious! Thank you!
★★★★★
Jo Craven says
October 17, 2013 at 7:36 amOh 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.
Jett Whitfield says
October 18, 2013 at 7:47 amOh my gosh – and I was going to make some kind of veggie soup this weekend! Perfect! AND the peanut butter too?? OH yessss!
Laura @ This is Thirty says
January 5, 2014 at 10:34 amThis sounds amazing! I’ve been perusing veg chili recipes all morning, and this is the most unique recipe yet! Adding it to my list!
Jools says
January 19, 2014 at 4:28 pmJust 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.
★★★★★
Megan says
October 12, 2014 at 5:22 pmJust made a batch — delicious! I added a bit of cinnamon too.
Elizabeth Calabrese says
February 4, 2017 at 5:34 amCan’t wait to make this!! Planning to use a slow cooker though – any thoughts on that? Maybe 6 hours on low? Thanks!
Brittany Mullins says
February 4, 2017 at 10:56 amYay!! I think 4-6 hours on low is perfect. Enjoy!
Mary Legan says
November 11, 2018 at 7:54 pmDon’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.
★★★★★
Amy says
January 5, 2019 at 7:05 pmThis 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?