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two blue bowls full of hearty southwestern vegetarian chili, one topped with tortilla strips, shredded cheese, cubed avocado, cilantro and sour cream + chips and poblano peppers on a gray backdrop

Hearty Southwestern Vegetarian Chili

  • Author: Katelyn
  • Prep Time: 15 minutes
  • Cook Time: 30 to 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x


This hearty vegetarian chili is packed full of bold Southwestern flavors! Poblano peppers and plantain give the chili extra flare, and I promise you will NOT miss the meat! Such a healthy, easy meal for any occasion, and tastes amazing!




  • 2 tablespoons grapeseed oil (any cooking oil you have on hand is fine)
  • 2 tablespoons unsalted butter 
  • 1 medium yellow onion, small diced
  • 4 large poblano peppers, medium diced
  • 1 bell pepper, medium diced (whatever color you prefer)
  • 1 ripe plantain, cut into small cubes (optional, ripe plantains can be hard to find)
  • 1 tablespoon kosher salt
  • 115.5 ounce can yellow corn, drained
  • 14 ounce can mild diced green chiles
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 128 ounce can crushed tomatoes (pureed tomatoes will also work)
  • 112 ounce beer (preferably a pale ale or lager style)
  • 1 tablespoon masa harina (corn flour) or fine corn meal
  • 1 bay leaf
  • 115.5 ounce cans pinto beans, drained
  • 115.5 ounce can chili beans, drained
  • 12 teaspoons sugar (to taste)


  • sour cream
  • shredded Monterey jack cheese 
  • cilantro
  • ripe avocado, cubed
  • tortilla strips
  • fresh jalapeños, cut into rounds (optional for extra heat!, caution this chili is already moderately spicy)


  1. Heat grapeseed oil and butter over medium heat in large heavy bottom pot or Dutch oven
  2. Add diced onion and cook until softened, about 5 minutes. 
  3. Add poblano peppers, bell pepper, plantain, and kosher salt and cook until vegetables are softened, an additional 7 to 10 minutes.
  4. Add the corn, green chiles, and garlic and cook for 1 to 2 minutes. 
    blue Dutch oven on the burner cooking diced onion, green poblano peppers, orange bell pepper, and corn
  5. Add the tomato paste, chili powder, cumin, and coriander and cook for 1 to 2 minutes more, stirring continuously to prevent burning. 
    blue Dutch oven on the burner cooking diced onion, green poblano peppers, orange bell pepper, and corn with a mound of chili powder, coriander, cumin and tomato paste on top with wooden spoonblue Dutch oven on the burner cooking diced onion, green poblano peppers, orange bell pepper, and corn with chili powder, coriander, cumin and tomato paste stirred in with wooden spoon
  6. Add the crushed tomatoes, beer, corn flour, bay leaf, and bring chili to a boil. Reduce heat and simmer uncovered for at least 20 minutes but up to 30 minutes if you have the time.
  7. Stir in 1 to 2 teaspoons of sugar to taste, the pinto and chili beans, and cook for 5 minutes more.
  8. Remove bay leaf, transfer chili to bowls and garnish with your favorite chili toppings!


  • This chili is moderately spicy. You can substitute one or more bell peppers for the poblanos to tone things down. 
  • Feel free to substitute vegetable stock if you prefer not to use beer!
  • Category: Soups
  • Method: Simmered
  • Cuisine: Southwestern

Keywords: vegetarian, chili, poblano peppers

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