As the weather starts to cool down and football season is in full swing, we’re busting out our large pots and slow cookers to make big batches of comforting, hearty chili. While there are the days when we like to keep things traditional with a meat chili, for Meatless Monday we’re mixing things up and introducing you to the world of vegetarian chilis! Using ingredients like beans, sweet potatoes, and even quinoa, this collection of vegetarian (and vegan) chili recipes will satisfy even the biggest carnivore.
Black Bean and Lentil Chili: Black beans and lentils take the place of meat in this hearty, smoky, and spicy chili. Top it with your favorite fixins’ and leave out the sour cream to make it vegan! (Recipe and photo: Taste Love & Nourish)
Veggie Loaded Chili with Squash, Corn, and Beans (Vegan): Kiersten uses up all of the end of summer zucchini along with corn and 2 types of beans in this loaded freezer-friendly chili. Make a big batch over the weekend and you’ll have a quick dinner at any point during the week. (Recipe and photo: Oh My Veggies)
Quinoa Chili: Most people think of using quinoa in salads or other “dry” applications but when stirred into soups and stews, it absorbs all of the flavor of the broth making for a delicious, hearty, and healthy chili. (Recipe and photo: Cooking Classy)
Vegetarian Sweet Potato Chili: This simple veggie chili gets a touch of natural sweetness from sweet potatoes along with black beans and kidney beans. Kate’s secret ingredient is unsweetened cocoa powder which adds a unique depth of flavor to the chili. (Recipe and photo: Cookie and Kate)
Farro and Quinoa Sriracha Chili: Carrie includes not 1, but 2, whole grains in this unique, hearty chili with nutty farro and fluffy quinoa. Instead of the usual chili powder and caynne, she adds an Asian twist with our favorite hot sauce – Sriracha! (Recipe and photo: Bakeaholic Mama)
Black Bean and Butternut Squash Chili (Vegan): We’re always looking for new things to do with leftover butternut squash and this simple, vegan chili with black beans and bulgur wheat (the same grain in tabbouleh) will fill you right up. (Recipe and photo: Will Cook for Friends)
White Bean Chili (Vegan, Gluten Free): Most white chilis use shredded chicken instead of ground beef, but here, Alissa subs in white beans and corn. Instead of using cream, butter, or flour to thicken the chili, she just purées a portion of the beans and adds it right back in. (Recipe and photo: Girl Makes Food)
Vegetarian Beer Chili: Instead of the usual veggie broth, Megan uses beer as the liquid in this chili which adds a delicious, unique flavor that you won’t be able to put your finger on. And don’t worry, all of the alcohol cooks out so you can still have a beer on the side to drink. (Recipe and photo: Take a Megabite)
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