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The Surprisingly Really Good Vegetarian Chili

Vegetarian Chili
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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:

  1. Quinoa, a nutrient-dense seed that provides all 9 essential amino acids, making this chili a complete protein.

  2. 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

Ingredients

Scale
  • 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

  1. Heat a large, heavy pot over medium heat.  
  2. Add 3 tbsp. of oil, followed by the onion.  Sprinkle with salt and cook until they just begin to brown.  
  3. Add in jalapeno and chipotle.   Saute for 1-2 minutes, then stir in chili powder.  Cook for 30 seconds.  
  4. 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.   
  5. 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.  
  6. Blend masa with about 1/4 cup of water and stir in.  
  7. Stir in corn, and cook for 5-10 minutes, stirring occasionally. 
  8. Taste for seasoning and serve, garnished with cheese, sour cream and cilantro, or whatever Mexican toppings you like!   

Notes

Substitutions & Variations for Vegetarian Chili

  • Vegetables: Add diced red pepper, celery, zucchini, or finely diced sweet potato.

  • Beans: Pinto or kidney beans work well in place of black beans.

  • Heat level: Skip the chipotle for a milder chili, or add a second for more smoke and spice.

  • Corn: Frozen corn works perfectly, but in season, cut kernels from 2 fresh cobs for extra sweetness.

  • No hominy? Add an extra 1/2 cup corn or beans instead.

Make-Ahead, Storage & Freezing

  • Make ahead: This chili tastes even better the next day.

  • Fridge: Store in an airtight container for up to 4 days.

  • Freezer: Freeze in portioned containers for up to 3 months.

  • 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:

  • Grated cheese or dairy-free cheese.  Go authentic and find some queso fresco to crumble on top.

  • Sour cream or yogurt

  • Fresh cilantro

  • Avocado or guacamole

  • Lime wedges

  • 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.

Find it online: https://blog.theculinarystudio.ca/recipes/the-best-vegetarian-chili/