Author Topic: ISO: Good Vegetarian Chili Recipe  (Read 1900 times)

dcozad999

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ISO: Good Vegetarian Chili Recipe
« on: December 23, 2019, 08:00:58 AM »
It's wintertime, and my wife has been a vegetarian for almost a year now.

I'd love to make a big pot of chili over Christmas, but have never made one without meat.

Does anyone have a great recipe for a vegetarian chili?  I've never really tried one before and am intrigued by the use of lentils.

I love peppers, but would probably need to keep the heat to medium at the highest due to the guests staying with us.

birdie55

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #1 on: December 23, 2019, 08:07:01 AM »
Scott Jurek's chili is the recipe I make.  It freezes well too.

Minnesota Winter Chili
Recipe by Scott Jurek (Author of Eat and Run!)

Serves 8-10
2 tablespoons coconut oil or olive oil
2 garlic cloves, minced
1 cup finely chopped onion
8–10 medium mushrooms, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped carrots
1 jalapeño pepper or other hot pepper, seeded and minced (optional)
1 cup frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chili powder, or to taste
2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper
1 28-ounce can diced tomatoes
1 15-ounce can tomato purée
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can red beans, drained
2 1/2 cups water
1/2 cup dry bulgur wheat
Hot sauce or cayenne pepper (optional)
1/4 cup minced fresh cilantro, for garnish
Tofutti sour cream, for garnish (optional)
Add the oil to a large pot. Sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot.
Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20 to 30 minutes until the veggies are cooked through.
Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve sprinked with the cilantro.

AerynLee

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #2 on: December 23, 2019, 08:09:29 AM »
Do you have a problem using fake meats? I just substituted a vegetarian ground "beef" (Morningstar veggie crumbles or similar) or TVP (texturized vegetable protein) for ground beef in any of my recipes when I went vegetarian.

StarBright

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #3 on: December 23, 2019, 08:11:48 AM »
I make the Todd English Lentil and Grain Chili from the Olives Table Cookbook.

https://heatheratwood.cafe/blog/lentil-and-grain-chili-with-cucumber-raita/

It is pretty decent.

dcozad999

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #4 on: December 23, 2019, 08:24:39 AM »
These sound great.
Not sure why the lentil and grain chili would use chicken stock vs veggie stock though.

Can quinoa be substituted for the bulgur wheat in pretty much anything?

And that cucumber raita sounds delicious.


Do you have a problem using fake meats? I just substituted a vegetarian ground "beef" (Morningstar veggie crumbles or similar) or TVP (texturized vegetable protein) for ground beef in any of my recipes when I went vegetarian.

Don't really have a problem with it, but never used them before.  I would prefer using lentils.




GreenQueen

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #5 on: December 23, 2019, 08:45:22 AM »
Minimalist Baker's recipes are great. Uses red lentils, my favorites!, and other beans. I'm sure you can sub out the beans for another heavier kind of lentil (black french lentils or green lentils).

If you have an Indian market nearby, you should buy different kinds of dried lentils and try them out. There is such a delicious, wide variety that the usual grocery stores don't stock.

https://minimalistbaker.com/1-pot-red-lentil-chili/

StarBright

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #6 on: December 23, 2019, 09:21:01 AM »
These sound great.
Not sure why the lentil and grain chili would use chicken stock vs veggie stock though.

Can quinoa be substituted for the bulgur wheat in pretty much anything?

And that cucumber raita sounds delicious.


Todd English isn't vegetarian at all - it just happens to be a great lentil recipe :)  - hence the chicken stock.  I have used veggie stock and it is good too!

You can substitute with quinoa - but it will definitely adjust the macros of the dish if you count that sort of stuff.

dcozad999

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #7 on: December 23, 2019, 10:27:50 AM »
Minimalist Baker's recipes are great. Uses red lentils, my favorites!, and other beans. I'm sure you can sub out the beans for another heavier kind of lentil (black french lentils or green lentils).

If you have an Indian market nearby, you should buy different kinds of dried lentils and try them out. There is such a delicious, wide variety that the usual grocery stores don't stock.

https://minimalistbaker.com/1-pot-red-lentil-chili/


That one looks tasty.  The red lentils are my favorite.

Lookilu

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #8 on: December 23, 2019, 11:04:41 AM »
I like the 'Best Vegetarian Chili' recipe from Cook's Illustrated. You can find a copy here:https://www.craftycooknook.com/2013/12/11/you-were-right-cooks-illustrated-this-is-the-best-vegetarian-secretly-vegan-chili-ive-tasted/

Kind of odd ingredients, but not too odd, and in the way of ATK recipes it all works!

mikes

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #9 on: December 23, 2019, 11:11:54 AM »
I like this one: https://www.budgetbytes.com/slow-cooker-vegetarian-lentil-chili/

I usually double it and instead of double lentils I add some mung beans and yellow split peas.

Cranky

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #10 on: December 23, 2019, 01:39:05 PM »
I just make regular chili and use the crumbles. I usually make a pot with meat and a batch that's vegetarian. It freezes well.

BECABECA

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #11 on: December 23, 2019, 06:33:39 PM »
Here’s my favorite:
https://cookieandkate.com/vegetarian-chili-recipe/

Every recipe from that vegetarian blog has been excellent. I’m usually disappointed with recipes until I tweak them but I’ve never had to tweak anything from this blog, they’re all extremely good as is.

lentil

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #12 on: December 24, 2019, 08:59:09 AM »
I make a couple different veggie chilis, but always come back to my black bean and sweet potato standard. You can swap cubed butternut squash for the sweet potato, if that's your preference.

Ingredients:

Olive oil (about 2 Tbsp)
Veggies (one onion, one red bell pepper, two jalapeños, one sweet potato, all diced/chopped. You can add any other veggies you like too, like carrots, celery, or whatever you like).
Spices (1 Tbsp chili powder, 2 tsp cumin, 1 tsp paprika or chipotle (or 1 tsp of each), about a tsp of salt, about 1/2 of a tsp of hot chili powder like cayenne)
Minced garlic (about 2 tsp or cloves)
1-2 cans of diced tomatoes
Beans (I cook 1.5 cups of dried beans ahead of time, usually black or 2/3 black and 1/3 pinto. If you're using canned beans, you want about 3 cans)
One cup frozen corn
1 quart vegetable broth

I cook in the Instant Pot, so cooking directions amount to: add all this together, cook for ~20 minutes on high pressure. On a stovetop, it looks something like: heat olive oil in pan. Add diced onion and saute until onions are soft and transparent, adding the garlic toward the end of this process. Add spices, stir so everything is mixed together, saute for about a minute. Add veggies, tomatoes, beans, and broth, bring to a boil, reduce temperature and cook until it's done (adding corn a minute or two before you turn off the heat).

Makes a hearty, flavorful chili that can be adapted to pretty much whatever you have on hand. Good with a little cheddar cheese and/or sour cream, or other garnishes of your choice.

brooklynmoney

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #13 on: December 24, 2019, 09:21:04 PM »
I only make chili with veggies (or sometimes turkey white bean yum). Anyway the Rachel Ray 3 bean veg head is good: https://www.google.com/amp/s/www.foodnetwork.com/recipes/rachael-ray/veg-head-three-bean-chili-recipe-1940118.amp

Dicey

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #14 on: December 25, 2019, 01:58:57 AM »
P2F

Tris Prior

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #15 on: December 25, 2019, 03:11:12 PM »
YUM. PtF because I love chili but lately, black beans do not agree with me. Nooooooooo. So I need some new recipes. Some of these lentil chilis look pretty good. Anyone else have any meatless faves that do not use black beans? I am probably going to try some of these and sub pinto or red beans for the black.

dcozad999

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #16 on: December 26, 2019, 09:17:40 AM »
Thanks for all of the ideas. Keep them coming.

I'm planning to pick one and make it this weekend.

DaMa

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #17 on: December 26, 2019, 01:17:29 PM »
This is Stuffed Pepper Soup, but its my favorite vegan recipe and so easy to make:

1 T olive oil
1 onion, diced
3 green peppers, diced
1 to 2 garlic cloves, minced
1 14 oz can fire roasted diced tomatoes
1 14 oz can tomato sauce
4 c vegetable stock
1 t Italian seasonings
1/2 t salt
1/2 t pepper
1 c lentils
2 c cooked rice

INSTRUCTIONS

Cook rice.

(I do the rest in a 6qt skillet with lid, but you could use a big pot or Dutch oven.)
Saute onions in olive oil. Add green pepper, saute until softening. Add garlic, saute for 1 minute.
Add tomatoes, tomato sauce, stock, spices. Bring to slow boil.
Add lentils. Simmer until lentils are soft (45 minutes for brown lentils).
Add cooked rice and serve.

Here is my chili recipe:  Easy BIG Pot of Chili with Beans

1 large onion, chopped
2 cloves garlic, chopped
3 stalks celery, chopped
2 green peppers, chopped
1 T Arizona Dreaming (or other chili powder to taste)
2 cans chili beans with sauce
2 cans kidney beans, rinsed
2 cans diced tomatoes and green chiles (Rotel)
2 cans stewed tomatoes
1 t salt
½ t pepper

Saute onion, celery, green pepper, and garlic until tender.   Add Arizona Dreaming, and stir. 
In large pot or crockpot, add beans and tomatoes.  Add vegetables.  Add salt and pepper.  Stir.
On stove, cook on low heat for 1-4 hours.  Stir occasionally.
In crockpot, cook on low heat for 4-10 hours.
If you prefer non-spicy food, use 2 cans of diced tomatoes instead of 2 cans of diced tomatoes and green chiles.
You can also replace the chili beans with sauce and/or kidney beans with pinto beans or black beans.
I use stewed tomatoes, because I love the big chunky tomato pieces.  You can replace these with diced if you do not like large pieces of tomato.

Bernard

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #18 on: December 26, 2019, 05:09:11 PM »
Trader Joe's Vegetarian Chili. Heat up, add green onions. Serve with mashed potatoes.
Done.

yachi

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Re: ISO: Good Vegetarian Chili Recipe
« Reply #19 on: December 27, 2019, 12:29:07 PM »
I'm not vegetarian, but this is one of my favorite chili recipes because it's quick, easy and cheap:

1 large onion
2tbsp olive oil
4 cloves garlic
3 cans of black beans
2 can of diced tomatos
2 tbsp chili powder
2 tbsp cumin
1 to 2 tbsp apple cider vinegar or red wine vinegar
Salt to taste

Saute the garlic and onions in the olive oil, add the canned ingredients (including the water), then the spices and simmer
Once the chili is simmering mix and bake the cornbread.  When the cornbread is done in 20 minutes, turn the chili off.