Vegetarian Chili topped with avocado slices and green onions in a black bowl on a dark blue moody background

Gluten-Free Vegetarian Chili Recipe

It’s getting to be chilly weather. Which means chili weather! Like the word play I did there? Either way, you’ll like this chili, so let’s get to it! This Gluten-Free Vegetarian Chili recipe is simple to make, loaded with veggies, and so flavorful and hearty that no one will miss the meat.

This chili is made with Pastene’s minced garlic, tomato paste, and ground peeled tomatoes – so delicious. I like this brand because they basically have all the Italian pantry staples you could ever need. I used chili peppers in two ways here – canned diced green chilies and fresh bell peppers. I also used two different beans – garbanzo beans and kidney beans – because I like the variety in flavor and texture that it brings. And last but certainly not least, my secret weapon for this is steak sauce. It adds a nice umami flavor that is reminiscent of the flavor meat would provide, sans meat!

With the upcoming chilly season, here are some more gluten-free soup and stew recipes I bet you’ll love.

Vegetarian Chili in a black bowl topped with sliced avocados and green onion

5 from 1 vote
Vegetarian Chili topped with avocado slices and green onions in a black bowl on a dark blue moody background
Print Recipe

Gluten-Free Vegetarian Chili Recipe

Prep Time40 mins
Cook Time2 hrs
Total Time2 hrs 40 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 211kcal
Author: Gluten Free & More


  • 1 tablespoon olive oil
  • 1 medium red onion , diced
  • 2 carrots , sliced
  • 2 bell peppers (any color), seeded, deveined, and chopped
  • Kosher or fine sea salt
  • Black pepper
  • 1 (4 ounce) can diced green chilies
  • 1 tablespoon Pastene minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon Pastene Tomato Paste
  • 1 (28 ounce) can Pastene Ground Peeled Tomatoes
  • 1 cup water
  • ½ cup steak sauce
  • 1 teaspoon sugar
  • 1 (30 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, rinsed and drained

Optional Garnishes:

  • Chopped green onion
  • Avocado slices
  • Vegan cheese


  • Heat the oil in a Dutch oven over medium high heat. Add the onion, carrots, and bell peppers. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the onions and peppers soften, about 5 minutes. Add the garlic, chilies, chili powder, and cumin and cook, stirring for another minutes. Add the tomato paste and cook, stirring for another 1-2 minutes. Add the canned tomatoes, water, steak sauce, and beans. Bring to a simmer, lower the heat, cover and simmer for 1-2 hours, stirring occasionally.
  • Serve with desired garnishes.


Nutrition Facts
Gluten-Free Vegetarian Chili Recipe
Amount Per Serving
Calories 211 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 853mg36%
Potassium 792mg23%
Carbohydrates 37g12%
Fiber 11g44%
Sugar 10g11%
Protein 10g20%
Vitamin A 3994IU80%
Vitamin C 53mg64%
Calcium 107mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Beans Chili Pastene Tomatoes Vegetables
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