The Best Vegetarian Chili of All Time

This is the only chili you'll ever need in your life.

What You Need To Make This Recipe

Start Picking, Pantry, Beans & Grains Canned Pinto Beans $2.39
Start Picking, Pantry, Condiments & Sauces Diced Tomatoes $3.99
  • Chop

    Step 1

    Chop all vegetables into small cubes

  • Heat

    Step 2

    Preheat the oven to 400°F.

  • Roast

    Step 3

    Generously oil a large shallow baking pan. Distribute the onion, carrots, parsnips, and potato in the pan. Sprinkle with salt and pepper, tossing to coat. Roast the vegetables, turning once, until softened and lightly browned, 30 to 45 minutes

  • Heat

    Step 4

    Heat the olive oil or water in a large pot over medium heat. Add the bell pepper, garlic, and jalapeño and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste, chili powder, cumin, and 1/2 teaspoon of salt.

  • Stew

    Step 5

    Add the tomatoes and their juice, pinto beans, and 1/2 cup of the water and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.

  • Simmer

    Step 6

    When the roasted vegetables are tender, add them to the pot and simmer for 15 minutes to blend the flavors. Add additional water, if needed.

  • Taste

    Step 7

    Taste and adjust the seasonings, if needed. Chop scallions and sprinkle on top! Splash with a dash of hot sauce and serve with toasted crusty bread!


  • 1 Large Yellow Onion
  • 2 Large Carrots
  • 2 Medium Parsnips
  • 1 Large Yukon Gold Potato
  • Salt and Pepper
  • 1 Tbsp Olive Oil
  • 1 Red Pepper
  • 3 Garlic Cloves
  • 1 Jalapeno Pepper
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Chili Powder
  • 1 tsp Cumin
  • 1-14.5oz Can Diced Tomatoes
  • 3 Cups Cooked Pinto Beans
  • 1 cup Vegetable Stock
  • 1 bu Scallions
  • 1 loaf crusty bread
  • 1 bottle of Hot Sauce (optional)