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11 posts categorized "Vegetarian/vegan chili"

December 14, 2013

The Saturday Simmer: Vegetarian and vegan chili recipes

Slow cooker vegetarian chili, from Amee's Savory Dish.

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.

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October 26, 2013

The Saturday Simmer: Black bean chili recipes

Pumpkin black bean chicken chili in the slow cooker, from Eat at Home.

There are two kinds of people in the world: those who believe in beans in their chili, and those who believe that chili should be meat and peppers and nothing else. I'm a beans-in-chili girl, and my bean of choice is the black bean. When I have downtime in the kitchen, I cook two pounds of dry black beans in the slow cooker (18 hours on low, water to cover by a couple of inches, no pre-soaking necessary), and I freeze them in smaller portions for chili, stew or soup. Canned black beans work well in chili, too, which makes recipes like this scrumptious pumpkin black bean chicken chili from Eat at Home so easy. And pumpkin -- what could be more seasonal?

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May 19, 2013

Vegan lentil chili with roasted red peppers, olives, and green onion, from Kalyn's Kitchen

Vegan lentil chili with roasted red peppers, olives and green onion, from Kalyn's Kitchen (on Soup Chick).

Kalyn combines red and brown lentils in this flavor-packed vegan lentil chili with roasted red peppers, olives and green onion. The red lentils "melt" into the dish to thicken and sweeten it, while the brown lentils stand up to the roasted red peppers and olives. This is a make-ahead-and-freeze dish, perfect for any time of the year. A squirt of lime makes a great finish; if you're not vegan, add some cheese or sour cream.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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