45 vegetable chili recipes

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.

Quick blender gazpacho with tomato, cucumber, green pepper, and rice vinegar. Vegan no-cook Spanish-style cold soup ready in 10 minutes. Garnish with finely diced cucumber for crunch.

An easy and tasty side dish - spicy beans and rice.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

Vegan sloppy joes made with textured vegetable protein, tomato sauce, molasses, and chili powder. Saucy, smoky, and ready in 30 minutes for a plant-based weeknight dinner the whole family loves.

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.

Vegetarian chili dog rolls wrap a smoky, cumin-spiced TVP filling with sauteed peppers, mushrooms, and tomato inside soft homemade whole wheat yeast dough. Baked golden at 375F, they make 20 hearty rolls.

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.

Wild rice pilaf with parboiled white rice, hot chili peppers, sweet onion, and vegetable stock. A nutty, spicy side dish that doubles as a vegetarian main with simple add-ins.

A quick and easy side dish that's made with vegetables, coconut and kozhambhu powder.

Paula's vegetable barley stew combines pearl barley with lentils, cabbage, tomatoes, and green chilies in a vegetable stock base. Hearty, high-fiber, and vegan with warm cumin-oregano spicing.

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

A quick, spicy hot sauce for falafel: tomato paste simmered with vegetable stock, chili paste, cumin, lemon and fresh herbs into a bright, fiery sauce in about five minutes. Drizzle it over falafel, shawarma or grilled veg.

Spiced cabbage curry with mustard seeds, cumin, and turmeric cooked until tender and golden. This South Indian vegetarian dish is aromatic, healthy, and ready in 40 minutes.

Spicy lentil and tomato soup with garam masala, turmeric, coriander, and chili powder. A vegan, high-protein Indian-spiced soup that simmers into a thick, warming bowl in under an hour.