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Vegetarian Recipes

Easy Vegetarian Chili

https://www.loveandlemons.com/vegetarian-chili-recipe/

Meet the best vegetarian chili recipe I’ve tasted! Chipotle peppers in adobo sauce and fire-roasted tomatoes give it a delicious smoky kick.

Once the temperature starts dropping, I start craving comfort food. Lasagna, Mac and Cheese, Eggplant Parmesan, you name it. But while I love love love all of those things, some nights I want to get my comfort food fix with as little work as possible. That’s where this easy vegetarian chili recipe comes in.

Like any good veggie chili, it’s hearty, warming, smoky, and spicy. Made with a short list of pantry ingredients, it packs in a hefty amount of veggies, but it’s so yummy that even a meat lover will fall for it (just ask Jack!). To make it, you only need to do a few minutes of hands-on prep. Then, let it simmer away on its own – you can check back in 30 minutes later to dish up a delicious vegetarian chili dinner.

Easy and satisfying, this is a great recipe for busy weeknights, game day, or any time you’re craving something cozy. Enjoy!


Vegetarian chili recipe ingredients


Vegetarian Chili Recipe Ingredients

My vegetarian chili recipe is filled with the chili essentials: onion, garlic, red bell pepper, pinto and kidney beans, lime, olive oil, salt, and black pepper. For a colorful twist, I add in corn kernels. Fresh or frozen corn works equally well, adding pops of yellow and a little crunch.

Then, instead of stirring in regular diced tomatoes, I add fire roasted diced tomatoes. A pantry staple in my kitchen, fire roasted tomatoes are my first pick anytime I use diced tomatoes in a recipe. They have the same concentrated tomato flavor, but they also add an irresistible smokiness to whatever you’re making, which is really delicious in this chili recipe.

Finally, in lieu of chili powder, I use canned chipotle peppers in adobo sauce. They’re super smoky, spicy, and savory, which makes for one darn good bowl of veggie chili. If you’ve never used them before, you can find them in the Mexican section of most grocery stores. Use any leftovers in my favorite chipotle sauce, BBQ sandwiches, or vegan nachos!

Once you prep your ingredients, making this recipe is easy! Just sauté the onion, garlic, and peppers, stir in the remaining ingredients, and simmer until the chili thickens to your desired consistency. Finish it off with a big squeeze of lime, and dig in!

Store any leftovers in the fridge for up to 4 days (they get more flavorful with time!), or freeze them for even longer.

Vegetarian Chili Serving Suggestions

My favorite part of making vegetarian chili is loading it up with toppings! I especially love this recipe with a dollop of Greek yogurt to cool the heat from the smoky chipotles. I like to finish it with pickled onions, sliced chiles, and cilantro. Feel free to get creative with your toppings – shredded cheese, sour cream, pickled jalapeños, avocado, guacamole, or charred corn kernels would all be great.

Enjoy a bowl of this chili on its own, or pair it with tortilla chips, cornbread, or a baked sweet potato for a heartier meal. Or, for a fun game day snack, top it onto sweet potato wedges to make sweet potato chili fries!

Easy Vegetarian Chili Recipe Variations

I love this recipe as written, but if you’re particular about your chili, change it up to suit your preferences! Here are a few easy variations:

  • Use your favorite beans. I’ve been known to make this recipe with everything ranging from black beans to chickpeas, and it always comes out great. Use your favorite beans (or whatever you have in your pantry) instead of the pinto and/or kidney beans.
  • Add extra veggies. Do you love a veggie-heavy chili? Add a stalk of celery or carrots to the pot along with the onion.
  • Spice to your level. Chipotle peppers in adobo sauce can vary in spice level, so if you’re sensitive to spice, start with less than the recipe calls for. You can always add more!

How do you like your vegetarian chili? Let me know in the comments!

Easy Vegetarian Chili

Author: Jeanine Donofrio

Recipe type: Soup

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • 1 (14-ounce) can red beans, drained and rinsed
  • 1 (14-ounce) can pinto beans, drained and rinsed
  • 1 cup water or broth
  • 3 chipotle peppers from canned chipotles in adobo, diced, plus 3 tablespoons sauce*
  • 1 cup corn kernels, fresh or frozen
  • 1 tablespoon lime juice, plus wedges for serving
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • Avocado or Guacamole
  • Greek yogurt or sour cream
  • Jalapeño or serrano peppers, diced or sliced
  • Cilantro
  • Pickled Onions
  1. Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
  2. Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.
  3. Stir in the lime juice and season to taste. Serve with desired toppings.

*Chipotle peppers vary in spice level. If you’re sensitive to spice, start with less. If you love spice, add more to taste. If your chili is too spicy, add more lime juice and a bit of olive oil to tone it down.

3.4.3177

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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