Yes, chili can still be chili without meat. I typically get the stink eye when I utter the words “vegetarian chili” – the kind of glare you’d receive at a sewing circle after taking the Lord’s name in vain.
“What do you mean there’s no meat in that chili?!”
You mad, bro?
I can assure you – it’s still hearty, it’s still comforting, and hot dayum is it ever delicious! This chili actually won in a chili competition in the vegetarian category. So, there’s that.
I originally created this recipe years before adopting my pescetarian lifestyle; I was still an omnivore and denying meat on my plate wasn’t even something I’d considered yet. I’d been craving chili and realized that I had every ingredient in my pantry…except ground meat. At first I was sad, but then I became un-sad! Because I recalled a chum of mine ordering veg chili for lunch at a restaurant one afternoon and I thought hey, maybe I can give that a whirl?
My big concern was the chili being soup-y since the heartiness of the beef would be missing, but it was a non-issue. Lentils make the perfect substitute for ground meat, so the result is still a nice and thick “spoon-standing” chili. Not to mention, it’s a fibre and protein party!
Until you try it, don’t knock it. ‘Cause you don’t even know.
Easy Slow Cooker Vegetarian Chili
Ingredients
- 1 bell pepper diced
- 18 oz black beans drained and rinsed if from can,
- 18 oz kidney beans drained and rinsed if from can,
- 18 oz chick peas drained and rinsed if from can,
- 4 cups of cooked lentils
- 1 27 oz can of stewed tomatoes
- 1 10 oz can of Rotel Original Diced Tomatoes and Green Chilis or something similar
- 6.5 oz of sliced black olives optional
- 2 cups of frozen peas
Garnishes:
- 1 tablespoon of plain Greek yogurt
- Thinly sliced scallions
- Grated cheddar cheese
Homemade Chili Seasoning:
- 2 tablespoons chili powder
- 1.5 tablespoons garlic powder
- 1.5 teaspoons onion powder
- 2 teaspoons crushed red pepper flakes
- 1.5 teaspoons dried oregano
- 1 teaspoon paprika
- 3 teaspoon ground cumin
- 2 teaspoon kosher salt
- 2 teaspoon cracked black pepper
Instructions
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From the bell pepper through to the black olives, add all of the ingredients to a slow cooker.
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Add the homemade chili seasoning and stir throughly to ensure seasoning is evenly distributed.
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Cook on low for at least 4 hours, and up to 8 hours.
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Add the frozen peas to the slow cooker approx. 10 minutes before serving - that way they keep their nice bright green color and their texture,
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Serve with taco chips, or spoon into flour tortillas!
Optional:
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Garnish with plain Greek yogurt, sliced scallions, and/or shredded cheddar
Recipe Notes
NOTE: Results in 6-8 servings
5 Comments
Amanda (Peppers & Pennies)
September 8, 2016 at 2:29 pm Yummy! I love a thick, hearty chili! Even as a fierce meat eater, I often have bean-based meals. And you know what? A good recipe (like this) ensures you don't miss it!Single Chef: The Art of Buying and Cooking for One - Killing Thyme Eat-Zine
January 20, 2016 at 4:16 pm […] Vegetarian Chili (Please note, I entered this veggie chili in a contest and WON, so there’s that.) […]lilian
October 3, 2014 at 5:40 am when do you add your lentils? along with the beans and tomatos, or after everything has come to a boil?danakristen.b@gmail.com
October 3, 2014 at 7:16 am Add them at the same time as the beans ans tomatoes :)Hearty Foods for the Heart | Killing Thyme
June 25, 2013 at 3:15 pm […] Try my veggie chili! It’s an easy serving of legume heaven, and it makes tons! […]