Recipe Credit: Adapted from Emerils.com Vegetarian Chili
Photo Credit: therecipecritic.com

This easy vegetarian chili recipe is hearty, smoky, and naturally creamy. Packed with mushrooms, beans, and veggies, it’s a one-pot plant-based meal that’s bold, comforting, and perfect for weeknights, meal prep, or cozy fall dinners. Plus, it’s our go-to every Halloween — the perfect warm bowl before the trick-or-treating begins!

Prep Time   |

20 minutes prep + 40 minutes cook = Total Time: 1 hour

Servings  |

6 - 8

Meal Type  |

Ingredients

  • Olive oil
  • Yellow onion
  • Bell pepper
  • Poblano pepper or mild chile
  • Portabella or Baby Bella mushrooms, 1.5 pounds
  • Vegetable broth
  • Sea salt, cayenne pepper, minced garlic, cumin, oregano
  • Fresh cilantro
  • Organic diced tomatoes, 2 cans (14.5 oz)
  • Black beans, 2 cans
  • Large zucchini, 1
  • Fresh or frozen corn, 2 cups
  • Toppings
    • Cooked brown rice
    • Plant-based plain yogurt or sour cream
    • Chopped green onions
    • Cilantro
    • Diced avocado
    • Shredded cheddar cheese (plant-based options available)
    • Extra treat: Trade Joe's Organic Elote Corn Chip Dippers

Instructions

  • Sauté the base
    • Heat 2 tablespoons olive oil over medium-high in a large Dutch oven.
    • Add 1.5 cups chopped onion, 1 chopped bell pepper, and 1 chopped poblano or mild chile.
    • Cook until softened, about 4–6 minutes.
  • Add mushrooms and spices
    • Add 1.5 pounds chopped mushrooms, a pinch of salt and cayenne
    • Cook until the mushrooms release their liquid and begin to brown, about 5 minutes.
    • Stir in 2 tablespoons minced garlic, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon oregano
    • Cook 1–2 minutes until fragrant.
  • Build the flavor
    • Add 2 cans (14.5 oz) diced tomatoes with juices,
    • 2 cups water or vegetable broth (or 1/2 of each)
    • Bring to a simmer and cook for about 20 minutes, stirring occasionally. Add more water if it gets too thick.
  • Add beans and veggies
    • Stir in 2 cans black beans (rinsed) and simmer another 10 minutes.
    • Add 1 diced zucchini and 2 cups corn
    • Cook until the zucchini softens but isn’t mushy, about 10 minutes.
  • Blend for Creamy Perfection
    • Scoop out about half of the chili and transfer it carefully to a blender.
    • Blend until mostly smooth — keep some texture for that hearty feel.
    • Pour it back into the pot and stir well to combine.
    • This simple step gives the chili a rich, creamy texture without any dairy or cream — it’s what takes it from “good” to “gone in seconds.”
  • Finish and serve
    • Adjust seasoning with salt and cayenne
    • Serve over brown rice and top with avocado, green onions, and a dollop of sour cream if you like

What's in this meal?

Veggies · Whole Grains · Beans · Spices + Herbs

Fiber: 12g

|

Protein: 14g

|

Plant variety: 10+

Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.

Why This Recipe Works

This chili is cozy, filling, and full of plant-powered goodness. Because it’s made entirely from whole, affordable ingredients, it’s good for both you and the planet.
Even better, it freezes beautifully, so you can cook once and enjoy comfort on repeat.

Swap It + Smart Tips

  • Switch your beans: Try pinto, kidney, or lentils for variety.

  • Add greens: Stir in chopped spinach or kale at the end for extra nutrients.

  • Play with spice: Add chipotle powder or smoked paprika for deeper flavor.

  • Whole-grain boost: Serve over brown rice or quinoa to round out your meal.

  • Topping ideas: Avocado, green onions, cilantro, or a dollop of dairy-free sour cream.

Pro Tip

This chili thickens as it sits—add a splash of water or broth when reheating. Tastes even better the next day!
Make a double batch and freeze for easy weeknight dinners or cozy gatherings.

Why It Matters

For You:

  • Packed with plant protein, fiber, and antioxidant-rich veggies

  • Supports heart health, balanced blood sugar, and long-lasting energy

  • Comforting and satisfying without any heaviness

For the Planet:

  • 100% plant-based—no extra land, feed, or emissions required

  • Uses affordable, low-impact ingredients you probably already have

  • Batch cooking saves time, reduces waste, and keeps dinner stress-free

Share Your Version

Tried this recipe? Snap a photo or share a favorite quote—we’d love to celebrate your win—and perhaps feature you in our community gallery!

No form, no fuss—just email it to us at hello@pigsaresmart.com, and we’ll take it from there!

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