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Ultimate Vegetarian Chili

  • Author: Emily Honeycutt
  • Total Time: 40 mins
  • Yield: 6-8 servings 1x


  • 1 large yellow onion, diced
  • 2 ribs celery, diced
  • 2 large carrots, diced
  • 1 (10-ounce) package sliced white button or crimini mushrooms, roughly chopped
  • 6 cloves garlic, minced
  • 2 (15-ounce) cans chili beans, drained and rinsed (chili beans are a mix of kidney, pinto and black beans)
  • 2 (28-ounce) cans fire-roasted crushed tomatoes (Muir Glen Brand)
  • 2 cups low-sodium vegetable broth (I like Imagine Brand)
  • 1 (8-ounce) package seitan, drained, rinsed and finely diced into ¼’ inch pieces (I use Sweet Earth brand Traditional flavor strips or slices); Substitute with crumbled or finely diced tempeh to make gluten-free
  • 2 tablespoons dried oregano
  • 1 tablespoon cumin
  • 2 teaspoons ancho chili powder
  • 1 teaspoon ground cinnamon
  • 2 tablespoons pure maple syrup
  • 1 (5-ounce) box baby spinach, chopped
  • Garnishes: Sliced avocado, unsweetened soy yogurt, shredded vegan cheddar and fresh cilantro


  1. In a large pot, sauté onion in a couple tablespoons of water over medium heat for about 3 minutes until slightly tender. Add celery, carrot and mushrooms and cook for another 10 minutes, adding a couple tablespoons of water as needed to prevent sticking, until all vegetables are tender. Add garlic and cook for another 2-3 minutes.
  2. Add beans, tomatoes, vegetable broth, seitan, oregano, cumin, chili powder, cumin, cinnamon and maple syrup. Cook over medium heat for about 10-15 minutes until heated through. About 2 minutes before serving, stir in spinach. Allow to wilt. Serve in large, shallow bowls topped with avocado, soy yogurt, shredded vegan cheddar and fresh cilantro.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Cuisine: Vegan

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