A meatless chili needs depth from somewhere, and that somewhere is toasted dried chiles rehydrated into a paste rather than a shake of pre-ground powder. Toast the whole spices and let the pot simmer long enough for the beans to soften and the liquid to thicken.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook45 min
Makes6 servings
CuisineAmerican
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for6servings
Mixed dried beans
Kidney, pinto, and black beans give three textures; cook them until fully tender before the acid goes in.
Can you make Vegetarian Chili in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Vegetarian Chili? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Vegetarian Chili ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Vegetarian Chili gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Vegetarian Chili vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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