Vegetarian Chili Recipe (2024)

FAQs

What can I use instead of meat in chili? ›

All you need are a few cans of beans (I love kidney beans in my chili), veggies, spices and crushed tomatoes. To make this plant based chili you'll need: Veggies: we're adding onion, carrot, bell pepper, sweet potato and corn for the perfect mix of hearty veggies.

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

Health benefits

As a Dietitian, I love a one bowl meal that has complex carbs, protein, plenty of veggies, and healthy fat all in one. This chili is packed with plant protein and filling fiber from beans and veggies, making it crazy hearty. Regular consumption of beans can help lower cardiovascular risk.

bulgur or quinoa - inexpensive and usually easy to find in the bulk bins at the grocery store, bulgur adds even more of a ground meat texture to vegan chili. Use quinoa for a gluten-free option.

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

Stir in some finely ground cornmeal or masa harina.

Start by stirring 1 to 2 tablespoons into your chili, allow the stew to simmer for 5 to 10 minutes more, and it should thicken up a bit. Masa harina (an instantly binding corn flour) also works beautifully to absorb liquid.

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot. While you can simply keep simmering the chili, that method risks overcooking softer ingredients like the beans, losing all your nice texture to mushy monotony.

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

What adds the most flavor to chili? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Cinnamon. The beauty of ground cinnamon is that it brings a warmth to your chili, without being spicy. It works well with other flavors commonly found in chili (like tomato, cumin and chile powder) so you only need a little bit to achieve the desired balance.

This chili makes great leftovers that keep well for four days in the refrigerator. Reheat your chili in a bowl and it's good to go. You can also serve this chili as a protein-rich topping on nachos, baked potatoes or oven-baked fries. Stuff your burritos or quesadillas with chili.

Chili peppers contain a compound called capsaicin, which causes the burning sensation you feel after eating them. But capsaicin also can also help to alleviate pain by depleting the body's supply of Substance P, a neurotransmitter that sends pain signals to the brain.

Consuming red chili in excess might have detrimental effects on your health. It could cause diarrhoea, abdominal pain, dizziness, nausea, and vomiting. After consuming too many chilies, you can try ice cream, cottage cheese, or cold milk to calm your stomach.

From a restaurant perspective, chili is typically assumed to be a meat dish: chili con carne. This a Spanish term that means “Chili peppers with meat.” Vegetarian chili has been around for a long time, but if a restaurant serves it, it's typically called “vegetarian chili” or “bean chili”.

Today, Texans believe that chili should only have chili peppers, meat, and spices. However, many modern recipes also call for beans, veggies, and even noodles thrown in. At chili cook-offs across the US, you'll see recipes with all kinds of ground meat, including: Beef.

With a similar texture, ground chicken or ground turkey can be superb substitutes for ground beef. The poultry is a bit paler than beef, which can change the appearance of some dishes, but they still taste equally delicious.