177 vegetarian chili recipes

Marinated grated tempeh simmered with kidney beans, tomatoes, green pepper, and warming spices for a thick, meaty vegetarian chili. Topped with cheddar cheese, this plant-based bowl is packed with smoky cumin and chili flavor.

Crunchy deep-fried yellow split peas tossed in warm spices like chili, coriander, cinnamon, and cloves. A high-protein vegetarian snack inspired by Indian street food. Stores beautifully in an airtight jar.

Tomato-zucchini casserole layered with chili powder seasoning and topped with crispy breadcrumbs. A light vegetarian side dish that puts summer produce to work.

Crispy golden fried tofu stuffed with crunchy bean sprouts and cucumber, drizzled with a fiery chili-peanut sauce. This classic Malaysian street food favorite is vegetarian, packed with bold Southeast Asian flavors, and ready in minutes.

Vegetarian Mexican pizza with a homemade cornmeal crust, taco sauce, chili beans, bell pepper rings, and melted Monterey Jack. A pantry-friendly Tex-Mex pizza built in 40 minutes from scratch.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

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.

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.

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.