Go Back
+ servings

The Best Vegetarian Chili

Skip the meat and still enjoy a protein-packed meal with a fast and fresh recipe for The Best Vegetarian Chili.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Servings 6 servings


  • 1/4 cup olive oil
  • 1 medium onion, small dice
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried oregano
  • 1 Tablespoon ancho chili powder
  • 1 bottle light beer (See Kelly's Note)
  • 1 (15-oz.) can diced tomatoes
  • 1 (15-oz.) can pumpkin purée
  • 2 cups vegetable stock
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (15-oz.) can kidney beans, drained and rinsed
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • 2 Tablespoons light brown sugar
  • Avocado, sour cream, cheese and cilantro, for serving


  • Add the olive oil to a large heavy-bottomed stock pot set over medium-low heat then add
    the onions, garlic chipotles in adobo, cumin, oregano, ancho chili powder and 1
    teaspoon salt, and cook until the onions are translucent, about 10 minutes.  
  • Increase the heat to medium, add the beer and cook until reduced by half, about 5 minutes.
  • Stir in the tomatoes, pumpkin purée, vegetable stock, black beans, kidney beans, and pinto beans and
    reduce the heat to low.
  • Simmer the chili for one hour then stir in the brown sugar. Taste and season it with salt and pepper.
  • When ready to serve, top the chili with avocado, sour cream, cheese and cilantro.

Kelly's Note:

  • If you prefer not to add the beer, you can substitute it with 3/4 cup additional vegetable stock, used exactly the same way as specified in the recipe.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!