Jump to Recipe· 4.8 from 79 reviews

I’m so excited to share The ULTIMATE Veggie Chilli Recipe with you today! This recipe has become a staple in my kitchen because it’s hearty, loaded with veggies, and packed with flavor without relying on meat. Whether you’re hosting friends, meal prepping for the week, or just craving something comforting and nutritious, this chilli hits every note—it’s robust, cozy, and surprisingly easy to make.

When I first tried perfecting this veggie chilli, I was searching for something that could satisfy my family’s love for chilli nights but with way more veggies and less fuss. I discovered that layering spices like paprika, cumin, and chilli powder creates this magical depth of flavor, while the sweet potato adds just the right hint of sweetness and texture. If you’re looking for a go-to vegetarian dinner that everyone will rave about, The ULTIMATE Veggie Chilli Recipe is your new best friend.

❤️

Why You’ll Love This Recipe

  • Packed with Veggies: You get a nutritious, colorful mix that keeps things interesting and wholesome.
  • Customizable Spice Level: Tailor the heat exactly how you like it, from mild to fiery, without any hassle.
  • Perfect for Meal Prep: This veggie chilli stores well and tastes even better the next day—great for busy weeks.
  • Family Friendly: My kids ask for seconds every time, and I love knowing they’re enjoying a wholesome meal.
A close-up of a ladle full of thick chili stew held above a pot. The stew has three main layers: dark red kidney beans scattered throughout, orange chunks of vegetables like carrots and squash mixed in a reddish-brown rich sauce, and small green herb pieces sprinkled on top. The ladle shows a glossy, hearty texture with visible steam rising, and the pot below is filled with more of the same chunky stew. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

Each ingredient in The ULTIMATE Veggie Chilli Recipe plays a part in building those layers of flavor and texture. From root veggies to beans and spices, every element works together to create a satisfying and balanced dish. Here’s what you’ll want to grab at the store before we dive in.

  • Vegetable Stock: Use a good-quality stock for depth or homemade if you have it—it’s the base of your sauce.
  • Tomato Passata: This pureed tomato sauce creates a smooth, rich body for the chilli.
  • Beans (a mix of kidney, black, borlotti, or pinto): Drained and rinsed, they add protein and a hearty chew.
  • Sweet Potato: Diced small for even cooking and a subtle sweetness that balances spices.
  • Peppers (red and green): Fresh and finely diced for vibrant color and crunch.
  • Onion: Takes the flavor up a notch when caramelized just right.
  • Carrot: Adds a natural sweetness and texture contrast.
  • Celery: Brings an aromatic crunch and rounds out the veggie mix.
  • Garlic: Essential for that warm, pungent kick.
  • Spices (Paprika, Cumin, Chilli Powder): The soul of the chili—adjust these to control heat and smokiness.
  • Salt & Sugar: Balances the acidity in the tomato and highlights flavors.
  • Black Pepper: Just a little for subtle heat.
  • Coriander/Cilantro: Adds a fresh, zesty note but can be left out if you’re not a fan.
  • Olive Oil: For sautéing veggies and building flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible The ULTIMATE Veggie Chilli Recipe is, and I often switch things up depending on what’s in season or in my pantry. Don’t be afraid to make it your own—once you get comfortable with the base, the variations are endless!

  • Make it Smoky: I sometimes add a smoked paprika or a chipotle in adobo for a smoky twist that makes the chilli taste like it’s been simmering for hours outdoors.
  • Loaded with Corn: Tossing in some fresh or frozen corn adds bursts of sweetness and a nice pop in every bite.
  • Vegan Style: Skip the cheese and sour cream or swap with vegan alternatives—I’ve tried both and still get rave reviews.
  • Spicy Upgrade: If you’re a heat lover, diced jalapeños or a dash of cayenne can kick this chilli up several notches.

How to Make The ULTIMATE Veggie Chilli Recipe

Step 1: Sauté Your Veggies Until Soft and Inviting

Start by heating a good drizzle of olive oil in a large pot over medium-high heat. Toss in your diced onion, carrot, celery, and the colorful peppers. I love to cook them until they soften and just begin to get some color—that’s about 5-7 minutes. Once those veggies are invitingly fragrant and lightly caramelized, reduce the heat to medium and add the garlic. Give it a stir and sauté for another minute, watching carefully so it doesn’t burn but releases its aroma.

Step 2: Add the Liquid Ingredients and Spices

Pour in the tomato passata and vegetable stock to create a rich sauce base. Then add your finely diced sweet potato and drained beans. Sprinkle in the paprika, cumin, chilli powder, salt, sugar, and black pepper. I usually go for two tablespoons each of the spices, but adjust to your taste—mild or fiery, it’s up to you. Give everything a good stir so the spices coat all the veggies and beans evenly.

Step 3: Let It Simmer Until Thick and Cozy

Now for the long simmer. Let your chilli bubble gently on low-medium heat for 30 to 40 minutes. The goal is for the sweet potato to become tender all the way through and for the sauce to thicken nicely. If you notice it’s drying out before the sweet potato is cooked, just add a bit more stock or water to keep things juicy. And if it turns out too soupy, crank up the heat slightly and simmer uncovered for a few minutes. Patience here is key to really melding all those flavors together.

Step 4: Finish with Fresh Coriander and Adjust Seasoning

Right before serving, stir in the finely diced coriander or cilantro if you’re a fan. This fresh element brightens the whole dish beautifully. Always do a final taste test and adjust salt, sugar, or chilli powder as needed. Sometimes I add a squeeze of lime juice for an extra zing. Then, ladle into bowls and get ready for the compliments to roll in!

👨‍🍳

Pro Tips for Making The ULTIMATE Veggie Chilli Recipe

  • Finely Dice Veggies: I learned that cutting veggies into very small pieces helps everything cook evenly and speeds up the simmering process.
  • Balance Your Heat: I usually start mild and add extra chilli powder or flakes at the end to avoid overpowering the dish.
  • Don’t Skip the Sugar: A tiny pinch of sugar tames the acidity of the tomatoes and really rounds out the flavor.
  • Simmer Low and Slow: Avoid rushing the cooking; patience yields that thick, rich sauce you’re aiming for without burnt bits.

How to Serve The ULTIMATE Veggie Chilli Recipe

A white bowl filled with three layers: the bottom layer is a chunky dark red chili with visible beans and small vegetable pieces, the middle layer is shredded white cheese scattered across the chili, and the top layer has a dollop of white sour cream in the center, surrounded by bright green sliced jalapeños and cubed avocado, all sprinkled with finely chopped green herbs. The bowl sits on a wooden board, surrounded by yellow tortilla chips and a green lime, with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my bowls with a handful of shredded cheddar and a dollop of sour cream—those creamy elements are the perfect counterpoint to the spicy, smoky veggie chilli. A few avocado slices or fresh jalapeños add texture and extra layers of flavor. And of course, a sprinkle of fresh coriander and a squeeze of lime brighten it all up so beautifully.

Side Dishes

For sides, I love serving The ULTIMATE Veggie Chilli Recipe with crunchy tortilla chips, warm cornbread, or even a fluffy bowl of rice—any of these soak up the sauce like a dream. On cooler nights, I find that a side salad or simple steamed greens help balance out the hearty chilli without overwhelming the meal.

Creative Ways to Present

One fun presentation I tried for a family party was serving the chilli “loaded nacho style” over a big platter of tortilla chips with all the toppings scattered on top—cheese, sour cream, avocado, jalapeños, the works! It turned a simple dinner into a festive sharing feast, and my family went wild for it. You could also serve it in mini pepper bowls or over baked sweet potatoes for a cozy twist.

Make Ahead and Storage

Storing Leftovers

I usually let my veggie chilli cool completely before transferring it into airtight containers. It keeps beautifully in the fridge for 3 to 4 days, making it an easy grab-and-go meal during busy weekdays. I’ll often portion it out to make lunch or heat it up for a quick dinner after a long day.

Freezing

This chilli freezes wonderfully. I divide it into freezer-safe containers or heavy-duty zip bags, label them, and pop them in for up to a month or so. When I’m ready to eat it, I thaw overnight in the fridge, and it tastes just as fresh as the day it was made—perfect for meal prep or last-minute dinners.

Reheating

I reheat my leftovers gently on the stove over low heat, stirring occasionally and adding a splash of water or stock if the sauce has thickened too much. If I’m in a hurry, the microwave works well too—just heating in short bursts and stirring between helps it reheat evenly without drying out.

FAQs

  1. Can I make The ULTIMATE Veggie Chilli Recipe gluten-free?

    Absolutely! All the ingredients in this recipe are naturally gluten-free. Just be sure to check your vegetable stock and any packaged beans to confirm they don’t have added gluten-containing ingredients.

  2. What beans work best in this chilli?

    I usually use a combo of kidney beans and black beans, but pinto, borlotti, or haricot beans all work wonderfully. Mixing different beans adds texture and visual appeal.

  3. How do I adjust the spice level if I don’t want it too hot?

    Start with all mild chilli powder or reduce the amount of spicy chilli powders. You can always add extra heat at the end with fresh jalapeños or hot sauce, giving you full control over the spice.

  4. Can I prepare this in a slow cooker?

    Yes! Sauté your veggies first as described, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Just check the sweet potatoes toward the end to make sure they’re tender.

  5. What should I serve with this chilli for a complete meal?

    Some favorites include warm cornbread, rice, tortilla chips, or even a fresh leafy green salad to balance the richness of the chilli.

Final Thoughts

This recipe truly feels like a warm hug in a bowl, and I absolutely love how it turns out every single time I make it. The ULTIMATE Veggie Chilli Recipe is one of those dishes that brings everyone together—whether it’s a weeknight meal or a weekend gathering. I’m confident you’ll enjoy making it and sharing it just as much as I do. Go ahead, give it a try and make it your own—you won’t regret having a batch of this in your kitchen arsenal!

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The ULTIMATE Veggie Chilli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 79 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian
Print Recipe

Description

This ULTIMATE Veggie Chilli is a hearty, flavorful plant-based stew packed with vegetables, beans, and warming spices. Perfect for a cozy meal, it features a rich tomato and vegetable stock base simmered with sweet potatoes, peppers, and aromatic spices like paprika, cumin, and chili powder. Serve with your favorite toppings such as cheddar, sour cream, and avocado for a delicious, satisfying dish that’s easy to prepare and versatile.

Ingredients

Units Scale

Chilli

  • 2 1/2 cups / 625ml Vegetable Stock
  • 2 cups / 500g Tomato Passata (Pureed Strained Tomatoes)
  • 3 cans (14oz/400g each) Beans, drained (kidney beans, black beans, borlotti beans, pinto or haricot)
  • 1 small Sweet Potato, peeled and diced into very small bite-sized pieces (9oz-10oz / 250-300g unpeeled)
  • 2 Peppers (1 red, 1 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 (adjust to taste, see notes)
  • 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

  1. 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 begin to soften and take on some color, about 5-7 minutes. Then lower the heat to medium and add the finely diced garlic, frying for another minute to release its aroma.
  2. Add Liquids and Spices: Pour in the tomato passata and vegetable stock. Stir to combine well. Add the diced sweet potato, drained beans, paprika, cumin, chili powder, salt, sugar, and black pepper. Mix thoroughly to disperse all ingredients evenly in the pot.
  3. Simmer the Chilli: Bring the mixture to a simmer, then reduce heat to low-medium. Let it simmer gently for 30-40 minutes until the sauce thickens and the sweet potatoes are cooked through. Stir occasionally to prevent sticking. If the sauce reduces too much before the sweet potato is tender, add more vegetable stock or water to loosen. If there is too much liquid, continue simmering until the desired thickness is achieved.
  4. Finish and Season: Stir through the finely diced coriander/cilantro if using. Taste the chili and adjust seasoning by adding more chili powder, salt, or sugar if necessary according to your preference.
  5. Serve: Serve hot, garnished with your choice of toppings such as cheddar, sour cream, tortilla chips, avocado, jalapeños, extra coriander, and lime wedges. Enjoy your comforting veggie chilli!

Notes

  • What kind of beans to use? Most canned beans work well. Typically kidney beans and black beans are used, with the third can varying between borlotti, pinto, or haricot beans as preferred.
  • Chilli Powder: Suggested to use 1 tbsp mild chili powder and 1 tbsp hot chili powder for balanced spice. If you prefer less heat, use 2 tbsp mild chili powder and adjust at the end with chili flakes or cayenne pepper as desired.
  • Storage and Reheating: Allow to cool completely before storing. Keep in an airtight container in the fridge for 3-4 days or freeze for 1 month+. Reheat on the stove over low heat, adding a splash of water or stock to loosen if required. Alternatively, reheat in the microwave in short bursts, stirring in between.
  • Serving Size: Makes 4 large portions or 6 smaller portions.
  • Calories: Nutritional estimate based on 9oz sweet potato and 1 tbsp olive oil, without toppings, divided into 6 servings.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 280
  • Sugar: 7g
  • Sodium: 400mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 12g
  • Protein: 12g
  • Cholesterol: 0mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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