18 Spicy Vegetarian Chili Recipes Delicious

Ready to turn up the heat in your kitchen? Whether you’re craving a cozy bowl of comfort on a chilly evening or looking to spice up your meatless Monday, our roundup of 18 Spicy Vegetarian Chili Recipes has got you covered. From quick fixes to slow-cooked delights, these recipes promise bold flavors and hearty satisfaction. Dive in and discover your next favorite chili that’s sure to warm your soul and tantalize your taste buds!

Classic Three-Bean Vegetarian Chili

Warm up your kitchen with this hearty Classic Three-Bean Vegetarian Chili, a crowd-pleaser that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and red bell pepper, cooking for another 3 minutes until the pepper begins to soften.
3. Add the black beans, kidney beans, pinto beans, crushed tomatoes, and vegetable broth to the pot. Stir to combine.
4. Season with chili powder, cumin, smoked paprika, salt, and black pepper. Bring to a simmer.
5. Reduce heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally, until thickened.

The smoky depth from the paprika and the trio of beans give this chili a rich texture and layers of flavor that meld beautifully as it simmers.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a hearty, flavor-packed dish that brings a little sweetness and a lot of warmth to your table.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Add the sweet potatoes to the pot, stirring to combine with the onions and garlic. Cook for another 5 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, vegetable broth, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes, or until the sweet potatoes are tender.
4. Uncover and simmer for an additional 5 minutes to thicken the chili slightly.
5. Garnish with fresh cilantro before serving.

The combination of sweet potatoes and black beans creates a satisfying texture and depth of flavor that’s both comforting and nutritious.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic at the beginning.

Quinoa and Lentil Chili

Warm up your kitchen with this hearty Quinoa and Lentil Chili, a protein-packed twist on the classic that’s as nourishing as it is delicious.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup green lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) diced tomatoes
• 3 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 avocado, sliced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the bell pepper, quinoa, and lentils, cooking for another 2 minutes.
3. Add the diced tomatoes, vegetable broth, chili powder, cumin, salt, and black pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until the quinoa and lentils are tender.
5. Serve hot, garnished with avocado slices and fresh cilantro.

This chili stands out with its unique combination of quinoa and lentils, offering a satisfying texture and a boost of plant-based protein.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Butternut Squash Chili

Warm up your kitchen with this hearty Butternut Squash Chili, a vegetarian twist on the classic that’s packed with flavor and comfort.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in butternut squash and red bell pepper, cooking for another 5 minutes until slightly softened.
3. Add black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat to simmer.
4. Cover and let simmer for 20 minutes, or until the butternut squash is tender.
5. Stir in fresh cilantro before serving.

The natural sweetness of butternut squash balances the smoky chili spices, creating a depth of flavor that’s unexpectedly delightful in a chili.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Mushroom and Walnut Chili

This Mushroom and Walnut Chili is a hearty, plant-based twist on the classic, packed with umami flavors and a satisfying crunch.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 1 cup walnuts, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 cups vegetable broth

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add mushrooms and walnuts, cooking until mushrooms release their moisture and walnuts are toasted, about 8 minutes.
3. Stir in diced tomatoes, kidney beans, chili powder, cumin, smoked paprika, and salt. Pour in vegetable broth and bring to a simmer.
4. Reduce heat to low and let the chili simmer for 25 minutes, stirring occasionally, until thickened.

The walnuts add a delightful texture contrast to the tender mushrooms, making this chili a standout dish that’s both nutritious and comforting.

Tip: For an extra depth of flavor, toast the walnuts in a dry skillet before adding them to the chili.

Chipotle Chocolate Vegetarian Chili

Warm up your kitchen with this smoky, rich Chipotle Chocolate Vegetarian Chili that’s as unexpected as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1-2 chipotle peppers in adobo sauce, minced
• 1 ounce dark chocolate (70% cacao or higher), chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in red bell pepper, black beans, kidney beans, crushed tomatoes, and vegetable broth. Bring to a simmer.
3. Add chili powder, cumin, smoked paprika, salt, black pepper, and chipotle peppers. Stir well to combine.
4. Reduce heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally.
5. Remove from heat and stir in dark chocolate until melted and fully incorporated.

The dark chocolate adds a deep, complex richness that perfectly balances the heat from the chipotle peppers, making this chili a standout dish.

Tip: For an extra smoky flavor, try adding a pinch of ground cinnamon along with the other spices.

Pumpkin and Black Bean Chili

Warm up your kitchen with this hearty Pumpkin and Black Bean Chili, a cozy twist on the classic that’s packed with flavor and perfect for chilly evenings.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Stir in the diced red bell pepper and cook for another 3 minutes until slightly softened.
3. Add the black beans, pumpkin puree, diced tomatoes, and 2 cups vegetable broth to the pot. Stir well to combine.
4. Season with 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Bring the mixture to a simmer.
5. Reduce heat to low and let the chili simmer for 25 minutes, stirring occasionally, until thickened and flavors are well blended.

The pumpkin adds a subtle sweetness and creamy texture that makes this chili stand out, while the smoked paprika gives it a deep, smoky undertone.

Tip: For an extra kick, add a diced jalapeño with the bell pepper or serve with a dollop of sour cream on top.

Spicy Cauliflower Chili

Warm up your weeknights with this Spicy Cauliflower Chili, a hearty and flavorful twist on the classic that’s sure to please vegetarians and meat-lovers alike.

Ingredients

• 1 large head cauliflower, cut into small florets
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for serving)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the red bell pepper and cauliflower florets, cooking for another 5 minutes until the cauliflower starts to soften.
3. Add the black beans, kidney beans, crushed tomatoes, and vegetable broth to the pot. Stir well to combine.
4. Season with chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let the chili simmer uncovered for 20-25 minutes, stirring occasionally, until the cauliflower is tender and the flavors have melded.
6. Adjust seasoning if necessary, then serve hot garnished with fresh cilantro and avocado slices.

The smoky undertones from the paprika and the kick of cayenne make this chili a standout, while the cauliflower adds a satisfying bite that mimics meat perfectly.

Tip: For an extra layer of flavor, toast the chili powder and cumin in a dry pan for 30 seconds before adding them to the pot.

Eggplant and Chickpea Chili

Warm up your kitchen with this hearty Eggplant and Chickpea Chili, a vegetarian twist on the classic that’s packed with flavor and easy to make.

Ingredients

• 2 tablespoons olive oil
• 1 large eggplant, diced into 1/2-inch cubes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add eggplant, onion, garlic, and red bell pepper. Cook for 5-7 minutes, until vegetables begin to soften.
2. Stir in chickpeas, crushed tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Pour in vegetable broth and bring to a simmer.
3. Reduce heat to low, cover, and let simmer for 25-30 minutes, stirring occasionally, until the eggplant is tender and the flavors have melded.
4. Garnish with fresh cilantro before serving.

The smoky depth of paprika and the heartiness of eggplant make this chili a standout, perfect for those who love a meatless meal that doesn’t skimp on satisfaction.

Tip: For an extra kick, add a diced jalapeño with the other vegetables at the beginning.

Green Chili with Tofu

Warm up your kitchen with this hearty Green Chili with Tofu, a vegetarian twist on the classic that’s packed with flavor and easy to make.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound firm tofu, drained and cubed
• 2 cans (4 oz each) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup vegetable broth
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add tofu cubes to the pot, cooking until lightly browned on all sides, about 10 minutes.
3. Stir in diced green chilies, ground cumin, salt, and black pepper, cooking for another 2 minutes to blend the flavors.
4. Pour in vegetable broth, bringing the mixture to a simmer. Reduce heat to low and cook for 15 minutes, allowing the flavors to meld.
5. Remove from heat and stir in fresh cilantro and lime juice.

The lime juice and cilantro brighten up the rich, smoky flavors of the green chilies, making this dish a refreshing yet comforting meal.

Tip: For extra texture, try pressing the tofu for 30 minutes before cooking to remove excess water.

White Bean and Kale Chili

Warm up your kitchen with this hearty White Bean and Kale Chili, a twist on the classic that’s packed with nutrients and flavor.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) diced tomatoes
• 3 cups vegetable broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups kale, stems removed and leaves chopped
• Salt and pepper to taste

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 3 cloves minced garlic, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
3. Pour in 1 can diced tomatoes and 3 cups vegetable broth. Bring to a simmer.
4. Add the white beans and simmer for 15 minutes, stirring occasionally.
5. Stir in 4 cups chopped kale and cook for another 5 minutes until the kale is wilted. Season with salt and pepper to taste.

The smoky spices and tender kale make this chili a standout, offering a perfect balance of warmth and freshness in every bite.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream before serving.

Mexican Street Corn Chili

This Mexican Street Corn Chili combines the smoky, tangy flavors of street corn with the heartiness of a classic chili, creating a dish that’s both comforting and exciting.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 5 minutes. Drain excess fat.
2. Add onion and garlic to the pot; cook until softened, about 3 minutes. Stir in chili powder, cumin, smoked paprika, and cayenne pepper; cook for 1 minute until fragrant.
3. Add black beans, corn, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. In a small bowl, mix mayonnaise and sour cream. Serve chili topped with the mayo mixture, cotija cheese, cilantro, and a squeeze of lime.

The creamy mayo topping and tangy lime elevate this chili beyond the ordinary, making it a standout dish for any gathering.

Tip: For an extra smoky flavor, char the corn kernels in a dry skillet before adding them to the chili.

Lentil and Sweet Corn Chili

Warm up your kitchen with this hearty Lentil and Sweet Corn Chili, a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup dried green lentils, rinsed
• 1 can (15 oz) sweet corn, drained
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Stir in the diced red bell pepper and cook for another 3 minutes until slightly softened.
3. Add the rinsed green lentils, can of sweet corn, diced tomatoes, and 3 cups vegetable broth to the pot. Bring to a boil.
4. Reduce heat to low and stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Season with salt and pepper to taste.
5. Simmer uncovered for 25-30 minutes, or until the lentils are tender and the chili has thickened.
6. Garnish with fresh cilantro before serving.

This chili stands out with its smoky undertones and the sweet pop of corn, making it a satisfying meal that’s packed with flavor and texture.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Black Bean and Avocado Chili

Warm up your kitchen with this hearty Black Bean and Avocado Chili, a twist on the classic that brings creamy avocado into the mix for a rich finish.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 avocado, diced
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper, cooking until softened, about 5 minutes.
2. Stir in black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove from heat and gently stir in diced avocado. Garnish with fresh cilantro before serving.

The creamy chunks of avocado melt slightly into the hot chili, creating a luxurious texture that contrasts beautifully with the hearty beans.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Zucchini and Corn Chili

Warm up your kitchen with this hearty Zucchini and Corn Chili, a veggie-packed twist on the classic that’s sure to delight.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the zucchinis and corn, cooking for another 5 minutes until the vegetables start to soften.
3. Add the black beans, diced tomatoes, chili powder, cumin, salt, and pepper, stirring to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. Taste and adjust seasoning if necessary before serving.

The sweetness of the corn paired with the earthy zucchini creates a comforting bowl that’s both nutritious and satisfying.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Smoky Tempeh Chili

This Smoky Tempeh Chili is a hearty, plant-based twist on the classic, packed with deep flavors and a satisfying texture that’ll win over even the most devout meat lovers.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 8 oz tempeh, crumbled
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and bell pepper, cooking for 5 minutes until softened.
2. Stir in 2 cloves minced garlic and crumbled tempeh, cooking for another 3 minutes until the tempeh starts to brown.
3. Add 1 can diced tomatoes, 1 can kidney beans, 1 can black beans, 2 cups vegetable broth, and 2 tablespoons tomato paste to the pot. Stir well to combine.
4. Season with 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
5. Reduce heat to low and let the chili simmer for 20 minutes, stirring occasionally, until thickened.

The smoky paprika and tempeh give this chili a uniquely rich flavor and meaty texture, making it a standout dish for any gathering.

Tip: For an extra smoky flavor, try adding a chipotle pepper in adobo sauce to the mix.

Red Lentil and Spinach Chili

Warm up your kitchen with this hearty Red Lentil and Spinach Chili, a comforting bowl that’s packed with protein and greens.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups fresh spinach
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the red lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Once the lentils are tender, stir in the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

The smoky spices and tender lentils create a depth of flavor that’s beautifully balanced by the fresh spinach. It’s a chili that feels indulgent yet is incredibly wholesome.

Tip: For an extra kick, top with sliced jalapeños or a dollop of Greek yogurt before serving.

Acorn Squash and Pinto Bean Chili

Warm up your kitchen with this hearty Acorn Squash and Pinto Bean Chili, a perfect blend of sweet and spicy that’s sure to become a fall favorite.

Ingredients

• 1 medium acorn squash, peeled and diced into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add acorn squash, pinto beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to simmer.
4. Cover and cook for 25 minutes, or until squash is tender. Season with salt and pepper to taste.

The natural sweetness of the acorn squash balances the heat from the spices, creating a chili that’s both comforting and exciting.

Tip: For an extra layer of flavor, top with avocado slices or a dollop of sour cream before serving.

Conclusion

We hope this roundup of 18 Spicy Vegetarian Chili Recipes has inspired your next meatless meal! Each dish promises a burst of flavor that’s sure to satisfy. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!