Looking for an easy yet delicious dinner that will please both the vegetarian and meat eaters at the dinner table? Look no further. Our world famous mouthwatering veggie chili recipe is here. Okay maybe it’s not world famous, persay. But it is the most viewed recipe on our website. Ever. So I would have to say that you have come to the right place if you are looking for something totally delicious.
We thought it would be fun to bring this recipe to life, and making it even more simple and delicious while we’re at it.
You ready? Set. Go.
Heat about one tablespoon of oil and saute your garlic for about one minute. Add in onions, tomatoes, peppers, and chopped squash and cook for another minute. Next, throw in the beans and add oregano, chili powder, garlic powder, and bay leaves. If you add â…“ cup of water, the chili cooks even faster. Cover and bring the chili to a boil. Reduce to a simmer and then cook until the chili thickens for about 30 minutes.
Any football lovers out there? You’ll score in both health and taste when you bring this dish to your next tailgate. The beans are loaded with protein and fiber to promote satiety, aka: keep you full for hours so you’re not pigging out later on. This is also loaded with healthy veggies to give you a full meal packed with vitamins and minerals from those plants.
We love creating vegetarian versions of those classic meat-based dishes to live an even healthier life while keeping all of your favorites staples. It also freezes very well so feel free to make ahead of time and pop in the freezer so all you have to do it reheat and you’re ready! How do you like the idea of vegetarian chili? Let us know in the comments below!
- 4 cans of reduced sodium beans of your choice (we used black, kidney, chickpea and pinto)
- 2 chopped tomatoes
- 1 chopped bell pepper
- 1 chopped onion
- 2 squash, chopped
- 2 cloves of garlic, minced
- 1 tablespoon oregano
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 3 bay leaves
- Heat oil
- Cook garlic for about 1 minute
- Add onions, tomatoes and veggies
- Then add beans
- Next add spices and bay leaves
- Tip: If you add 1/3 cup of water, the chili will cook faster
- Cover and bring to boil, then reduce to simmer and cook until chili thickens, for about 30 minutes
felicia
June 30, 2014 at 1:12 pm (5 years ago)Does this freeze well?
Wendy
July 24, 2014 at 1:54 pm (5 years ago)yes it does!
tiffany cochran
August 13, 2014 at 3:02 am (5 years ago)Hi. I love your recipes. I am looking for foods that are higher in potassium. My mom has problems with her potassium dropping really low and I was wondering what foods she could eat to keep it more balanced also any recipes containing those foods would greatly help. The doctor has taken her off meats because of other health problems and we want to learn a more healthy way of cooking that is also more affordable. We live deep in the south of Ga. Some of the foods you guys talk about I have never heard of around here. Lol
Wendy
September 17, 2014 at 6:11 pm (5 years ago)Some plant based foods high in potassium include chard, beet greens, sweet potatoes, regular potatoes, spinach, lentils, avocado, tomatoes, and bananas. Hope this helps!
Mariana
January 8, 2016 at 12:30 am (3 years ago)I was looking for new fun, easy and healthy meals to make at home and decided to try this one out! It’s currently on the stove and smells delicious! I can’t wait to try it out! Thank you for all the wonderful recipes and ideas.
Wendy
January 9, 2016 at 5:45 pm (3 years ago)yay! you’re so welcome!
Maya
August 31, 2016 at 3:57 am (3 years ago)Do you use winter or summer squash in this recipe? Looks yummy and simple to make!
Wendy
August 31, 2016 at 5:01 pm (3 years ago)summer squash!