Chili sin Carne

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Hearty and flavorful, this chili sin carne recipe is packed with beans and butternut squash, making it a perfect dish to warm you up and fill you up. With only a few minutes of prep, it's easy enough for weeknight cooking but tasty enough to serve guests.

I don't mean to brag, but this vegetarian chili recipe once won second place in a local Vermont chili competition. But I don't take chili too seriously. It's such a subjective dish. Everyone has their take on it and a set of secret ingredients they swear by. And I love that.

So I'm not about to tell you this is the best chili recipe you'll ever find. But, if nothing else, this is a decent chili sin carne. It's hearty and satisfying, and it tastes great, too. But here area a few more reasons I think you'll like it.

😍 Why You'll Love This Chili

It has a good balance of spice, sweetness, acidity, and saltiness. I include a range of ingredients that add a nice variety of those flavors without any one of them overwhelming the dish. And you can always add more of something to adjust the flavor to your liking.
It has depth. I know the phrase "depth of flavor" is used too much—heck, I use it all the time. But what does it mean? It means the flavors are complex. They're not one note—like just spicy or just sweet. Instead, the molasses, coffee, and chipotle peppers add smokiness, richness, and a little intensity to this chili.
It doesn't take a lot of time. While many chili recipes require simmering for hours to achieve deep flavors, this recipe only takes about an hour from start to finish. Instead of a long and slow cooking time, the various ingredients add the flavor.

Looking for more vegetarian dinner recipes? Check out my Chile Rellenos Casserole, Eggplant Florentine, Zucchini Mushroom Pasta, and Broccoli and Stilton Quiche. For another bean-centered recipe, try my Beans and Chorizo with Spinach.

Jump to:

😍 Why You'll Love This Chili
🍅 Ingredients
🌶️ Substitutions & Variations
🔪 Instructions
✨ Helpful Tips
🫙 How to Store Leftover Chili sin Carne
🤔 FAQ
🍞 Pairing
📖 Recipe
🍲 Related Recipes
💬 Comments

🍅 Ingredients

Here's everything you need to make chili sin carne.

Key Ingredients

Butternut squash: You'll need about a pound of butternut squash. That's either a small squash or about half of a large one. Butternut is easy to find throughout the fall and winter, and it works well in the chili because it maintains its shape yet still manages to be creamy and tender when you bite into it.
Beans: To keep this recipe relatively quick, I suggest using canned beans. Of course, you can use dried and cook them prior to adding to the chili. Use your favorite varieties or what you have on hand. I usually use black and pinto beans.
Celery, carrots, garlic, and onions: Sauted together at the start, they form the base of flavor for the chili.
Chipotle pepper in adobo: You can find these canned peppers in any grocery store, and they’re a good way to add a little smoky spice to a dish. I always have some on hand. Since I don’t usually use an entire can at once, I freeze the remainder and pull a pepper or two out when needed. They add a more interesting flavor than a fresh hot pepper. Start using just one pepper with a little sauce for a mild chili. Use more if you like things spicier.
Crushed tomatoes: A large 28 ounce can of crushed tomatoes works great here, but if you wanted to use diced or chop up fresh tomatoes, that works, too.
Broth: Use your favorite broth here, but keep in mind that the salt level of broth can vary quite a bit from one brand to another. A good way to determine how salty your broth is is to give it a taste. Add or reduce the salt in the recipe, as needed.
Coffee: Adds bitterness and coffee flavor. I used to use coffee liqueur instead, but found it made the chili too sweet.

See the recipe card below for the complete list of ingredients and quantities.

🌶️ Substitutions & Variations

Alcohol-free: Instead of liqueur, you can use an equal amount of strongly brewed coffee.
Spicy chili sin carne: To make this chili spicier, (it's pretty mild as is) use two or more chipotle peppers and include some of the sauce from the can.
Vegan-friendly chili: Surprisingly, Kahlua is not considered vegan, as explained on their website, so use a coffee liqueur that is, or skip the liqueur and use an equal amount of strong black coffee instead. Otherwise, this recipe is vegan.
With dried beans: Use 4 cups of cooked dried beans instead of the two cans. Do not add dried beans directly without cooking, as they require more time and liquid to become tender.
Other winter squash: You can use any other variety you prefer (aside from spaghetti squash). Just be sure to peel and chop the squash into small cubes. Keep in mind that some varieties may take a little longer to cook than butternut, so you may need to add a few minutes to the overall cooking time.
Slow cooker variation: I don't use a slow cooker (the results are too inconsistent for me), so I can't say for sure how this would turn out. But I know how much people enjoy slow-cooker chili. My suggestion would be to follow the instructions as written up until you add the broth to the pot. From there, everything can be added to the slow cooker. My best guess is to try cooking the chili for 4 hours on high or 6 on low to start.

🔪 Instructions

How to make this vegetarian chili sin carne.

chopped onions, carrots, and celery on a cutting board

Step 1: Chop the onion, carrot, celery, garlic, and pepper.

Step 2: Saute the vegetables in olive oil over medium-low heat for about 10 minutes, stirring occassionally.

butternut squash being peeled and chopped

Step 3: While the vegetables cook, peel and chop the butternut squash into small cubes.

coffee liqueur being poured into a pot with vegetables

Step 4: Add the chili powder, cinnamon and cumin. Stir to coat. Pour in the coffee and let cook for about a minute as you stir.

Step 5: Pour in the broth, soy sauce and molasses.

butternut squash being added to the pot of chili

Step 6: Then add the squash.

tomatoes being poured into the chili pot

Step 7: Then the tomatoes.

Step 8: And finally, stir in the beans.

Step 9: Bring the pot to a boil, then reduce heat to a steady simmer for 35-45 minutes until thickened and the squash is tender. Stir occasionally.

Step 10: Serve the chili hot topped with your choice of items, such as shredded cheese, sour cream, lime juice, cilantro, and chopped green or red onion.

✨ Helpful Tips

Try to cut the vegetables, including the squash, into similarly sized pieces.
Instead of prepping all of the ingredients upfront, save time by peeling and chopping the squash while the first ingredients start cooking.
Chili often tastes even better the day after cooking, when the flavors have had time to meld. So consider preparing this the day before you plan to serve it.

🫙 How to Store Leftover Chili sin Carne

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or on top of the stove until hot. Leftovers may also be stored in the freezer for up to three months.

🤔 FAQ

What is the meaning of chili sin carne?

It means a chili without meat. Chili con carne, on the other hand, is chili with meat.

How to season chili sin carne?

There are many ways to season chili sin carne. In this recipe, I use chili powder, cumin, cinnamon, garlic, molasses, soy sauce, coffee, and vinegar.

What to serve with chili sin carne?

Try serving your chili with tortilla chips, bread, cornbread, or salad. Chili sin carne is great as the main component of a meal or as part of a spread for a party, where you can serve it with a few different side dishes. Check out my variety of side dishes for inspiration.