Do you love plant based meals, or have you recently jumped on the vegan bandwagon? Well, this vegetarian version of classic chili is one of the most delicious ways to create the perfect dinner on Meatless Mondays. Trust me, this recipe is an absolute game changer.This vegetarian chili recipe is totally customizable loaded with vegetables and canned beans you have on hand. You can even add more or less chili powder and jalapeños to adjust the heat to your liking. Incredibly delicious!To make this super simple chili, start with sautéing some chopped onions in a frying pan until they are soft and translucent. Add garlic, jalapeño, bell peppers, carrots and cauliflower. Make sure all the veggies are finely chopped to speed up the cooking process. As I mentioned, you can customize this vegetarian chili recipe with the addition of your favorite veggies including pumpkin, corn, butternut squash, mushrooms, sweet potatoes, or celery.Next up, you’ll need to add in the tomatoes alongside canned beans, vegetable stock, and spices. I prefer canned tomatoes in this recipe as they make the chili rich and thick. Again, feel free to add canned chickpeas or pinto beans to make a different version of this recipe. And if you love heat, add more chili powder or jalapeños. Finally, season and let it simmer for about 30 minutes.Garnish with the classic toppings like grated cheddar, sour cream and coriander (cilantro) leaves. For the vegan version, go with vegan cheddar, guacamole and coriander leaves.Traditionally, vegetarian chili is served with cornbread. However, it also tastes great with tortilla chips, rice and toasted sourdough.
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- You can customise vegetarian chili with the addition of pumpkin, corn, mushrooms, celery, sweet potatoes, chickpeas, pinto beans and butternut squash. -To add more heat to the chili, add more jalapeños
