Easy Vegetarian Chili

Updated: Jan 29

This delicious Easy Vegetarian Chili Recipe is my go-to, one pot dinner, and was requested by one of my Instagram followers! It’s full of healthy vegetables and is so easy to make. It’s perfect for a Meatless Monday vegan meal. There’s just something about a one-pot meal where all the flavors meld together to become so much more than they could have on their own.

I absolutely LOVE sitting down to a bowl of this chili because it’s not only delicious, it’s so healthy for you, too. There are so many veggies in here that you have to feel good eating it.

I always make my chili super spicy, but you don’t have to. That’s the thing about this chili, you really don’t ‘have to’ do anything but what you LOVE.  It’s essentially just a bunch of veggies, some beans, and some spices. You can add more or less of any the veggies or spices, or leave some out entirely. You can switch up the beans by adding a different kind or a few different kinds of beans. This chili recipe is extremely flexible and can be used as a guide for making many different vegetarian chilis.

This Easy Vegetarian Chili is one of my favorite pantry dinners. I know that no matter how crazy my day is, I always have spices, cans of beans, tomato sauce, and an onion laying around the house, which I can transform into an easy weeknight chili. While the ingredients in this chili recipe are super basic, the flavor is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery and garlic.

I added traditional chili spices and some cumin, oregano and basil for an extra-savory, herb note. Canned beans and tomatoes contribute delicious plant-based protein and substance.

Blending a small portion of the chili makes it look and taste like a chili that has been cooking all morning long, but it only needs about 30 minutes of simmering. That’s a little trick that I learned from my lentil soup, which is another hearty option for soup days.

Usually, we’ll eat it on its own or with a little cheese, avocado and a squirt on lime on top. The lime gives it a touch of brightness.

Finishing off the chili with a little splash of lime juice or sherry vinegar  and fresh cilantro makes it taste vibrant and fresh. The vinegar offers a little acidity and complexity, and it makes all the difference.

This chili is dairy free and vegan and you can keep it that way be choosing vegan toppings like sliced avocado and tortilla chips but some of my other favorite Chili toppings are the following. Grated cheddar cheese, sour cream or crème fraîche, hot sauce, sliced or diced avocado, tortilla chips (crumbled if desired), additional cilantro and lime wedges.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #aliinthevalley

And if you ever have a recipe you would like to learn, send me a message! We’ll work it into the next month’s webisodes 🤗

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Ali in the Valley

Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer.

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