This vegetarian chili recipe is perfect for veggie lovers. Packed with nutrition and flavor this easy chili recipe features our signature chili seasoning to create a flavorful experience for your taste buds. This dish is great for vegetarians, vegans, or those on a more plant-based diet.
Chili is a great treat that keeps you warm no matter what time of the year. This flavorful treat is popular during the fall and winter months. The wonderful thing about chili is that it can be customizable to people’s diet preferences. You can add different meats to it including beef, chicken, turkey, venison and much more. Chili does not have to contain meat though. This vegetarian chili recipe features an array of vegetables to create a hearty and delicious treat that will keep you warm all year long. It is great if you love the flavor of chili and fresh vegetables.
How to Cook Vegetarian Chili
Cook the Vegetables
In a large, heavy bottomed pan heat 2 tablespoons of olive oil over medium-high heat. Just when the oil shimmers, add a diced yellow onion, 2 carrots shredded, 2 celery stalks diced, a diced orange bell pepper, a diced red bell pepper, and a diced yellow bell pepper. Cook until the vegetables start to soften. Do not overcook them.
Season the Chili
Clear a space in the center of the pan and add 3 cloves minced garlic and 3 Tbs Chugwater Chili Seasoning. Using a large spoon mix the garlic into the seasoning and cook until it starts to become very fragrant. Then mix the Chugwater Chili Seasoning and garlic mixture into the vegetables.
Add in the Tomato Base
Pour the can of tomato sauce, can of fire roasted tomatoes, and 3 cups of vegetable broth, chicken broth or water into the vegetables. Use the wooden spoon to scrape up any fond that may have accumulated in the pan.
Mix in a can of pinto beans, kidney beans, and chickpeas. In a separate bowl mix 1/4 cup of masa harina with 1/2 cup of warm water. Pour the thickener into the chili and bring it all to a boil. Reduce the heat and let it simmer at least 20 minutes.
What to Serve with Vegetable Chili
Serve the Vegetable Chili hot. It will keep at least 3 days in the refrigerator after made.
Different Toppings and Sides for Vegetable Chili:
- Tortilla Chips
- Corn Chips
- Cinnamon Rolls
- Corn Bread
- Sour Cream
- Shredded Cheese
- Sliced Avocado
- Saltine Crackers
- Prepared Chugwater Chili Dip
- Chugwater Chili Crackers
If you enjoyed this vegetarian recipe, here are some other recipes that we have to offer:
- Veggie Tacos
- Easy Chili Lime Pasta Salad
- Chili Fajita Pasta
- Roasted Asparagus with Creamy Southwestern Sauce
Veggie Chili (Vegetarian Chili)
ingredients:
- 2 tablespoons olive oil
- 1 yellow onion diced fine
- 2 carrots shredded
- 2 celery stalks diced
- 1 orange bell pepper diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 cloves of garlic minced
- 3 tablespoons of Chugwater Chili Seasoning
- 3 cups vegetable broth, chicken broth, or water
- 1 can of tomato sauce
- 1 can of fire roasted diced tomatoes
- 1 can of pinto beans rinsed
- 1 can of kidney beans rinsed
- 1 can of chick peas rinsed
- 1/4 cup of masa harina
instructions:
How to cook Veggie Chili (Vegetarian Chili)
- In a large, heavy bottomed pan heat 2 tablespoons of olive oil over medium-high heat. Just when the oil shimmers, add the yellow onion, carrots, celery, orange bell pepper, red bell pepper, and yellow bell pepper. Stir the mixture until the vegetables soften, about 5-7 minutes.
- Clear a space in the center of the pan and add the garlic and Chugwater Chili Seasoning. Using a large wooden spoon mash the garlic into the seasoning and cook until it smells really good, about a minute. Stir the Chugwater Chili Seasoning and garlic mixture into the vegetables.
- Pour the tomato sauce, fire roasted tomatoes, and broth or water into the vegetables. Use the wooden spoon to scrape up any fond that may have accumulated in the pan.
- Mix in the pinto beans, the kidney beans, and the chick peas. In a separate bowl mix 1/4 cup of masa harina with 1/2 cup of warm water. Pour the thickener into the chili and bring it all to a boil. Reduce the heat and let it simmer at least 20 minutes.
- Serve Vegetable Chugwater Chili with toasted corn tortillas, lime wedges, and shredded Monterey Jack cheese. The chili will keep at least 3 days in the refrigerator.
Calories
228.32Fat (grams)
8.15Sat. Fat (grams)
1.83Carbs (grams)
30.01Fiber (grams)
7.34Net carbs
22.67Sugar (grams)
7.39Protein (grams)
11.19Sodium (milligrams)
888.00Cholesterol (grams)
11.75t>
Elizabeth
January 29, 2016
This looks absolutely delicious. I am going to pin it and give it a try!