This tasty vegetarian chilli is vegetarian chilli with lentils, veggies and beans. Serve with rice and guacamole, and top with soured cream, cheese, coriander, fresh chillies the list goes on!
Leave to soak for 30 minutes. Alternatively, buy a tin of pre soaked lentils. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time.
Add the mushrooms and courgettes and simmer for five minutes more. Add the cooked kidney beans and simmer for five more minutes. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Our cookbook, Love Real Food, is here!
This recipe is easy to make with basic ingredients. Leftovers taste even better the next day, and freeze great, too! It’s freezing cold outside, and has been for days. All I want to eat is cozy comfort food like this vegetarian chili recipe. It’s my favorite, and leftovers taste even better the next day. This chili is perfect for watching football games with a crowd, since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten free if you choose your toppings carefully.
I originally published this recipe four years ago. I’ve cheered when you’ve told me that it won your chili competition, and love hearing that it’s become a staple recipe in your kitchen. How to Make the Best Vegetarian Chili While the ingredients in this chili recipe are super basic, the flavor is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery and garlic. I added traditional chili spices and some smoked paprika for an extra-savory, smoky note.
Canned beans and tomatoes contribute delicious plant-based protein and heft. Blending a small portion of the chili makes it look and taste like a chili that has been cooking all morning long, but it only needs about 30 minutes of simmering. That’s a little trick that I learned from my lentil soup, which is another cozy option for cold days. The vinegar offers a little acidity and complexity, and it makes all the difference. Watch how to make the best vegetarian chili in this recipe video! Chili Toppings This chili is dairy free and vegan as written.
You can keep it that way be choosing vegan toppings like sliced avocado and tortilla chips. This chili makes great leftovers that keep well for four days in the refrigerator. Reheat your chili in a bowl and it’s good to go. You can also serve this chili as a protein-rich topping on nachos, baked potatoes or oven-baked fries. Stuff your burritos or quesadillas with chili. Please let me know how this chili turns out for you in the comments!