One of my favorite fall and winter recipes is this hearty vegetarian chili. Served over or with roasted spaghetti squash, it becomes a delicious meal that is packed with nutrition, fiber, and lean protein. Whether you serve this alone, with crackers, or over pasta, this is going to become a family favorite with rich flavors in every single bite.
Vegetarian Chili Recipe
Every family has a different version of chili. Changes in each recipe include the vegetables, protein, and of course, the blend of seasonings. You may also find ones like this, that use dry beans, or others with just canned beans. All of these have their own place in the world of chili, but I love the healthy version of a vegetarian chili that is so satisfying. I know I can make this any week and have meals every day for lunch or even dinner that I will enjoy and have no guilt about eating.
If you like chili and want some different ideas with this flavor profile, you'll love this peach chipotle chili with black beans, ground turkey and butternut squash chili, and of course, a favorite mild turkey chili. There are tons of great ideas for adding these to your menu, and spicy sweet potato and black bean chili with avocado is another vegetarian option that packs more heat.
Can I Add Ground Meat to This Recipe?
Above, I shared a few different chili options that include ground turkey if you prefer a meat laden chili. However, if you like this spice blend but want a bit more meat protein, you can definitely add any ground meat you want. For health reasons, I tend to make chili with ground turkey or ground chicken, but a lean ground beef is also great.
If you want an even different flavor profile, you can make it with ground bison, chicken sausage, turkey sausage, or even a mild Italian sausage. Get creative if you decide to add meat and make it even more flavorful to fit your family.
What Should I Serve With Chili?
As mentioned, I love serving this over spaghetti squash for a larger portion that packs tons of nutrition and fiber without a lot of calories. Other options that are great for serving alongside of or under chili include pasta, potatoes, rice, or tortilla chips. In some instances, I've even poured chili over a bed of salad greens for a "taco salad" that reminds me of the ones we used to get at Wendy's when I was a child.
What Toppings Go On Vegetarian Chili?
I think of chili somewhat like I do tacos. You can serve the same recipe to everyone, but no two plates or bowls will be the identical. Everyone has preferences of what they like with chili, and there are even some who simply eat it as is with no additions. If you want to offer variety to your family, below are some common additions you will love.
- Shredded cheese
- Sour cream or plain nonfat Greek yogurt
- Sliced jalapenos or green chilies
- Avocado slices or guacamole
- Diced green onions
- Crackers, tortilla chips, or croutons
- Hot sauce
How to Freeze Vegetarian Chili for Later
When I make this batch of chili, I always end up freezing half of it for later. This gives me and my family an easy lunch or dinner that everyone enjoys any day of the week. If you know you won't be eating it all within 4-5 days, or you want to make a double batch for meal prep, then freezing is a great solution.
To freeze chili for later, I recommend using freezer soup containers in 2-cup portions. Fill each container leaving ½"-1" space on the top of the chili for expansion when freezing. Add a label with the date it was cooked and the recipe name, then freeze. This is good for up to 4 months in the freezer.
What are the myWW Points for Vegetarian Chili?
The points listed below are just for the chili ingredients and do not include serving over spaghetti squash or pasta. Additionally, if you choose to top the chili with cheese or other items, you will need to calculate those items separately for accurate points.
- myWW Blue: 0
- myWW Green: 5
- myWW Purple: 0
- Points Plus: 8
Ingredients
- Black beans
- Kidney beans
- Pinto beans
- Vegetable broth
- Pumpkin
- Diced tomatoes with chilies
- Diced tomatoes
- Yellow onion
- Bell peppers
- Zucchini
- Corn
- Chili powder
- Cumin
- Cayenne
- Garlic powder
- Onion powder
- Salt
- Black pepper
How to Make Vegetarian Chili
Preheat the oven to 450°F and line a baking sheet with silicone baking mats or parchment paper.
Rinse and drain your dry beans then place into a large stockpot and cover with water (just enough to cover).
Over high heat, bring this mixture to a boil, cooking for 10 minutes.
To the beans, add the broth, pumpkin puree, tomatoes, and tomatoes with chilies. Stir to combine and bring the mixture back up to a boil, then reduce the heat to low-medium to simmer.
In a small bowl, mix together all of the spices.
Drain the corn (if using canned), and pour it onto one end of the prepared baking sheet. Add the chopped bell peppers, onion, and zucchini to the other end of the baking sheet.
Spray the tops of the vegetables with non-stick spray, then sprinkle about 1 teaspoon of the spice blend over the top and toss to coat lightly.
Bake for 20-25 minutes until the vegetables are tender and beginning to brown.
Add the roasted vegetables to the bean mixture along with the remaining spice blend and stir to combine.
Cover and continue simmering for 2 ½ to 3 hours, or until reduced and the beans are all tender.
Note: Instant Pot and Crock-Pot directions are included in the printable recipe below.
📖 Recipe
Hearty Vegetarian Chili with Spaghetti Squash
Equipment
Ingredients
- ¾ cup dry black beans
- ¾ cup dry kidney beans
- ¾ cup dry pinto beans
- 2 ½ cups vegetable broth
- 15 oz. pumpkin puree
- 30 oz. diced tomatoes with chiles Rotel
- 15 oz. diced tomatoes
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 large zucchini chopped
- 15 oz. whole kernel corn
- 1 tablespoon ground cumin
- 2 tablespoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Non-stick cooking spray
Instructions
- How to Cook on the Stove Top
- Preheat the oven to 450°F and line a baking sheet with silicone baking mats or parchment paper.
- Rinse and drain your dry beans then place into a large stockpot and cover with water (just enough to cover).¾ cup dry black beans, ¾ cup dry kidney beans, ¾ cup dry pinto beans
- Over high heat, bring this mixture to a boil, cooking for 10 minutes.Â
- To the beans, add the broth, pumpkin puree, tomatoes, and tomatoes with chilies. Stir to combine and bring the mixture back up to a boil, then reduce the heat to low-medium to simmer.2 ½ cups vegetable broth, 15 oz. pumpkin puree, 30 oz. diced tomatoes with chiles, 15 oz. diced tomatoes, 2 tablespoon chili powder
- In a small bowl, mix together all of the spices.
- Drain the corn (if using canned), and pour it onto one end of the prepared baking sheet. Add the chopped bell peppers, onion, and zucchini to the other end of the baking sheet.1 yellow onion, 1 red bell pepper, 1 large zucchini, 15 oz. whole kernel corn
- Spray the tops of the vegetables with non-stick spray, then sprinkle about 1 teaspoon of the spice blend over the top and toss to coat lightly.
- Bake for 20-25 minutes until the vegetables are tender and beginning to brown.
- Add the roasted vegetables to the bean mixture along with the remaining spice blend and stir to combine.
- Cover and continue simmering for 2 ½ to 3 hours, or until reduced and the beans are all tender.
- How to Make in the Instant Pot
- In a small bowl, mix together all of the spices.
- Drain the corn (if using canned), and pour it onto one end of the prepared baking sheet. Add the chopped bell peppers, onion, and zucchini to the other end of the baking sheet.
- Spray the tops of the vegetables with non-stick spray, then sprinkle about 1 teaspoon of the spice blend over the top and toss to coat lightly.
- Bake for 20-25 minutes until the vegetables are tender and beginning to brown.
- In the Instant Pot, add the beans, broth, pumpkin puree, tomatoes, tomatoes with chilies, roasted vegetables, and remaining spice blend and stir to combine. Add an additional 2 ½ cups water.
- Place the lid to seal and cook on manual high pressure for 1 hour and 15 minutes.
- Let the pressure naturally release for 15 minutes before releasing any remaining pressure, then stir and serve.
- How to Make in the Slow Cooker
- In a small bowl, mix together all of the spices.
- Drain the corn (if using canned), and pour it onto one end of the prepared baking sheet. Add the chopped bell peppers, onion, and zucchini to the other end of the baking sheet.1 green bell pepper, 1 large zucchini, 1 tablespoon ground cumin, ½ teaspoon cayenne pepper, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper
- Spray the tops of the vegetables with non-stick spray, then sprinkle about 1 teaspoon of the spice blend over the top and toss to coat lightly.Non-stick cooking spray
- Bake for 20-25 minutes until the vegetables are tender and beginning to brown.
- To the slow cooker, add the beans, broth, pumpkin puree, tomatoes, tomatoes and chilies, roasted vegetables, and spice blend. Add an additional 2 ½ cups water and stir to combine.
- Cook on low heat for 6-8 hours.
Notes
- myWW Blue: 0
- myWW Green: 5
- myWW Purple: 0
- Points Plus: 8
Nutrition
roni
I don't notice any change in texture when I freeze it like this with the chili. It's works great!
Hope you like it!
-Roni
janicedoty
I've never frozen the spaghetti squash (we rarely have leftovers!)--does it maintain its consistency well?
My older daughter is a vegetarian and I think this would be a great "Meatless Monday" meal for us to share!
Thanks--Janice
roni
Caise - I haven't made this recipe in a long time but I have another bean based one that is made with canned beans. It may give you some ideas.... https://greenlitebites.com/2011/01/31/quick-3-bean-chili/
Casie
Hi Roni, thanks for this recipe. I really want to make it, but I would like to use canned beans instead to cut the time. Can you help me by writing the recipe with using canned beans instead if dry?
roni
Lindsay- The spaghetti squash adds barely nothing. My rough estimate is 300 cals a cup.
Lindsay Morrison
Do you know how many calories it would be if you just ate the chili, and how much??
Looks really good, by the way.
roni
Glad you liked it!
and yup... overcooked squash is always more watery. 🙂
Jamie
Roni!
This is soooo goood! Instead of getting the canned pumpkin, I accidently got the canned pumpkin pie mix! LOL I thought it was going to be disgusting but actually tasted really good! I am sure the calorie count would be different though. The only problem I had was that the spaghetti squash came out real watery. Maybe I cooked it too long?
Thanks!
Lisa
I linked to your recipe from my blog. Here's the link:
http://littlemamasblog.blogspot.com/2009/01/daniel-fast.html
Thank you for the awesome recipes!
Tara
Roni,
Thank you SO much for this wonderful recipe. I found you last week when I was searching for something vegan to make with a spaghetti squash I had bought. It was delicious, and you are absolutely right..it makes a ton. I know we will enjoy the leftovers. I just blogged about it and put up pictures, if you would like to see.
http://mysocalledveganlife.com/2008/10/13/sunday-eatsincluding-tofu-apples/
Thanks again!!!
roni
That's three quarters of a cup! Sorry, never thought of it that way! LOL
Nicole
When you say 3/4 cups for each of the beans do you mean 3/4 cup or 3 or 4 cups?! I am making this today and don't want to mess it up!
roni
ummmm ALL THE TIME! LOL I try to use dry when I can, but honestly, the canned are just so darned convenient!
Lisa
Do you ever use canned beans? Why am I scared of dry beans. LOL!!
Karen`
Good grief, Roni, this stuff is so darn good!!! How do you come up with this stuff? I loved the spaghetti squash in the bottom of the bowl, as did my toddler (my husband and preschooler are not sold just yet).
Usually, I like really quick-prep meals, but I enjoyed the time this one took to make. I had a Paula Deen moment while putting my veggies in the oven -- I felt like I was putting so much LOVE into what I was doing... How cheesey is that? But I am woking so hard to make healthier food choices for my family, so the time is worth it. Thanks for all the great recipes, Roni.
MM
WOW! I just made the chili and it's outstanding. I could only find regular canned tomatoes in the store so I added some cayenne and crushed up a single dried red chili to compensate and the spice turned out perfectly. This one's going under my faves in my family's recipe binder!
roni
Beans are a great source of protein. According to nutritiondata.com this recipe has about 16g a serving. There is no meat to make it a vegetarian dish.
MM
Does this recipe provide a sufficient protein component to count as a balanced meal? I usually add ground beef or turkey but my niece is coming over and she's a vegetarian.
Laura N
This is so good! I made it in the slow cooker too. It filled mine to the brim, but it all fit. I left it to cook for about 10 hours, and the beans were just right. The flavor combinations are perfect. I just love the texture of the spaghetti squash, without the added carbs from real spaghetti. I add a T. of light sour cream to top it off when I serve it, just like I do with "regular" chili, and it was quite tasty. Thanks for another super recipe, Roni!
Erica
Thanks for the recipe. I've been on a big chili kick lately, so this will be great for me!
roni
Thanks so much for letting me know! It feels so good when I find out others enjoy the idea.
As for the points, yeah, you are probably right. If you use my Nutritional Info it's probably more because I count the calories and such for those not counting points. Some people may also count the squash as 1 just to be safe. I'm such an over estimator! LOL
Char
Just wanted to stop bye and let you know that I made this one!! Yum...Yum! My kids & husband even loved it!! I put half the batch in muffin tins froze them, then popped them into a freezer bag (1/2 c = 1pt.) perfect for a quick snack! I so love this...and it is great on the spagetti squash too...but I like it all by itself. I did mine in the crockpot on Satuday. I prepared everything on Friday night (grilling the veggies in the oven..and all) then put it all in the crockpot and pulled it out in the am. I will make this a weekly staple. According the "sparkle's" recipe calculator it was only 2pts per serving (I had just over 12 1c servings in mine). Is that about what you figured? (without the squash..since that is 0 pts.)
roni
Moon - You know I didn't weigh out a serving, I just separated it in equal parts. If I was to guess I'd say about a cup, it was a little more then 2 ladle-fulls.
Moon
Ooh, looks tasty! Although, I have a question - what size is each serving of chili? You mentioned 3/4 cup of spaghetti squash, but not what the measure of chili was.
Thanks!
Jenn
I LOVE this idea. I did this w/ chicken soup last night and it is SUPER convenient. It does require a little prep, but being prepared is half the battle. Thank you so much!
Jenn
roni
Melanie - Yup, that's my estimate with the squash.
Melanie
Does the nutritional info you provide include the spaghetti squash? I will definitely be using this recipe, and I love how you can make the quesadilla crispy without frying! I'll be using that one too. 🙂 I think your video turned out well!
roni
Leslie -
I know, that's why I say...
"2 and ½ cups of your favorite broth/stock"
I figure a vegetarian would choose veggie broth! ;~)
Leslie
Technically it's not vegetarian if you use beef/chicken/turkey broth! You would have to use vegetable stock to make this vegetarian. 🙂
Lily
Wonderful post! I love all the illustrative pictures!
My husband is also not a chilli man. Actually he hates beans and a lot of things that I like. I use to make only what he likes and neglect what I like, but since I had kids and have to cater to four different preferences I said screw it. I alternate making what the kids, husband, and I like. There are always leftovers or something quick to make if anyone don’t like what I make.
I love the cheap container and freezing idea! Are they those disposable containers?