Best Vegetarian Chili

Sunday, February 23, 2020
Can you believe we're closing out of February and entering into March? Time flies. I'm sure you all have noticed a change in the recipe posts. Well, we had to do a bit of transitioning the site over to a new platform; giving it a new look and new feel.

I've been back and forth on the best way to deliver recipes for you all and decided that the site worked best when it was simple. But nonetheless, thank you guys for keeping up with the blog and sticking around as we made some adjustments.

Now on to this chili.

I've been sitting on this one for a while. I created this recipe a couple months ago, but while we were transitioning the site over I figured it would be best to save this gem for a better time.

Best Vegetarian Chili

This vegetarian chili is the best I've ever had. I went to a gathering a couple months back and they offered a meat-free chili. I was happy to see that there was an alternative, but let's just say the chili wasn't great. First, it was sweet. Second, it lacked spice. I mean, isn't that the point of a chili.

I like a chili that has some spice, a lot of beans, and a tad of sweetness from the corn. Anything outside of that is just a no for me.

For me, I like to include the beefless crumbles from Gardein to give this chili a bit more texture. Of course, you can always opt-out of adding the crumbles. However, I would suggest adding more variety of beans (pinto beans, kidney beans,) or even lentils to thicken this chili up if the meat substitute isn't your thing.

It doesn't require a ton of ingredients. Chili is one of those meals that you can literally make it whatever you want to.

Best Vegetarian Chili

The Best Vegetarian Chili
This meat-free chili option is the perfect winter dish to warm you up.
Prep Time: 5 mins| Cook Time: 25 | Total Time: 30 mins
Course: Dinner, Lunch | Cuisine: American
Keyword: Chili, Vegetarian, Meat-Free, Vegetarian Chili
Servings: 8-10

1 bag Gardein Beefless Crumbles
15 oz. Black Beans
1 cup frozen corn
1 tsp salt
3 tbsp chili powder
2 tsp crushed red pepper (or cayenne pepper)
24 oz. Mild Corn and Black Bean Salsa
1/2 cup water (or vegetable broth for more flavor)

1. Rinse and drain your black beans
2. Add all ingredients into a pot and stir until everything is mixed
3. Bring to a boil and stirring occasionally
4. Allow simmering for 5 minutes

Best Vegetarian Chili

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