2 tablespoons olive oil
1 onion, finely diced
4 cloves garlic, minced
1 6-ounce can diced green chiles (or fresh minced jalapeños)
3 tablespoons tomato paste
2–3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
2 tablespoons soy sauce
1–2 teaspoons salt (more or less to taste)
2 14-ounce cans diced or crushed tomatoes (with juices)
1 14-ounce can beans of choice (optional, see notes)
1 cup water
Add tomatoes, beans if you want, and water to get the consistency right. Let it simmer for about 45 minutes to soften the vegetables, thicken it up, and let the flavors come together.
Serve with your favorite chili toppings, and there it is! VEGETARIAN CHILI! You did it. The equipment section above contains affiliate links to products we use and love!
Beans: A lot of vegetarian chili recipes are based around beans, and I wanted this recipe to be bean-optional for people who don’t like or can’t have beans. So if you want to skip the beans altogether, no problem! That being said, I like black beans in this vegetarian chili, but kidney beans, white beans, or pinto beans would all be great.
Toppings: For vegetarian chili – sour cream and cheddar or queso fresco. For vegan chili – cilantro, avocado, pickled onion or jalapeno, radishes, tortilla chips.
