Vegetarian Chili Recipe, Quick and Easy
Every year when the temperature starts to drop, we start craving warm, hearty meals full of protein and comfort. And every year, one of our favorite and most frequent dishes that fits that craving is chili. Sometimes we make it the long and involved method with dried beans that have to soak all night and simmer all day. Many times, however, we just want to have it on a whim, and we need a recipe to make it quickly once the workday is over.
This vegetarian chili recipe uses canned beans so that it is quick and simple, taking little preparation and a relatively short cooking time. It is slightly sweet and very hardy--perfect served over rice to make a complete protein. Enjoy!
This recipe is vegetarian or vegan, but if you have a meat eater in the house, our quick and easy meat chili uses similar ingredients and is cooked for the same amount of time, making it easy to prepare at the same time with little extra fuss. Then everybody is happy!
Quick and Easy Vegetarian Chili Recipe
- 1/2 a medium-sized onion
- 2 cloves garlic, crushed and chopped
- 1/2 sweet red bell pepper
- 2 jalapenos
- 1/2 to 1 whole red chili pepper (to your taste), finely minced
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- a few drops of liquid smoke
- 1/2 of a 15-ounce can pinto beans
- 1/2 of a 15-ounce can kidney beans
- 1 15-ounce can black beans
- 1 15-ounce can fire-roasted tomatoes
- 3 teaspoons red wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon mustard
- Serve over rice with sour cream (or soy sour cream to make it vegan), cheese optional.
1. Skin the onion and chop it coarsely. Skin the garlic cloves, crush them with the flat of the knife, and chop them finely. Wash the red bell pepper and jalapenos; core and chop them. Wash and finely mince the red chili pepper.
2. Put all of these ingredients in a skillet with a little butter or oil and turn the stove eye to medium (medium-low on a gas range). Stir frequently until the onions have turned translucent. Be careful to stir it enough to prevent the garlic from burning.
3. When the onions and peppers are done cooking, put the contents of your skillet into a pan large enough to hold all ingredients. Add the remaining ingredients and bring them to a simmer.
4. Cook the chili in the pot covered over medium-low heat (low on a gas range), simmering for 45 minutes and stirring occasionally. Look at the instructions for whatever variety of rice that you have, and remember to start it cooking at the appropriate time so that it will be finished when the chili is done.
5. Serve over rice with sour cream (or soy sour cream to make it vegan). Some grated cheese can also be complementary sprinkled over chili. Enjoy!
More by this Author
My husband has been trying to perfect a Southern biscuit recipe for years, and now he has finally got it. These biscuits are so light and fluffy they practically float right off the plate.
This vegetarian okra gumbo with dark red kidney beans is wonderfully rich and hearty. Okra is sometimes a hard vegetable to use -- you have to use it correctly, and gumbo is one of my favorite ways to do so.
Cooked incorrectly, tofu can turn out slimy and flavorless. My special method uses dry-frying and marinating, resulting in firm, flavorful tofu that leaves even meat-eaters impressed.