Vegetarian chili that's anything but an afterthought — this thick, fiery pot is packed with three colors of bell pepper, meaty portobello, and sweet butternut squash. Chipotle peppers in adobo and jalapeños bring serious smoke and heat, and a long gentle simmer ties the whole bowl together. No beans, no guilt, no compromise.
Vegetarian Chili
This is the ultimate way to eat a spicy, satisfying Paleo chili with no guilt! This thick concoction is packed with hearty vegetables, spicy peppers, and a ton of fiery flavor. There are many different ways to enjoy this Vegetarian Chili—in a bowl with avocado, accompanying eggs for breakfast, or on top of a hamburger!
Serves 4
2 tablespoons (30 ml) olive oil
1 large onion, roughly chopped
3 bell peppers, chopped (orange, red, and yellow, for color)
3 large portobello mushroom caps, finely chopped
1 pound (454 g) (about 11⁄2 cups (480 ml)) butternut squash, peeled, seeded, and chopped
2 large chipotle peppers in adobo, chopped
2 jalapeños, seeded and chopped
1 tablespoon (15 ml) minced garlic
Juice of 1⁄2 lime
1 tablespoon (15 ml) ground cumin
1–2 tablespoons (30 ml) chili powder
1 tablespoon (15 ml) paprika
1⁄2 teaspoon (10 ml) cayenne pepper
Salt and pepper, to taste
1 (28-ounce) can diced tomatoes
1 (28-ounce) can ground peeled tomatoes
1 tablespoon (15 ml) tomato paste
Chopped cilantro, for garnish
1–2 avocados, pitted and sliced, for garnish
- Heat olive oil in a Dutch oven over medium high heat. Sauté the onion, bell peppers, mushrooms, and butternut squash for 6–7 minutes, or until they are soft. Add chipotle peppers, jalapeños, garlic, lime juice, and all spices and sauté for an additional 3–4 minutes.
- Turn heat to high, and add all tomatoes and tomato paste to the pot. Once boiling, turn heat to medium-low and simmer for 30 minutes (at least). Top with chopped cilantro and sliced avocado.
Pro Tips
- Chop the portobello caps finely — they're the meaty, hearty texture that makes this vegetarian chili satisfying rather than soupy.
- Sauté the vegetables the full 6–7 minutes until soft before adding spices; blooming the cumin and chili powder in the hot oil wakes up their flavor.
- Simmer at least 30 minutes — the butternut squash needs the time to melt into the base and thicken the whole pot.
- It's brilliant beyond the bowl: spoon it over eggs for breakfast or pile it onto a burger patty.
Frequently Asked Questions
Is this chili paleo?
Yes — it skips the beans entirely and gets its heft from butternut squash, portobello mushrooms, and peppers.
How spicy is it?
Two chipotles plus two jalapeños and cayenne give it a bold, smoky heat. Seed the jalapeños and halve the cayenne to tame it.
How long does vegetarian chili keep?
Up to 5 days in the fridge — it thickens and deepens in flavor overnight. Add the avocado garnish fresh each time.
Can I freeze it?
Absolutely. Cool it fully and freeze for up to 3 months; thaw overnight and reheat gently, adding a splash of water if it's thickened too much.
Recipe Card
Ingredients
Method
- Chopped cilantro, for garnish
- 1–2 avocados, pitted and sliced, for garnish
- Heat olive oil in a Dutch oven over medium high heat.
- Sauté the onion, bell peppers, mushrooms, and butternut squash for 6–7 minutes, or until they are soft.
- Add chipotle peppers, jalapeños, garlic, lime juice, and all spices and sauté for an additional 3–4 minutes.
- Turn heat to high, and add all tomatoes and tomato paste to the pot.
- Once boiling, turn heat to medium-low and simmer for 30 minutes (at least).
- Top with chopped cilantro and sliced avocado.
