Whether you consider yourself a vegetarian or not, I think we can all agree that a vegetarian chili dish is one of those meals that everyone will love. Today I am excited to share with you what I consider the ultimate vegetarian recipe.
This one is packed with a ton of flavor. It also has healthy beans for protein, jalapeno for spice and a nice fire roasted tomato sauce that packs a lot of punch.
The Ultimate Vegetarian Chili
- Stove top
- 1 tbsp Chili Powder
- 1 tbsp Paprika
- 1 tbsp Cumin
- 1/2 tbsp Red Pepper Flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 15.5oz Cans of beans one black one kidney
- 2 tbsp olive oil
- 2 cloves garlic
- 1 Red Pepper Diced
- 1 yellow onion diced
- 1 poblano pepper Sliced
- 2 cups mushrooms
- 64 onces vegetable broth
- 1 15.oz Can of tomato sauce
- 1 28oz Can of fire roasted tomatoes
- Step #1 – Combine all of the spices together and set aside. Slice the poblano pepper and set aside.
- Step #2 – Drain and rinse the beans, and set aside. Next add the olive oil to a saute pan and then dice the onion, red pepper, and garlic. Add all to the skillet once the oil is hot. Add mushrooms as well. Cook for 8-10 minutes until the vegetables are tender and the onions are translucent.
- Step #3 – Add the cans of fire roasted tomatoes and tomato sauce to the skillet and stir in with the veggies.
- Step #4 – Add the spices that were set aside and half of the sliced poblano pepper. Save the other half as a serving garnish.
- Step #5 – Add the vegetable stock and the rinsed kidney and black beans. Stir to combine.
- Step #6 – You may now transfer all ingredients to a crockpot and cook on low for 6 hours or you can keep on the stove top and turn the heat to low and simmer for 6 hours.
- Step #7 – Serve Chili along with some corn chips and top with the sliced poblano pepper. Enjoy!
What I Love Most About This Vegetarian Chili Recipe
I love that after about thirty minutes of initial prep time, the remainder of cooking time hands off. This leaves me plenty of time to do other things. It is so nice to have a hot warm meal for dinner that was effortless to make.
If You Have More Time, Consider Using Dried Beans
This vegetarian dish calls for two cans of 15.5oz black beans and kidney beans. Using canned cooked beans is a big time saver, but if you have more time I recommend using dried beans.
First of all dried beans are very cheap. You can easily buy a large bag for under a dollar. If you are a budget conscious person like me, you may want to go this route. Little changes over time can make a bit impact you savings.
Side note, for other saving money tips you might like this post, Stop Feeling Broke With These Money Saving Tips.
The second reason I like using dried beans as opposed to can beans is because they are healthier. Dried beans don’t have any other ingredients added, they are simply just beans. Whereas canned beans have added sodium and sometimes other ingredient names that are hard to pronounce.
If you are still on the fence, consider reading this article from Bon Appetite magazine titled, Are Dried Beans Worth the Effort?