283 vegetable chili recipes

Crockpot black bean tortilla soup that simmers all day on enchilada sauce, tomatoes, cumin, and chili powder. Finished with crisp homemade baked tortilla strips and fresh cilantro.

A scrumptious vegetarian kind of Sloppy Joes' that's made with green bell peppers, tomato sauce and TVP.

Indian gazpacho with hot green chiles, garlic, and dry red wine in a chilled tomato-based vegetable soup. The South Asian spin on Spanish gazpacho with a slow-burn heat.

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

A spicy traditional chili that can be left to simmer while you are at work.

Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.

Steamed vegetable curry over brown rice with a quick ginger-lime sauce. A 30-minute vegan main with bright, crisp vegetables and an aromatic Indian-spiced finish.

You can say this is a combination of Chinese, Japanese, and Korean. Because it uses Chinese stir-fry technique, spices; Japanese noodles, miso paste; and Korean chili sauce. It has lots of yumminess and goodness in this one pot meal.

There are so many recipes that can help to use up the leftover chili.This is one of our favorites. So quick and easy to put together, and it tastes so good. Also, it's full of good-for-you ingredients. A perfect dinner on a cold winter day!

A 25-minute ground beef chili with kidney beans and zesty tomato sauce served over rice. Uses a chili seasoning packet for speed, making it the fastest chili for busy weeknights.

This chili was filling, tasty and wholesome. Nothing is like a bowl of warm chili on a cold and snowy winter day.

A savory and delicious stew that's made with red lentils, basmati rice, potatoes and pinch of hungarian paprika.

Slow cooker vegetarian chili with red kidney beans, brown rice, potatoes, cabbage, and tomatoes. Set it and forget it for 6 to 8 hours, then ladle out thick, hearty bowls for a crowd of 8.

Fourby chili: a vegan black bean chili simmered in stout beer with peanut butter for depth, corn for sweetness, and broccoli florets on top for crunch. An unconventional, deeply flavored chili worth the slow cook.

7 can soup: dump-and-simmer hearty beef chili-style soup made from a pound of ground beef and seven pantry cans. Tomato, chili, corn, and mixed vegetables in 40 minutes flat.

Vegetarian chili with TVP (textured vegetable protein), pinto beans, and fresh chili peppers. Oil-free cooking, ready in 40 minutes. Plant-based protein that satisfies.