I absolutely love this The ULTIMATE Veggie Chilli Recipe because it’s hearty, flavorful, and so packed with wholesome ingredients that even meat lovers in my family get hooked. When I first tried making a veggie chilli that could stand up to all the comfort food classics, this recipe was a total game changer—it hits that perfect balance of spice, sweetness, and richness without ever feeling heavy or bland.
Whether you’re cooking for a cozy weeknight dinner or want a crowd-pleaser for casual gatherings, you’ll find that this chilli warms you up from the inside out, with layers of texture and taste. Plus, it’s incredibly forgiving and easy to customize, so once you master The ULTIMATE Veggie Chilli Recipe, it becomes your go-to, fuss-free weeknight hero dish.
Why You’ll Love This Recipe
- Loaded with Veggies: Every bite is packed with delicious vegetables that bring texture, flavor, and nutrition.
- Kid and Meat-Eater Approved: My family—even the pickiest eaters—go crazy for this, making it a versatile meal everyone enjoys.
- Easy Meal Prep: You can make a big batch, freeze leftovers, and have delicious, healthy meals ready in minutes.
- Adaptable Spice Level: You control how mild or fiery it gets with simple tweaks based on your preference.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in building complex flavor without fuss. From creamy beans to sweet potato chunks and aromatic spices, they blend into a chilli that’s surprisingly balanced and satisfying. When grocery shopping, I suggest grabbing fresh veggies and quality passata to make sure you get the best taste.
- Vegetable Stock: Use a good-quality stock or make your own for a rich, savory base.
- Tomato Passata: Pureed strained tomatoes give a silky texture that’s better than crushed or canned diced.
- Cans of Beans: Choose a variety like kidney, black, and cannellini; drain and rinse to reduce sodium.
- Sweet Potato: Adds natural sweetness and creaminess that balances the spices perfectly.
- Peppers: I love using one red and one green for color contrast and a mild tang.
- Onion: The humble onion is key for building a hearty flavor base.
- Carrot: Diced carrot adds subtle sweetness and texture.
- Celery: Gives a fresh, aromatic crunch that complements the softer vegetables.
- Garlic: Packs a punch of pungent aroma and depth.
- Paprika, Cumin, Chilli Powder: The holy trinity of spices that layer smoky, earthy, and spicy notes.
- Salt and Sugar: Just a pinch to balance acidity and bring out all those flavors.
- Black Pepper: Adds mild heat to round out the taste.
- Coriander/Cilantro: Brightens the dish; omit if you’re not a fan of the herb.
- Olive Oil: Used for sautéing to bring all those flavors together.
- Cheddar, Sour Cream, Tortilla Chips, Avocado, Jalapeños, Lime Wedges: These toppings turn the chilli into an irresistible feast.
Variations
I love how flexible The ULTIMATE Veggie Chilli Recipe is, so I often tweak it depending on what I have in the fridge or to accommodate guests’ preferences. You’re absolutely encouraged to play around with it and make it your own — that’s part of the fun!
- Spice it Up: When I want more heat, I add extra chilli powder or fresh chopped jalapeños—works like a charm to kick it up a notch.
- Make it Gluten-Free: This recipe is naturally gluten-free by swapping tortilla chips for corn chips or serving with rice.
- Seasonal Veggie Swap: In fall, I sometimes add diced pumpkin instead of sweet potato, which gives it a lovely autumnal twist.
- Vegan or Not: It’s already vegan, but to make it dairy-free, just skip the cheese and sour cream or use your favorite vegan alternatives.
How to Make The ULTIMATE Veggie Chilli Recipe
Step 1: Sauté the Aromatics for a Flavor Base
Start by heating a drizzle of olive oil in a large pot over medium-high heat. Toss in the diced onion, carrot, celery, and both peppers. Fry them gently until they start to soften and pick up a little color—this usually takes about 5-7 minutes. This step is crucial because those caramelized edges deepen the flavor beautifully. Lower the heat to medium, stir in finely minced garlic, and cook for another minute or two, being careful not to burn it; burnt garlic will give a bitter edge.
Step 2: Build the Chilli’s Body and Simmer
Pour in the tomato passata followed by the vegetable stock, then add in your sweet potato chunks and drained beans. Sprinkle over paprika, cumin, and chilli powder, along with salt, sugar, and black pepper. Give everything a good stir to combine and bring the pot to a gentle simmer. Keep it at a low simmer for about 30-40 minutes, or until the sweet potato is tender and the sauce thickens up beautifully. If your sauce seems to reduce too quickly before the sweet potato is done, top it up with a splash more stock or water. On the flip side, if you add too much liquid, just simmer a bit longer to reach your preferred consistency. Patience here really pays off!
Step 3: Finish with Freshness and Seasoning
Just before serving, stir in the finely chopped coriander (cilantro). This fresh herb lifts all the flavors and adds a nice pop of color. Then give your chilli a thorough taste test and adjust seasoning as needed—add a pinch more chilli powder if you want more heat, or balance with a little extra salt or sugar depending on your taste. It’s all about making it your perfect bowl of comfort.
Pro Tips for Making The ULTIMATE Veggie Chilli Recipe
- Sauté Slowly: Taking your time sautéing the veggies really brings out a deep, rich flavor you can’t fake with seasoning alone.
- Sweet Potato Size Matters: Cutting sweet potato into uniform, bite-sized cubes helps it cook evenly and meld into the sauce perfectly.
- Season Gradually: I always add salt and sugar little by little—too much at once can throw off the balance and be tough to fix.
- Avoid Over-Thinning: If your sauce is too watery, resist adding too much liquid at once—slowly simmering it down yields the best texture.
How to Serve The ULTIMATE Veggie Chilli Recipe
Garnishes
My family goes crazy for shredded cheddar and a dollop of sour cream right on top—that creamy tang complements the spices so well. I always like adding fresh chopped coriander too, but if you’re not into that, a squeeze of lime adds brightness. Crispy tortilla chips or slices of ripe avocado bring in contrasting texture that makes each bite exciting.
Side Dishes
I usually serve this chilli with simple sides like warm cornbread or steamed rice to soak up all those luscious juices. For an extra veggie boost, steamed greens or a crisp garden salad are perfect partners. On lazy nights, I even scoop the chilli into baked potatoes for a comforting alternative.
Creative Ways to Present
For casual dinner parties, I love setting out bowls of chilli and toppings buffet-style so everyone can customize their own bowls. Another fun twist I’ve done is serving it over nachos layered with cheese and jalapeños, baked until melted—a guaranteed crowd-pleaser! On cozy nights, serving it in mini bread bowls feels absolutely festive and indulgent.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I transfer them to airtight containers and store them in the fridge where they keep beautifully for up to 4 days. Chilli tends to taste even better the next day as the flavors have more time to marry, so don’t hesitate to make a big batch to enjoy all week long.
Freezing
This veggie chilli freezes wonderfully! I portion it out into freezer-safe containers or heavy-duty bags, leaving some room for expansion. When you want a quick meal, just thaw overnight in the fridge and reheat—super convenient for busy days.
Reheating
I usually reheat leftovers gently in a saucepan over medium-low heat, stirring occasionally to prevent sticking and to evenly warm through. Sneak in a splash of water or stock if it’s too thick—this brings the sauce right back to that perfect consistency without compromising flavor.
FAQs
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Can I make The ULTIMATE Veggie Chilli Recipe in a slow cooker?
Absolutely! Just sauté the vegetables and spices first to develop flavor, then transfer everything into the slow cooker, add the liquids and beans, and cook on low for 6-8 hours or on high for 3-4 hours until the sweet potato is tender.
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What beans work best in this veggie chilli?
I recommend a mix of kidney beans, black beans, and cannellini beans. This combination gives a great variety of texture and flavor, but feel free to swap in your favorites or whatever you have on hand.
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How do I control the spice level in this recipe?
You can easily adjust the heat by adding less or more chilli powder, or by including fresh jalapeños or chilli flakes. If you prefer a milder chilli, start with half the chilli powder and increase as you go.
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Is this recipe suitable for meal prepping?
Definitely! It stores so well in the fridge and freezer and tastes even better after a day or two. Portion it out and pair with simple sides for quick, nutritious meals all week long.
Final Thoughts
This The ULTIMATE Veggie Chilli Recipe has honestly become one of my favorite dishes to cook and share because it’s comforting, crowd-pleasing, and downright nutritious. Every time I make it, I’m reminded how simple ingredients, treated right, can come together to create something truly special. Give it a try—you’re going to love the way it fills your kitchen with amazing aromas and your belly with warmth and satisfaction. I can’t wait to hear how it becomes your new favorite comfort food too!
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The ULTIMATE Veggie Chilli Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
This Ultimate Veggie Chilli is a hearty, flavorful, and nutritious plant-based dish packed with three types of beans, a variety of fresh vegetables, and warming spices. Slow-simmered to bring out the rich flavors, it is perfect as a comforting meal and easily customizable with your favorite toppings like cheddar, sour cream, avocado, and jalapeños. Ideal for both vegetarians and meat-eaters alike, it makes a satisfying and wholesome dinner for families or gatherings.
Ingredients
Main Ingredients
- 2 1/2 cups / 625ml Vegetable Stock
- 2 cups / 500g Tomato Passata (Pureed Strained Tomatoes)
- 3 x 14oz/400g cans of Beans, drained
- 1 small Sweet Potato
- 2 Peppers (one red, one green), finely diced
- 1 medium/large Onion, finely diced
- 1 medium/large Carrot, finely diced
- 2 ribs of Celery, finely diced
- 3-4 cloves Garlic, finely diced
Spices & Seasonings
- 2 tbsp Paprika
- 2 tbsp Cumin
- 2 tbsp Chilli Powder
- 1/2 tsp Salt (or to taste)
- 1/2 tsp Sugar (or to taste)
- 1/4 tsp Black Pepper (or to taste)
Additional Ingredients & Toppings
- 2 tbsp finely diced Coriander/Cilantro (optional)
- Olive Oil, as needed
- Cheddar cheese (highly recommended for serving)
- Sour Cream (highly recommended for serving)
- Tortilla Chips (for serving)
- Avocado (for serving)
- Jalapeños (for serving)
- Coriander/Cilantro (for garnish)
- Lime Wedges (for serving)
Instructions
- Prepare the Vegetables: Heat a drizzle of olive oil in a large pot over medium-high heat. Add the finely diced onion, carrot, celery, and both peppers. Cook, stirring occasionally, until the vegetables begin to soften and develop a slight color, about 5-7 minutes. Then reduce the heat to medium and add the finely diced garlic. Cook for another minute until fragrant.
- Add Liquids and Spices: Pour in the tomato passata and vegetable stock. Stir to combine. Add the diced sweet potato, drained beans, paprika, cumin, chilli powder, salt, sugar, and black pepper. Mix well to evenly distribute the spices and vegetables.
- Simmer the Chilli: Bring the mixture to a gentle simmer and cook uncovered for 30-40 minutes, or until the sweet potato chunks are tender and the sauce has thickened to your liking. If the sauce reduces too much before the sweet potato is cooked, add more stock or water as needed. If you add too much liquid, continue to simmer gently until you reach the desired consistency.
- Finish and Adjust Seasoning: Stir through the finely chopped coriander/cilantro if using. Taste the chilli and adjust the seasoning with additional chilli powder, salt, or sugar according to your preference.
- Serve: Ladle the chilli into bowls and serve with your favorite toppings such as grated cheddar cheese, sour cream, avocado slices, jalapeños, extra cilantro, tortilla chips, and lime wedges. Enjoy this warming, flavorful meal!
Notes
- This three-bean veggie chilli is loaded with vegetables and flavor, making it perfect for vegetarians and meat-eaters alike.
- Make sure to drain the canned beans well before adding them to avoid excess liquid in the chilli.
- The recipe makes about 4 large portions or 6 smaller servings, ideal for meal prepping or serving guests.
- If you prefer a spicier dish, increase the amount of chilli powder or add fresh chilies to taste.
- Feel free to omit coriander/cilantro if you don’t like it or substitute with parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 259 kcal
- Sugar: 7.35 g
- Sodium: 627 mg
- Fat: 3.57 g
- Saturated Fat: 0.523 g
- Unsaturated Fat: 2.627 g
- Trans Fat: 0.001 g
- Carbohydrates: 47.69 g
- Fiber: 11.9 g
- Protein: 12.7 g
- Cholesterol: 0 mg
