How to Make Vegetarian (or Vegan) Chili without a Recipe (2024)

I realize this thread is so old that probably no one will see this, but I’ve been experimenting with various vegetarian chilis all season, using quinoa, hominy, tofu, and all manner of chiles and spices. My best tip, though not strictly vegetarian, is to add anchovies (or even fish sauce) to the base, just after sautéing the onions, garlic, and peppers. It really adds umami and somehow enhances the body of the finished chili.

dman June 30, 2015

It may be good but it will never be chili until you lose the beans and add meat to it.

I have been making my version of veggie chili for 25 years. I call it South Point Chili, since it was inspired by my geographical location and lifestyle on the south point of Madawaska Lake in Maine. It's one of those dishes that you can add whatever. I like red kidney and black beans in mine plus mushrooms. I like to add frozen whole kernel corn as it adds a sweetness, and I toast the spices in the oil before stirring them into the onions and friends to deepen the umami. My recipe is available on my blog, A Cook's Journal Blog. Here's the link: https://acooksjournalblog.wordpress.com/2014/07/25/full-of-beans-plus-bonus-recipes/. Whoops! Did I say recipe? My bad!

this is exactly what I was looking for, I wanted tips not an actual recipe, i never have all of what any one recipe calls for.

I'm totally a fan of the no-recipe recipe. I seldom use one unless it's the first time I've cooked something. I love your tip about freezing the tofu, and I'm going to try that soon.
Am I the only one who likes to use pan "fried" peanuts to garnish things like vegetarian/vegan chili, curry and so on? Lots of protein there, and the flavor goes with almost anything. Love the crunch, too. Thanks!

I am all for throwing things together from what I have at home when time is short, but when I want something really good that brings rave reviews, I follow a recipe...Cook's Illustrated has a fabulous Vegetarian Chili--using dried chili peppers, bulgur and beans for texture, soy sauce, ground walnuts and dried sh*take mushrooms for unami flavor---and that chili brings rave reviews.

Thanks for this! All I could find online was exact(ish) recipes, when I prefer to toss what I already have on hand in.
Also, am I the only one who uses tomato paste? My mom taught me how to make chili using tomato paste. I'm wondering what other people's thoughts on it are?

I know that I am a wimp, but I would really love an actual recipe.
Thank you.

Beth November 6, 2013

Never cook kidney beans from dried in a slow cooker! They contain a high level of natural toxins that will increase five-fold if cooked at a low temp. Always boil them for at least 10. min. to remove the toxins. Published bean recipes need to be more responsible and make this clear!

This is a great article! I made a fantastic vegan chili this weekend with homemade veggie stock and using some of the cooking liquid from the beans. Also rehydrated a few dried chilies with hot water and tequila and also threw that into the pot. It was fantastic! I also added one tbsp of tomato paste to thicken it up. I would recommend cooking for much longer than 1 hour....I kept mine going for almost 3 before I had a nice stew.

I love a recipe that isn't! This is about what I make. I use dried beans whenever I can (remember different beans cook at different times, so don't cook them all together--that was a pain!), and like to use some of the bean broth in my chili. I agree with posters who add a little dark chocolate. I almost always add some tiny diced carrot for the change in texture, and love adding sweet potato or pumpkin if I have it. A handful or 2 of Trader Joe's frozen roasted corn is also a really nice addition at the end.

I loved this article. It reminded me about the value of adding the spices to the veggies. I got really good results using Rancho Gordo beans. It's worth remembering how easy it is to cook beans-no presoak necessary. I started them stovetop and transferred them to 225 degree oven to cook while taking my grandson to the zoo. Came home and finished making chili with tofu. Made the cornbread with avocado too. A perfect post football/zoo meal.

check out my recipe for vegetarian chili; it has a lot in common with yours and with some of the suggestions in terms of seasonings, but uses Texture Vegetable Protein (TVP). I know that not everyone is a fan of fake meat, but it really works here in terms of texture and flavor, far better than just beans or tofu. After all, how good is most ground beef anyway? http://alandivack.blogspot.com/2009/12/fake-meat-recipe-for-vegetarian-chili.html

I love using chipotle peppers in adobo and a square or 2 of Lindt 99% cocoa dark chocolate. There is something about the way the bitterness of the chocolate plays off the smoky heat of the chipotles that I can't get enough of, add in a lot of sweet ingredients like carrot, orange or red bell pepper and corn and you have veggie chili perfection in my books. I can see how pumpkin would be good, I might have to try that!

So excited to try this! I have so many vegetarian friends and chili will be great now that the weather has cooled down! Will post an update once it's been enjoyed!

Linda October 12, 2013

if you are adding chocolate you might try this if you are a person concerned about caffeine Wondercocoa Fat Free from Wonderslim Untitled Document Powder for baking & drinking. Made of 100% roasted cocoa beans. For the health conscious chocolate lover. A cholesterol free food. No preservatives, artificial coloring or flavoring, fat free and 99.7% caffeine free. Fat extracted by mechanical pressing. - See more at: WONDERCOCOA http://www.thebetterhealthstore.com/itemdetail.asp?sku=3115630002#sthash.P46ZAvPr.dpuf

Thank you for sharing. I agree with the premise that as long as you start with some basics, use quality ingredients, sprinkle with a sense of adventure, and love, all recipes come out great! I have never thought of adding pumpkin, but tis the season, and I will try.

Linda October 11, 2013

This is terrific; and I tried the pumpkin addition. It was great.

Use high-quality dried beans. It takes a little planning (just soaking overnight!), but the end result is so much better. You can cook the beans first with whole spices – it will ultimately add a ton of flavor into the chili. Also, get creative with toppings. Instead of sour cream, try crème fraîche or even ricotta.