Chili has ancient roots, dating back to the Aztecs, Incas, and Mayans who ate meals with beans, peppers, and herbs. It’s perfect for warming up on cold nights, and can be made in batches and frozen. These recipes use alternatives like Quorn (mushroom-based), Boca (soy protein), or Walnut/Cauliflower meat—experiment to see which you prefer! While some may skip kidney beans, they’re packed with nutrients, offering iron, fiber, protein, and more, so you might want to keep them in the mix.

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Below are all the vegetarian chili recipes.