Award-Winning Vegetarian Chili Recipe That Will Surprise Your Taste Buds by Shayla
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Autumn has finally arrived, and what better way to celebrate than with a warm, hearty bowl of chili? A couple of years back, I had the unexpected honor of winning a chili cookoff, and today, I’m excited to share my award-winning vegetarian chili recipe with you. Whether you’re hosting a fall gathering, looking for an easy weeknight meal, or simply trying to use up garden veggies, this recipe is one you’ll want to save and make again.
How This Winning Chili Came to Be
A few years back, we attended a cozy cider party and chili cookoff at the home of some of my oldest friends. I brought my vegetarian chili along, more as a contribution to the pot luck than a competition entry. To be honest, I was not going to enter it because I didn’t figure anyone would even think of it as “real” chili since it was vegetarian. But my dear friend put my chili in the lineup before I realized she did! I was not going to join because, truthfully, chili is not my favorite meal to eat, so to enjoy it I make mine differently then most chili-even when I make it with meat.
Well, imagine my surprise when my humble pot of vegetarian chili was named first-place winner! I was stunned—utterly confused, for a moment. I didn’t know how to react, because in my mind, this chili was was made to my liking which I didn’t think anyone else would care for. But apparently, everyone else thought differently!
The Recipe Backstory
Many of you voted in my recent community poll (95% of you said “yes!”) asking me to share this recipe—so here it is. But before I give you the exact steps, I should share a little history.
This recipe began its life in the classic Sundays at Moosewood Cookbook (highly recommend if you’re a homeschooling family or love exploring different cultures through food). About 10 years ago, I stopped following the original recipe and started cooking from memory—adding a little of this, a little of that. Over time, it evolved into something unique—almost unrecognizable from where it started.
That’s the beauty of a good chili—it’s forgiving, customizable, and often better when you make it your own.
Why This Chili Works
What makes this chili a crowd-pleaser? It’s hearty enough to satisfy meat lovers, yet plant-based and full of flavor for those looking for a vegetarian option. Rich beans, fresh veggies, and a balance of spices create a comforting meal that pairs perfectly with cornbread or a simple salad.
Award-Winning Vegetarian Chili Recipe
Here’s the recipe just as I make it now—feel free to tweak it to your taste!
Prize Winning Vegetarian Chili
Ingredients
- 2 quarts black beans plus water for soaking & cooking
- 4 large bay leaves
- 3 quarts water a gallon if you like thinner chili
- 1 whole clove garlic
- 3 onions chopped and sauteed
- 2 to 3 cups peppers I like a variety of green, Anaheim, poblano, and jalapeno
- 1/2 c. chili pepper powder
- 1/2 cup chili powder
- 1/4 cup cumin
- 3 6 oz. cans tomato paste
- 3 cups diced tomatillos
- 1 32 oz jar green chili’s I like 505 Brand
- 1 bunch of fresh minced cilantro (it get’s cooked so cilantro haters never know it’s there)
- 1/4 cup red wine vinegar
- 1/4 cup apple cider vinegar
- juice from 3 limes
- Salt to taste
Instructions
- Be sure not to add vinegar or more than a very small pinch of salt to the beans as they are cooking. Both can stop the bean softening process and make the beans and skins tougher.
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