Chili is one of the easiest recipes to make yourself. Vegetarian chili is convenient because I always have canned tomatoes and beans in the house. For this one particular recipe, I’ve added veggies for a hearty texture. Then added some tempeh and quinoa to boost the protein.
There is nothing like a hot bowl of chili on a cold winter’s day. Throw in some peppers and extra spices for a kick of heat and you’ve really got a healthy dish to keep you warm. But don’t limit chili to just winter. This vegetarian chili can take on a spring/summer feel by throwing in some different veggies and using fresh tomatoes. You will need to cook the fresh tomatoes longer than and up the herbs/spices but it gives it a different seasonal feel.
When I mention changing up the veggies to fit the season, it’s just simple swaps like:
- Add in yellow squash in place of carrots
- Use yellow, green, orange or heirloom style tomatoes
- Try a white bean instead of pinto
- Throw in fresh jalapeno or poblano peppers (roast the peppers for extra flavor)
- Top your chili with fresh avocado
One of my favorite things to cook chili in is a enamel cast iron Dutch oven pot. It allows for great caramelization of onions and veggies without over burning or sticking. The ingredients cook a bit faster and just really stew together well. There are many brands out there but Le Creuset is one of the best. Lodge is another great brand and a bit more economical.
Cozy up with these plant-based soups:
- Vegetable Soup with Ravioli
- Butternut Apple Soup
- Vegetarian Bean Chili
- Black Bean Soup with Sweet Potatoes
- Vegan Corn Chowder
A very popular accompaniment to chili is cornbread. I love it and I know many of you probably want that little extra something to complete your chili. May I suggest my vegan cornbread recipe, it pairs so perfectly with my vegetarian chili. You won’t be disappointed and if you’re making this for the entire family, you simply must have cornbread.
I'd love to hear your feedback in the comments below for this Vegetarian Chili! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
Servings | people |
- 1/4 cup water
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 2 medium large carrots peeled and chopped
- 2-3 stalks celery chopped
- 1 large bell pepper chopped
- 1 medium-large zucchini large chopped
- 1 15 oz. can low-salt pinto beans or a mixture of any you like
- 1 28 oz. can of diced tomatoes
- 1/3 cup quinoa rinsed
- 1-2 cups tempeh chopped
- 1-2 Tbl chili powder
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp garam masala
- 1/2 tsp dried oregano
- 1 avocado sliced
- 1/2 cup unsweetened homemade yogurt or small carton non-dairy yogurt, optional
- 1/2 cup cilantro
- 1 cup salsa, store-bought or homemade
- sea salt and pepper to taste
Ingredients
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- Add the water to the pan and sauté the onion about 5 minutes.
- Add the garlic and all of the other vegetables except the zucchini. Saute about 10 minutes.
- Add the spices and salt and pepper to taste.
- Add the canned tomatoes, beans, quinoa and tempeh, along with 1 cup water, stirring to combine.
- Cook another 10 minutes and add more water if it becomes too thick.
- Add the zucchini and cook until zucchini is soften but not mushy.
- Top with sliced avocado, soy yogurt and a sprinkling of cilantro. Serve salsa on the side.
Yogurt and salsa not included
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