There’s something comforting about a warm bowl of Vegetarian Chili on a chilly evening. I found myself experimenting in the kitchen one afternoon, searching for a dish that could keep my family satisfied beyond the usual takeout. This slightly spicy, hearty chili quickly became a beloved dinner option, effortlessly blending rich flavors from tomato juice, stewed tomatoes, and a kick of chili powder.
Picture a bustling kitchen filled with the delightful aromas of sautéed onion and celery as I whip this dish together. With a handful of ingredients and just 45 minutes to spare, this Vegetarian Chili proves that home-cooked meals don’t have to be a hassle. It’s a feast in a pot that brings everyone to the table, whether you’re a long-time chef or just starting your culinary journey. Trust me, once you pour that final simmering concoction over al dente noodles, you’ll savor every spoonful of this crowd-pleaser, again and again.
Why You'll Love This Vegetarian Chili
- This Vegetarian Chili is incredibly easy to make, ensuring that even the busiest of schedules can accommodate a delicious home-cooked meal.
- Packed with rich flavors from fresh ingredients, every bite is a delightful explosion of taste that will have everyone asking for seconds.
- Its versatility allows for adjustments according to your preferences, making it suitable for any palate or occasion.
- Visually appealing with its vibrant colors, it also makes a beautiful centerpiece for dinner gatherings, impressing guests with minimal effort.
Vegetarian Chili Ingredients
Discover the key components that make this Vegetarian Chili a must-try dish!
For the Veggies
• Celery – 3 full stalks add a nice crunch and depth of flavor.
• Onion – 1 large onion brings sweetness and aromatic goodness to the mix.
For the Noodles
• Barilla Cellentani noodles – 16 oz for a sturdy base that holds the chili beautifully.
For the Chili Base
• Bush’s Mild Chili Beans – 27 oz can to provide protein and a hearty texture.
• Tomato juice – 8 cups for a rich and flavorful broth.
• Stewed tomatoes – 4 cups for added sweetness and thickness.
• Morningstar crumbles – 12 oz bag for a satisfying meat alternative.
• Ketchup – 1 cup adds a hint of sweetness and richness.
For the Flavor
• Chili powder – 3 tbsp gives it that signature spiciness; adjust to your taste!
• Golden Greek peperoncini – 2 tbsp for a zesty kick that enhances the overall flavor.
How to Make Vegetarian Chili
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Dice celery and onion. In a large skillet, melt some butter over medium heat, then add the diced vegetables. Sauté until they are tender and fragrant, about 5-7 minutes.
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Cook noodles according to package instructions until al dente, which means they should be tender but still firm. Once cooked, drain and return them to the pot, setting aside for later.
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Combine the stars of the dish! In the pot with the drained noodles, add the chili beans, tomato juice, stewed tomatoes, Morningstar crumbles, ketchup, chili powder, and golden Greek peperoncini. Stir well to combine.
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Simmer the mixture on low heat, allowing the flavors to meld together until piping hot, about 10-15 minutes. Stir occasionally to prevent sticking.
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Adjust the seasoning. Taste your chili and add more chili powder if you prefer a spicier kick. Remember, it’s all about your flavor preferences!
Optional: Serve with a dollop of sour cream or avocado slices on top for extra creaminess.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vegetarian Chili preparations are perfect for busy home cooks looking to save time during the week! You can chop the celery and onion, sauté them, and refrigerate the mixture up to 3 days in advance. The noodles can also be cooked ahead of time; simply store them in an airtight container in the fridge for up to 24 hours. To maintain quality, make sure to cool the noodles completely before refrigerating to avoid clumping. When you’re ready to serve, combine your prepared ingredients in a pot and add the remaining components (chili beans, tomato juice, etc.). Simmer until heated through, and enjoy a delicious, homemade Vegetarian Chili with minimal effort!
What to Serve with Vegetarian Chili?
Imagine gathering around the table with loved ones, sharing warmth and laughter over a hearty meal that’s as comforting as it is delicious.
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Cornbread Muffins: Soft, buttery cornbread muffins perfectly complement the chili’s spicy kick while adding a delightful sweetness to balance the flavors.
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Fresh Green Salad: A crisp salad with mixed greens, tomatoes, and a zesty vinaigrette adds a refreshing crunch that brightens the meal. Top it with avocado for a creamy twist!
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Sour Cream: A dollop of sour cream on top of your chili creates a creamy contrast that cools down the heat, making every bite even more scrumptious.
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Avocado Slices: Creamy avocado slices lend a rich texture and healthy fats that elevate the dish, making for a satisfying, well-rounded meal.
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Crusty Bread: A warm, crusty bread is perfect for dipping into the thick chili, soaking up all the flavors and providing a satisfying chewy texture.
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Guacamole: Homemade guacamole adds a creamy, zesty flavor while enhancing the overall experience with its rich taste. Serve it on the side for a perfect pair!
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Beer or Cider: A cold craft beer or a refreshing hard cider helps cut through the spices while enhancing the meal with complementary flavors. It’s the perfect drink to enjoy while gathered at the table!
This joyful spread not only beautifully complements your Vegetarian Chili but also creates an inviting atmosphere that fills the home with love. Enjoy!
How to Store and Freeze Vegetarian Chili
Fridge: Keep leftover Vegetarian Chili in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Freezer: Freeze portions of Vegetarian Chili in freezer-safe bags for up to 3 months. Be sure to label them with the date for easy organization!
Thawing: When ready to enjoy, thaw in the refrigerator overnight before reheating. It can also be reheated straight from frozen—just allow extra time on the stove or in the microwave.
Reheating: Always heat the chili until it’s piping hot throughout, about 5-10 minutes on medium heat, stirring occasionally to prevent sticking.
Vegetarian Chili Variations
Feel free to play around with these ideas to make this Vegetarian Chili your own!
- Spicy Kick: Add 1-2 diced jalapeños or a pinch of cayenne pepper for an extra heat boost.
- Beans Galore: Mix in your favorite beans like black beans or kidney beans instead of just chili beans for different textures.
- Veggie Boost: Toss in diced bell peppers, zucchini, or corn for added nutrients and vibrant color.
- Creamy Twist: Stir in a splash of cream or coconut milk just before serving for a rich, creamy texture.
- Herb Infusion: Incorporate fresh herbs like cilantro or parsley to brighten up the flavors before serving.
- Vegan Version: Substitute Morningstar crumbles with cooked lentils or chickpeas for a hearty, plant-based protein source.
- Cheesy Delight: Sprinkle shredded cheese on top before serving for a comforting, melty finish.
- Smoky Flavor: Add a few drops of liquid smoke or smoked paprika for a delightful depth of flavor.
The beauty of this Vegetarian Chili lies in its versatility, inviting you to create your perfect bowl.
Chef's Helpful Tips
- For a richer flavor in your Vegetarian Chili, sauté the celery and onion until they are well caramelized, which usually takes a bit longer but enhances the base of the dish.
- Be careful not to overcook the noodles; cooking them just until al dente will prevent them from becoming mushy when mixed with the chili base.
- When adding your spices, remember that you can always add more chili powder, but it’s hard to take it out once it’s in, so start with a smaller amount and adjust to taste.
- Simmering the chili on low heat for at least 10-15 minutes allows the ingredients to meld and develop a deeper flavor, so don’t rush this step.
Vegetarian Chili Recipe FAQs
How do I choose the right celery and onions for this recipe?
Absolutely! When selecting celery, look for vibrant green stalks that are firm to the touch, avoiding any that are wilted or have dark spots. For onions, pick ones that feel heavy for their size and have smooth, dry skin; larger onions offer more sweetness.
What’s the best way to store leftover Vegetarian Chili?
To keep your Vegetarian Chili fresh, transfer it to an airtight container and store it in the refrigerator for 3 to 4 days. When reheating, I recommend adding a splash of water to bring back the original texture.
Can I freeze Vegetarian Chili, and how long will it last?
Yes, you can freeze it! Portion the chili into freezer-safe bags or containers and label them with the date. It’ll keep well for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight, or if you’re in a hurry, reheat directly from frozen, adding extra time for thorough heating.
What should I do if my chili is too spicy?
If the chili turns out spicier than you’d like, try adding a dollop of sour cream or plain yogurt to counterbalance the heat. You can also incorporate an extra can of beans or diced tomatoes to dilute the spice.
Are there any dietary considerations I should know about?
Absolutely! This Vegetarian Chili is meat-free, making it suitable for vegetarians and vegans. However, it contains gluten from the noodles. If you have gluten sensitivities, you can substitute with gluten-free pasta or quinoa. Always check the label for any allergen information regarding the Morningstar crumbles, as they may contain soy.
How can I thicken my Vegetarian Chili if it’s too thin?
If you find your chili is a bit too runny, there are a couple of easy ways to thicken it up. One method is to mash a portion of the beans with a fork or a potato masher directly in the pot, allowing for a creamier texture. Another option is to let it simmer uncovered for an extra 10-15 minutes, allowing some of the liquid to evaporate and concentrate the flavors.
Vegetarian Chili
Ingredients
Equipment
Method
- Dice celery and onion. In a large skillet, melt some butter over medium heat, then add the diced vegetables. Sauté until they are tender and fragrant, about 5-7 minutes.
- Cook noodles according to package instructions until al dente. Once cooked, drain and return them to the pot, setting aside.
- In the pot with the drained noodles, add the chili beans, tomato juice, stewed tomatoes, Morningstar crumbles, ketchup, chili powder, and golden Greek peperoncini. Stir well.
- Simmer the mixture on low heat for about 10-15 minutes, stirring occasionally to prevent sticking.
- Taste your chili and add more chili powder if you prefer a spicier kick.
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