4 vegetarian chili recipes for getting cozy this weekend

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Holiday shopping and meal planning are officially underway. I like to have a big pot of something delicious and easy to heat up and eat after battling the crowds. Chili, especially vegetarian chili, is easy to make and will last for several meals. And, bonus, the longer it stays after it’s made, the better it tastes. These recipes are essentially vegan—the dairy toppings can be left out (or completely)—and cook in about half the time of a meat-based chili. (And if you’re interested in some fun chili facts and stories, Noelle Carter’s ode to chilli will also feed that hunger.)

Three Bean and Hominy Chili is made with kidney, pinto, and black beans and hominy (dried corn kernels treated with an alkali in a process called nixtamalization) for flavor and texture. They’re cooked with poblano, jalapeño, and New Mexico peppers along with hot spices like cumin, cilantro, achiote, and smoked paprika to create a rich, vibrant chili bowl.

This three bean and chili hominy vegetarian recipe is a comforting, meatless version of the favorite main dish, and it does enough to feed a crowd.

Time2 hours

YieldsMakes 20-24 servings (1 cup)

Loaded with squash, cauliflower, corn, and peas, this vegetarian chili is bursting with flavor.

This easy weeknight vegetarian chili recipe features fresh veggies and canned garbanzo beans for a fresh take on the classic winter main course.

Time1 hour 15 minutes

YieldsFor 6 persons

Chipotle peppers (aka smoky jalapeños) give Chipotle Chili with Black Beans and Corn a smoky, spicy heat. This recipe calls for pureeing them in the adobo sauce that comes with them in the box, giving the heat an extra dimension.

This easy chipotle chili recipe is completely vegetarian. Black beans and corn provide a hearty, comforting bite for a great meatless option.


YieldsFor 8 people

This chili, from chef and cookbook author Margaret S. Fox, helped put Mendocino’s Cafe Beaujolais on the map. The simple preparation belies the complex flavor that results.

This vegetarian black bean chili recipe from chef Margaret Fox is a hearty, meatless alternative to versions with ground beef included, and just as tasty.

Time2 hours

YieldsFor 8 people

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