Prepare to fall in love with this very tasty, simple, and vegan chili! It’s amazing how delicious vegetarian chili can taste! This recipe for quick veggie chili will amaze you with its deliciousness!
Whether you, like me, are a carnivore or you’re someone who occasionally or often seeks for methods to eat without meat. I believe the rich tastes and substantial texture of this vegetarian chili dish will surprise you in a good way. I’m satisfied with this recipe!
What makes this Vegetarian Chili so good?
- Rich tastes from the stock, spices, tomatoes, and veggies.
- It is a simple one-pot supper.
- This veggie chili may be made mild or spicy.
- Both the type and quantity of beans you add are up to you.
- It’s amazing to add shredded chicken, if you choose to do so! When we have leftovers on day two, that’s what we usually do.
Ingredients
- avocado or olive oil
- onion & garlic
- carrots, celery & jalapeno
- kosher salt and ground black pepper
- red pepper flakes
- cumin, chili powder & smoked paprika
- canned tomatoes & tomato paste
- Worcestershire sauce (for vegan either a substitute or soy sauce)
- Tabasco
- black beans, kidney beans (or whichever beans you enjoy)
- kidney beans, rinsed and drained
- corn, drained
- vegetable stock
- fresh lime juice
Variations
- Adapt my suggested bean kinds to your preferred varieties. Try my Chickpea Stew if you like chickpeas. Simple, delicious, and incredibly customizable.
- Add a portion of a can of chipotles or just a little of the sauce for more heat.
- Add vegan or conventional cheese, vegan or traditional sour cream, scallions, jalapeño slices, or anything else that pleases you on top.
- You may add more cheese, shredded lettuce, and other toppings to the chili to make it into a burrito filling.
- Add some shredded chicken right after it’s prepared or when you have leftovers if you’re a fan of chicken. It’s a fantastic combination!
- I have a fantastic Lentil Bolognese that tastes like vegetarian chili—only made with lentils. The same strength and wonderful taste. So tasty it doesn’t even require pasta! Give it a try without a doubt!
What beans to use for vegetarian chili recipe?
- Use kidney beans, chili beans, or any other bean you choose! There are not any guidelines.
- I love to use a variety of beans in my vegetarian chili recipes. Kidney and black beans, for example.
- Another excellent bean to utilize on their own or in a combination is pinto. The same is true with fava beans.
- I make it
Tips
- Experiment with the veggies in this recipe for chili sans carne.
- Use plenty of spices when preparing this dish.
- Develop the tastes gradually and subtly.
- To enhance the flavor of the veggie chili, let it rest for a while.
- Your chili will taste better the nicer your tinned tomatoes are. For added taste, add a can of tomato chili starter (like Red Gold Tomatoes’ Tomato Love) if you see one.
- Another excellent option is fire-roasted tomatoes, which quickly provide a rich taste to chili dishes.
More Recipes You Might Like
- Easy Vegetarian Chickpea Stew
- White Bean Kale Potato Soup
- Leftover Turkey and Spinach Noodle Soup
- Chicken Enchilada Soup
Vegetarian Chili
This recipe for meatless chili will amaze you with its deliciousness! Prepare as vegetarian or vegan chili.
- 2 tablespoon avocado oil
- 1 small yellow onion diced
- 4 garlic cloves minced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1 jalapeno seeded and diced
- Kosher salt and freshly ground black pepper to taste
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin
- 2 tablespoons chili powder plus more to taste
- 1 teaspoon smoked paprika
- 1 28 oz or so can diced tomatoes You can use 2 varieties such as crushed (diced or a tomato chili starter)
- 3 tablespoons tomato Paste
- Worcestershire sauce to taste for vegan use soy sauce or vegan substitute
- Tabasco sauce to taste
- 1 can black beans rinsed and drained
- 1 can kidney beans rinsed and drained
- 1 can corn drained
- 1 cup vegetable stock
- Juice of 1 lime
- In a big saucepan, add oil and sauté the celery, carrots, onions, and jalapeño. Add pepper and salt for seasoning. Simmer for 8–10 minutes.
- Add the paprika, cumin, chili powder, and red pepper flakes and stir. Simmer for one minute.
- Stir together the tomatoes and tomato paste after adding them.
- To taste, add a few dashes of Tabasco sauce and Worcestershire sauce (or soy sauce, if vegan). Mix everything together.
- After the chili reaches a simmer, mix in the beans, corn, and veggie stock.
- After bringing to a simmer, cook until thickened, about 20 minutes. Taste and adjust the spices.
- After taking off the heat, add the fresh lime juice.
- Arrange the ingredients in bowls and top with shredded cheddar or pepper jack cheese (or vegan substitute), pickled jalapenos, tortilla chips, sour cream, and scallions, if like.
Add any toppings you choose to the dish: scallions, chives, jalapenos, shredded cheese, red pepper flakes, sour cream, or a substitute for sour cream, etc.