America’s Test Kitchen Best Vegetarian Chili Recipe Guide

Chili is the ultimate comfort food, especially when it’s packed with wholesome vegetables and hearty beans. America’s Test Kitchen has perfected its best vegetarian chili recipe that’s both flavorful and satisfying without any meat.

Whether you’re a longtime vegetarian or simply looking to add more plant-based meals to your rotation, this chili is a delicious crowd-pleaser. With a balance of smoky spices, tender vegetables, and rich tomato base, it delivers deep, complex flavors that rival any traditional chili.

This recipe is ideal for cozy dinners, meal prep, or even game day gatherings. Plus, it’s incredibly easy to make with common pantry staples and fresh produce.

If you love recipes that are nutritious, flexible, and bursting with flavor, you’re going to adore this one. Ready to dive into a bowl of hearty, vibrant chili?

Let’s get started!

Why You’ll Love This Recipe

This vegetarian chili stands out for its perfect harmony of spices, textures, and wholesome ingredients. America’s Test Kitchen carefully tests every step to create a chili that’s rich and savory without relying on meat or fake meat substitutes.

The blend of beans, peppers, and vegetables offers a filling meal that’s high in protein and fiber.

The recipe uses a combination of dried and canned beans for optimal texture and convenience. It also features a smoky depth from chipotle powder and a touch of cocoa powder for subtle richness.

The chili simmers to develop layers of flavor, making it a great candidate for leftovers as the taste improves with time.

Whether you’re cooking for a family, entertaining guests, or looking for a nutritious weeknight dinner, this chili hits all the marks. It’s naturally vegan, gluten-free, and easily adaptable to your preferences or what’s in your pantry.

Ingredients

Equipment

• Large heavy-bottomed pot or Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon or heat-resistant spatula
• Measuring spoons and cups
• Can opener
• Colander (for draining and rinsing beans)
• Ladle (for serving)
• Optional: Immersion blender or regular blender (for a smoother chili)

Instructions

1. Prepare the vegetables: Dice the yellow onion, green and red bell peppers, mince the garlic, and if using, seed and finely mince the jalapeño pepper.
2. Sauté aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell peppers. Cook, stirring occasionally, until softened, about 6-8 minutes.
3. Add garlic and jalapeño: Stir in the minced garlic and jalapeño and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Spice it up: Add the ground cumin, chili powder, chipotle chili powder, smoked paprika, and cocoa powder to the pot. Stir constantly for about 1 minute to toast the spices and bring out their aroma.
5. Tomato base: Stir in the tomato paste and cook for another 2 minutes to deepen its flavor and remove any raw taste.
6. Add liquids and tomatoes: Pour in the diced canned tomatoes with their juices and the vegetable broth. Stir everything to combine well.
7. Simmer the chili: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
8. Add beans: Stir in the cooked kidney, black, and pinto beans. Continue to simmer for an additional 15 minutes, stirring occasionally.
9. Season: Taste the chili and add salt and black pepper to your preference. Adjust spices if desired.
10. Finish with lime and cilantro: Remove the pot from heat and stir in fresh lime juice and chopped cilantro, if using. The lime juice brightens the flavors and the cilantro adds freshness.
11. Optional smoothing: For a creamier texture, blend about one-third of the chili using an immersion blender, or carefully transfer a portion to a blender and puree, then stir back into the pot.
12. Serve hot: Ladle the chili into bowls and garnish as desired.

Tips & Variations

“For a smoky kick without the heat, reduce the jalapeño or omit it and increase the smoked paprika slightly.”

Feel free to swap out the beans based on what you have. Cannellini or chickpeas work wonderfully too.

If you want to amp up the protein, add textured vegetable protein (TVP) soaked in broth or crumbled tempeh browned in a skillet.

For a chunkier chili, reserve some sautéed vegetables and beans to add back in after blending a portion. To make this recipe in a slow cooker, sauté the aromatics and spices on the stovetop first, then transfer everything to the crockpot and cook on low for 6-8 hours.

If you like your chili spicy, add a pinch of cayenne pepper or diced chipotle peppers in adobo sauce. You can also experiment with toppings like vegan sour cream, shredded vegan cheese, diced avocado, or crunchy tortilla strips.

For more inspiring vegetable-forward meals, be sure to check out these recipes: Vegetarian Tex Mex Recipes for Easy Weeknight Dinners, Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas, and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Nutrition Facts

Serving Suggestions

This chili shines on its own but also pairs beautifully with a variety of sides and toppings. Serve it over brown rice or quinoa for a hearty bowl.

Cornbread or warm flour tortillas make excellent accompaniments.

For garnish, try diced avocado, sliced jalapeños, shredded vegan cheese, chopped green onions, or a dollop of vegan sour cream. A squeeze of fresh lime juice on each bowl adds a bright finish.

You can even turn it into a chili bake by topping a casserole dish with tortilla chips and vegan cheese then baking until bubbly.

Looking for more creative ways to enjoy vegetables? Explore the Vegetarian Swiss Chard Recipes for Healthy Meals or try the Vegetable Alfredo Recipes for Creamy, Healthy Dinners for something different.

Conclusion

America’s Test Kitchen’s best vegetarian chili recipe is a standout for anyone craving a comforting, nutritious, and flavorful meal. This chili proves that meatless dishes can be just as hearty and deeply satisfying as their meaty counterparts.

With its perfectly balanced spices, tender beans, and vibrant vegetables, it’s a recipe you’ll want to keep in your repertoire year-round.

Whether you’re cooking for family, friends, or yourself, this chili is easy to customize and suits a variety of dietary needs. It’s great for batch cooking and tastes even better the next day.

If you love this recipe, consider pairing it with other delicious plant-based dishes on our site to create a full menu of wholesome meals.

Happy cooking and enjoy every flavorful, warming spoonful!

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