Vegetarian Chili
As the weather starts to get chilly, it’s time to make warm and comforting Vegetarian Chili for your family and friends. A delicious soup, the spices and flavors of this chili bring back all of your favorite Autumn memories. We make it so quick and easy, you’ll be shocked at how good a bowl of this soup tastes.
A part of our Vegetarian Freezer Stack Meal Plan, our vegetarian chili is a fan favorite you will come back to over and over every year. Combined with our other meals in the plan, you can make enough freezer meals to feed your family for up to ten meals and we’ve even included a shopping list.
Vegetarian Chili Recipe
Ingredients for Vegetarian Chili
- 28 oz. crushed tomatoes
- 28 oz. diced tomatoes
- 19 oz. kidney beans, undrained
- 2 cups kernel corn, frozen
- 2 stick celery, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 4 clove garlic, minced
- 2 carrots, peeled and thinly sliced
- 1 Tbsp. cumin
- 2 Tbsp. chili powder
- 1/2 tsp. salt
- chili flakes, optional
- 1 large (gallon) freezer bag or reusable silicone bag
How to Make Vegetarian Chili
Assembly Instructions
- Put all ingredients in a large resealable bag and squish together.
- Remove excess air. Seal. Freeze.
Cooking Instructions
- Thaw overnight in the fridge.
- Simmer on stovetop for one hour or cook for 3 hours on high or 5 hours on low in the slow cooker.
- Served topped with sour cream, grated cheddar cheese, fresh cilantro, diced avocados and/or sliced green onions.
Do I really have to simmer this soup for an hour?
No. In reality, you can serve the soup when the vegetables are tender. The carrots will take the longest and could be ready in as little as twenty minutes. However, the longer the soup simmers, the better the flavor.
Can I leave Vegetarian Chili in my slow cooker while I am at work?
Yes. On low, it will be ready in about five hours, but it is not going to hurt the soup to continue simmering on low for a few more hours. You may need to add vegetable stock or water to thin the soup when you are ready to serve it. If you have a programmable slow cooker, you can have it switch to warm after the five hours are complete.
What is the best cheese to put on chili?
We love having our chili with sharp cheddar cheese. Pepper Jack is very popular because it adds a little bit of extra heat. Mexican blends or colby jack are reasonable choices. Cojito cheese or crumbled feta will work. There really is no right answer; use the cheese you love.
Vegetarian Chili Recipe Ideas
Black beans are an easy substitute for kidney beans and are a little more firm in texture. You can also leave the beans out completely, though it may risk a war within your family ranks.
Diced zucchini or yellow summer squash are a great vegetable for chili since they absorb the flavors so nicely. You can sub these in for the corn and carrots or just add them in addition.
If you find the vegetarian chili too thick, add vegetable stock or water to thin it out.
Rice, quinoa or elbow noodles can be cooked in the chili for added calories. Add a half cup or so to the pot at the appropriate time before the soup is finished. Rice will need to boil for about twenty minutes. Pasta will only take about eight minutes. You can easily test for doneness and add more time as needed.
The flavors of this chili will meld and develop the longer it is cooked. However, you can speed the process up using a pressure cooker if needed. Cook it on high pressure for about ten minutes and use a quick release then let it continue heating until you are ready to serve.
Increase the spicy heat using diced habanero or jalapeno peppers, ancho chili pepper, red pepper flakes, or a dash of hot sauce. Handle raw peppers with care and use gloves. Remove some of the seeds to decrease the heat level. Roasting the hot peppers first improves the flavor.
How do I store Vegetarian Chili?
Your leftover chili should be refrigerated in an airtight container and will keep for up to one week.
You can also freeze the leftovers for up to three months. Freeze it in a container that will fit into one of your saucepans to reheat a whole batch on the stovetop. Freeze it in individual containers to reheat soup in the microwave at work, school, or home.
Reheat your leftover chili in a saucepan over medium heat until bubbly, or microwave individual servings for 1-2 minutes until hot and bubbling on the edges. Stir well before serving to remove hot pockets.
What to serve with Vegetarian Chili
Either a delicious cornbread, a crusty French bread or biscuits will be perfect with this chili. A baked potato can be served alongside the chili for starch and carbs if needed. You can also serve the chili over rice. Top the chili with a dollop of sour cream and a sprinkling of cheddar cheese or Mexican cheese blend if desired. Avocado slices, cilantro, sliced green onions, or crunchy tortilla strips are all great options to top this chili.
Check out some of our other vegetarian freezer meals:
- Spinach and Artichoke Quesadillas
- Mulligatawny Soup
- Black Bean and Corn Enchiladas
- Moroccan Chickpea Stew
- Paneer Curry
- 28 oz crushed tomatoes
- 28 oz diced tomatoes
- 19 oz canned kidney beans, undrained
- 2 cups kernel corn, frozen
- 2 sticks celery, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 carrots, peeled and thinly sliced
- 1 tbsp cumin
- 2 tbsp chili powder
- 1/2 tsp salt
- chili flakes, optional
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Put all ingredients in a large resealable bag and squish together.
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Remove excess air. Seal and freeze.
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Thaw overnight in the fridge.
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Simmer on the stove top for one hour or cook for 3 hours on high or 5 hours on low in the slow cooker.
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Serve topped with sour cream, grated cheddar cheese, fresh cilantro, diced avocados, and/or sliced green onions.
