Here’s the thing, I thought this title would be overkill. I thought it would be too much. But let me tell you this – this is absolutely the World’s Best Vegetarian Chili and you will be hard pressed to convince me otherwise. It’s hearty, meaty, protein-packed and just absolutely warming and delicious. Tofu and quinoa give it the perfect texture, and easy, familiar spices and a few unique techniques knock it out of the park.
The craziest thing? There are no beans. But don’t let that dissuade you! This vegetarian chili really is the best around.
The World’s Best Vegetarian Chili
This title sounds cocky, but this chili really is that good. It's packed with cozy flavor, warming spices, meaty textures – all with zero meat. It is bean-free, but I would never argue with you if you wanted to throw some black beans in here.
Equipment
- 1 chef's knife
- 1 half sheet pan
- 1 7-quart Dutch oven or pot
Ingredients
- 2 pound red kuri squash or any winter squash you prefer, weighed before deseeding
- 1 large red onion
- Extra-virgin olive oil
- Diamond Crystal kosher salt
- 2 14-ounce packs of extra-firm tofu
- 4 tablespoons salted butter
- 2 teaspoons ground cumin separated
- 3 tablespoons Worcestershire sauce
- 4 garlic cloves grated
- 1 medium red bell pepper
- 2 celery ribs
- 2 tablespoons tomato paste
- 1 tablespoon Calabrian chili paste double this if you like heat
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 2 14- ounce cans of whole San Marzano tomatoes
- 6 cups vegetable broth or two teaspoons Better than Bouillon Vegetable Base dissolved in 6 cups water
- 1/2 cup dry quinoa
- 1 tablespoon white vinegar
- 1 tablespoon honey
For serving
- 6 lime wedges
- Plantain chips, tortilla chips, or fritos
- Avocado, crema or sour cream
- Shredded cheddar cheese
Instructions
- Position a rack to the center of the oven and preheat to 400°F convection, 425°F standard.
- Chop the squash into 1 centimeter pieces, then thinly slice the red onion. Add both to a half sheet pan and drizzle with 1 tablespoon of olive oil and season with salt. Mix and roast for 25-30 minutes, or until the squash’s underside is darkened and the onions have charred a bit.
- Drain the tofu, press out the excess moisture and crumble it. (I crumble it back into its package to save dishes).
- Set a 7-quart dutch oven or pot over medium heat. Add 2 tablespoons of salted butter. Let this melt then stir in 1 teaspoon ground cumin.
- Add in the tofu. Layer the tofu out evenly then cook, undisturbed for 6-8 minutes or until the undersides are browned. Mix and cook another 6-8 minutes or until the tofu is a dry, meaty crumble. Add the 3 tablespoons of worcestershire sauce and mix, then taste and season with salt as you prefer, then remove the tofu from the pan and set it aside.
- While the tofu is cooking (it’s a bit of time!), grate the garlic cloves, dice the red bell pepper and celery ribs.
- When the tofu is out of the pot, add in 2 tablespoons of olive oil. Add 2 tablespoons tomato paste, 1 tablespoon Calabrian chili paste, 1 tablespoon chili powder, 1 tablespoon smoked paprika, the remaining teaspoon of cumin, 1 teaspoon of dried oregano and 1/2 teaspoon ground cinnamon. Stir this all together, then add the bell peppers and celery. Cook for 10 minutes or until the celery is softened. Then add the garlic and cook for a few minutes until it is no longer raw.
- Add in the tomatoes and crush them into the mix. Add the 6 cups of vegetables broth and stir in 1/2 cup of dry quinoa.
- Add the tofu back in along with the roasted squash and onion. Simmer for 45-55 minutes, covered, or until the tofu is stained red and the chili is thick.
- Taste and season with salt and the tablespoon of vinegar and tablespoon of honey. This can handle a lot of salt (and needs it!), so don’t be shy.
- Serve with plantain chips, shredded cheese, avocado and lime!
this looks delicious, but a note for the veggies and keeping it vegetarian: worcestershire sauce is not veggie and contains anchovies. try coconut aminos or liquid smoke perhaps, or omit. justine makes amazing food so I’m sure this is also delicious!
This came at the PERFECT TIME. Made it tonight and it was excellent! I had smoked tofu to use (great because I didn’t have smoked paprika). I did use red beans because I needed to use that up too. However I was a little confused as to when to add the squash and onion as it doesn’t say. I just added them right before I let everything simmer away and it ended up well! I also used Maggi instead of worstershire sauce. Thank you for introducing me to my first amazing chili!
So glad you liked it! And sorry for the blip with the vegetables, I made a note on where to add them back in!
Looks great!! Have to give it a try this fall. Btw just fyi…traditional worchestershire sauce is not vegetarian. It contains anchovies. But there are vegetarian versions out there.
Ahh good flag! I use a vegan version but I’ll make sure to note it in the recipe!
Worcestershire sauce is not vegetarian. It is made with anchovies.
I use a vegan version! But I’ll make sure to note that in the recipe 🙂
This looks really good, do you know if it freezes well?
It freezes so well! One of my favorite things to stock for up to six months 🙂
Hey Justine, after roasting when do you add the squash and red onion into the chili? At the end?
Love your recipes ❤️ and thanks in advance.
Hi! Sorry for the oversight there – just added it into the instructions! They go in with the broth 🙂
Is it whole tomatos (ingredient list) or crushed tomatoes (directions) or crushing the whole tomatos before adding in? I know any of those options will essentially work. Also, when does the squash go back in? Thanks!
I suggest whole tomatoes that you then crush in with a wooden spoon – I’ve updated the recipe to reflect that!
Can I freeze leftovers?
Absolutely, this is one of my favorite things to freeze!
When do you back the roasted veg?
Just added that note in! It goes back in with the tofu 🙂
This was absolutely delicious! Just don’t do what I did and use a hard skinned squash, or you’ll be fishing those out of you bowl, lol! I’m definitely making this again!
I made this chili yesterday to take to a pre trick or treat neighborhood dinner. It was sooooo good! I was skeptical about the no beans thing but the flavor is great and I didn’t miss them. It made a LOT of chili, so I have a lot of leftovers. I had it for breakfast with egg on top. Next time I make it I’ll probably halve it.
This is my new favorite chili recipe for sure! I only used one package of tofu (i forgot to buy 2) and I used 1 Tbsp jarred chopped Calabrian peppers instead of paste (bc that’s what I had on hand). I decreased the amount of broth by a little bit also. So delicious! I’ll definitely be making again. Thank you!
So SO happy you liked it!!