Red lentils and beans make for a super-filling chili that’s the best possible solution to warm up a cold winter's night. The thick, stewy texture won’t leave you hungry for a second dinner either.

Expand your chili-horizons and throw cubed sweet potato and quinoa into a black bean-based veggie chili. For added easiness, the whole recipe can be dumped into a slow cooker and forgotten about until it’s time to eat.

Classic chili minus the meat doesn’t taste like it’s missing anything, so you best put on a pot of this pinto bean chili ASAP. A side of cornbread is definitely not optional.

Nope, that’s no typo: This chili has miso paste in it, and it is awesome. The savory paste adds a level of depth to the broth—other veggie versions just can’t compete.

While beans seem a no-brainer for vegetarian chili, give lentils a chance this time. Their quick-to-absorb tendencies make for a super-flavorful base to tomatoes, onions, pepper, and garlic. Our favorite part is that it’s self-thickened: Blend a few cups of the cooked chili until smooth, then stir it back into the pot.

White chicken chili is a classic, but who says chickpeas can’t take chicken’s place every now and then? This way-too-easy recipe uses a jar of salsa verde (which you might even have in your kitchen cabinet right now) and spices galore.

This smoky tempeh chili is best served with a bowl of rice and a dollop of zingy cashew cream. But TBH we’re ready to grab a bag of chips and start dunking, how about you?