The VegNews Guide to Chili’s

“I want my babyback, babyback, babyback …” Can you name the jingle? Chili’s burned the tune in our heads for years while promoting their famous baby back ribs. So what can a vegan eat at a restaurant known for its barbecue-topped ribs? Much. The next time you’re sitting in a fancy red booth or high floor with a giant chili pinned to the wall in front of you, check out this guide to ordering the best vegan meals at Chili’s.

Chilies

Appetizers

Chili’s menu is kind of a hodgepodge of chain restaurants. The eclectic selection is reminiscent of Outback Steakhouse, On the Border and TGI Friday’s. As such, you’ll find Tex-Mex staples like guacamole and chips and salsa, all of which are vegan. For a more interesting application, order the fried pickles without ranch. While these savory bites are topped with a vegan batter, keep in mind that they are the only egg-free fried option. Unfortunately, Awesome Blossom Petals (fried onions) are not vegan. Some other snacks do not contain animals with modifications. Classic Nachos can be veganized by omitting the meat, cheese, cheese, and sour cream. You stick with tortilla chips, pico de gallo, guacamole, black beans, jalapeños, and shredded lettuce. If fries are your thing, ask to substitute fries under these ingredients for a cast iron skillet full of loaded fries. Note: A deep fryer is shared between French fries and fried chicken.

Salads

Every salad at Chili’s comes with meat, cheese, or a combination of the two, but that doesn’t mean you can’t find a vegan green here. For a salad that has a little more than shredded lettuce, opt for the Grilled Chicken Salad (no cheese, chicken, or honey-lime vinaigrette) or the fruity Caribbean salad (no shrimp or honey-lime dressing). Order a side of avocado citrus balsamic vinaigrette to add even more substance to the salad. If you’re looking for something basic to go with a larger entrée, the house salad made with romaine lettuce, tomatoes, red onion, and cucumbers is vegan when ordered without croutons or cheese.

Big Mouth Burgers

Chili’s has work to do in the burger department. While it offers a black bean burger, it contains milk and eggs, and the only bread option is an egg and milk-based brioche. Here are some must-haves: Call your local Chili’s or write to the business and politely request a vegan burger and bun. We are confident that Impossible Foods or Beyond Meat will be more than happy to be a supplier for Chili’s.

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Fajitas

The kitchen offers a vegetarian option for these hot items using the same dairy and egg black bean burger that is offered for the veggie burger option. To veganize, swap the burger for plain black beans and don’t ask for queso fresco, chipotle butter, cheese, sour cream, or Santa Fe sauce. You’ll get a piping hot cast iron plate loaded with roasted black beans, bell peppers and onions, mushrooms, roasted asparagus , corn and black bean salsa, fresh avocado and Mexican rice with a garnish of flour or corn tortillas. Dig in.

Bowl tricks

You won’t find a menu subsection with this title, but if you search the Chicken and Seafood section, you will find two Fresh Mex Bowls. These have layers of field vegetables, Mexican rice, pico de gallo, corn salsa and black beans, avocado, cilantro, and tortilla strips, all of which are vegan friendly. Just don’t ask for meat, pesto, cheese, or ranch, and you’ve got yourself a tasty bowl of beans and rice. Add chopped mango for a fruity accent.

Sides

Chili’s is not a rotisserie, but does offer sides adjacent to the rotisserie. Vegan options include steamed broccoli, corn on the cob, roasted asparagus, and French fries. Order a side of the original barbecue sauce (which is vegan) for dipping. On the Tex-Mex side, corn flour tortillas, Mexican rice, black beans, roasted avocado, guacamole, salsa, and pico de gallo are also vegan. You could easily build your own tacos with that abundant variety.

For more tips on dining out vegan, read:
VegNews’ Vegan Guide to Taco Bell
The Cheesecake Factory’s VegNews Vegan Guide
VegNews’ Vegan Guide to Panera

Tanya Flink is a digital editor at VegNews and a writer and broker based in Orange County, CA.