Vegetarian chili loaded with beans, onions, poblano peppers, red bell peppers, zucchini, and tomatoes simmered in a fragrant, slightly spicy red wine broth, finished with chimichurri sauce, fresh Pico de Gallo, crunchy fried tortilla strips, and optional shredded cheese.
This vegetarian chili is hearty on its own, but the toppings bring bright, contrasting flavors and textures.
- Chimichurri Sauce — a quick blend of cilantro, parsley, vinegar, and oil that adds a vivid, herby punch.
- Pico de Gallo — fresh, diced tomatoes, onions, cilantro, and lime juice that take only 10–20 minutes to prepare and add bright acidity and crunch.
- Fried tortilla strips — crispy, salty strips add texture and make a great snack while you cook. Plan to make extra.
Even More Topping Ideas
Customize your chili with additional garnishes to suit your tastes.
- Grated cheese
- Sour cream or Greek yogurt
- Fresh or pickled jalapeño slices
- Extra raw onion or diced green onions
- Additional chopped tomatoes when they’re at peak ripeness
Spoon the chili over rice for a comforting variation. Serving chili on rice turns the chili into a topping for the grains and stretches the meal while adding a pleasant texture contrast.
When I make chili for the family I often prepare a pot of rice so everyone can enjoy a warm bowl of rice topped with chili and all the fixings: pico de gallo, tortilla strips, sour cream, and cheese.
Leftovers are especially good spooned over rice the next day.
What to Do With Leftover Chili
Leftover vegetarian chili is versatile and keeps well. Use it to create new meals:
- Chili and eggs: Spoon heated chili over corn tortillas and eggs for a hearty breakfast.
- Chili cornbread pie: Spread chili in a baking dish, top with a cornmeal batter, and bake until golden for a comforting, handheld-style pie.
- Tex-Mex shepherd’s pie: Layer chili in a baking dish and top with mashed potatoes for a flavorful twist on shepherd’s pie.
- Chili nachos: Pile tortilla chips, chili, beans, and cheese on a baking sheet, then heat and finish with fresh toppings.
- Chili mac and cheese: Stir leftover chili into mac and cheese for an indulgent, savory dish.
- Chili burritos: Roll warmed chili and cheese in tortillas for quick, satisfying burritos.
- Loaded baked potatoes: Spoon chili over baked potatoes and add whatever toppings you have on hand.
What to Serve with Bowls of Chili
Vegetarian chili pairs beautifully with warm cornbread or homemade tortillas. Cheddar jalapeño cornbread adds richness, while fresh tortillas are perfect for scooping.
If you plan to serve cornbread, prepare the batter before you start the chili and bake it while the chili cooks. The bread will likely finish a few minutes before the chili — a tempting reward for the cook.
For tortillas, make the dough and let it rest while you begin the chili so they’re ready to cook near the end. Homemade tortillas are simple and far superior to most store-bought options once you try them.
Recruiting a helper to make cornbread or tortillas while you handle the chili can make dinner prep easier and more fun.
More Popular Meatless Recipes
Many ingredients in this chili are pantry-friendly, which makes the recipe convenient and flexible. If you enjoy meatless meals, you may like these reliable favorites as well:
Meatless Stuffed Peppers with Corn Chips and Cheese-
Gallo Pinto (Costa Rican Beans and Rice)
-
Vegetarian Shepherd’s Pie With Cream Cheese Mashed Potatoes
-
Vegan Stuffed Poblano Peppers
If you try this recipe, please leave a comment and rating.
📖 Recipe
Vegetarian Chili
Hearty vegetarian chili with peppers, zucchini, beans, and tomatoes simmered in a seasoned red wine broth, finished with fresh lime and cilantro and served with optional chimichurri, Pico de Gallo, and fried tortilla strips.
50 minutes
20 minutes
1 hour 10 minutes
Ingredients
- 3 poblano peppers (or substitute an 8-oz can of chopped green chilies)
- 2 teaspoons minced fresh garlic
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 teaspoon sugar
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil or vegetable oil
- 1 large yellow onion, diced
- 1 small jalapeño, seeds removed and finely diced
- 2 red bell peppers, chopped
- 2 medium zucchini, cut into ½-inch pieces
- 1 cup dry red wine
- 3 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- One 14-oz can diced tomatoes
- 3–4 cups cooked beans (any variety)
- About 2 tablespoons fresh lime juice, more to taste
- About ½ cup chopped fresh cilantro, more to taste
Optional Garnishments:
- Chimichurri sauce
- Pico de Gallo
- Grated cheese
- Sour cream
- Fried tortilla strips
Instructions
- Preheat the broiler and line a baking sheet with foil. Broil the poblano peppers until their skins are mostly blackened on all sides. Transfer to a bowl to cool, then peel off the skins, remove stems and seeds, dice, and set aside.
- In a small bowl, combine the garlic, chili powder, cumin, oregano, sugar, salt, pepper, and tomato paste. Set aside.
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and jalapeño and cook until the onion is soft and translucent. Add the red bell peppers and zucchini and cook for another minute. Stir in the garlic-spice-tomato paste mixture and cook, stirring, for 3–4 minutes.
- Pour in the red wine and cook, stirring occasionally, until much of the liquid has evaporated, about 5 minutes.
- Add the vegetable broth, Worcestershire sauce, diced poblano peppers, and diced tomatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.
- Stir in the beans and cook just until heated through. Add lime juice and cilantro, taste, and adjust seasoning with more lime, cilantro, or salt if desired.
- Serve with chimichurri, Pico de Gallo, fried tortilla strips, and any other desired garnishes.
Notes
You can substitute canned chopped green chilies for fresh poblano peppers if easier. If using dried beans, cook them in advance. Prepare chimichurri and Pico de Gallo before beginning the chili, and fry the tortilla strips while the chili simmers.
How to make fried tortilla strips:
- Line a baking sheet with paper towels and have a small dish of salt ready.
- Pour about 1-inch of vegetable oil into a large skillet and heat over medium-high until shimmering. Cut corn tortillas into ½-inch strips. Test the oil by adding a small piece of tortilla—if it sizzles immediately, the oil is hot enough. If you use a thermometer, heat to 350°F (175°C).
- Fry the tortilla strips in batches without overcrowding. When they are deep golden brown, remove with tongs, drain on paper towels, and sprinkle with salt while still hot.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount per serving (without garnishes):
Calories: 200 | Total Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 4g | Cholesterol: 0mg | Sodium: 832mg | Carbohydrates: 29g | Fiber: 10g | Sugar: 7g | Protein: 8g
*Nutrition information calculated without garnishments.
Did you make this recipe?
Please leave a comment or share a photo if you tried it.