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The Surprisingly Really Good Vegetarian Chili
The key to a truly great vegetarian chili isn’t just flavour, it’s also all about the texture. A good chili should be thick, cohesive, and deeply satisfying, not soupy or scattered. This version gets it right by using two smart (if we do say so ourselves:) chef-approved tricks:
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Quinoa, a nutrient-dense seed that provides all 9 essential amino acids, making this chili a complete protein.
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A final finish with masa harina, a nixtamalized corn flour that thickens the chili naturally while adding a subtle savoury depth you simply don’t get from cornstarch or flour.
Add black beans, hominy (non-negotiable!) smoky chipotle, and sweet corn, and you’ve got a vegetarian chili recipe that even meat lovers go back for seconds of.
Why This Vegetarian Chili Works
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Thick, unified texture (no watery broth here)
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High-protein and filling without being heavy
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Naturally gluten-free
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Freezer-friendly and perfect for meal prep
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Easy to customize with whatever vegetables you have on hand, and make it super fun with all kinds of toppings.
- This recipe is easy to make, and even easier on the wallet!
- Prep Time: 20-30 minutes
- Cook Time: 60 minutes
- Total Time: 60 minutes + 25 minutes
- Yield: 6-8 Servings
Ingredients
- 1 large cooking onion, finely diced
- 1 jalapeno, finely diced
- 1 chipotle pepper in adobo, finely chopped (these pack a hot punch, add less to start if you like!)
- 1 tbsp. chili powder
- 2 cups tomato puree, or one large 798ml can (the Mutti Polpa is great)
- 1/2 cup quinoa
- 4 cups stock or water
- 1 can of good quality black beans (do not drain). We love all La Costena Beans!
- 1 can hominy, rinsed and drained (we love this brand)
- 1/4 cup instant corn masa flour
- 1-2 cups corn kernels (fresh or frozen)
- oil, as needed
- Kosher salt, as needed
Instructions
- Heat a large, heavy pot over medium heat.
- Add 3 tbsp. of oil, followed by the onion. Sprinkle with salt and cook until they just begin to brown.
- Add in jalapeno and chipotle. Saute for 1-2 minutes, then stir in chili powder. Cook for 30 seconds.
- Add in tomato puree, quinoa and stock or water. Bring up to a high simmer, reduce heat to medium-low and cook for 10-12 minutes, or until quinoa is tender.
- Spoon in black beans, bringing in some of the flavourful aquafaba with the beans. Taste the aquafaba (the bean liquid). If it is too salty, don’t add it all, rinse remaining beans and stir in. Stir in hominy. Simmer for 10-15 minutes.
- Blend masa with about 1/4 cup of water and stir in.
- Stir in corn, and cook for 5-10 minutes, stirring occasionally.
- Taste for seasoning and serve, garnished with cheese, sour cream and cilantro, or whatever Mexican toppings you like!
Notes
Substitutions & Variations for Vegetarian Chili
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Vegetables: Add diced red pepper, celery, zucchini, or finely diced sweet potato.
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Beans: Pinto or kidney beans work well in place of black beans.
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Heat level: Skip the chipotle for a milder chili, or add a second for more smoke and spice.
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Corn: Frozen corn works perfectly, but in season, cut kernels from 2 fresh cobs for extra sweetness.
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No hominy? Add an extra 1/2 cup corn or beans instead.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
Make-Ahead, Storage & Freezing
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Make ahead: This chili tastes even better the next day.
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze in portioned containers for up to 3 months.
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Reheat: Warm gently on the stovetop, adding a splash of water if needed.
Serving Suggestions (like you need this…chili is great with so many things!)
Top your vegetarian chili with:
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Grated cheese or dairy-free cheese. Go authentic and find some queso fresco to crumble on top.
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Sour cream or yogurt
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Fresh cilantro
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Avocado or guacamole
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Lime wedges
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Tortilla chips or cornbread on the side
FAQs About Vegetarian Chili
What does masa harina do in chili?
Masa thickens the chili naturally and adds a subtle savoury corn flavour thanks to nixtamalization.
Is quinoa necessary?
Quinoa adds body and protein, but you can substitute cooked lentils if needed.
Is this vegetarian chili gluten-free?
Yes — masa harina and quinoa are naturally gluten-free.
Looking for more Fast & Easy Mexican? Our Fajitas are a family favourite! Click HERE for the recipe.
