Vegetarian Chili flavored with Italian, Indian, and Mexican Flavors
This is the best vegetarian chili recipe to hit the internet. With flavors from around the world that include tomatoes, chili powder, bell peppers, beans, quinoa, and corn this dinner recipe is one that will please all ages. A globally inspired family friendly easy meal.
The Best Globally Inspired Vegetarian Chili
How this recipe came about?
Practice! Seriously, a lot of trial and error went behind this recipe to a point where my neighbors were tired of a food bloggers food. I think they began to run the other way when they saw me coming with tupperware full of chili lol. All jokes aside, I took my follower favorite fusion burrito recipe and created a chili out of it. It is the best vegetarian chili recipe out there that is packed with so much flavor you will want to keep it on repeat and add it to your dinner recipes.
Why is this the Best Vegetarian Chili Recipe?
The flavors of India, Mexico, and Italy make this the dish that it is. I personally believe it makes for the best comforting bowl of vegetarian and hearty chili out there that pairs well with fresh guacamole, pico de gallo, cheese, and sour cream. Give it a try and tell me you don’t agree, I dare ya!
What ingredients do I need for a Healthy Vegetarian Chili?
Hands down a tomato base. Make it even healthier by adding quinoa to the dish. It pairs well with the extra flavors and even your quinoa hating loved ones will enjoy it. This Vegetarian Chili is packed with vegetables, beans, and fiber rich ingredients making it not only tasty but option to make it a Vegan Chili Recipe.
How can I make this recipe Vegan Chili?
Be sure to grab your favorie seasonings that practice dietary restrictions to meet yours and your family’s needs. I share the exact ingredients I use which make the recipe vegetarian, but this simple switch can give you one of the best vegan chili recipes out there.
What vegetables can I add to Vegetarian Chili?
I love bell peppers, onions, carrots, and handfuls of fresh spinach to my chili. Although many individuals add butternut squash to chili, it is not my favorite vegetable. In fact, running far from that vegetable as possible is my practice unless I am making Butternut Squash Sambar which is tasty and healthy at the same time!
If I like this vegetarian recipe what other vegetarian dinner recipes would be recommended?
Hands down give these a try! I would love to hear what you think about them as well 🙂
This is not your average vegetarian chili! It is one that satisfies flavor loving beings!
Vegetarian Chili Recipe
My very own chili recipe with Italian, Mexican, and Indian flavors. Topped with fresh ingredients and enjoyed hot.
- 1 onion chopped, finely
- 1 bell pepper (any color) chopped, finely (optional)
- 1 large carrot chopped, finely
- 2 celery chopped, finely (optional)
- 1 tbsp garlic (about 3 cloves)
- 1 tbsp garam masala (more or less)
- 1 packet McCormick Burrito or Enchilada Seasoning
- 16 oz pasta sauce (your favorite) I like to use either ragu or hunts traditional pasta sauce)
- 12 oz canned black beans (drained and rinsed)
- 12 oz canned kidney beans (drained and rinsed)
- 6 oz corn (optional but steam before using to prevent a crunch)
- 2 cups stock/broth of choice
- 1 tbsp sugar
- 1 cup cooked quinoa (optional)
- 1 tsp cumin powder
- red chili powder
- oil
- avocado/guacamole
- sour cream
- chopped fresh chili peppers
- chopped onions
- shredded cheese
- chopped baby spinach or lettuce of choice
- chips to dip
-
Heat a sauce pan on high heat with some oil. Add chopped vegetables (onion, bell pepper, celery, and carrots) and fully cook until translucent.
-
Add pasta sauce, garlic, garam masala, cumin powder, red chili powder, sugar, and Mexican Seasoning. Mix well so the contents are not sticking at the bottom of the pan.
-
Add the broth/stock, canned beans, cooked quinoa, and steamed corn. Mix well, cover, and let it cook for about 5-10 minutes on medium low heat.
-
Mix and serve! Add your favorite toppings (highly recommend sour cream, guacamole, spinach, cheese, and chopped onions) and enjoy as is, with cornbread, or crispy tortilla chips.
-
Add all listed chili ingredients and simmer for 3 hours on high.
-
Turn Instant Pot to saute mode. Once it gets hot, add the oil.
-
Saute the onions, bell peppers, celery, and carrots until transluscent.
-
Add pasta sauce, garlic, garam masala, cumin powder, red chili powder, sugar, and Mexican Seasoning. Mix well so the contents are not sticking at the bottom of the pan.
-
Add broth/stock, 2 cup of water, canned beans, cooked quinoa, and steamed corn. Mix well, cover, and cook for 3 minutes on high pressure.
-
Let the Instant Pot cool down and open once the valve has dropped.
-
Open the Instant Pot and serve hot with the toppings.
Start by heating some oil in a pan and adding your vegetables. I added carrots and onions, but you can add celery, bell peppers, zucchini, etc. Honestly, anything your heart desires. Just be sure to cook until completely translucent.
Stove Top Vegetable Chillie Instructions
Now add Italian Pasta Sauce, Mexican Seasoning, your favorite Indian Garam Masala, garlic, cumin powder, and red chili powder. Mix the contents together assuring there is no sticking on the bottom of the pan.
Finally add your favorite cooked beans (I added kidney and black beans) and corn (optional). Simmer for about 5-10 minutes and serve with your favorite toppings. I highly recommend guacamole (or avocado), sour cream, cheese, baby spinach or lettuce, and chopped onion at the minimum. Mix well and enjoy as is, with cornbread, or crispy tortilla chips.
Slow Cooker Vegetarian Chili Instructions
SLOW COOKER: Add all ingredients to the slow cooker and cook on high for 3 hours. (If you have an Instant Pot, then it also has a Slow Cooker option.)
I layer the chili on top of baby spinach or lettuce.
Happy Eating, Folks!
