Easy Vegetarian Chili Recipes


vegetarian chili

Vegetarian chili is a type of chili that does not contain meat. It is typically made with beans, vegetables, and spices. Following are the easy delicious Vegetarian chili recipes you would love to try at home.

Easy Vegetarian Chili recipe

Vegetarian Chili

This vegetarian chili is so easy to make and full of flavor! It’s perfect for a weeknight meal or to feed a crowd. And it can easily be made gluten-free and vegan.

Ingredients:

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1 red pepper, diced

1 tablespoon chili powder

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes

1 can (15 oz) of corn kernels

1 teaspoon cumin powder

Salt and pepper, to taste

Optional toppings: shredded cheese, sour cream, chopped green onions, diced avocado, etc.

Instructions:

Heat the oil in a large pot over medium heat. Add the onion, garlic, and red pepper, and cook until softened, about 5 minutes. Add the chili powder and cook for 1 minute.

Add the black beans, tomatoes, corn, and cumin. Season with salt and pepper, to taste. Bring to a simmer and cook until heated through about 10 minutes.

Serve with your favorite toppings. Enjoy!

Slow Cooker Quinoa Vegetarian Chili

Vegetarian Chili

Slow Cooker Quinoa Vegetarian Chili recipe.

This hearty, yet simple chili is perfect for a chilly winter night.

This Slow Cooker Quinoa Vegetarian Chili recipe is the perfect hearty and simple meal for a chilly winter night. Packed with protein and fiber, this chili will leave you feeling satisfied and warm all night long. And the best part? It’s all made in your slow cooker, so you can set it and forget it!

Ingredients:

1 tablespoon olive oil

1 white onion, diced

3 cloves garlic, minced

1 red pepper, diced

1 green pepper, diced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, undrained

1 can (6 oz) tomato paste

3 cups water

1 cup quinoa, rinsed and drained

Optional toppings: shredded cheese, sour cream, green onions, avocado slices

Instructions:

1. In a large skillet over medium heat, add the olive oil and onion. Sauté for 5 minutes until the onion is softened. Add in the garlic and sauté for an additional minute.

2. Add the onion mixture, peppers, chili powder, cumin, smoked paprika, and salt to the slow cooker. Stir in the black beans, kidney beans, and diced tomatoes with their juice, tomato paste, and water.

3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

4. Thirty minutes before serving, add the rinsed and drained quinoa to the chili and stir well. Replace the lid and continue cooking until the quinoa is fully cooked.

5. Serve topped with shredded cheese, sour cream, green onions, and avocado slices (if desired). Enjoy!

Three-Bean Vegetarian Chili

Three-Bean Vegetarian Chili recipe

Ingredients:

1 tablespoon olive oil

1 white onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground coriander

1 (15-ounce) can of black beans, drained and rinsed

1 (15-ounce) can of kidney beans, drained and rinsed

Instructions:

1. In a large pot or Dutch oven over medium heat, heat the oil. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes.

2. Add the cumin, chili powder, smoked paprika, and coriander and cook for 1 minute longer.

3. Add the black beans and kidney beans and stir to combine.

4. Serve with shredded cheese, sour cream, and/or diced avocado, if desired.

This three-bean vegetarian chili is a hearty and delicious recipe that is perfect for a winter night. The chili is packed with flavor and it is also very easy to make. This recipe makes enough for four people, but it can easily be doubled or tripled if you need to feed more people.

Sweet Potato Black Bean Chili recipe

This vegan and gluten-free chili are full of flavor and perfect for a winter meal!

Ingredients:

1 large sweet potato, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1/2 cup chopped onion

1 red bell pepper, diced

3 cloves garlic, minced

1 jalapeño pepper, seeded and minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

salt and black pepper to taste

1 tbsp olive oil

2 cups vegetable broth

1 can (14.5 oz) diced tomatoes, undrained

1/2 cup chopped fresh cilantro leaves

Instructions:

In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, bell pepper, garlic, and jalapeño pepper and cook until softened, about 5 minutes.

Add the sweet potato, black beans, diced tomatoes with their juice, vegetable broth, cumin, chili powder, smoked paprika, and salt and black pepper to taste. Bring to a simmer and cook until the sweet potatoes are soft and the chili is heated through about 30 minutes.

Stir in the cilantro leaves and serve. Enjoy!

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