One of my favorite fall and winter recipes is this hearty vegetarian chili. Served over or with roasted spaghetti squash, it becomes a delicious meal that is packed with nutrition, fiber, and lean protein. Whether you serve this alone, with crackers, or over pasta, this is going to become a family favorite with rich flavors in every single bite.
Vegetarian Chili Recipe
Every family has a different version of chili. Changes in each recipe include the vegetables, protein, and of course, the blend of seasonings. You may also find ones like this, that use dry beans, or others with just canned beans. All of these have their own place in the world of chili, but I love the healthy version of a vegetarian chili that is so satisfying. I know I can make this any week and have meals every day for lunch or even dinner that I will enjoy and have no guilt about eating.
If you like chili and want some different ideas with this flavor profile, you'll love this peach chipotle chili with black beans, ground turkey and butternut squash chili, and of course, a favorite mild turkey chili. There are tons of great ideas for adding these to your menu, and spicy sweet potato and black bean chili with avocado is another vegetarian option that packs more heat.
Can I Add Ground Meat to This Recipe?
Above, I shared a few different chili options that include ground turkey if you prefer a meat laden chili. However, if you like this spice blend but want a bit more meat protein, you can definitely add any ground meat you want. For health reasons, I tend to make chili with ground turkey or ground chicken, but a lean ground beef is also great.
If you want an even different flavor profile, you can make it with ground bison, chicken sausage, turkey sausage, or even a mild Italian sausage. Get creative if you decide to add meat and make it even more flavorful to fit your family.
What Should I Serve With Chili?
As mentioned, I love serving this over spaghetti squash for a larger portion that packs tons of nutrition and fiber without a lot of calories. Other options that are great for serving alongside of or under chili include pasta, potatoes, rice, or tortilla chips. In some instances, I've even poured chili over a bed of salad greens for a "taco salad" that reminds me of the ones we used to get at Wendy's when I was a child.
What Toppings Go On Vegetarian Chili?
I think of chili somewhat like I do tacos. You can serve the same recipe to everyone, but no two plates or bowls will be the identical. Everyone has preferences of what they like with chili, and there are even some who simply eat it as is with no additions. If you want to offer variety to your family, below are some common additions you will love.
- Shredded cheese
- Sour cream or plain nonfat Greek yogurt
- Sliced jalapenos or green chilies
- Avocado slices or guacamole
- Diced green onions
- Crackers, tortilla chips, or croutons
- Hot sauce
How to Freeze Vegetarian Chili for Later
When I make this batch of chili, I always end up freezing half of it for later. This gives me and my family an easy lunch or dinner that everyone enjoys any day of the week. If you know you won't be eating it all within 4-5 days, or you want to make a double batch for meal prep, then freezing is a great solution.
To freeze chili for later, I recommend using freezer soup containers in 2-cup portions. Fill each container leaving ½"-1" space on the top of the chili for expansion when freezing. Add a label with the date it was cooked and the recipe name, then freeze. This is good for up to 4 months in the freezer.
What are the myWW Points for Vegetarian Chili?
The points listed below are just for the chili ingredients and do not include serving over spaghetti squash or pasta. Additionally, if you choose to top the chili with cheese or other items, you will need to calculate those items separately for accurate points.
- myWW Blue: 0
- myWW Green: 5
- myWW Purple: 0
- Points Plus: 8
Ingredients
- Black beans
- Kidney beans
- Pinto beans
- Vegetable broth
- Pumpkin
- Diced tomatoes with chilies
- Diced tomatoes
- Yellow onion
- Bell peppers
- Zucchini
- Corn
- Chili powder
- Cumin
- Cayenne
- Garlic powder
- Onion powder
- Salt
- Black pepper
How to Make Vegetarian Chili
Preheat the oven to 450°F and line a baking sheet with silicone baking mats or parchment paper.
Rinse and drain your dry beans then place into a large stockpot and cover with water (just enough to cover).
Over high heat, bring this mixture to a boil, cooking for 10 minutes.
To the beans, add the broth, pumpkin puree, tomatoes, and tomatoes with chilies. Stir to combine and bring the mixture back up to a boil, then reduce the heat to low-medium to simmer.
In a small bowl, mix together all of the spices.
Drain the corn (if using canned), and pour it onto one end of the prepared baking sheet. Add the chopped bell peppers, onion, and zucchini to the other end of the baking sheet.
Spray the tops of the vegetables with non-stick spray, then sprinkle about 1 teaspoon of the spice blend over the top and toss to coat lightly.
Bake for 20-25 minutes until the vegetables are tender and beginning to brown.
Add the roasted vegetables to the bean mixture along with the remaining spice blend and stir to combine.
Cover and continue simmering for 2 ½ to 3 hours, or until reduced and the beans are all tender.
Note: Instant Pot and Crock-Pot directions are included in the printable recipe below.
📖 Recipe
Hearty Vegetarian Chili with Spaghetti Squash
Katie Hale
A hearty vegetarian chili is the perfect choice for a weeknight meal! Serve over spaghetti squash, pasta, rice, or with your favorite crackers!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Chili-like Ideas
Cuisine American
Servings 8 people
Calories 312 kcal
Equipment
Ingredients
- ¾ cup dry black beans
- ¾ cup dry kidney beans
- ¾ cup dry pinto beans
- 2 ½ cups vegetable broth
- 15 oz. pumpkin puree
- 30 oz. diced tomatoes with chiles Rotel
- 15 oz. diced tomatoes
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 large zucchini chopped
- 15 oz. whole kernel corn
- 1 tablespoon ground cumin
- 2 tablespoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Non-stick cooking spray
Instructions
How to Cook on the Stove Top
Preheat the oven to 450°F and line a baking sheet with silicone baking mats or parchment paper.
Rinse and drain your dry beans then place into a large stockpot and cover with water (just enough to cover).
¾ cup dry black beans, ¾ cup dry kidney beans, ¾ cup dry pinto beans
Over high heat, bring this mixture to a boil, cooking for 10 minutes.
To the beans, add the broth, pumpkin puree, tomatoes, and tomatoes with chilies. Stir to combine and bring the mixture back up to a boil, then reduce the heat to low-medium to simmer.
2 ½ cups vegetable broth, 15 oz. pumpkin puree, 30 oz. diced tomatoes with chiles, 15 oz. diced tomatoes, 2 tablespoon chili powder
In a small bowl, mix together all of the spices.
Drain the corn (if using canned), and pour it onto one end of the prepared baking sheet. Add the chopped bell peppers, onion, and zucchini to the other end of the baking sheet.
1 yellow onion, 1 red bell pepper, 1 large zucchini, 15 oz. whole kernel corn
Spray the tops of the vegetables with non-stick spray, then sprinkle about 1 teaspoon of the spice blend over the top and toss to coat lightly.
Bake for 20-25 minutes until the vegetables are tender and beginning to brown.
Add the roasted vegetables to the bean mixture along with the remaining spice blend and stir to combine.
Cover and continue simmering for 2 ½ to 3 hours, or until reduced and the beans are all tender.
How to Make in the Instant Pot
In a small bowl, mix together all of the spices.
Drain the corn (if using canned), and pour it onto one end of the prepared baking sheet. Add the chopped bell peppers, onion, and zucchini to the other end of the baking sheet.
Spray the tops of the vegetables with non-stick spray, then sprinkle about 1 teaspoon of the spice blend over the top and toss to coat lightly.
Bake for 20-25 minutes until the vegetables are tender and beginning to brown.
In the Instant Pot, add the beans, broth, pumpkin puree, tomatoes, tomatoes with chilies, roasted vegetables, and remaining spice blend and stir to combine. Add an additional 2 ½ cups water.
Place the lid to seal and cook on manual high pressure for 1 hour and 15 minutes.
Let the pressure naturally release for 15 minutes before releasing any remaining pressure, then stir and serve.
How to Make in the Slow Cooker
In a small bowl, mix together all of the spices.
Drain the corn (if using canned), and pour it onto one end of the prepared baking sheet. Add the chopped bell peppers, onion, and zucchini to the other end of the baking sheet.
1 green bell pepper, 1 large zucchini, 1 tablespoon ground cumin, ½ teaspoon cayenne pepper, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper
Spray the tops of the vegetables with non-stick spray, then sprinkle about 1 teaspoon of the spice blend over the top and toss to coat lightly.
Non-stick cooking spray
Bake for 20-25 minutes until the vegetables are tender and beginning to brown.
To the slow cooker, add the beans, broth, pumpkin puree, tomatoes, tomatoes and chilies, roasted vegetables, and spice blend. Add an additional 2 ½ cups water and stir to combine.
Cook on low heat for 6-8 hours.
Notes
- myWW Blue: 0
- myWW Green: 5
- myWW Purple: 0
- Points Plus: 8
Nutrition
Serving: 1gCalories: 312kcalCarbohydrates: 61gProtein: 17gFat: 3gPolyunsaturated Fat: 2gSodium: 752mgFiber: 16gSugar: 12g
Keyword Chili Recipe, Hearty Vegetarian Chili, Vegan Chili, Vegetarian Chli
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