This vegetarian chili recipe is perfect for those following a plant-based lifestyle or looking to reduce their meat intake. It’s packed with protein from beans and quinoa, as well as veggies and flavorful spices.
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper
- Salt and black pepper to taste
- 28 oz can of diced tomatoes (with juices)
-15 oz can kidney beans (rinsed & drained)
-15 oz can chickpeas (rinsed & drained)
-2 cups vegetable broth
-¾ cup quinoa, rinsed
-Corn tortilla chips or avocado, cilantro optional toppings
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté until softened.
- Add garlic and cook until fragrant.
- Add red bell peppers and cook until slightly softened.
- Add chili powder, ground cumin, smoked paprika, cayenne pepper salt and black pepper to the pot and stir to combine all ingredients evenly.
- Pour in canned diced tomatoes with their juices scraping up any brown bits on the bottom of the pan if there are any bring mixture to simmer then add both cans of beans into the mix..
7.Add vegetable broth,to the pot stirring again thoroughly before bringing back up to a gentle simmering boil now adding rinsed quinoa continuing cooking on low heat around an hour,and serve topped with corn tortilla chips fresh cilantro avocados etc.
Cooking Time Guidelines:
Total preparation time: approximately one hour and fifteen minutes.
Cooking time: approximately one hour.
- For a thicker chili, add less vegetable broth or let the chili simmer longer until it reaches your preferred consistency.
- To make this recipe gluten-free, ensure that you use certified gluten-free quinoa or substitute it with rice.
- For added protein and fiber, consider swapping out the red bell pepper for chopped kale or spinach.
This vegetarian chili can easily be customized to your taste preferences by adding any of the following seasonings:
– Chipotle powder
– Smoked paprika
Recommended Tools to Make this Recipe:
-Sharp knife for chopping vegetables
Overall, World’s Best Vegetarian Chili Recipe is an easy-to-make dish packed with flavor and nutrients. With minimal prep time and simple ingredients readily available in most kitchens, it is perfect for those looking for healthy and hearty meatless meal options.
Sure, here are three popular FAQs with answers for “World’s Best Vegetarian Chili Recipe – Perfect for Meatless Monday!” on AddM3:
Q: Can I use canned beans instead of dried beans in this recipe?
A: Absolutely! Using canned beans is a great time-saver and works well in this recipe. You can use 2 cans (15-ounce each) of red kidney beans or any other type of bean you like. Just rinse and drain the canned beans before adding them to the chili.
Q: Can I freeze this vegetarian chili recipe?
A: Yes, you can definitely freeze this chili! It freezes very well and makes a great make-ahead meal option. Let the chili cool completely before transferring it to an airtight container or freezer-safe bag. It will keep well in the freezer for up to 3 months. To reheat, thaw the chili overnight in the fridge and heat it up on the stove over medium heat until hot.
Q: How spicy is this vegetarian chili recipe?
A: This recipe has a mild-medium level of spiciness that most people should be able to enjoy. However, if you prefer your chili less spicy or more spicy, there are some easy adjustments you can make. If you want it less spicy, reduce or omit the cayenne pepper altogether. If you want it more spicy, increase the amount of cayenne pepper or add some chopped jalapeño peppers when sautéing onions and garlic at step 2.