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 ⅓ 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