283 vegetable chili recipes

Chicken and Monterey Jack cheese filling with green chilies, sour cream, and cream of chicken soup scooped into homemade flour tortillas. Creamy, cheesy Mexican comfort food.

Crispy deep-fried tofu stir-fried with dried Chinese mushrooms, broccoli, and ginger in a spicy hoisin sauce. A quick vegan weeknight stir-fry ready in 35 minutes.

Eggplant, mushrooms, asparagus, and red bell pepper simmered in a spicy Thai chili paste and rice milk sauce with fresh basil. A hearty vegan stew for rice or grilled polenta.

Mouth-watering chicken and savory dumplings cooked in the convenience of your crockpot.

Cauliflower coconut soup spiced with cumin, turmeric, coriander, and ginger, finished with coconut cream and borlotti beans. A hearty vegetarian soup with warming Indian-inspired flavors.

Ground beef chili with kidney beans, crushed Roma tomatoes, Mexican stewed tomatoes, and vegetable juice. A straightforward, simmered-from-scratch weeknight chili.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.

Hearty meatless chili with lentils, chickpeas, kidney beans, and tomatoes seasoned with cumin and chili powder. A high-fiber, protein-packed vegetarian one-pot meal.

Sauteed fresh morel mushrooms with Granny Smith apples, asparagus tips, and butter noodles flambed with Calvados. A spring-foraged dish with chipotle heat and watercress garnish.

Chinese sesame noodles tossed in a tahini sauce with soy sauce, rice vinegar, chili paste, ginger, and sesame oil. Served with steamed peas and ready in 25 minutes.

Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.

Southwestern sweet potato and corn soup with green chile, cumin, and red bell pepper, half-pureed for a thick and creamy texture. A naturally vegan, low-fat soup with bold Southwestern spice.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

A scrumptious side dish where chickpeas are given a spicy taste.

Ground beef simmered with chili powder, tomatoes, bell pepper, and garlic, then finished with melted sharp cheddar stirred right in. A thick, cheesy one-skillet chili ready in an hour.