Vegetarian Chili is so very easy to make. It looks like a lot of ingredients, but you can add or take out any vegetables that you prefer. Since there is no meat in this recipe it cooks quickly – not for hours!
- Prep Time: 12-15 min.
- Cook Time: 45 min.
- Total Time: 50 min.
- Yield: 2-4 servings
- Category: Dinner
- Cuisine: American
- 3 tbls. avocado oil (or vegetable oil)
- 1 medium onion diced
- 1-2 cloves garlic
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1-2 med-large Portobello mushrooms, cut up in 1 inch chunks
- 4 oz. Crimini mushrooms, cut into 1/2 inch pieces
- 3 cups chopped butternut squash
- 2 15 oz. cans of kidney beans, drained and rinsed
You can use your own homemade Chili seasoning
- 1 package of Chili seasoning (I used McCormick’s low sodium, no MSG, no artificial flavors)
- 15 oz. can of low sodium diced tomatoes
- 8 oz. can tomato sauce
- 1/2 cup beer (optional)
- 1 cup water if sauce is too thick (use more or less as needed)
- Pepper to taste
- Sour Cream (optional)
- Shredded Monterey Jack and/or Cheddar Cheese (optional)
- In a large 6 quart sauce pot heat the oil and add in the onions, garlic and peppers and saute until onions are translucent and just starting to caramelize.
- Add in the butternut squash and stir well, Cover and let cook about 5 minutes, stirring occasionally.
- Add in the mushrooms and saute for a few minutes.
- Stir in the chili seasoning coating all the vegetables. Continue to stir on low heat for 5 minutes for the flavors to blend into the vegetables, stirring often to prevent any burning. Stir in the beans.
- Add in the tomatoes, tomato sauce and beer and stir well and cook on medium heat for 20 minutes, then cover pot and cook another 20-30 minutes until the butternut squash is tender.
- If the sauce is too thick, add additional water. If too thin, remover cover and bring to a low boil for a few minutes to thicken.
Keywords: vegetarian chili, no meat chili recipe, quick and easy chili recipe