Vegetarian Chilli

Spread the love

The smoky, complex kind of this vegetarian chilli comes from essential storage space fixings, vegetables and flavors! It makes incredible extras, as well. Recipe yields 4 enormous or 6 moderate servings of vegetarian chilli.

Ingredients in homemade vegetarian chili:

This unbelievable vegetarian chilli recipe is made with very straightforward fixings that you could as of now have in your kitchen and storage room. There’s no meat or dairy, making it veggie lover as well! All you really want are a couple of jars of beans (I love kidney beans in my stew), veggies, flavors and squashed tomatoes. To make this plant based stew you’ll require:

  • Veggies: we’re adding onion, carrot, bell pepper, sweet potato and corn for the perfect mix of hearty veggies.
  • Garlic: always want to add garlic for delicious flavor.
  • Crushed tomatoes: the base of the vegetarian chili is made with crushed tomatoes.
  • Vegetarian broth: feel free to use vegetarian broth or water to perfectly thin out the chili a bit.
  • Beans: we’re using both black beans & kidney beans for a delicious boost of plant-based protein in this chili recipe.

Vegetarian Chilli Storage:

In the cooler: this plant-based Chilli will remain great in your refrigerator for many weeks. When your bean stew is totally cooled, simply place it in a sealed shut holder without the extra fixings and spot it in the ice chest. To warm it, essentially do as such in the microwave with a microwave safe bowl, or go ahead and warm it on the burner. Add your fixings once you’re prepared to serve!
In the cooler: could you at any point freeze veggie Chilli? Indeed! Adhere to the guidelines above, yet rather than setting the bean stew in the fridge just put it in your cooler for as long as 90 days. To warm, basically defrost the vegan bean stew for the time being and warm on the burner or in the microwave when you’re prepared to eat.

Vegetarian Chilli Sides:

Greek Spinach Rice

Crispy Oven Baked Chicken

Spaghetti & Spinach with Tomato Cream Sauce

Light and Tangy Coleslaw

Green Goddess Salad

Vegetarian Chilli Tips:

Feel free to make this in your slow cooker. If you do, I suggest reducing the broth/water and using only ¼ cup of broth total (instead of 3/4 cup).

To keep vegan: top with your favorite vegan cheese and/or vegan greek yogurt.

I hope you enjoy our best ever vegetarian chili recipe. If you make it, please leave a comment below and rate the recipe.Looking for more delicious inspiration? Follow Healthycookingtour on pinterest,twitter,instagram and tumblr.

Leave a Reply

Your email address will not be published.