I absolutely love sharing The Ultimate Veggie Chilli Recipe with friends because it’s not just comforting and hearty, but packed with wholesome ingredients that make it feel like a special treat without any fuss. This chilli manages to be rich and flavorful while staying veggie-friendly, which I find perfect whether you’re catering for a crowd or just making dinner for yourself. It’s a great go-to for those cozy nights when you want something satisfying that fills up the kitchen with amazing aromas.
When I first tried perfecting this recipe, I struggled to get the balance just right—too spicy, too watery, or too bland. But The Ultimate Veggie Chilli Recipe really shines once you know the little tricks, like how to coax out the natural sweetness of the peppers and sweet potato or when to add your spices for maximum taste. You’ll find that with simple pantry staples and a bit of patience, you can whip up something that feels gourmet but takes way less effort than you’d expect.
Why You’ll Love This Recipe
- Burst of flavor without meat: You won’t miss meat with this incredibly rich, smoky, and spiced veggie-packed chilli.
- Perfect for busy weeknights: Once prepped, it simmers away on its own, freeing you up for other things.
- Flexible and forgiving: Easily swapped beans or adjusted spice levels make it adaptable to your pantry and taste buds.
- Feeds a crowd: Makes 4 to 6 portions, perfect for family dinners or meal prepping lunches.
Ingredients You’ll Need
This recipe calls for simple, fresh vegetables paired with pantry staples like beans and spices that blend into a beautifully hearty and colorful chilli. Shopping for these ingredients is easy, and you might find some are already hanging out in your fridge or cupboard waiting to be transformed.
- Vegetable Stock: Use a good quality one for depth, or homemade if you have it—it really makes a difference here.
- Tomato Passata: Pureed tomatoes lend a smooth base that thickens perfectly as it simmers.
- Beans (Kidney, Black, Borlotti, etc.): Variety adds texture and protein; drain well to avoid excess liquid.
- Sweet Potato: This adds natural sweetness and creaminess; dice finely so it cooks through evenly.
- Peppers (Red and Green): Balanced colors and flavors brighten the chilli and keep it vibrant.
- Onion: The foundational flavor base—soften gently to bring out sweetness without bitterness.
- Carrot: Adds subtle sweetness and a touch of crunch if diced small enough.
- Celery: Brings an aromatic backdrop and slight crunch to the mix.
- Garlic: Essential for aroma and savory depth; finely diced so it doesn’t overpower.
- Paprika, Cumin, Chilli Powder: These spices create the soul of the dish—adjust to your spice love level.
- Salt and Sugar: A pinch balances acidity and brings harmony to all ingredients.
- Black Pepper: Freshly ground for subtle heat and complexity.
- Coriander/Cilantro: Adds fresh herbal brightness if you’re a fan; optional but highly recommended.
- Olive Oil: For sautéing veggies and building flavor.
Variations
I love that The Ultimate Veggie Chilli Recipe is so easy to make your own—whether you want to amp up the heat, go milder for kids, or even switch out some veggies based on season or what’s in your fridge. Play around and you’ll discover how forgiving this recipe really is.
- Spice level: I usually start with mild chilli powder and add hot chilli powder to taste; sometimes I sneak in a pinch of cayenne for a fiery kick that my family can handle.
- Beans swap: I rotate between kidney, black, borlotti, or even pinto beans depending on what I have—each time it changes the texture a bit but always good.
- Extra veggies: Adding corn or finely chopped mushrooms works well if you want to bulk it up even more.
- Herb options: If you don’t like coriander/cilantro, fresh parsley or basil can add a nice punch instead.
How to Make The Ultimate Veggie Chilli Recipe
Step 1: Sauté Those Veggies Just Right
Start heating a large pot over medium-high with a drizzle of olive oil. Toss in your diced onion, carrot, celery, and peppers. Fry them gently until you see the veggies soften and start to take on a little color—this step helps deepen the flavor and avoids that raw veggie bite. Once they’re tender enough, lower the heat a bit and add your finely diced garlic. Stir for about a minute until fragrant but be careful not to let it burn—that bitterness can sneak up fast!
Step 2: Combine and Simmer to Perfection
Pour in the tomato passata and vegetable stock, stirring everything together to deglaze the pot. Add your diced sweet potato, drained beans, and all the spices: paprika, cumin, chilli powder, salt, sugar, and black pepper. Give it a good stir to combine and then reduce the heat to a gentle simmer. This is where the magic happens—let it cook for about 30-40 minutes, stirring occasionally, until your sweet potato is tender and the sauce has thickened nicely. If the sauce gets too thick before the potato is cooked, just pour in a bit more stock or water—no stress there.
Step 3: Finish with Freshness and Adjusting Flavors
Right before serving, stir in the chopped coriander or cilantro to add a fresh, zesty touch. Taste your chilli and tweak the seasonings—sometimes a little extra salt or a pinch more chilli powder makes all the difference. It’s all about making it your own. Then plate up and get ready for some serious comfort food moments!
Pro Tips for Making The Ultimate Veggie Chilli Recipe
- Finely Dice Your Veggies: I learned that chopping the sweet potato and peppers into small, even pieces helps them cook through evenly, avoiding those annoying hard chunks.
- Layer Your Spices: Add half the spices early and half towards the end to maintain bold flavors without overpowering the veggies.
- Don’t Skip the Simmer: Giving it 30+ minutes to meld lets the flavors marry beautifully—max patience, max taste.
- Beware of Over-Thinning: If your chilli feels watery, don’t panic—just simmer a bit longer or add a spoonful of tomato paste to thicken and enrich.
How to Serve The Ultimate Veggie Chilli Recipe
Garnishes
My go-to garnishes for this chilli are a generous sprinkle of sharp cheddar cheese and a dollop of sour cream—they cool down the spice and add creaminess that makes every bite better. I also love adding fresh coriander leaves for a pop of brightness and a few slices of jalapeño if I’m feeling adventurous with heat.
Side Dishes
I usually serve this chilli with crispy tortilla chips for scooping or a side of fluffy rice to soak up all that rich sauce. Sometimes we go for warm cornbread or even a simple green salad to balance the richness with something fresh and crisp.
Creative Ways to Present
For parties or special dinners, I like serving The Ultimate Veggie Chilli Recipe in mini cast-iron skillets or individual ramekins topped with all the garnishes arranged artfully. It’s always a hit and looks way more gourmet than it is to make—plus, everyone loves building their own bowl with toppings laid out buffet-style.
Make Ahead and Storage
Storing Leftovers
I typically let the chilli cool completely, then store it in airtight containers in the fridge, where it keeps wonderfully for up to 4 days. It’s perfect for quick lunches or easy dinners midweek, and honestly, the flavors develop even more after a day or two.
Freezing
Freezing works like a charm here—I portion my chilli into freezer-safe containers or zip-top bags, making sure to remove as much air as possible. It freezes well for a month or more, so I always have a comforting meal ready when time is tight.
Reheating
Reheat gently on the stove over low heat, stirring frequently and adding a splash of water or stock to loosen if needed. If you’re in a hurry, short bursts in the microwave with stirring between intervals also do the trick without drying out the chilli.
FAQs
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Can I make The Ultimate Veggie Chilli Recipe vegan?
Absolutely! This recipe is naturally vegan as it uses vegetable stock and plant-based ingredients. Just skip any cheese or sour cream toppings or use vegan alternatives, and you’re good to go.
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What beans work best in this chilli?
I usually mix kidney beans and black beans for texture and color, but borlotti, pinto, or haricot beans all work well too—just make sure they’re canned and drained to keep the sauce from getting watery.
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How spicy is this recipe?
The Ultimate Veggie Chilli Recipe has moderate heat by default using both mild and hot chilli powder. If you prefer less spice, use all mild chilli powder and adjust to taste at the end. For more heat, add cayenne or fresh chilli.
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Can I prepare this recipe ahead of time?
Definitely. In fact, the flavors deepen if you let the chilli sit overnight in the fridge. It reheats beautifully and freezes well too, making it an ideal make-ahead meal.
Final Thoughts
This recipe truly holds a special place in my kitchen and heart. The Ultimate Veggie Chilli Recipe is my go-to when I want the family gathered around the table enjoying something nourishing, delicious, and fuss-free. I can’t wait for you to try it—it’s one of those dishes that feels like a warm hug in a bowl. Trust me, once you make this, it’ll become a staple in your recipe rotation too.
Print
The Ultimate Veggie Chilli Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
This Ultimate Veggie Chilli is a hearty, flavorful, and nutritious vegetarian chili packed with a variety of beans, vegetables, and warming spices. Perfect for a comforting meal, it features sweet potato, bell peppers, onion, carrot, and celery slow-simmered in a rich tomato and vegetable stock base, seasoned with paprika, cumin, and chili powder. Enjoy it with your favorite toppings like cheddar, sour cream, or avocado for a satisfying and versatile dish.
Ingredients
Chilli
- 2 1/2 cups / 625ml Vegetable Stock
- 2 cups / 500g Tomato Passata (Pureed Strained Tomatoes)
- 3x 14oz/400g cans of Beans, drained (kidney beans, black beans, borlotti, pinto, or haricot)
- 1 small Sweet Potato, peeled & diced into very small bite-sized pieces (approx. 9oz-10oz / 250-300g unpeeled)
- 2 Peppers (one red, one green), finely diced
- 1 medium/large Onion, finely diced
- 1 medium/large Carrot, finely diced
- 2 ribs Celery, finely diced
- 3-4 cloves Garlic, finely diced
- 2 tbsp Paprika
- 2 tbsp Cumin
- 2 tbsp Chilli Powder (1 tbsp mild and 1 tbsp hot recommended)
- 1/2 tsp Salt, or to taste
- 1/2 tsp Sugar, or to taste
- 1/4 tsp Black Pepper, or to taste
- 2 tbsp finely diced Coriander/Cilantro (optional)
- Olive Oil, as needed
Ideas to Serve
- Cheddar Cheese (highly recommended)
- Sour Cream (highly recommended)
- Tortilla Chips
- Avocado
- Jalapeños
- Coriander/Cilantro
- Lime Wedges
Instructions
- Prepare the Vegetables: In a large pot over medium-high heat, add a drizzle of olive oil along with the diced onion, carrot, celery, and peppers. Fry these vegetables until they start to soften and take on some color, about 5-7 minutes. Then reduce the heat to medium and add the finely diced garlic, cooking for an additional minute until fragrant.
- Add Liquids and Spices: Pour in the tomato passata and vegetable stock to the pot. Add the diced sweet potato, drained beans, chilli powder, paprika, cumin, salt, sugar, and black pepper. Stir everything together thoroughly to combine all the flavors.
- Simmer the Chilli: Bring the mixture to a simmer, then reduce the heat to low-medium and cook uncovered for 30-40 minutes, stirring occasionally. Continue simmering until the sweet potato is fully cooked and tender and the sauce has thickened to your desired consistency. If the sauce reduces too much before the potato is cooked, add more stock or water as needed; if too watery, simmer a bit longer to thicken.
- Finish and Adjust Seasoning: Stir through the finely diced coriander or cilantro if using. Taste the chili and adjust seasoning with extra chili powder, salt, or sugar according to your preferences.
- Serve: Serve the veggie chili hot with your preferred toppings such as cheddar cheese, sour cream, avocado slices, jalapeños, tortilla chips, fresh coriander, and lime wedges for a delicious, hearty meal.
Notes
- Beans: Kidney beans and black beans are classic choices. Feel free to rotate the third can among borlotti, pinto, or haricot beans for variety.
- Chilli Powder: A combination of 1 tbsp mild and 1 tbsp hot chili powder provides a balanced heat; adjust to your taste preference by using only mild or increasing heat with chili flakes or cayenne pepper.
- Storage and Reheating: Cool completely then refrigerate in a sealed container for 3-4 days or freeze for up to 1 month. Reheat gently on the stove with a splash of water or stock or use short bursts in the microwave, stirring in between.
- Serving Size: This recipe yields either 4 large or 6 smaller portions.
- Calories: Estimated per serving (6 portions) without toppings using 9oz sweet potato and 1 tbsp olive oil.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 14 g
- Protein: 13 g
- Cholesterol: 0 mg
