Vegetarian Chili Recipe With Indian And Mexican Flavors

Delicious Vegetarian Chili flavored with Italian, Indian, and Mexican spices .

This is the best vegetarian chili recipe to hit the internet. It was inspired by my California Style Wet Burritos Recipe which is a follower favorite. With flavors from around the world, a bowl full of this vegetarian chili is hearty and satisfying.

If there is one thing I love it’s the blend of Mexican, Indian, and Italian flavors.

Make this recipe for lunch or dinner and serve it with corn tortilla chips or Frito Lays. Perfect for gatherings or a quiet night in with the family.

• Ingredients
• Instructions
• Toppings
• Substitutions
• Top Tips
• 📖 Recipe
• FAQ
• 💬 Community

Ingredients

This vegetarian-fusion Indian Mexican chili recipe includes many different ingredients which really bring the recipe together.

• Onion - any type will work
• Bell Pepper - any color(s) of choice
• Carrot - chopped small
• Celery (optional)
• Cilantro
• Garlic
• Garam Masala
• McCormick Burrito or Enchilada Seasoning - can substitute with enchilada sauce
• Pasta Sauce - Pick your favorite brand (I like to use either ragu or hunts traditional pasta sauce )
• Black Beans , canned
• Kidney Beans , canned
• Corn Kernals , canned
• Stock/Broth
• Quinoa (optional)
• Cumin Powder
• Red Chili Powder
• oil, salt, sugar

Instructions

Saute the vegetables and meatless ground (if using)

Add the spices, pasta sauce, beans, and water.

Simmer the chili on low heat until heated through before serving.

TIP- Pour the vegetarian chili over a bed of greens such as spinach and then add the toppings.

Toppings

1. guacamole
2. pico de gallo
3. cheese
4. sour cream
5. fresh onions
6. chili peppers
7. salsa
8. baby spinach or lettuce

Substitutions

• Stock/Broth - Can opt to use water instead or bouillon
• Red Chili Powder - cayenne pepper can be used
• Enchilada Seasoning - Use enchilada sauce

Top Tips

• Protein - Add soy grounds if you like to eat chili with beef or turkey
• Add enough water or broth to reach a consistency you prefer
• Enjoy with tortilla chips and a dollup of Tostitos queso !

More vegetarian recipes

• Creamy Tahini Pasta
• Gulab Jamun Cupcakes
• Sev Usal Recipe
• Paneer Butter Masala Recipe (Paneer Makhani)

📖 Recipe

The Best Vegetarian Chili Recipe (globally inspired)

Ingredients

CHILI

• ▢ 1 onion chopped, finely
• ▢ 1 bell pepper (any color) chopped, finely (optional)
• ▢ 1 large carrot chopped, finely
• ▢ 2 celery chopped, finely (optional)
• ▢ 1 tablespoon garlic (about 3 cloves)
• ▢ 1 tablespoon garam masala (more or less)
• ▢ 1 packet McCormick Burrito or Enchilada Seasoning
• ▢ 16 oz pasta sauce (your favorite) I like to use either ragu or hunts traditional pasta sauce)
• ▢ 12 oz canned black beans (drained and rinsed)
• ▢ 12 oz canned kidney beans (drained and rinsed)
• ▢ 6 oz corn (optional but steam before using to prevent a crunch)
• ▢ 2 cups stock/broth of choice (more or less based on consistency preference)
• ▢ 1 tablespoon sugar
• ▢ 1 cup cooked quinoa (optional)
• ▢ 1 teaspoon cumin powder
• ▢ ½ lb ground veggie protein (optional)
• ▢ red chili powder
• ▢ oil

TOPPINGS

• ▢ avocado/guacamole
• ▢ sour cream
• ▢ chopped fresh chili peppers
• ▢ chopped onions
• ▢ shredded cheese
• ▢ chopped baby spinach or lettuce of choice
• ▢ chips to dip

Instructions

STOVE TOP VEGETARIAN CHILI

• Heat a sauce pan on high heat with some oil. Add chopped vegetables (onion, bell pepper, celery, and carrots) and fully cook until translucent. At this point add the ground protein if using.
• Add pasta sauce, garlic, garam masala, cumin powder, red chili powder, sugar, and Mexican Seasoning. Mix well so the contents are not sticking at the bottom of the pan.
• Add the broth/stock, canned beans, cooked quinoa, and steamed corn. Mix well, cover, and let it cook for about 5-10 minutes on medium low heat.
• Mix and serve! Add your favorite toppings (highly recommend sour cream, guacamole, spinach, cheese, and chopped onions) and enjoy as is, with cornbread, or crispy tortilla chips.

SLOW COOKER VEGETARIAN CHILI

• Add all listed chili ingredients and simmer for 3 hours on high.

INSTANT POT VEGETARIAN CHILI

• Turn Instant Pot to saute mode. Once it gets hot, add the oil.
• Saute the onions, bell peppers, celery, and carrots until transluscent.
• Add pasta sauce, garlic, garam masala, cumin powder, red chili powder, sugar, and Mexican Seasoning. Mix well so the contents are not sticking at the bottom of the pan.
• Add broth/stock, 2 cup of water, canned beans, cooked quinoa, and steamed corn. Mix well, cover, and cook for 3 minutes on high pressure.
• Let the Instant Pot cool down and open once the valve has dropped.
• Open the Instant Pot and serve hot with the toppings.

The flavors of India, Mexico, and Italy make this the dish that it is.

I don’t recommend it for this recipe.

Ground meat works great to get a traditional chili texture.

The Best Vegetarian Chili Recipe (globally inspired)

Ingredients

CHILI

• 1 onion chopped, finely
• 1 bell pepper (any color) chopped, finely (optional)
• 1 large carrot chopped, finely
• 2 celery chopped, finely (optional)
• 1 tablespoon garlic (about 3 cloves)
• 1 tablespoon garam masala (more or less)
• 1 packet McCormick Burrito or Enchilada Seasoning
• 16 oz pasta sauce (your favorite) I like to use either ragu or hunts traditional pasta sauce)
• 12 oz canned black beans (drained and rinsed)
• 12 oz canned kidney beans (drained and rinsed)
• 6 oz corn (optional but steam before using to prevent a crunch)
• 2 cups stock/broth of choice (more or less based on consistency preference)
• 1 tablespoon sugar
• 1 cup cooked quinoa (optional)
• 1 teaspoon cumin powder
• ½ lb ground veggie protein (optional)
• red chili powder
• oil

TOPPINGS

• avocado/guacamole
• sour cream
• chopped fresh chili peppers
• chopped onions
• shredded cheese
• chopped baby spinach or lettuce of choice
• chips to dip

Instructions

STOVE TOP VEGETARIAN CHILI

• Heat a sauce pan on high heat with some oil. Add chopped vegetables (onion, bell pepper, celery, and carrots) and fully cook until translucent. At this point add the ground protein if using.
• Add pasta sauce, garlic, garam masala, cumin powder, red chili powder, sugar, and Mexican Seasoning. Mix well so the contents are not sticking at the bottom of the pan.
• Add the broth/stock, canned beans, cooked quinoa, and steamed corn. Mix well, cover, and let it cook for about 5-10 minutes on medium low heat.
• Mix and serve! Add your favorite toppings (highly recommend sour cream, guacamole, spinach, cheese, and chopped onions) and enjoy as is, with cornbread, or crispy tortilla chips.

SLOW COOKER VEGETARIAN CHILI

• Add all listed chili ingredients and simmer for 3 hours on high.

INSTANT POT VEGETARIAN CHILI

• Turn Instant Pot to saute mode. Once it gets hot, add the oil.
• Saute the onions, bell peppers, celery, and carrots until transluscent.
• Add pasta sauce, garlic, garam masala, cumin powder, red chili powder, sugar, and Mexican Seasoning. Mix well so the contents are not sticking at the bottom of the pan.
• Add broth/stock, 2 cup of water, canned beans, cooked quinoa, and steamed corn. Mix well, cover, and cook for 3 minutes on high pressure.
• Let the Instant Pot cool down and open once the valve has dropped.
• Open the Instant Pot and serve hot with the toppings.

Recipe Courtesy of The Curry Mommy

Vagharela Indian pasta recipe that mimics bataka pauva - pasta e patate (pasta with potatoes)

This vagaherla pasta recipe is a delicious childhood favorite of mine. It is a perfect Indian breakfast for a Sunday morning. Cooked pasta is tossed with flavors of bataka pauva and topped with raw chopped onions, cilantro and lemon juice. Pair this pasta with potatoes recipe with a cup of hot chai or milk coffee !

Want more comforting Indian food? Give my World’s Easiest and Best Butter Chicken Masala or Easy Paneer Butter Masala Recipe a try.

Pasta with Potatoes aka Pasta e Patate

This is a variation of a popular Indian Dish known as Bataka Pauva or Pauva Bataka (can be said either way). Poha is flattened rice, which is used in various different recipes. Bataka Pauva being a popular one. As a kid my family called this recipe Macaroni Bataka, Vaghareli Macaroni, or Indian Style Macaroni .

Childhood Favorite

Growing up my aunt made this Indian style macaroni, pasta e patate, recipe often which is where I first learned about it. I was about 6 years old and she made the recipe for my cousins and I. At first, I was confused but then the chewy texture of pasta won me over with the extra spice. Whether your little one likes spicy foods or not, this dish is a great Indian Italian fusion dish!

Love Fusion Recipes?

You must give these a try!

1. Wet Burritos
2. Vegetarian Chili
3. Chutney Grilled Cheese

Gluten Free Pasta for Indian Recipes

There are plenty of other variation of pastas out there, but if you really do not want to use regular durum wheat semolina pasta, then try brown rice pasta. It is my go-to variation and has always done well in this dish.

How to make traditional Pauva Bataka

Want to go traditional and not make pasta with potatoes? No problem! Substitute equal parts thick poha instead of pasta. Be sure to wash the thick poha well. Set it aside while the potatoes and spices cook. You can purchase poha here.

Ingredients

• poha or pasta
• potatoes, skinned and peeled
• cilantro
• turmeric
• peanuts
• cumin seeds
• onions
• ginger
• garlic
• lemon juice
• curry leaves
• sugar
• red chili powder
• green chilies
• cashews
• sesame seeds
• golden raisins
• curry leaves

Method

• Cook the pasta in salted water with oil (in this recipe I recommend using oil when boiling pasta)
• In a wide pan saute cumin seeds, curry leaves, hing, green chili peppers, and potatoes. Cook until the potatoes are cooked.
• Add the pasta to the pan
• Mix and add the crushed peanuts, turmeric, chili powder, garlic, ginger, salt, sugar, and other spices.
• Mix and cook on low heat while covered.
• Serve hot with raw onions on top, fresh cilantro leaves and stems, and squeeze of lemon juice.

Step by Step Pictures

saute cumin seeds

Recipe

📖 Recipe

Vagharela Pasta (pasta with potato) Pasta e Patate

Ingredients1x2x3x

• ▢ 16 oz package of pasta, cooked drained and rinsed
• ▢ 2 cups finely chopped potato
• ▢ 2 cups finely chopped onion
• ▢ 1 large lemon’s juice
• ▢ 2 tablespoon garlic
• ▢ 2 tablespoon ginger
• ▢ 15 count curry leaves
• ▢ 1 tablespoon cumin (jeera) seeds
• ▢ 1 teaspoon asafoetida (hing)
• ▢ ¼ cup peanuts or almonds, roughly chopped/crushed/grinded
• ▢ 1 tablespoon sugar (optional)
• ▢ 2 tablespoon sesame seeds (optional)
• ▢ 2 tablespoon golden raisins (optional)
• ▢ 8 cashews, whole (optional)
• ▢ red chili powder (optional)
• ▢ chopped green chilies
• ▢ chopped cilantro leaves and stems

Instructions

• Heat oil in a pan. Once heated add cumin seeds and allow them to roast. Once they pop and turn semi-brown add hing, then immediately add chopped potatoes and cook for about 2 minutes.
• Add onions, curry leaves, chopped chilies, raisins, garlic, and ginger. Cook until the onions are translucent.
• Add peanuts/almonds, cashews, raisins, sugar, lemon juice, and red chili powder (optional). Cover the pot with a lid and now cook on low for about 2 minutes.
• Mix the contents and now add the cooked pasta and sesame seeds to the pot. Be sure to add a generous amount of oil.
• Cover and cook for 2-3 minutes while stirring a few times to prevent sticking.
• Top with cilantro, finely chopped onions, finely chopped green chilies, and lemon.
• Serve! Happy Eating Folks!

ENJOY!