Vegetarian Chili for Everyone…even meatlovers

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Here’s a hearty, healthy vegetarian chili recipe that’ll put a little pep in your step. If you’re a die-hard carnivore, your initial reaction is probably NOPE, but you should give meatless chili a try. I love a good meat chili, and when I get chili at a restaurant, I generally order a meat and bean chili, but at home I’m vegetarian chili all the way. Vegetarian chili just tastes great. I don’t miss the meat, and it’s super easy to make, and it’s a perfect way to clean out all the veggie odds and ends in your fridge. The key to a hearty no meat chili is lots of seasoning, onions, and peppers. I like to add at least two kinds of beans, and the veggies can be whatever you like…be creative!
A printable copy of this vegetarian chili and corn muffin recipe can be found at http://www.myfoodchannel.com/vegetarian-chili/
Give this easy meatless chili recipe a try and let me know what you think, and for more
recipes check out the Chef Buck playlist:
http://www.youtube.com/user/FromUnderTheRock
and to print all recipes visit my website at http://www.myfoodchannel.com/

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What You Need to Make a Great Vegetarian Chili

15 oz can CHICK PEAS
15 oz can KIDNEY BEANS
1 BELL PEPPER (chopped)
Lg ONION (chopped)
JALAPENO PEPPER (diced, very optional)
2-3 cloves GARLIC (finely chopped)
1 ZUCHINNI (cut into large pieces)
1 cup CAULIFLOWER (chopped)
2 ROMA TOMATOES (chopped)
28 oz can CRUSHED TOMATOES
1 heaping Tbsp DRIED OREGANO
1 Tbsp CUMIN
1 tsp GARLIC POWDER
1 Tbsp CHILI POWDER
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER, to taste
2 Tbsp OLIVE OIL for sauteing
WATER as needed…add slowly
I also add a little leftover RUTABAGA to this recipe, but that is very optional. A vegetarian chili is a great way to clean out the
fridge of all those veggie odds and ends, so use what you have.

How to Make Easy Vegetarian Chili

Slice, dice, mince, and chop all your ingredients. Prepping this dish is the most labor intensive part of this recipe. Once your ingredients are ready, it’s pretty eazy peezy.
Heat some oil in a large pot on medium heat.
Add in the onion and hot pepper and saute for 4-5 minutes.
Add in the rest of the peppers, garlic, and seasoning, then mix and saute for another couple minutes.
Add in everything else, plus about ½ a can of water. Be conservative with the water. The dish might seem overly thick, but a lot of water will be released from the veggies as the chili cooks. You can always add more water later.
Cover and bring the pot to a bubble, reduce the heat down to a simmer, and cook covered for about 45 minutes, adding water as needed and desired.
After 45 minutes give the dish a taste test and adjust seasoning, but remember, the flavor of the chili will intensify on its own as it sits.
Like any soup or stew or chili, it’s ideal if you make the dish ahead of time. It’ll get exponentially better as the days pass, so be sure to make a big pot of chili so you’ll have plenty of leftovers.

Comments

Onila Jain says:

Hi. For how long can we store this Chili in the fridge ?

H S says:

Instead of Habaneros use a jar of salsa hot Tostitos.

Sharina Singh says:

Looks delicious but I noticed you did not use bay leaver or cumin. But I am going to try this today do you think I could add okra.

Pallavisree Tambraparni says:

What are the seasonings used?

Pallavisree Tambraparni says:

I am a vegetarian so i can try this

Above All Things ꧁Love꧂ says:

Instead of rice, my family like to have chili with thin spaghetti or farfalle…soooo gooood!

Michael Hancock says:

That’s not chilli,that’s soup.

jasson jasson says:

Very nice recipe chef 👍👌👏. Thank you for your effort 😎

What they Say K says:

Remise me up a tomato soup then a chili

Hamza Khan says:

Brother i tried this recipe and ya know something… it WAS OUT OF THIS WORLD…. THANK YOU MAN stay safe in this pandemic!

bands and other things that rock says:

been cooking this chili for years great love it.

Sarah Ozigi says:

Can I use chopped tomatoes in a tin instead of crushed tomatoes. We don’t have crushed tomatoes in a tin in the U.K.

Shantae Holland says:

Looks good! I can't wait to try this recipe! Thanks for sharing.

Jason Lee says:

I use taco seasoning. Its amazing:))

Ryan Mccoy says:

buddy….. best chilly ever!! so tasty. I always thought my Aunts meat chilly was the best I've ever had but this is comparable

Dennis Weikel says:

I doubled the amount of Chilli and still found the chili to be mild.

Chris Clark says:

i made this recipe for the OU VS. LSU playoff game and it was incredible. the chili was the only thing that kept the party stable during OU’s loss.

jonathan oxlade says:

It’s more spice bean chilli than chilli

eDougietv says:

WARNING JUMP SCARE AT 5:12

chana schonbrun says:

Amazing i added mushrooms and tofu

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