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Home » Vegetarian Chili

Vegetarian Chili

March 27, 2012 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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This Plant-based Chili recipe is one of the easiest recipes to make yourself. Vegetarian chili from scratch 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.

Vegetarian Chili

There is nothing like a hot bowl of whole food plant-based 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 this plant-based diet chili recipe 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 though, as well as, increase the herbs and spices. Doing so gives it a different seasonal feel.

Seasonal Vegetables

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

Vegetarian Chili

One of my favorite things to cook chili in is a enamel cast iron Dutch oven pot. It allows for great caramelizing of onions and veggies without  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.

Cornbread

May I suggest my vegan cornbread recipe, as 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 in your caption, and I won’t miss it!

Vegetarian Chili
Print Recipe
3.95 from 17 votes

Plant-Based Vegetarian Chili

Easy to pull together from pantry items. Super delicious and easy to make for a crowd. Serve with cornbread.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 people

Equipment

  • Vegetable Peeler
  • Cutting board
  • Knife
  • Stainless Steel Pot Set
  • Ladle

Ingredients

  • 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 pinto beans (no salt) a mixture of any you like
  • 1 28 oz. can diced tomatoes (no salt)
  • 1/3 cup quinoa rinsed
  • 1-2 cups tempeh chopped
  • 1-2 Tbl chili powder
  • 1/2 tsp cumin
  • 1/4 tsp Ceylon cinnamon*
  • 1/4 tsp garam masala
  • 1/2 tsp dried oregano
  • 1 avocado sliced
  • 1/2 cup homemade soy yogurt or small carton store-bought non-dairy yogurt, optional
  • 1/2 cup cilantro
  • 1 cup salsa store-bought or homemade
  • sea salt and pepper to taste
Prevent your screen from going dark

Instructions

  • 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.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.
Yogurt and salsa not included
 

Nutrition

Nutrition Facts
Plant-Based Vegetarian Chili
Amount per Serving
Calories
358
% Daily Value*
Fat
 
13.7
g
21
%
Saturated Fat
 
2.3
g
14
%
Sodium
 
312.3
mg
14
%
Potassium
 
22.4
mg
1
%
Carbohydrates
 
41.8
g
14
%
Fiber
 
18.6
g
78
%
Sugar
 
10.9
g
12
%
Protein
 
22.3
g
45
%
Vitamin A
 
1450
IU
29
%
Vitamin C
 
125.4
mg
152
%
Calcium
 
180
mg
18
%
Iron
 
4.9
mg
27
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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