veggie chili

This Vegan Chili from Delish.com is just as satisfying and comforting as the original. 

Vegan Chili

olive oil

bell peppers, diced

yellow onion, chopped

celery,

garlic,

chili powder

smoked paprika

cumin

oregano

kosher salt

black pepper

(12-oz) bottle Mexican beer

sweet potato,

black beans, drained and rinsed

pinto beans, drained and rinsed

tomatoes

vegetable broth

avocado, sliced

Lime wedges

scallions

This was very good.  I used a dark beer that we had.
We like to eat a veg. dish at least once a week.  I also substituted pinto beans in chili sause which I use in other dishes.

That was super easy and delicious. I used an immersion blender to blend half of it to make it a bit creamier. Also used an instant pot (20 mins) so that I could do it quickly and all in one pot. We added cheese, like and tortilla chips on top for crunch. So good!

Thanks for the wonderful recipe! My whole family enjoyed it and 3 out of 4 people aren’t vegan!

Delicious. Added a bit of cinnamon with the other spices.

This meal is now a staple in my household.

When serving this to a little one, I like to drain off much of the broth. This makes it a little easier (and less messy) for them to eat. If your family likes spice, add in a dash or two of cayenne pepper.

Big Batch Vegetarian Chili

neutral cooking oil ((like coconut or canola))

vegetables

garlic

beans

salt

frozen corn

reduced-sodium vegetable or chicken stock

lime juice

Warm the oil in a large pot over medium heat.

Add the vegetables and stir to coat. Cook, stirring frequently, until they are just starting to soften, about 10 minutes.

Stir in the garlic, tomatoes, beans, salt, cumin, and corn. Add the stock and bring to a boil.

Reduce to a simmer and let cook for about 30 minutes, or until the vegetables are completely cooked through.

Stir in the lime juice. Serve warm topped with shredded cheese, sour cream, hot sauce, and/or avocado.

This easy Thai peanut salad (peanut slaw) combines fresh, crunchy veggies with a creamy, tangy, sweet, savory peanut dressing in just 10 minutes—perfect for pairing with a plant protein and enjoying as a main or side dish at picnics, potlucks, BBQs, or a mid-week meal!

Crunchy Thai Peanut Salad

peanut butter

water

garlic cloves, (minced)

ginger

soy sauce

apple cider vinegar

shredded romaine lettuce

cabbage

carrots, (grated)

cilantro

peanuts, (optional for garnish)

In a standard bowl, whisk together the peanut butter, water, garlic, ginger, soy sauce, vinegar, and sweetener, until thoroughly combined.

In a large bowl, add the romaine, cabbage, carrots, and cilantro.

Pour in the dressing and toss together. Sprinkle on the peanuts and plant-based protein, if using.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693481256/ann6ic6vnxw3bvu0pzxt.mp4

Top 3 veggie chili recipes from across the web

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Vegan Chili

Big Batch Vegetarian Chili

Crunchy Thai Peanut Salad

Top 3 veggie chili recipes from across the web

The most viewed veggie chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chili

Big Batch Vegetarian Chili

Crunchy Thai Peanut Salad

The most viewed veggie chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine