236 vegetarian chili recipes

Slow cooker vegetarian chili with red kidney beans, brown rice, potatoes, cabbage, and tomatoes. Set it and forget it for 6 to 8 hours, then ladle out thick, hearty bowls for a crowd of 8.

South Indian-style aloo baingan: potatoes and eggplant simmered with a fresh ginger-coconut-chili paste, mustard seeds, asafetida, and toasted spices in ghee. A vegetarian curry full of layered aromatics.

Grilled tofu steaks marinated in cilantro, lemon, ginger, garlic, and chili, served with a fresh pineapple-jalapeño salsa. A vegetarian main that hits sweet, spicy, and smoky in one bite.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.

Summer vegetable saute with squash, bell pepper, green onions, and fresh tomato seasoned with chili powder. A quick low-fat vegetarian side served over rice.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

Vegetarian dhansak with mixed legumes, vegetables, garam masala, turmeric, and green chili cooked in ghee. A hearty Parsi-inspired Indian lentil stew with fresh cilantro.

Indian-spiced glazed cauliflower with fresh ginger, turmeric, coriander, and green chilies. Vegetarian side dish that's stir-fried until golden and finished with lemon juice.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

Indian peas, potato, and eggplant curry with a blended garlic-ginger-chili-onion spice paste and turmeric. A simple vegetarian curry ready in 30 minutes.

Vegetarian kettle stew with potatoes, tomatoes, green beans, zucchini, corn, and hot chilies spiced with cinnamon and cloves. A vegan Southwestern-style one-pot meal.

Mexican stuffed pasta shells filled with seasoned refried beans, cumin, and chili powder, topped with black olives and melted Monterey Jack. A vegetarian Italian-Mexican fusion ready in 40 minutes.

Vegetarian Thai drunkard's noodles stir-fried with green chilies, garlic, kaffir lime leaves, and fresh basil. Spicy, aromatic, and on the table in under 40 minutes. A fiery wok-tossed noodle dish for heat lovers.

A simple baked rice soufflé with brown rice, eggs, green chili peppers, and melted cheese on top. Just 5 ingredients for an easy vegetarian main dish.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.