Most vegetarian chilis lack depth and complexity. They rely on beans and chunky veggies for heartiness—but neither ingredient offers any real replacement for the flavor, texture, and unctuous richness that meat provides. We set out to build a version as rich, savory, and deeply satisfying as any meat chili out there—one that even meat lovers would make on its own merits, not just to satisfy vegetarian friends. We made a homemade chili seasoning blend and took time to select the right beans. We wanted to develop our chili’s savory depth and meatiness—minus the meat. And we did.