The BEST Vegetarian Chili Recipe
Vegetarian Chili is the best way to enjoy a delicious and healthy Vegan Chili Recipe! This is the BEST VEGETARIAN CHILI and it will knock your socks off. I never knew I could not only make an Easy Vegetarian Chili recipe but also LOVE it. Buckle up because this is the best Vegan Chili Ever!
INGREDIENTS & INSTRUCTIONS:
3 cups winter squash diced (I used Butternut squash)
2 tablespoons canola or olive oil
1 onion diced
2 medium carrots diced
1 sweet red pepper diced
2 cloves garlic minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 28- ounce can diced tomatoes
1 teaspoon dried oregano
2 tablespoons tomato paste dissolved in 1-cup water
Salt to taste
3 14.5 ounce cans pinto beans, drained
½ cup fresh cilantro chopped
Grated vegetarian cheese, cheddar, Monterey Jack or crumbled Queso Fresco.
Heat oven to 400°F and cover a half baking sheet with aluminum foil.
Place the diced squash on the foil-covered baking sheet and drizzle with 1-2 tablespoons olive oil. Roast the squash 10 minutes, and remove from the oven. Set the squash aside until ready to use.
Meanwhile, in a heavy nonstick skillet, heat the oil over medium heat and add the onion, carrots and sweet red pepper. Cook (stirring often) until vegetables are tender and begin to turn golden brown, approximately 8 minutes. Add the garlic, stir and cook another 30 seconds. Add the chili powder and ground cumin and cook another 2-3 minutes, until mixture begins to stick to the pan, stirring often.
Add tomatoes and dried oregano and salt (to taste). Bring mixture to a boil, reduce heat to simmer and cook down just until mixture begins to stick to the pan, about 10 minutes. Stir often.
Stir in tomato paste & water mixture and bring the mixture back to a low boil. Season, to taste, with salt, and simmer, stirring often, 10 minutes or until mixture is fragrant and thickens.
Add the drained canned beans and the roasted squash. Bring to a boil. Keep temperature to a simmer over low heat, stirring often, for 30-45 minutes. The chili should NOT stick to the bottom of the pot. It will be thick, but if you prefer a thinner chili, add more water, stir and simmer to blend the flavors. Salt, to taste.
Add the chopped fresh cilantro 5 minutes before turning off the heat. Simmer for 5 minutes.
Spoon into individual bowls and top with shredded cheese.
The Best Vegetarian Chili Ever!!
This is an easy recipe for vegetarian chili. Made with Beyond Meat Crumbles, this chili is satisfying for meat lovers and vegetarians/vegans alike. I hope you give this recipe a try.
VEGETARIAN CHILI RECIPE ‣
Today we’re making a super EASY vegetarian chili recipe in the slow cooker! This chili is great for meat eaters, has an amazing texture and is ready in no time. This healthy dinner recipe is also great for vegan meal prep, superbowl and more!
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!
Vegetarian Chili Recipe |