Gold Star Vegetarian Chili Recipe: Easy & Flavorful Meal

There’s something deeply comforting about a hearty bowl of chili, especially when it’s made with wholesome, plant-based ingredients. My Gold Star Vegetarian Chili is a recipe that brings warmth, nutrition, and a burst of flavor to your table—without a hint of meat.

Inspired by the iconic Cincinnati chili style yet packed with a rainbow of veggies and spices, this dish is as satisfying for longtime vegetarians as it is for meat-lovers looking for a lighter option.

What sets this chili apart? It’s the harmonious mix of beans, vegetables, and a unique blend of warming spices—including a touch of cocoa and cinnamon—that give it a subtle, complex depth.

Whether you’re preparing dinner for your family or meal-prepping for the week, this vegetarian chili is a crowd-pleaser. Serve it atop spaghetti, with your favorite toppings, or enjoy it straight from the bowl.

Read on and discover why this recipe deserves a gold star in your kitchen!

Why You’ll Love This Recipe

• Rich, complex flavor: The combination of chili powder, cocoa, and cinnamon creates a savory-sweet profile reminiscent of classic Gold Star chili, but entirely plant-based.
• Hearty and filling: Packed with beans, lentils, and veggies, this chili will keep you full and energized.
• Quick and easy: Minimal prep time and mostly hands-off cooking make this perfect for busy weeknights.
• Meal prep and freezer-friendly: Chili tastes even better the next day and freezes beautifully!
• Customizable: Easily adapt the recipe to suit vegan, gluten-free, or low-sodium diets.
• Great for gatherings: Doubles (or triples) easily for potlucks and parties.
• Family-friendly: Mild heat and familiar flavors make it a hit with kids and adults alike.

If you enjoy a dish that brings people together and adapts to your lifestyle, this chili will become one of your go-to recipes.

Ingredients

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Can opener
• Measuring cups and spoons
• Ladle for serving
• Bowl for prepping ingredients

Instructions

1. Heat olive oil in your large pot or Dutch oven over medium heat. Once shimmering, add the onion, carrot, celery, and red bell pepper. Cook, stirring occasionally, for about 7-8 minutes, until the vegetables are softened and the onion is translucent.
2. Stir in the minced garlic and tomato paste. Sauté for 1-2 minutes, until fragrant and the tomato paste darkens slightly. This step helps build a rich, savory base for your chili.
3. Sprinkle in the chili powder, ground cumin, cinnamon, allspice, and unsweetened cocoa powder. Cook, stirring constantly, for 1 minute to bloom the spices and intensify their flavors.
4. Add the crushed tomatoes and vegetable broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
5. Stir in the cooked lentils, kidney beans, black beans, soy sauce, maple syrup (if using), bay leaf, and season with salt and pepper to taste.
6. Bring the chili to a boil, then reduce the heat to low. Cover and simmer gently for 30-40 minutes, stirring occasionally. If the chili looks too thick, add a bit more broth or water as needed.
7. Taste and adjust seasoning. Remove the bay leaf. For an extra-smooth texture, use an immersion blender to blend a cup or two of the chili directly in the pot, then stir to combine.
8. Serve hot, garnished with your favorite toppings, such as shredded cheese, diced onion, fresh cilantro, or crushed tortilla chips. For a true Cincinnati-style experience, serve it over spaghetti!

Tips & Variations

• Make It Vegan: The base recipe is vegan; just double-check your toppings (use vegan cheese or avocado).
• Spice It Up: Add a diced jalapeño or a pinch of cayenne with the other spices for extra heat.
• Mix Up the Beans: Try pinto, navy, or garbanzo beans in place of black or kidney beans.
• Add More Vegetables: Zucchini, corn, sweet potato, or mushrooms all work beautifully in this chili.
• Bulk Up with Grains: Stir in a cup of cooked quinoa or bulgur for extra texture and protein.
• Meal Prep Magic: Chili keeps in the fridge for up to 5 days or freezes for up to 3 months.

For a deeper flavor, let your chili simmer uncovered for the last 10 minutes. The sauce will thicken and the flavors will intensify!

Looking for another protein-packed meal? Try our Almond Cashew Clusters Recipe for a crunchy, satisfying snack.

Nutrition Facts

Nutrition is an estimate based on typical ingredient brands and preparation. For lower sodium, use no-salt-added beans and broth.

Serving Suggestions

• Classic Cincinnati Style: Serve your chili over cooked spaghetti and top with shredded cheddar, diced onions, and oyster crackers.
• Loaded Chili Bowl: Top with avocado, jalapeños, vegan cheese, cilantro, and lime for a Southwest flair.
• Chili Nachos: Spoon over tortilla chips and add all your favorite nacho fixings.
• Baked Potato Topping: Ladle chili over baked potatoes with a dollop of sour cream or plant-based yogurt.
• Meal Prep Lunches: Portion into airtight containers with rice or quinoa for easy grab-and-go lunches.

If you love versatile vegetarian meals, check out our All American Chili Recipe Cooking Light for another delicious, healthy chili option.

Conclusion

This Gold Star Vegetarian Chili brings together the very best of comfort food and plant-based cooking. With its bold flavors, hearty texture, and nourishing ingredients, it’s a recipe that’s earned top marks in our kitchen—and we hope it will in yours too.

Whether you’re a lifelong vegetarian, a chili enthusiast, or simply looking for a satisfying weeknight dinner, this dish checks all the boxes for flavor, nutrition, and ease.

Don’t forget, chili is even better the next day, making it perfect for leftovers and meal prep. Experiment with toppings and serving styles to find your favorite way to enjoy it.

And if you’re searching for more creative vegetarian recipes, explore our AIP Vegetarian Recipes collection for inspiration. Happy cooking, and may your meals always be gold star worthy!