vegetarian chili

Vegetarian Chili (with vegan option)

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Vegetarian chili
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This recipe follows the basic method of what I usually use to make my chicken tortilla soup and meat chilis. For the first time ever, my chili came out perfectly seasoned without any adjusting needed at all. The recipe itself is vegan – only the toppings take away the vegan-ness and make it vegetarian.

vegetarian chili
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Vegetarian Chili (with vegan option)

Even meat lovers will take to this chili. Not too spicy, but definitely has great chili flavor.
Course: Soup
Cuisine: American
Keyword: chili, dutch oven chili, vegan chili, vegetarian chili


Toppings As Desired


  • Place poblano peppers onto a baking sheet and roast under the broiler until charred. Set aside while prepping the onions, garlic, and jalapeño.
  • Once the poblanos are cool enough to handle, peel the skins off and discard. Chop into small pieces.
  • Heat a small amount of olive oil over medium-high heat in a large pot or dutch oven. Add the onions, garlic, jalapeño, and poblanos.
  • Saute, stirring occasionally. Cook until the onions begin to caramelize.
  • Deglaze the pan with the red wine.
  • Add the rest of the ingredients except for the corn, masa harina, and water.
  • Bring to a boil.
  • Mix the water and masa harina together. Slowly stir in the masa harina and water mixture into the chili. Stir for at least 30 more seconds to make sure it's well-incorporated.
  • Reduce to a simmer.
  • Stir in corn.
  • Let simmer for at least an hour.
  • Optional – top with tortilla strips, cheddar cheese, and sour cream when serving.

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