The ULTIMATE Veggie Chilli Recipe

I absolutely love this recipe because it’s hearty, comforting, and packed with vibrant veggies that make it feel like a warm hug in a bowl. The ULTIMATE Veggie Chilli Recipe hits all the right notes: it’s flavorful, filling, and totally satisfying even for meat lovers. When I first made this, I couldn’t believe how well the beans and sweet potato worked together to create such a rich texture without any meat at all.

You’ll find that this veggie chilli works well for cozy weeknight dinners or batch cooking for the week ahead. Plus, it’s incredibly forgiving, so even if you’ve never tackled a chilli before, you’ll nail this one. Give it a try, and I promise it’ll quickly become a staple in your kitchen too!

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Ingredients You’ll Need

Every ingredient here plays a part in building layers of taste and texture, from the sweetness of the sweet potato to the earthy beans and punchy spices. Shopping tip: Use good quality canned beans and fresh vegetables for best results.

• Vegetable Stock: Adds depth and a savory base, making the chilli rich and broth-like.
• Tomato Passata: Smooth tomato puree that’s perfect for a silky, saucy texture.
• Beans: I use a mix of three canned beans drained well – they bring protein and bulk.
• Sweet Potato: Brings a subtle sweetness and creamy texture that balances the spice.
• Peppers: Both red and green diced finely for color and fresh crunch.
• Onion: Fundamental for depth, I like it diced finely so it melts into the sauce.
• Carrot: Adds natural sweetness and earthy flavor; diced small to cook evenly.
• Celery: Gives a subtle aromatic bite and nice texture contrast.
• Garlic: I never skip this — it’s essential for that classic chilli warmth.
• Spices (Paprika, Cumin, Chilli Powder): These 3 together are magic – layered smokiness, earthiness, and heat.
• Salt and Sugar: Balancing the flavors so all notes shine through beautifully.
• Black Pepper: Adds subtle heat and complexity.
• Coriander/Cilantro: Finely diced for freshness – I add it at the end so it’s vibrant and bright.
• Olive Oil: For sautéing the veggies gently and rounding out flavors.
• Cheddar, Sour Cream, Tortilla Chips, Avocado, Jalapeños, Coriander, Lime Wedges: Toppings that take this chilli from great to unforgettable.

Variations

One of the best things about the ULTIMATE Veggie Chilli Recipe is how easy it is to make it your own. I love experimenting with different beans or adding extra veggies depending on what I have in the fridge.

• Add Heat: When I crave a kick, I toss in some extra chopped jalapeños or a dash of cayenne pepper – it wakes the whole dish up!
• Make it Smoky: Smoked paprika can deepen the flavor if you like a slightly smoky taste.
• Swap Sweet Potato: I sometimes use butternut squash or pumpkin for a seasonal twist.
• Make it Vegan: Skip the cheddar and sour cream or use plant-based alternatives – just as delicious!

How to Make The ULTIMATE Veggie Chilli Recipe

Step 1: Sauté Your Base Veggies to Build Flavor

Start by heating a drizzle of olive oil in a large pot over medium-high heat. Throw in the finely diced onion, carrot, celery, and both peppers. Cook these until they begin to soften and get a little color—this browning brings out so much depth in your chilli. Then turn the heat down to medium and add the garlic, cooking it just a minute or two so it doesn’t burn but releases all those amazing aromas.

Step 2: Add the Tomato Passata and Veggies, Then Simmer

Pour in your tomato passata and vegetable stock, then toss in the sweet potato chunks and drained beans. Sprinkle in the chilli powder, paprika, cumin, salt, sugar, and black pepper—give everything a good stir so the spices coat the veggies nicely. Now, let the mixture simmer gently for about 30-40 minutes, stirring occasionally. You want the sauce to thicken nicely and the sweet potato to become tender. If your sauce reduces too much before the sweet potato is ready, just add a splash more stock or water.

Step 3: Stir Through Fresh Coriander and Taste Test

Once your chilli is thickened and the sweet potato is cooked through, stir in the finely diced coriander—this adds a lovely freshness that lifts the dish. Give your chilli a taste test and adjust seasoning with extra chilli powder, salt, or sugar if needed. This step is key—don’t be afraid to tweak until it’s just right for your palate!

Step 4: Serve Up with Tasty Toppings and Enjoy!

Dish it out while it’s hot and invite everyone to top their bowls as they like—with cheddar, sour cream, tortilla chips, avocado, jalapeños, fresh coriander, and a squeeze of lime. This is my favorite part—it makes dinner feel more festive and personalized at the table.

How to Serve The ULTIMATE Veggie Chilli Recipe

Garnishes

I’m a huge fan of topping this chilli with shredded cheddar and a dollop of sour cream—totally melts into the warm chilli and makes each bite creamy. Fresh avocado slices add a lovely coolness, while crunchy tortilla chips provide fun texture. Don’t forget a squeeze of lime and some fresh coriander to brighten everything up. Jalapeños bring heat if you’re feeling adventurous!

Side Dishes

I love serving this veggie chilli with fluffy rice or warm cornbread to soak up every bit of sauce. Sometimes I throw together a simple green salad on the side for freshness. It’s also great alongside baked potatoes for a filling, budget-friendly meal.

Creative Ways to Present

For gatherings, I’ve tried serving the chilli in mini pumpkin bowls—it’s a fun seasonal twist that impresses guests. Another favorite is layering it in a tortilla for chilli wraps or using it as a colorful topping on nachos when you want something lively and shareable. These little ideas make eating veggie chilli feel special!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover chilli in airtight containers in the fridge—it keeps beautifully for up to 4 days. The flavors actually develop more overnight, so leftovers often taste even better. Just make sure it’s fully cooled before sealing to keep everything fresh.

Freezing

This chilli freezes like a dream! Portion it into freezer-safe containers or bags and pop it in for up to 3 months. When you’re ready, just thaw overnight in the fridge, and it reheats perfectly on the stove or microwave without losing its texture or flavor.

Reheating

I reheat leftover chilli gently on the stove over medium heat, stirring now and then until heated through—that way it warms evenly without sticking or drying out. If it seems a bit thick, adding a splash of water or stock gets it back to that perfect saucy consistency.

FAQs

Final Thoughts

This ULTIMATE Veggie Chilli Recipe is truly one of my kitchen go-tos because it’s so satisfying and flexible. I love how it brings simple plant-based ingredients to life with bold spices and fresh toppings. If you’re looking for a wholesome, crowd-pleasing meal that’s both easy and delicious, this recipe really checks all the boxes. Give it a whirl—you might just find your new favorite chilli!

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