Chile, from the Nahuatl chilli, refers to a chili pepper in Spanish, while carne is Spanish for meat. Chili is originated from what is now northern Mexico and southern Texas. Chili, unlike some other Texas cuisines such as grilled brisket, was developed mostly by working-class Tejana and Mexican women. In former decades, the chili queens of San Antonio, Texas, were particularly well-known for serving inexpensive chili-flavored beef stew in their ‘chili joints.’
With the rise of vegetarianism in the 1960s and 1970s, vegetarian chili (also known as chili sin carne, chili without meat, chili non-carne, and chili sans carne) gained widespread popularity in the United States. It is also popular among individuals on a diet that forbids the consumption of red meat.
Replace the beef in the chili with textured vegetable protein or tofu, quinoa, or a starchy vegetable like potatoes to make it vegetarian. Beans are almost often included in chili. Corn, squash, mushrooms, and beets are all possible variations.
Ingredients required to make a flavourful vegetarian chili recipe
1 tablespoon olive oil
½ medium onion, chopped
2 tablespoons dried oregano
1 tablespoon salt
1 teaspoon ground cumin
2 bay leaves
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 cans chopped green chile peppers, drained
2 packets of vegetarian burger crumbles
3 cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 can kidney beans, drained
1 can garbanzo beans, drained
1 can black beans
1 can whole kernel corn
Directions to make a hearty vegetarian chili
Warm the olive oil in a big pot over medium heat. Mix in the onion, bell pepper, and carrots. Cook for five minutes, or until the vegetables are tender. Cook until the garlic and jalapeno are aromatic, about a minute.
Stir in the tomato paste to coat the vegetables. Toss in the tomatoes, beans, broth, and spices. Season with dried oregano, salt, crushed cumin, bay leaves, raw garlic, chili powder, and ground black pepper.
Green chile peppers, whole peeled tomatoes, kidney beans, garbanzo beans, black beans, and whole kernel corn are all canned vegetables. Bring to a boil, then reduce to a low heat and leave to simmer for 30 minutes.
Vegetarian burger crumbles provide ‘meaty’ flavour and texture without the meat.
Serve with cheese, sour cream, and cilantro on the side.
Chili toppings
Here is a complete list of options:
Cheddar cheese, grated
Sour cream
Avocado, sliced or diced
Tortilla chips (optionally crushed)
A little more cilantro
Lemon wedges
Nutritional value
Calories: 407kcal Carbohydrates: 71g Protein: 23g Fat: 6g
Saturated Fat: 1g Sodium: 213mg Potassium: 1525mg Fiber: 24g Sugar: 8g
Vitamin A: 2694IU Vitamin C: 91mg Calcium: 185mg Iron: 7mg
Cooking tips
Traditional chili spices and smoked paprika can be added for a savoury, smoky flavour. Canned beans and tomatoes add flavorful plant-based protein and bulk.
Blending a small bit of the chili gives it the appearance and flavour of a chili that has been cooking all morning, yet it only requires around 30 minutes of simmering.
Finishing the chili with a splash of sherry vinegar (or lime juice) and chopped cilantro adds a fresh flavour. The vinegar adds acidity and complexity, which makes all the difference in taste.
Leftover chili? Here’s what you can do!
Reheat your chili in a bowl and can also be used as a protein-rich topping for nachos, baked potatoes, or oven-baked fries. Chili can be stuffed into burritos or quesadillas as well. leftover chili tastes even better!
How to store and reuse vegetarian chili?
Refrigerate: This plant-based chili can be kept in your fridge for about a week. Once the chili has completely cooled, store it in an airtight container (or multiple containers if you want to meal prep it) without the additional toppings. Simply reheat it in the microwave using a microwave safe bowl, or reheat it on the hob. When you’re ready to serve, add your toppings!
Freezer: Follow the directions above, but instead of putting the chili in the fridge, place it in the freezer for up to 3 months. Simply thaw the vegetarian chili overnight and reheat on the hob to reheat.
Conclusion
It’s comforting, smoky, and spicy. It packs a substantial number of veggies right from the pantry, but it’s so delicious that even a meat lover will fall for it. You simply need a few minutes of hands-on prep time to create it. Then, leave it to simmer on its own for 30 minutes before serving up a great vegetarian chili meal!