I really like the recipe from Forks over Knives, but I basically double the carrots, lentils, and beans, as it was way too thin the first time. Works great in the instant pot too.

Depends on your palate, but I often add some or all of:
-1 or or more to preference of canned chipotle peppers w/ its sauce, blended or mashed. This will take the chili’s smokiness level way up. This is probably the one I consider most a game changer.
-Tomatillos, something like 1.5 to 2 per quart, broiled or just…

Smoked paprika really adds great depth to a vegetarian chili! 

mushrooms are a good substitute for the mouthfeel and bulk of meat, especially if you saute them in butter. but, yeah, dicing up a sweet potato or two and then frying it up with onions and garlic before tipping it into the chili, that’s a good veggie base. i tried pumpkin and hominy one time, too - not bad, although…

Quinoa, sweet potato, black beans, and corn are some key pieces of ours. Loads of paprika if I’m making it, chili powder, garlic, cayenne, and if the baby isn’t dining, diced jalepeno. Garnish with sour cream, cilantro, and avocado.

I always put as many peppers in as I can stand chopping, like 2 bells, a poblano, a Serrano, and at least a couple jalapeños, anchos if I have em. Carrots as well. I have a fantastic smoky chili powder that is part of the spice mix I throw in, it really deepens the flavor of the dish. I usually add a bit of beer or…

tons of lime juice. avocado for garnish