Vegetarian Bean Chili Recipe | Bon Appetit


This was delicious and easy, + surprisingly hearty for a vegetarian recipe. I didn’t have fritos, so I toasted some leftover corn tortillas in the toaster oven instead. The addition of fritos/tortillas is genius and gives a comforting tortilla soup feeling while adding body to the soup. The leftovers were great – it did thicken a lot so I thinned it out with a bit of water, an extra squeeze of lime, and added some minced seeded serranos for freshness. It made 5 generous dinner servings for us. Will be making this again for busy weeknights.

AnonymousSAN MATEO COUNTY, CA01/20/20

So good!!! Like some other reviewers I omitted some of the water and only added 3 of the 5 cups in the recipe, but otherwise didn’t change a thing. My lunch today is 🔥!

AgoodmoodyFullerton, CA01/20/20

This recipe is absolutely delicious. The only modifications I made were using black beans instead of pintos because that’s what I had in my pantry, and Greek yogurt instead of sour cream. Insanely easy and delicious. I would say this leans more on the 6-servings side than the 4-servings side for anyone wondering.

AnonymousDallas, Texas01/20/20

Really astonishing how good this chili is. I used reduced sodium pinto beans and half the salt that was called for and it turned out great!


I love this recipe! I made this during a blizzard and it’s the perfect comfort food. Only changes I made were 4 cups of water instead of 5 (I prefer a thicker consistency) and I used chipotle pepper seasoning instead of the actual pepper. Don’t skip on the Fritos!

andiechapinSt. Paul, MN01/17/20

Superb. I didn’t change a thing!

Huntsville Alabama 01/17/20

This recipe is soooo easy, uses only one pot, is hearty, satisfying, relatively health conscious and SO good! I added zucchini and I subbed in cumin for chili powder I didn’t have.

AnonymousSeattle, WA01/16/20

This is outrageously good, perfect for a cool rainy day like today. Made it as written and loved it. That said, I might leave out the Fritos next time and just toss a few on top as a garnish. The flavor of the chili/soup before adding the chips is pretty darned tasty too!

AnonymousTucson, AZ01/16/20

Nice,I added a diced sweet potato….lovely

AnonymousNew York City01/15/20

This recipe was really tasty! The description is spot on about it being a tortilla soup-chili hybrid. If you’re looking for a more chili-like consistency, I’d recommend reducing the liquid by a cup. My boyfriend thought I was crazy for making a meatless chili, but even he loved the end result.

AnonymousBirmingham, AL01/15/20

Delicious, easy, and filling! You really can’t beat Fritos, beans, and tomatoes.

AnonymousBerkeley, CA01/15/20

I absolutely LOVED this. So easy. So delicious. Subbed a can of crushed tomatoes and a can of diced because that’s what I had. Have already told all my friends and family about this.


so good!!! I didn’t use the cilantro stems (didn’t realize my cilantro at home was in bad shape) or adobo, but I added in some green chilies and mixed some chili powder and other spices in with the tomato sauce. Will totally be making this again soon, and cannot wait to have leftovers!

soniawoitonWashington, DC01/13/20

HOLY S#!* is right!! Chili to keep you warm on a chili night!
My partner and I made this and all we can say is YUM! All the flavors compliment each other so well. Something to keep in mind is the chipotle chiles in adobo sauce adds a deep smokey flavor so if you’re note a fan of that, this may not be the chili for you. We, however, loved the smokey element! This unconventional chili is a keeper!

AnonymousBellingham WA01/13/20

HOLY S#!* this is good!! Best chili I’ve ever made… vegetarian or not. I did have to add the full 2 tsps of salt at the end but once I did all the flavors popped. Was even better with a little greek yogurt on top. Wow. Can’t wait to eat the leftovers.


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