7+ vegetarian chili recipes that are so good and hearty no one will even miss the meat

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Good alternative vegetarian recipes aren't always easy to find. One of the easiest and most flavorful veggie recipes is vegetarian chili. Whether you are a vegetarian or a carnivore, you can't deny that these chili recipes are delicious! And neither will your family and friends.
These wonderful dishes are perfect for the next cold winter day or an upcoming tailgate party. Make sure you have plenty of fixin's for toppings.
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Vegetarian black bean chili
Chili is one of my favorite vegetarian meals. It’s so full of flavor – and healthy vegetables. I like to make a big pot on a Sunday and then have it for leftover lunches and dinners throughout the week. The recipe below is simple and doesn’t have a long list of ingredients – just a few items that you most likely already have in your pantry.
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As written this recipe is vegan, and you can top it with vegan toppings such as sliced olives, vegan cheese, salsa and pickled jalapeños. If you eat dairy, add some shredded cheddar and a dollop of sour cream. I also like to serve it with tortilla chips for scooping. Here's a quick video that offers tips.
Slow cooker vegetarian chili
Plug in the slow cooker and delight any guest or member of your family with this easy vegetarian chili. It's so tasty and the best part? The slow cooker does the majority of the work.
Vegetarian lentil quinoa chili
Quinoa has been the darling of nutritionists for years – especially as a high-protein grain for vegetarians. It’s delicious in salads or as a healthy side dish in place of rice. In the recipe below, quinoa serves to make it filling and boost the protein content, along with lentils and black beans. If you like quinoa and you like chili, you can’t go wrong with this dish.
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I like to serve this like any chili, topped with salsa, shredded cheese and sour cream, and don’t forget the crispy tortillas chips for dipping. I could probably eat this every night of the week, which is good news because this recipe makes a big potful and it keeps well in the refrigerator. Just take a look at this video.
Vegetarian sweet potato and black bean chili
Sweet potatoes are among the most nutritious vegetables around. I love using them in spicy dishes, such as the chili recipe shown below, because they balance the heat with their sweetness. I like to use bright orange-fleshed sweet potatoes, which are often labeled yams in the market. They are extra sweet and add wonderful texture to this chili.
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This chili is a good choice to make for a party. It’s easily doubled and always a crowd-pleaser. You can find chipotle chili in adobo sauce in cans or jars in the international foods aisle in most supermarkets. I make this whenever we have people over to watch a game or when I need an easy and filling vegetarian entrée to bring to a potluck.
Vegetarian tofu chili
Tofu sometimes gets a bad rap. People say it's bland and tasteless. But if you treat it right, it can be full of flavor – and it’s super healthy for you. In the video below, the tofu is infused with the spicy flavors of chili: chili powder, cumin, oregano, etc. Because there are so many other tasty ingredients in the dish, you’ll hardly even notice that it’s tofu at all.
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Take this chili to your next potluck. And make sure to add a sign saying it’s vegetarian, or people just might mistake the tofu crumbles for ground meat. I’m willing to bet you’ll be asked for this yummy, wholesome recipe.
Super easy vegetarian chili
I love making a big pot of chili on the weekend so I can have leftovers all week long. But sometimes, even on the weekend, I don’t have hours that I can devote to shopping and cooking. I love the recipe shown in the video below because it uses only ingredients that I almost always already have and the prep time is minimal.
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Serve this chili on its own, topped with all the chili fixin’s – cheese, salsa, sour cream – or use it as a burrito filling. It also works as a topping for a taco salad, which is an easy take-along lunch for the work week. Can you believe how easy it is?
Easy vegetarian chili
For this chili you will need a large heavy-bottomed pot or a dutch oven. If it's a thin-bottomed pot you may end up with burnt chili – and no one wants that. Start by cooking the veggies and spices. Add tomatoes and beans and simmer away. Once it's served, add chopped cilantro, chopped green onion, sliced avocado, tortilla chips, sour cream, grated cheddar cheese and lime wedges. Yum!
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I like to take some of the cooked chili and blend it to make a puree. Once it's blended, stir it back into the pot of chili. If you have an emersion stick blender you can use it right in the large pot. A couple pulses and you're done. This will add a nice texture to the chili as well as hold it together.
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