There are some recipes in our family that completely belong to one person, and this vegetarian chili recipe belongs to my husband, Todd. After a lot of trial and error, he came up with a hearty three-bean chili with just the right amount of spice and a fresh squeeze of lime at the end. It is so flavorful and filling that I honestly don’t miss the meat at all.
And apparently I’m not the only one who thinks it’s good.
Todd has entered his chili in a couple of chili cookoffs over the years, and he’s won a couple of chili cookoffs.
Now, before that starts sounding too impressive, I should probably clarify something.
Those are also the only chili cookoffs he’s entered. 😂
So yes, technically, he has a pretty great record.
He’s pretty proud of his chili recipe, and he should be. It really is amazing.
What Makes This Vegetarian Chili Recipe So Good?
There are a few things that make Todd’s vegetarian chili recipe a little different from a traditional chili.
First, there isn’t any meat.
Instead, Todd uses black beans, white or navy beans, kidney beans, and refried black beans. The combination makes the chili hearty and filling, while the refried beans help thicken everything and give the chili a rich texture.
Then there are plenty of vegetables, including onion, carrots, red bell pepper, tomatoes, green chilies, and garlic.
But I think one of the things that really makes this chili special is what happens when you serve it.
You squeeze fresh lime juice over the top.
That little bit of lime brightens up the entire bowl and tastes so good with the chili spices. Add a dollop of sour cream, sliced avocado, fresh cilantro, and a sprinkle of hot chili flakes, and you have one seriously delicious bowl of chili.
A Vegetarian Chili Recipe Where You Don’t Miss the Meat
I think one of the best compliments you can give a vegetarian recipe is that you aren’t sitting there thinking about what’s missing.
That’s exactly how I feel about this vegetarian chili recipe.
The combination of three different whole beans plus the refried black beans makes it hearty enough that it feels like a complete meal. The vegetables, tomatoes, garlic, green chilies, and chili powder give it plenty of flavor.
Beans are also naturally filling and are a good source of protein and fiber. If you’d like to learn a little more about them, Harvard’s Nutrition Source has a helpful article about legumes and pulses and their nutritional benefits.
This isn’t a chili that feels like we took a regular recipe and simply left out the meat.
It was created to be vegetarian from the beginning, and I think that’s one of the reasons it works so well.
Todd’s Spicy Lime Vegetarian Chili Recipe
Ingredients
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 1 (28-ounce) can chunky tomatoes, including juice
- 1 (16-ounce) can refried beans (we use refried black beans)
- 2 tablespoons canned green chilies
- 1/2 cup red bell pepper, chopped
- 1 clove garlic, pressed or minced
- 2 to 3 tablespoons chili powder
- 1 (16-ounce) can black beans, drained
- 1 (16-ounce) can white or navy beans, drained
- 1 (16-ounce) can kidney beans, drained
Ingredients to Add When Serving
- Sour cream
- Sliced avocado
- Fresh cilantro
- Fresh lime
- Hot chili flakes
Directions
- Sauté the chopped onion and carrots in a few tablespoons of water until they begin to soften.
- Transfer the onion and carrots to your slow cooker.
- Add the chunky tomatoes with their juice, refried beans, green chilies, red bell pepper, garlic, chili powder, black beans, white or navy beans, and kidney beans.
- Stir everything together until well combined.
- Cover and cook on LOW for 6 to 10 hours.
- Ladle the chili into individual bowls and top with a dollop of sour cream, sliced avocado, fresh cilantro, hot chili flakes, and a squeeze of fresh lime juice.
Don’t Skip the Lime in This Vegetarian Chili Recipe
If you make Todd’s vegetarian chili recipe, please don’t skip the fresh lime.
It may seem like a small finishing touch, but it makes such a difference.
We don’t add the lime juice to the Crock-Pot while the chili is cooking. Instead, everyone squeezes fresh lime over their own bowl when it’s time to eat.
That way, you can add as much or as little as you like.
The fresh lime is such a nice contrast to the warm chili spices. Then the sour cream adds creaminess, the avocado makes it even more filling, and the cilantro adds another layer of fresh flavor.
And if you like things spicy, add those hot chili flakes.
That’s when the whole thing comes together.
How Spicy Is This Vegetarian Chili Recipe?
Despite the name Todd’s Spicy Lime Chili, you really can control how spicy you make it.
Todd uses 2 to 3 tablespoons of chili powder. If your family likes things on the milder side, start with 2 tablespoons. If you enjoy a little more heat, use 3.
We also like putting hot chili flakes on the table rather than making the entire batch extra spicy.
I think that’s especially nice if you’re serving this vegetarian chili recipe to a group. Everyone can adjust their own bowl.
Someone who doesn’t like much heat can add sour cream, avocado, cilantro, and lime. Someone who wants their chili nice and spicy can sprinkle on plenty of hot chili flakes.
Everybody wins.
This Vegetarian Chili Recipe Is Better the Next Day
Here’s one of the most important things to know about Todd’s chili.
It’s delicious the day you make it.
But it’s even better the next day.
In fact, we think this vegetarian chili recipe is at its very best after it has spent the night in the refrigerator.
The flavors have more time to blend together, and the chili becomes thick, rich, and even more flavorful.
That also makes this a wonderful recipe when you know you’re going to have a busy day.
You can make the chili the day before, refrigerate it overnight, and simply reheat it when you’re ready for dinner.
I love recipes that actually get better when I make them ahead of time.
Our Favorite Cozy Cold-Weather Chili
This vegetarian chili recipe is definitely a fall and winter favorite at our house.
There’s something about coming inside on a cold evening and smelling chili that’s been cooking in the Crock-Pot all day.
It’s warm and filling, and the whole house smells wonderful.
And when it’s freezing outside, a hot bowl of Todd’s Spicy Lime Chili just sounds good.
Pile on the sour cream, avocado, and cilantro. Sprinkle on some chili flakes. Squeeze fresh lime over the whole thing.
That’s my kind of cozy dinner.
I also love that this isn’t a recipe Todd found somewhere and started making. It’s something he created himself through trial and error until he got it just the way he wanted it.
And considering his chili cookoff record, I’d say he did a pretty good job.
Two cookoffs entered.
Two wins.
Maybe he shouldn’t enter any more.
At this point, he has a perfect record to protect. 😂
Making every house feel a little more like home.
