Imposible Recipes For Vegetarian Chili

This looks good! My current go-to chili recipe is 5 of your chili ingredients (but add a little quinoa cooked into it). I just added some ingredients to my shopping list to immediately try this recipe right away.

This chili has the best texture! Flavor wise-mine needs a little something to make it tastier – it tastes a little bland. I did add extra cans of beans and peppers so maybe that’s why. I finally put a little bbq sauce in it and then it was perfect. We also don’t have much improvement to do. Add strips of cilantro and tortillas.

For this vegetarian chili, we add bulgur wheat to the texture, green chili (or jalapenos) for some herbs and flavors, and add chili powder. After we combined everything, we used a little chipotle powder to add a little complexity, and it was made for the perfect touch! All of the experiments finally paid off, and we think we have produced healthy vegetarian chili and not just “pea soup.
 below I give a recipe and some pictures, I hope you are inspired.
Good luck.

Imposible Recipes For Vegetarian Chili

Ingredients

  • 1 tablespoon olive oil
  • 1 medium white or yellow onion peeled and diced
  • 1 cup uncooked green or brown lentils picked over and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 medium red bell pepper cored and diced
  • 4 cloves garlic peeled and minced
  • 3-4 cups vegetable stock
  • 1 (15-ocan fire-roasted diced tomatoes
  • 1 15-ocan beans of your choice, rinsed and drained (I used dark red kidney beans
  • sea salt and freshly-cracked black pepper
  • toppings: diced avocado chopped fresh cilantro, diced green or red onions, shredded cheddar cheese, sour cream, and/or crumbled corn tortilla chips

Instructions

  • Crockpot Chili Instructions:
  • Add all ingredients to the bowl of a slow cooker, and stir briefly to combine.
  • Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the lentils are tender.
  • Taste and season with salt and pepper (or any other additional seasoningas needed.
  • Serve immediately, piled high with all of your favorite toppings. Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.
  • Stovetop Chili Instructions:
  • Heat oil in a large stockpot over medium-high heat. Add onion and red pepper and sauté for 5 minutes, stirring occasionally, until the onion has softened. Add garlic and sauté for 1 more minute, stirring occasionally.
  • Add the remaining ingredients and stir to combine. Continue cooking until the chili reaches a simmer. Then reduce heat to medium-low, cover, and continue cooking for 20 minutes, or until the lentils have softened.
  • Taste and season with salt and pepper (or any other additional seasoningas needed.
  • Serve immediately, piled high with all of your favorite toppings. Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.
  • Instant Pot Chili Instructions:
  • Press the “Sauté” button on the Instant Pot. Add oil, followed by the onion and red pepper. Sauté for 5 minutes, stirring occasionally, until the onion has softened. Add garlic and sauté for 1 more minute, stirring occasionally. Press the “Cancel” button.
  • Add the remaining ingredients to the bowl of the Instant Pot. Place the lid on and set to “Sealing.” Using the “Manual” button, cook the chili on high pressure for 12 minutes, followed by a quick release.
  • Taste and season with salt and pepper (or any other additional seasoningas needed.
  • Serve immediately, piled high with all of your favorite toppings. Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.