These 7 Recipes Prove The Best Chili Doesn’t Need Any Beef

For most Americans, chili is a staple. In fact, according to one survey by National Today, nearly 70 percent of people in the US say they love chili, while only four percent say they aren’t a fan. Chili even has its own day (the fourth Thursday in February) and is the official state dish of Texas.

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The dish is popular not just because it’s comforting, warming, and hearty but also because it’s incredibly versatile. It can be made with many different ingredients, from beans to tofu, lentils, ground (plant-based) meat. Whatever your dietary preference, there is a chili recipe for you. For some of our meat-free favorites, check out the list below.

What did the original chili consist of?

Chili is considered a Tex-Mex dish, which means that while it was likely derived from traditional Mexican cuisine, it was actually created in Texas (other popular Tex-Mex dishes include fajitas, queso, breakfast tacos, and loaded nachos). Per Allrecipes, research suggests that it first became popular in the early to mid-1800s, among Mexican cowboys and forty-niners (people who went to California in search of gold). 

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In the 19th century, chili was most commonly made with beef, chilie peppers, and a blend of spices, though recipes varied by region—a trend that continues today. In Texas, chili is often prepared with chunks of beef and red chilie peppers, following the traditional chili con carne style, which typically excludes beans. In New Mexico, chili frequently features green Hatch chilies, giving it a distinct flavor. Meanwhile, in states like Ohio and Michigan, chili is often made with ground beef, tomatoes, and beans, reflecting a more Midwestern approach.

Today, chili remains an iconic dish, especially in Texas and the Southwest. Every year, families and communities host chili cook-offs to celebrate this beloved meal. These competitions, whether casual gatherings or official contests, challenge participants to create the best chili, often judged on flavor, heat level, and originality. Some cook-offs are even sanctioned by organizations such as the International Chili Society (ICS) or the Chili Appreciation Society International (CASI), with top contestants advancing to prestigious championship rounds.

What doesn’t go in chili?

Chili is an incredibly versatile dish, and there aren’t any real rules about what you can and can’t do (we’re firm believers that when you’re cooking, you should follow your heart). But there are a few general dos and don’ts when it comes to this popular Tex-Mex dish.

For instance, chili should really be served with rice or nachos, not pasta. If you want a similar pasta dish, you can opt for a classic spaghetti bolognese, for example. Don’t be tempted to swap the tomato paste in chili for ketchup either. This processed condiment is way too sweet for a hearty chili. On that note, try to avoid adding excess sugar, too (although a small amount can help to balance out the acidity of the tomatoes). 

Is chili good for you?

Chilis that rely heavily on red meat (like Texas chilis, which are usually bean-free) can be high in saturated fat. The Centers for Disease Control and Prevention recommends limiting saturated fat intake as it can increase levels of LDL cholesterol, which is a risk factor for heart disease. Research also suggests that frequent intake of red meat may increase the risk of type 2 diabetes, cancer, and even conditions like endometriosis.

However, chili can also be a pretty nutritious dish, especially when it’s loaded with nutrient-dense ingredients like tomatoes and beans. Plant-based ingredients are full of essential vitamins and minerals, like vitamin C and potassium, as well as antioxidants and fiber, which is essential for supporting digestive health.

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One recent study published in the journal Nutrients even found that eating chili with beans during pregnancy could help reduce the risk of gestational diabetes. “Our research aimed to study the roles of bean consumption in gestational diabetes, including chili, dried beans, and bean soup,” Xiaozhong Wen, MD, PhD, first author and associate professor of pediatrics in the Division of Behavioral Medicine at the Jacobs School of Medicine and Biomedical Sciences at UB, said in a statement. “Interestingly, only chili consumption was statistically significantly associated with the risk of gestational diabetes.”

Researchers weren’t 100 percent sure why this was the case but speculated it could have to do with the combination of the potent plant compound capsaicin, which is found in chilie peppers, and the phenolic compounds in beans. Both are associated with improved blood sugar regulation.

How spicy should chili be?

Capsaicin is the compound responsible for both regulating blood sugar and giving chilies their signature heat. The higher the capsaicin concentration, the spicier the pepper—and, in turn, the hotter your chili. For example, habanero peppers pack a significant punch, adding intense heat to any dish, while jalapeños contain much less capsaicin, providing only a mild kick. If you prefer a more subtle warmth, milder peppers like poblanos or Anaheim peppers are a great choice. On the other hand, for those who love extreme heat, ghost peppers or Carolina Reapers will take your chili to the next level.

Ultimately, the spice level of chili is entirely up to personal preference—there are no strict rules. Whether you enjoy a mild warmth or a fiery burn, you can adjust the heat to match your individual taste and tolerance.

What are the best beans for chili?

Many different types of beans work well in chili, and just like spice levels, the choice comes down to personal preference. Kidney beans have a mild, earthy flavor, while black beans add a subtle smokiness—making them a great fit for a Southwest-style chili. Pinto beans offer a nutty, creamy texture, while large white cannellini beans provide a smooth, buttery consistency. For extra depth and variety, you can mix multiple types together, creating a hearty three-bean, four-bean, or even five-bean chili.

How to make meatless chili: 7 recipes

For more on how to make a delicious meat-free, plant-based chili, check out some of our favorite recipes below.

1 Easy, Smoky Vegan Bean and Lentil Chili

Smoky paprika, warming cinnamon, and mild chili powder give this delicious lentil and bean chili a pop of delicious flavor. From the Plant-Powered Families cookbook, this recipe is going to be a crowd-pleasing midweek hit, perfect for warming up the whole family on cool evenings.
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Hannah Kaminsky

2Sweet Potato Chili

Sweet potato is another popular plant-based chili base, thanks to its natural sweetness and soft, hearty texture. Combine it with kidney beans, canned tomatoes, red bell peppers, and onions for an easy, comforting dish that’s loaded with vitamins and flavor.
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Charity Morgan

3 Meaty Vegan Lentil Chili Con Chili

If you’re craving a meaty chili, you can’t beat this recipe from the Unbelievably Vegan cookbook, which is made with beans, lentils, and vegetables. The secret to the umami-rich, next-level flavor is in the addition of liquid aminos and the spice blend, which includes coconut sugar, smoked paprika, and unsweetened cacao powder.
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Simple Veganista

4 Easy Three Bean Chili

Why stop at kidney beans? This delicious recipe from Simple Veganista adds black beans and pinto beans into the mix for extra vitamins, protein, and texture. Jalapeños bring a tasty kick of heat while onions, garlic, and cocoa powder help to bring a depth of rich flavor to the dish. “A good chili recipe is a must, and this vegan three-bean chili is loaded with flavor, protein, and fiber,” says recipe developer Julie West. “Plus, it’s easy to put together and ready in about 30 minutes.”
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Sweet Potato Soul

5 Hearty Tofu Chili

If you want a meaty texture without the meat, tofu is a great plant-based alternative, especially when it’s air-fried like in this recipe from Sweet Potato Soul.  The soy-based protein also soaks up the flavors of herbs and spices beautifully. “I’ve made so many types of chili in my life, but this tofu chili has fast become my favorite,” says recipe developer Jenné Claiborne. “It reminds me of the turkey chili of my childhood.”
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At Elizabeth’s Table

6 Vegan White Chicken Chili

In the Southwest, tomato-free white chili is another popular variation of the hearty Tex-Mex dish. This version is often made with white beans, spices, and chicken, but you can also make a delicious, protein-packed version of the comforting dish with seitan, just like this recipe from At Elizabeth’s Table demonstrates.
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Daughter of Seitan

7 Meaty TVP Chili

Textured vegetable protein (TVP) can take the place of animal meat in many recipes. It’s tender, versatile, and good at soaking up flavors, hence why it’s the perfect ingredient in this flavor-packed vegan chili recipe from Daughter of Seitan. TVP is also packed with protein and it’s budget-friendly, too. “I did some rough math and, assuming you already have the spices on hand, this entire batch of chili costs about $6 to make, which is about $1.20 per serving,” says recipe developer Mimi Ace.
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