When the weather is 45° in Southern California, I tend to look for recipes that are comforting and that will warm my internals. I know for you East Coasters, 45° is still flip-flops and shorts weather! But for us Californians who don’t know how to drive in the rain and dress like snowmen when it gets cloudy, we’re thinking about some chili!

What Makes this the Best Vegetarian Chili

As a change of pace, I decided to make my Best Vegetarian Chili. I am pretty much a carnivore so I wanted a version of chili that would entice me to have another bowl. I have used the Impossible Burger a couple of times and have found some good success. Using the Impossible Burger, plus vegetarian ingredients like two kinds of beans, bell peppers, and corn makes this dish very satisfying. Adding some very flavorful “chili spices” like guajillo and ancho chile powders and cumin boosts that chili profile!

Why Am I Adding Some Ingredients and Spices Throughout the Cooking Process?

You will notice that I add chili powders at the beginning and near the end. The purpose is to ensure that the flavors are infused into each and every bite and so that the chili will not taste bland. “Toasting” the powders at the beginning is a great hint that works well when you are adding spices into a dish. Adding spices at the end and allowing them to cook into the dish will as in our recipe intensify the chili flavor. (Note: Most spices need some time to “cook out” and not taste powdery when adding spices at the end.)

I am adding some of the ingredients like the veggies and beans in the middle of the cook. I do that so I can retain a little of their texture.

Just as a side note; most spice blends that just say “Chili Powder” are a combination of a lot of ingredients including salt and pepper. Most of the time I want to use single ingredient spices so I can control the seasoning. That way I know for example how much salt or heat I am adding and to adjust the ingredients accordingly.

What’s your Favorite Chili Style?

Typically my chili recipe consists of meat, some beef broth, and spices. The only vegetables would be onions and maybe some tomato sauce. You can check here for my recipe for my Best No-Bean Chili! If you are looking for a “hot dog” style chili, check here!

Lots of people are trying to cut back on their meat intake, so here is my recipe to help prove that you can eat healthy and not feel like you are missing out. The reality is that when you serve this dish to your family they won’t even notice! Leave me some comments on what your thoughts are on this recipe and what is your go-to on No-Meat Monday. As always, thanks for Spending Time in My Kitchen!

The Best Vegetarian Chili

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Servings

6 – 8

servings

Prep time

minutes

Cooking time

hours

Ingredients

2 Small White onions, diced
2 Tbl Butter
Drizzle of Grapeseed oil
1 Tbl Garlic, minced
4 Tbl Guajillo, chile powder, divided
4 Tbl Ancho chile powder, divided
4 Tbl Cumin powder, divided
2 Tbl Smoked paprika powder
24 oz Impossible burger
3 Tbl Tomato puree
1 32 oz Vegetable broth
2 15 oz Cans of Fire Roasted Tomatoes
1 1/2 Cups Corn, fresh or frozen
1 Tbl Mexican oregano
1 Cup Red bell pepper, small slices
1 Cup Carrots, small dice
1 Can Black Beans, drained and rinsed
1 Can Red Kidney Beans, drained and rinsed
1 Small can of chopped green chiles, drained and rinsed
Garnish
Sour cream
Cilantro
Jalapeno slices
Favorite shredded cheese, (cheddar, jack, pepper jack, Colby)
Green onion, sliced
Avocado, sliced

Directions

Add butter and oil to a large dutch oven. Turn heat to medium. Add onions and stir.
When onions are translucent add garlic and stir.
Add chile powders, paprika, and cumin. Stir and toast until fragrant.
Push your onions to the side. Add tomato paste and let paste cook for 2 minutes.
Add carrots. Stir and combine.
Add the Impossible burger, crumble and stir. Cook for 10 minutes
Add vegetable broth. Add cans of fire-roasted tomatoes. Stir and combine well.
Allow chili to cook for one hour under medium to medium-low heat.
Add oregano, corn, beans, bell pepper, and green chiles to your pot. Stir to combine.
Add remaining half of chili spices. Cook for another 45 minutes. Taste your chili to make sure you have the spice and salt levels to your liking.
Time to plate! Ladle some chili into your bowl. Add whichever garnishes make you happy. Enjoy!!