Spicy Vegetarian Chili

Ready for Meatless Monday? Try this family favorite spicy vegetarian chili!

Last weekend Atlanta had our first snow of the winter! I know a lot of southerners don’t love the snow but I feel like snow days here are few and far between so I cherish each cold white day we get. I put the pups in their winter sweaters (which you can see here on Instagram) and we trotted outside to play in the snow a little bit. They weren’t really fans but at least I can say I tried. 😉

When we got back inside I knew I was going to cook up a pot of my spicy vegetarian chili. There’s just nothing quiet like chili on a cold winter night. This chili is one of my go-to favorites around here because it makes enough for at least 6 and since it’s only the two of us here it’ll make dinner for 3 nights. I usually make it on a Sunday because that means I don’t have to fret about dinner on Monday night after what is always a hectic day.

Yum! A spicy vegetarian chili that even meat lovers will enjoy!

There are two main ways to make this a vegetarian chili and I regularly do them both. The first (the way I did it for this post) is to use meatless crumbles in place of the ground beef. I prefer to use Gardein Meatless Ground but you can use any sort of beef-substitute crumble. Gardein is just the best-tasting one I’ve found so far; I regularly use it in tacos/nachos, chili, burgers, etc.

The other way to make this vegetarian is to use 1 cup of red quinoa. You can actually use any color quinoa but I prefer the red so it blends in with the color of the tomatoes and the kidney beans in the spicy vegetarian chili.

I can't wait to try this spicy vegetarian chili! This looks so good and it's such an easy recipe.

As a bonus, even the meat-eaters in my family love this recipe and I’ve made it for them plenty of times when they’ve visited in the winter. My Dad is a big steak-and-potatoes guy but when he visited during Christmas, 2015 I had this on the stove when the arrived and he loved it (although I did leave out the sriracha and jalapenos because he doesn’t really like spicy food).

I’ll usually serve the spicy vegetarian chili with sweet cornbread so it balances the spice of the jalapeno and sriracha.

Yum! This spicy vegetarian chili recipe looks delicious and it's such an quick dinner idea!

I hope you enjoy it as much as we do.

I make this at least 3 – 4 times during the winter and it’s a hit every single time with both the vegetarian’s and the meat-lovers. It’s just one of our favorite meals. 

Spicy Vegetarian Chili
Serves 4
Spicy vegetarian chili made with either a beef substitute or red quinoa.
Write a review
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 1 Cup Gardein meatless ground or cooked red quinoa
  2. 1.5 Tbsp extra virgin olive oil
  3. 2 Cloves garlic, minced
  4. 1 Medium yellow onion, diced
  5. 2 (14.5 oz) cans diced tomatoes
  6. 1 (15 oz) can tomato sauce
  7. 2 Medium jalapeno, diced (1 jalapeno reserved separately)
  8. 1 Tsp Siracha
  9. 2 Tbsp chili powder
  10. 1 Tsp ground cumin
  11. 2 Tsp paprika
  12. 1 Tsp cayenne pepper
  13. Salt and pepper, to taste
  14. 1 (15 oz) can light red kidney beans, rinsed
  15. 1 (15 oz) can black beans, rinsed
  16. 1 Tbsp lime juice
  17. 1 Green onion, diced
  18. Sour cream, if desired
  1. Saute the Gardein meatless ground or cook the quinoa according to directions; set aside.
  2. Heat olive oil in a large stock pot or dutch oven over medium-high heat. Add garlic and onion, and cook about 2-3 minutes, stir frequently.
  3. Add meatless ground or quinoa, diced tomatoes, tomato sauce, jalapenos, siracha, and seasonings, to the onion and garlic. Stir.
  4. Add 1 - 2 cups of water (enough to cover the ingredients in the pot)
  5. Stir in the light red kidney beans and black beans. Cover and reduce heat to low. Simmer until thickened (about 30 minutes).
  6. Top with lime juice and cover to simmer for another 15 minutes.
  7. Serve immediately topped with additional diced jalapenos, green onions, shredded cheese, or sour cream.
Far Beyond Love http://www.farbeyondlove.com/

Doesn’t it sound delicious? Are you looking forward to trying it?

Ashley LaMar
Ashley bounces between Atlanta, GA + Charleston, WV with her husband and two small dogs for life and work. If she’s not writing or blogging, she can usually be found cooking, reading, or watching baseball. Follow her on Twitter @ashleyfromfbl

Leave a Reply

  • Oops! I spaced so hard on fridayintroductions but lucky meIhellip
  • Guys!! Tonight I released my brand new farmersmarket tote! Inspiredhellip
  • Ooooh look what came in the mail for me today!hellip
  • Today ontheblog Im spotlighting Capitol Market in Charleston WV Comehellip
  • Would you look at who is being a very goodhellip
  • Working on bringing the outdoors in with a few newhellip
  • Hey guys! My late July gardening plan is on thehellip
  • If you have 15 minutes you have time for myhellip