Recipes > Vegetarian Chili

Vegetarian Chili


Serve this hearty chili over brown rice, with a side of steamed greens and corn tortillas for a hearty meal, or simply as a meal in itself with a dollop of cashew sour cream and green onion.
  • Serves: 6 cups
  • Active Time: 1 hr 30 mins
  • Total Time: 1 hr 30 mins
  • Views: 30,684
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Gathering & Preparing Your Mise en Place

Gathering & Preparing Your Mise en Place
  • 1 cup onions, diced
  • 1/2 tbsp smoked paprika
  • 2 tbsp olive oil
  • 1/2 tbsp ground cumin
  • 3 cloves garlic, minced
  • 1 tbsp jalapeño, seeded and minced
  • 1 cup vegetable stock
  • 1/2 cup carrots, diced
  • 1 cup black beans, cooked or canned and rinsed
  • 1 cup kidney beans, cooked or canned and rinsed
  • 1 cup pinto beans, cooked or canned and rinsed
  • 1/2 cup zucchini, diced
  • 1/2 cup roasted peppers, diced
  • 3 cups tomatoes, whole peeled in juice, crushed with your hands
  • 1/2 tbsp chipotle purée
  • 3 tbsp Date Paste (less or more depending on acidity in tomatoes)
  • 3 tbsp tomato paste
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • handful of green onion, sliced


This dish has many ingredients, so it is important to have all ingredients together prior to preparing the chili.

Including the making of the Date Paste. Alternatively, you can use a another sweetener of choice. We have used date paste as it is a whole-food, natural sweetener.

Step 2: Making the Chili

Making the Chili
  • green onion for garnish, sliced
  • Cashew Sour Cream for garnish


To make the chili, in large pot on medium to medium–high heat, add the olive oil and onions and sauté until the onions begin to caramelize.

Next, add the spices and toast for a few seconds, then add the garlic and jalapeño and cook until fragrant. Deglaze with half of the vegetable stock.

Add the carrots and cook for 2 to 3 minutes until they begin to soften. Add the beans and stir to combine. Add the zucchini and roasted peppers and continue to cook for 1 minute. Add the crushed tomatoes, along with their juice and stir to combine.

Add more of the vegetable stock to barely cover the ingredients and bring to a simmer before stirring in the chipotle purée and date paste . Lower the heat and simmer for 15 minutes.

Add the tomato paste if desired and simmer for an additional 20 to 25 minutes or until beans are slightly falling apart, yet keeping the zucchini from getting mushy.

Season to taste with salt and pepper and stir in a handful of green onions.

Serve with a dollop of Cashew Sour Cream and additional sliced green onion.


  • Lyn B
    Lyn B
    Absolutely delicious! I altered the recipe a bit by adding Ancho Chipotle Pepper Adobo, a couple tablespoons, instead of the stock and fresh Roma tomato’s and three ears of corn off the cob. Great flavorings.
  • Char N Rouxbe Staff
    Char N
    Hi Lyn: this recipe is a true crowd pleaser. The addition of the corn adds color and flavor. Sounds delicious. Nice work. Cheers, Char
  • Christina J
    Christina J
    Corn! Brilliant!!
  • Dal B
    Dal B
    How much salt to add please?
  • Sandy S
    Sandy S
    Hi Dal, The salt needed can vary for many reasons, not the least being preference. I would recommend adding a good pinch, letting it fully incorporate, then give it a taste, and adjust according to your preference. Sorry I don’t have a specific measurement, but in most cases (save baking) there is a sliding scale depending on recipe, ingredients, preferences, etc. Hope this helps! Cheers, Sandy

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