Hearty Vegetarian Chili is so good, you won’t miss the meat!
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I know the 9 days are nearly over, but I’ve basically been hungry all week. You probably already know that I don’t eat fish, but lately I barely eat dairy, and I’m trying to keep down the carbs. Add it all up, and you get a pretty tough nine days. I’ve been kinda hungry all week, and now I finally have a filling and delicious meal to enjoy, sans meat: Hearty Vegetarian Chili.
I’m a fan of regular, beef chili, for a while. Thousands and thousands of you have enjoyed my beef chili recipe right here on this blog, and a ton more enjoyed the crockpot version in Real Life Kosher Cooking. But the great thing about chili is that it’s so flavorful and hearty, you can make it sans meat and it’ll still be incredible. This vegetarian version is packed with veggies, beans and so much flavor, so whether you’re looking for a delicious meal for the nine days, you’re cooking for meatless Monday, or just want a healthier, lighter meal for any day. this is the recipe you’ll be making again and again!
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- Miriam Overtime Cook
- 8:28 PM (0 minutes ago)
- to me
- 2 Tablespons oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons kosher salt, divided
- ½ jalapeño, finely chopped, or more, to taste (remove seeds and membrane)
- 1 red pepper, diced
- 1 carrot, shredded
- 1 small butternut squash, diced
- 1 can (15.5 oz) red kidney beans, drained and rinsed
- 1 can (15.5 oz) black beans, drained and rinsed
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 1 can diced tomatoes (preferably fire-roasted)
- 1 can (15.5 oz) tomato sauce
- 1 can (6 ounces) tomato paste
- 1½ teaspoons oregano
- 2 teaspoons chili powder
- 1½ teaspoons smoked paprika
- 1 teaspoon cumin
- 2-2½ cups water, to cover
- Heat oil in a large pot over medium heat. Add onions and salt, cook, stirring occasionally, until onions are softened, about 5-7 minutes.
- Add garlic, jalapeño, red pepper and carrot. Stir to combine, then cook about 10-15 minutes, until soft and fragrant.
- Add butternut squash, all of the beans, diced tomatoes, tomato sauce, tomato paste, remaining salt and spices. Add water to cover, about 2 - 2½ cups.
- Bring to a boil, then reduce heat and simmer for about two hours, until cooked through and fragrant.
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If you liked this recipe, you’ll also love:
Spinach and Chickpea Veggie Burger
Black Bean Corn and Quinoa Salad
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Thanks for visiting! I know you’re going to love this recipe – come back soon for more delicious food! -Miriam
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This looks great! How would you prepare this in a crock pot?
Looks amazing! Do you think this would freeze well?. I’m the only one in my family who will eat this!
Yes, for sure.
Do you think this would work for Shabbat….all night on the Plata?
hi there!
can i make this recipe in a crock pot? if yes, what would the instructions for cooking be? (i don’t have 2 1/2 hours after i come home from work, to cook this up.
Please advise!
thanks!
it looks really great!