The Saturday Simmer: Vegetarian and vegan chili recipes
When it comes to chili, I'm definitely not a purist. Beans or no beans, meat or no meat, as long as there's a good kick of chile pepper in some form, I'm happy. Lately, I've been gravitating toward meatless recipes like this slow cooker vegetarian chili from Amee's Savory Dish, which combines four different types of canned beans with corn and tomato. Perfect for Meatless Monday, or any day of the week, vegetarian or vegan chili packed with beans, legumes, and vegetables will satisfy everyone in the family. Make your chili on the stovetop, or in the slow cooker. I promise, you'll never miss the meat.
Lots of interesting vegetarian and vegan chili recipes caught my eye this week:
Vegetarian quinoa chili, from Two Peas & Their Pod (vegan except for cheese garnish)
Slow cooker vegetarian chili, from Amee's Savory Dish (vegan)
Spicy vegetarian chili, from Joy the Baker (vegan)
World's best vegetarian black bean chili, from Eat, Live, Run (vegan except for cheese garnish)
Smoky chipotle vegetarian chili, from Leite's Culinaria (vegan except for garnishes)
Vegan lentil chili with roasted red peppers, olives, and green onion, from Kalyn's Kitchen
Pierce Street vegetarian chili, from 101 Cookbooks (vegan)
Vegetarian chili with bulgur, from Food in the Kitchen (vegan)
Hearty butternut squash and chickpea curry chili, from Go Dairy Free (vegan)
Which will you try first? What intrigues you? Please leave feedback on the original recipe post, and let us know if you've made or adapted any of these recipes. See you next Saturday, and every Saturday, with more soups, stews and chili.
[All photos used with permission.]