healthy chili

<p style="text-align: left">This Easy Vegetarian Chili Recipe is our family's go-to, one-pot dinner. It's full of vegetables, made with pantry staple ingredients, and is so easy to make. It's a delicious vegan chili that everyone raves about!</p>
✨ If you love this vegetarian chili recipe as much as I do, make sure to give it a 5-star review in the comments below!

Easy Vegetarian Chili Recipe (vegan chili!)

onion,

chili powder (more will be spicier)

cumin

oregano

chili flakes

bell peppers, diced

carrots,

celery stalks, diced

tomatoes

corn

Salt, to taste (I like about 2 teaspoons)

Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.

Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add chili powder, cumin, oregano, and chili flakes and stir for about 30 seconds.

Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.

Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.

Serve on its own or topped with one (or all!) of the delicious toppings. Enjoy!

My whole family enjoyed this chili, it is surprisingly filling and flavorful without the meat! We added the sour cream and cheese for some richness.  Definitely will be making this again soon!

I’ve tried so many different vegetarian chili recipes most found to be good but all lacking heartiness in flavor.  Thank you for this delicious hearty vegetarian chili recipe! I read 1 of the reviews suggesting mushrooms so I also added Baby  Bella’s and added 1 jalapeño for extra heat. This will be my go to recipe from now on. Went great over a scoop of brown rice.

Kristen, this looks amazing! Thank you, I will try this right away)

Kristen, I went to the kitchen as soon as I finished reading your recipe, I really didn't expect that I could make it. Love you very much

I didn't have time to cook this on the stovetop, and instead dumped all the ingredients into the slow cooker before I left for work. Well, six hours later my house smells like heaven and the chili is perfect! I love that it's vegetarian and uses simple basic ingredients I have on hand already. This recipe blew my expectations - who knew beans and veggies taste so good?! 


Thank you for this recipe. Definitely a new family favorite!

My husband and I loved this recipe. This is about the third veggie chili recipe I've tried and we're so excited that we finally found a winner! Usually the chili doesnt have enough flavor but this had just the right amount, I only used about 3/4 tsp chili flakes, which was perfect amount of spice for us!  I cant wait for leftovers tomorrow! Thanks so much for sharing!

Reading the reviews, I had a feeling this chili would be really good; but oh my gosh, this truly is THE BEST vegetarian chili I have ever had.  So much flavor, I can't believe it.  Thank you for this recipe! I can't wait to make it again!

I didn't miss meat or meat substitute one bit - great recipe.  Thanks for sharing!

This recipe is AMAZING! So simple to make, and you can pretty much throw in what you've got on hand , doesn't have to be exactly the same everytime - which is every moms PERFECT recipe, right?! I didn't have any bell peppers on hand so I cut up extra celery and carrots. I used 1/4 beef stock and put the beans in simmering pot for about an hour to help thicken it up more. Served with a little cheese , sour cream and crumbled cornbread (it's been cold and rainy) everyone was SO happy. Thank you for sharing with us, definitly being made again... And again! ✌❤

Thank you for this fantastic recipe and clear instructions! Today I've made it and it's really delicious. Can't wait to make it again =)

I’ve cooked this before and I’m cooking it again! I’m vegan and my meat eating family really enjoys this. I omit the celery and use half the bell pepper since I’m not a fan of either. I add the beyond meat and crumble it into the chili for extra protein and a nice meaty flavor! Tastes great thank you!

Turned out great. I can't do spicy so I eased up on the chili a bit. Added soy meatless crumbles and a little water as it was very thick. I will ease up on the salt next time too as it was a bit too salty.  Great vegan meal. Topped with green onions and cilantro.

So delicious. I added butternut squash. My son and daughter-in-law loved. Best of all my 2.5 year old grandson had 2 helpings!!  Definitely making again. Fun to add different veggies❤️

I'm new to vegetarianism and this recipe absolutely blew my mind. I can't believe how good it tastes.  I served it over rice and ate it with tortilla chips. Amazing.

We love this recipe! My 17yo daughter is a vegetarian, and this is a recipe we all enjoy! My question is if it will freeze well? Can’t decide what I think. Thanks. 

 I thought this was pretty good but lacking a little bite or something. I added 3 tablespoons of dry red wine and it was perfect. I served it over brown rice.  Yum!carolyn

I love to cook and I'm always looking for new recipes for my menu, which makes me always interested in my work. Today’s my lucky day,  Vegetarian Chili Recipe recipe is great, just follow the instructions and everything is easy, I like it. Thanks for your sharing

Love this recipe 
I used 1/2 chipotle powder and 1/2 New Mexico Anaheim chili powder WOW 

Brilliantly simple recepie big on flavour really enjoyed making this, so adaptable as well.

Thanks so much, will definitely make again and check out your other recepies.

Very good!! We're cutting down on meat in general, and I stumbled on this recipe. Everyone loved it, and my 17 yr old son was shocked when I pointed out that there was no meat in it! I used the food processor on the onion, carrots, celery, and pepper. I think that made it look like meat, once the seasonings soaked into them. I also added cubed/diced butternut squash, and it was delicious!

Yum!! Made this tonight and served with pica  de Gallo, brown rice, avo, some corn chips for scrunch and sour cream and it was delicious. I only added half the Chili recommended and that was enough spice for me. Delicious recipe and will be trying more of your creations. 

Last Christmas I made this.
Very delicious and easy to make for the whole family.
Thanks for sharing

I made  this delicious chili for an informal Christmas party and it was a huge hit! Everyone loved it!! Thank you for a quick hearty vegan meal! 

I made it for dinner tonight. It’s delicious!

Awesome! Vegetarian Chili is my favorite food. It's great to be able to make it yourself at home, really it's not as difficult as I thought, just follow your detailed instructions, everything becomes so easy. Best regards!

Look yummy! One of my favorite Vegetarian Chili, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!

I prepared two types of this; one just mild spiciness so kids can enjoy also and the other one is filled chili as requested by my hubby and me.  It smells good and very inviting and I personally love the mixture of corn, carrots plus the sour cream toppings.

Made this for the family which usually want meat in everything but they all loved this. I did add some soya mince but the flavor comes from the recipe.

Really tasty recipe - I did adapt it somewhat adding in smoked paprika, ginger, cocoa powder, a generous slosh of Worcestershire sauce and plenty of black pepper - about 1/2 teaspoon of salt (mind the arteries!) - absolutely delicious.  Served with nachos and grated cheese ( melted under the grill) and a dollop of Greek yogurt in lieu of sour cream  :)

https://content.jwplatform.com/videos/MX3OgXbj.mp4

An easy vegetarian chili recipe that's vegan, too!

Easy Vegetarian Chili Recipe

If you like chili then you&#039;ll LOVE this low fat, high protein bodybuilding chicken chili recipe!

Bodybuilding Chicken Chili

½ Pounds Chicken Breast (24 Ounces)

Squirts Chili Sauce (10-20 grams Sriracha)

Teaspoons Black Pepper

Teaspoons Chili Powder

Green Pepper

Red Pepper

Onion

Cloves Garlic

Can Kidney Beans (16 Ounces Dark Red Reduced Sodium)

Can Diced Tomatoes (14.5 Ounces Fire Roasted)

½ Can Diced Tomatoes (7.25 Ounces No Salt Added)

Can Baked Beans (28 Ounces 99% Fat Free)

Cup Water (8 Ounces)

½ Packet Chili Seasoning Mix (18 grams)

Tablespoons Flaxseed Meal (*Optional)

Cut your Chicken Breast in half

Bake your Chicken on 375F/190C for 20 minutes

Chop your Chicken into small pieces

Add the rest of the ingredient into your slow cooker aside from your Baked Beans

Cook on High for 2 hours

Add in your Baked Beans

Cook on Low for another 2 hours

My Slow Cooker: http://amzn.to/2kb3a6c
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If you like chili then you'll LOVE this low fat, high protein chicken chili recipe!

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Here is the recipe:

1 1/2 Pounds Chicken (24oz)
2 Squirts Sriracha (10-20g)
2 Teaspoons Black Pepper
2 Teaspoons Chili Powder
1 Green Pepper
1 Red Pepper
1 Onion
5-6 Cloves Garlic
1 Can Dark Red Kidney Beans (Reduced Sodium) (16oz)
1 Can Fire Roasted Diced Tomatoes (14.5oz)
1/2 Can Diced Tomatoes (No salt added) (7.25oz)
1 Can 99% Fat Free Baked Beans (28oz)
1 Cup Water
Half packet (18g) Chili Seasoning Mix
2 Tablespoons Milled Flax Seed (Optional)

Calories in the whole recipe:

Calories: 2083
Fat: 15g
Saturated Fat: 1g
Sodium: 3394mg
Carbs: 242g
Fiber: 76g
Sugar: 68g
Protein: 245g

Wash and cut your chicken into halves. Bake chicken on 375 for 20:00. Cut chicken into small pieces. Combine the rest of the ingredient into whatever you're using to cook your chili. If you're using a crock pot cook on low for 2 hours. Add in 99% fat free beans after 2 hours. Cook for another 2 hours on low heat. Add in flax seed (optional). Portion out and enjoy!

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Music by:

Batty McFaddin Kevin MacLeod (incompetech.com)
Rising Kevin MacLeod (incompetech.com)
Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Bodybuilding Chicken Chili Recipe! (Low Fat + High Protein!)

Hearty, perfectly spiced butternut squash turkey chili. Perfect for a cool fall night or to pack for meal prep. Top with a dollop of sour cream (or plain greek yogurt), avocado, and fresh oregano to bring the flavors together even more! This recipe makes about 6 servings but is easy to double if cooking for a larger group.

Butternut Squash Turkey Chili

olive oil

garlic cloves,

(270 grams) onion, diced

tsp chili powder

paprika

onion powder

salt and pepper

medium (150 grams) green bell pepper, diced

tomato paste

broth

(364 grams) butternut squash, cubed

Spray a large skillet with cooking spray. Add...

Spray a large skillet with cooking spray. Add olive oil, minced garlic and onion. Cook on medium-high heat, continually stirring, until onions start to brown - about 3 minutes.

Add the turkey and continue stirring until it's...

Add the turkey and continue stirring until it's mostly done, breaking into small pieces as you go.

Add the spices and the green pepper. Stir...

Add the spices and the green pepper. Stir well and cook for another 3 minutes or so.

Next, add the diced tomatoes and tomato paste....

Next, add the diced tomatoes and tomato paste. Stir until combined.

Finally, add the broth and butternut squash. Stir...

Finally, add the broth and butternut squash. Stir to ensure everything is combined; then, reduced heat to a simmer, place lid over the skillet, and let cook for about 30 minutes, or until butternut squash is soft.

This quick chicken chili, made with boneless chicken breasts or thighs, white beans, and green chiles, is healthy, easy, and fast to make.

Quick Chicken Chili

olive oil or vegetable oil

chicken breasts

salt

onion

garlic

coriander

cayenne pepper,

(14-

green chiles, undrained

chicken broth chicken stock

cilantro leaves,

lime,

Cook

Heat a Dutch oven or large saucepan over medium-high heat. Add the oil to the pan and swirl to coat. Sprinkle the chicken with 1⁄8 teaspoon salt. Add the chicken to the pan and cook, stirring occasionally, until cooked through, about 4 minutes.

Sauté

Add the onion, garlic, cumin, coriander, oregano, and cayenne, and cook, stirring, until the onion is softened, about 3 minutes.

Add 1 can of drained beans, 1 can of chiles along with the liquid, the chicken broth or stock, and the remaining 1/8 teaspoon salt. Bring to a boil.

If you have an immersion or handheld blender, you can use it here by instead simply dumping the entire can of drained beans into the soup and blitzing until the soup is the desired consistency.

Mash

In a small bowl using a fork or potato masher, mash the remaining can of drained beans with the remaining can of chiles. Stir this mash into the chili and simmer for 5 minutes. Serve with the cilantro leaves and lime wedges. Originally published September 9, 2017.

Delicious, nutritious fare that'll fill you up without weighing you down. 

Sweet Potato and Black Bean Chili

yellow onion, diced

garlic,

sweet potato, peeled and finely chopped

chili powder

smoked paprika

(28 oz) can fire roasted tomatoes

(15 oz each) cans black beans, drained and rinsed

water or broth

fresh cilantro, chopped

Lime wedges,

cilantro,

salt and black pepper,

In a large pot over medium heat, add olive oil. Add onion and cook until translucent, about 4 minutes. Add garlic and sweet potato and cook 2 minutes more.

Stir in chili powder, cumin, paprika, and season with salt and pepper.

Add tomatoes and their juices, black beans, and 1 1/2 cups water or broth. Stir to combine and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes.

Season to taste with salt and pepper and stir in chopped cilantro. If a thinner texture is desired, add more water/broth. If a thicker texture is desired, mash some of the sweet potatoes with a spoon.

Serve with lime wedges and additional cilantro. Enjoy!

A delicious, foil packet full of tons of flavor that's Whole30 approved, and super fresh.

30 Minute Lemon Garlic Asparagus and Shrimp

lbs shrimp (24/30 per pound. If frozen, thawed.)

asparagus

tbsp melted butter (substitute ghee

parsley

lemon

lemon,

lemon, sliced for topping (see pictures for example)

Preheat oven to 375 degrees fahrenheit

In separate bowl, mix ingredients for lemon/butter garlic mixture

Crimp foil into a dish like shape, and add asparagus and shrimp. Top with lemon, butter mixture. Top with sliced lemon. Crimp foil 'lid' on top of foil packet to form a pouch.

Bake on cookie sheet for 20-25 minutes or until shrimp is pink, and asparagus is tender

Vegetarian Chili that's "meaty" and satisfying - without the meat! A hearty mixture of walnuts, mushrooms, and carrots as your base, with big flavors of onion, garlic, green chiles and spices. SO GOOD.

Vegetarian Chili

walnuts

mushrooms,

onion, finely diced

green chiles (or fresh minced jalapeños)

soy sauce

salt (more

tomatoes (with juices)

beans

water

Make the &#8220;meat&#8221; &#8211; pulse all ingredients in a food processor until broken down into a chunky paste-like texture. Set aside.

Make the “meat” – pulse all ingredients in a food processor until broken down into a chunky paste-like texture. Set aside.

Vegetarian Chili Step 1

Heat the olive oil over medium heat. Add the onions and garlic. Sauté for 5-10 minutes until very soft.

Vegetarian Chili Step 2

Add green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce. HELLO FLAVOR.

Vegetarian Chili Step 3

Add your &#8220;meat&#8221; to the pan &#8211; once it mixes in and starts cooking, it should start to resemble chili meat. Let the &#8220;meat&#8221; cook for 10 minutes or so to soften the vegetables. Season with salt.

Add your “meat” to the pan – once it mixes in and starts cooking, it should start to resemble chili meat. Let the “meat” cook for 10 minutes or so to soften the vegetables. Season with salt.

Vegetarian Chili Step 4

Add tomatoes, beans if you want, and water to get the consistency right. Let it simmer for about 45 minutes to soften the vegetables, thicken it up, and let the flavors come together.

Vegetarian Chili Step 5

Serve with your favorite chili toppings, and there it is! VEGETARIAN CHILI! You did it.

Vegetarian Chili Step 6

I just made this recipe and OMG it’s absolutely delicious! The “meat” crumble had a very similar consistency as the real thing. My family and I were a little skeptical at first about the walnut/mushroom/carrot combo but it was fantastic! Flavors were spot on. I added in a little more liquid but that’s simply due to personal preference.

I made this recipe exact 2 weeks ago. It was magical! My family loved it so much, I'm making it again tonight! They don't even realize that there's no meat in it! Crazy!

Have you tried tempeh in the meat part of the recipe?  I'm a big fan of tempeh, thats why I ask, but I am going to try this recipe the way it is. Looks fantastic!

Made a double batch tonight so that I could freeze lots of leftovers. Love this chili, it is so flavourful and the texture is great. I also added some corn near the end of the cooking time.

Fantastic! Tried it tonight, and score!!  Thank you so much for sharing this delish recipie!!

WOW! I was so skeptical of this recipe at first when I saw the “walnut meat” 😂 but I decided to give it a go because every pinch of yum recipe I have ever made has been a total knock-out!! Don’t hesitate to make this!! Doesn’t taste like “meat”... but has a very heart Chili taste that is sure to satisfy. Thanks again!

This was fantastic!!! I’m a vegetarian and my husband gave up meat for Lent (but doesn’t like beans) so this recipe was perfect for a Sunday dinner. Kids (7 and 3) devoured it!  Thank you!

I’m 5 mos Plant based now. I used to always make my Midwest beef red chili each winter and thought I wouldn’t find a plant based version to match. I made this tonight. I’m in love. I wasn’t a fan of too many beans in my chili and this 1 can of black beans was perfect. I did use double amount of vegetable broth (instead of water) but that’s just preference. Thank you thank you for this amazing recipe.

I made this recipe last night and REALLY enjoyed!  I so agree that vegetarian chili recipes often over-rely on beans.  I'm from southwest Ohio and the texture was so close to Cincinnati-style chili.  It made me so happy!  We often serve chili over spaghetti and topped with cheese.  This worked wonderfully.  Thanks! I also loved the gifs in the step-by-step :-)

Made this tonight and it was delicious! My hubby does not like chili with a ton of beans and he kept saying how he couldn’t believe this didn’t contain meat. The flavor is great and it’s very hearty. Adding it to our rotation! Even my 7year old picky eater loved it.

This was delicious! Sure to please meat lovers as well.

https://www.youtube.com/watch?v=k1kQSSGTc_s

Vegetarian Chili that's "meaty" and satisfying - without the meat! A hearty mixture of walnuts, mushrooms, and carrots as your base, with big flavors of onion, garlic, green chiles and spices. SO GOOD.

Full recipe: www.pinchofyum.com/vegetarian-chili

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This healthy turkey chili is the very best! It&#x27;s loaded with ground turkey, tomatoes, green chiles, and lots of seasonings. So hearty and easy to make - ready in only 30 minutes! Dairy-free, gluten-free, Whole30, Paleo, and Keto too!

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