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Hearty, spicy vegetarian chili is substantial enough to make a meal of, and also tasty as an anytime snack. You can season it to be as mild or as fiery as you please. To get started on your own potful, just read this guide on how to make vegetarian chili.
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Introduction
- Chili is always a crowd pleaser, and this flavorful vegetarian version is no exception. You won't hear any complaints from even the most ardent of carnivores, and it is healthy enough to add to your regular dinner lineup. You can use vegetable protein if you want to replicate the texture of ground beef chili, or you can leave it out if you prefer to make the vegetables the stars of the dish.
Step 1: Assemble Ingredients
- 1 12 oz. package ground-beef style vegetable protein, such as Morningstar Meatless Crumbles, or Smart Ground (Optional)
- 4 Cups cooked kidney beans
- 1 Large yellow onion, diced
- 3 Cloves garlic, minced
- 1 Bell pepper, chopped
- 1 Carrot, chopped
- 1 Zucchini, diced
- 1 Can corn, in its liquid
- 1 28 oz. Can diced tomatoes, in their liquid
- 1 Can mild green chilies, in their liquid
- 2 Tbsp. cooking oil
- 3 Tbsp. chili powder
- 2 tsp. Cumin
- 1 tsp. salt
- 1/2 tsp. celery salt
Step 2: Prepare Your Chili
- Heat oil in a large stockpot. Add garlic, onion, bell pepper, carrot and zucchini. Saute until veggies are softened, but still slightly crisp.
- Stir in salt and spices.
- Add corn, tomatoes, and chilies, including all liquid, along with 3 cups water.
- Bring to a boil, and simmer uncovered for 30 minutes.
- Add beans and veggie crumbles (if using), and simmer for another 10 minutes.
Step 3: Serve
- Serve topped with cheddar cheese, green onions, diced red onions, or just as it is. Corn bread, rice, and tortilla chips all make great accompaniments.
Variations
- The ingredients for vegetarian chili are not set in stone. You can use as much or as little chili powder as you desire, and you can experiment with different bean and veggie combinations.
- Portabella mushrooms will make your chili a bit heartier, and you can add fresh jalapenos or Serranos for some extra punch. Black beans or lentils are both great in chili, and will add their own unique textures to your dish.
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