Our hot take? This vegetarian chili is every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in this chili, helping to “beef” it up. It’s filled with warm spices and a jalapeño for a little extra heat, which makes it perfectly warm and cozy. Serve it on a cold night with a slice of homemade cornbread, and you’ve got a satisfying winter dinner (or game day meal) ready in no time. Here’s everything you need to know:

Vegetarian chili variations:
There are plenty of ways to experiment with this chili. Add a second jalapeño or keep the seeds for even more spice, throw in even more veggies (or swap them out), and switch up the beans for your favorite variety. We used pinto beans, black beans, and kidney beans, but use what you have on hand: white beans or even chickpeas would be great here.