When I turned 40 we had a small gathering to celebrate, I chose to serve this kosher vegetarian chili recipe for the party. I knew that we would be having several guests that did not eat meat so we would need to provide a vegetarian option. Then I started thinking about how much I enjoy this meatless chili recipe and suggested that we just serve this to everyone. We served it out of a slow cooker. We thought we had made enough to have leftovers...and then there were none.

What Is The Best Topping For Chili?

For my party we served this easy meatless chili with our skillet baked cornbread and had tons of toppings on the side. Everyone had fun deciding on their favorite topping combinations. That is one of the things I like the most about a pareve chili like this, using dairy toppings like sour cream and shredded cheddar or monterey jack cheese. Here are some of our suggestions:

Cheddar cheese
Monterey Jack cheese
Gouda Cheese
Diced fresh jalapenos
Pickled jalapenos
Chopped Onions
Sliced Avocado
Chopped Cilantro
Corn
Sour Cream

What Is Vegetarian Chili Made Of?

Most chilis are delicious combinations of spices, beans, tomato, and protein. Most times ground beef or turkey is used to make chili but the meat is just a vehicle to get the other flavors across. For a strictly kosher diet it is nice to be able to experience the chili flavors with dairy ingredients. Also, eating a large quantity of meat based chili can sometimes leave you feeling lethargic. This plant based option will still be filling without the side effects.

Vegetarian Chili In A Slow Cooker

The best way to serve this homemade vegetarian chili recipe is with warm buttered cornbread in a bowl. Ladle the chili over the cornbread and then add the toppings. One of the things we like to do is to make the vegetarian chili in a slow cooker and leave it on all day, that way you can keep coming back for more. This is ideal for a Shabbat or Yom Tov meal as well.

Other Chili Ideas

The nice thing about this recipe is that there are so many options of how to eat it besides just over cornbread. You can also:

Serve it as a dip with corn chips
Ladle it over a cheese omelet
Top a hot dog with it for a chili dog
Stir 1 cup into a box of macaroni and cheese for chili mac
Pour over fries or tater tots

📖 Recipe

Vegetarian Chili

Delicious, healthy, filling, and plant based. This versatile chili is so hearty and flavorful you won't even miss the meat.

5 from 5 votes

Print Rate

Course: Main Course

Cuisine: American

Keyword: Meatless, Pareve, Plant based, vegan, Vegetarian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 1 cup servings

Calories: 50kcal

Equipment

Large pot

Ingredients

½ tablespoon olive oil
4 garlic cloves minced
1 medium yellow onion chopped
1 red bell pepper diced
1 orange bell pepper chopped
1 medium sweet potato cubed
1 (4 oz) can mild green chilis
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans rinsed and drained
1 (15 oz) can kidney beans rinsed and drained
1 (15 oz) can garbanzo beans rinsed and drained
1 (15 oz) can corn rinsed and drained
2 ½ tablespoon mild chili powder
1 tablespoon cumin
½ teaspoon dried oregano
1 teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon salt
freshly ground black pepper
¾ cup vegetarian broth or water

US Customary - Metric

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Instructions

Heat oil in large pot over medium high heat.
Add garlic, onion, bell peppers, sweet potato, and green chilis. Saute for 5-7 minutes, stirring frequently.
Add chili powder, cumin, oregano, garlic powder, paprika, cayenne powder, salt, and back pepper and stir to coat all ingredients with spices.
Add diced tomatoes, black beans, kidney beans, garbanzo beans, corn, and broth (or water.) Bring to boil then reduce heat to simmer. Cook for 30-45 minutes or until chili thickens.
Garnish with favorite toppings and enjoy. Yum!

Notes

Chili can be refrigerated for up to one week in a covered container.

Chili can be frozen for up to 3 months in an airtight container or freezer bag.

Recipe adapted from ambitiouskitchen.com

Nutrition

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