How to make the best vegetarian chili of your life
Transform your vegetarian chili game with this recipe that focuses on building incredible depth of flavour from the ground up. The secret lies in making your own chili powder blend from dried chilies, which elevates this dish far beyond standard recipes. Aromatic vegetables are bloomed with warm spices, then combined with beans and tomatoes for a hearty, satisfying meal. Whether you're cooking for weeknight suppers or meal prep, this slow cooker version lets you set it and forget it whilst developing those rich, layered flavours
Watch: How to make the best vegetarian chili of your life
Original recipe video — click to play
Original method: 45 minutes stovetop simmering
Ingredients
For the homemade chili powder
- 4 whole dried chillies, mixed varieties, stems and seeds removed
Toast lightly in a dry pan before grinding into powder
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
Main ingredients
- 30 ml olive oil
- 300 g onions, diced, roughly diced
- 6 cloves garlic cloves, minced, minced
- 150 g celery, diced, diced
- 150 g carrots, diced, diced
- 800 g canned tomatoes, crushed
2 tins
- 400 g canned kidney beans, drained and rinsed, drained and rinsed
- 400 g canned black beans, drained and rinsed, drained and rinsed
- 600 ml vegetable stock
Reduced from traditional amount for slow cooker
- 1 ½ tsp sea salt
Adjust to taste
- ½ tsp black pepper
Adjust to taste
For serving
- 15 g fresh coriander, roughly chopped, roughly chopped(optional)
Add just before serving
- 2 whole lime wedges(optional)
Serve alongside
Method
- 1
Make your homemade chili powder by lightly toasting the dried chillies in a dry frying pan over a medium heat for 1–2 minutes until fragrant. Remove stems and seeds, then grind the toasted chillies together with ground cumin, coriander, and smoked paprika using a spice grinder. Set aside.
~5 minsTip: Toasting the chillies before grinding intensifies their flavour significantly
- 2
Heat the olive oil in a large frying pan over a medium heat. Add the diced onions, garlic, celery, and carrots. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
~7 minsTip: This forms the aromatic base of your chili
- 3
Add your homemade chili powder blend to the sautéed vegetables and stir continuously for 1–2 minutes to bloom the spices and release their essential oils.
~2 minsTip: Blooming spices in fat develops deeper, more complex flavour
- 4
Deglaze the pan by adding a splash of vegetable stock and scraping up any browned bits from the bottom of the pan with a wooden spoon.
~2 minsTip: These browned bits are packed with flavour
- 5
Transfer the sautéed vegetables and spices to your slow cooker. Add the crushed tomatoes, drained kidney beans, drained black beans, and the remaining vegetable stock.
~3 minsTip: Make sure all ingredients are well combined
- 6
Season with sea salt and black pepper. Stir well to combine all ingredients.
~2 minsTip: You can adjust seasoning further at the end
- 7
Cover and cook on Low for 6 hours or on High for 3.5 hours. The chili should be bubbling gently at the edges and the flavours well developed.
~6 hrsTip: Low setting develops flavour most beautifully, but High works if you're short on time
- 8
Taste the finished chili and adjust seasoning as needed. Stir in fresh coriander if using.
~5 minsTip: Add fresh herbs only just before serving to preserve their brightness
- 9
Serve hot with lime wedges on the side and any additional toppings you enjoy.
~5 minsTip: Popular toppings include sliced spring onions, diced avocado, or vegan soured cream
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. You can grind your dried chillies and spices up to a week ahead and store the chili powder in an airtight container away from light and heat. This actually allows the flavours to meld together beautifully
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