Vegetarian Chili Recipe – Quick and easy game day vegetarian chili recipe made with 3 types of beans. Can be put in a slow cooker or made stove top. This meatless chili is delicious!
Is there a better comfort food than chili? From the moment that first spoonful touches the tongue to the last lick of the bowl, every morsel soothes the soul. I like having chili any time of the year, especially on cold winter days.
Recently, I was at a game day party that served slow cooked chili and I was amazed at how everyone just ate it up as they yelled at the TV. It was a good source of comfort after our team lost, so, I thought I would make a vegetarian version for my game day party.
At first, I thought of modifying my beet chili to be more game friendly. But, who wants to eat beets at a game day feast, right? Instead, I went with staples of the party. Refried beans, black beans, jalapeno, red beans, mushrooms, red bell pepper, cheese and cannellini beans. That last one might not be a staple, but, it fit right in with the other ingredients
A good chili should help clear the respiratory system along with proving comfort. Therefore, there is a little kick to this recipe because I added cayenne pepper and jalapeno. If I had a habanero lying around, I wouldn’t have hesitated to add that too.
I made this stove top, but, I think it would have been just as great in a slow cooker. Why spend the day cooking, when you could be enjoying quality time with family and guests? Let the slow cooker do the work for you. One more hack for you to consider: Serve this chili in taco shells so that you don’t have to wash dishes or spoons!
The best part is that I was able to purchase all the ingredients at Walmart for under $20. Walmart has so many deals on Old El Paso products that I almost purchased the whole aisle. I think I could have made enough chili for the whole neighborhood. Old El Paso recipes are always a hit around here. Check out my other recipes using these products.
What is your favorite game day recipe?
Vegetarian Chili Recipe
1) In a medium pan, add 2 Tbsp of olive oil and let it heat on low heat for 30 seconds
2) Add 1 tsp of cumin seed and let them brown. Should take about 30-45 seconds
3) Add 2 tsp of finely chopped garlic and 2 tsp of finely chopped ginger. Fresh ginger and garlic make all the difference in this recipe
4) Add 1/4 cup of chopped red onions and let them caramelize
5) Add 1/2 of a red pepper that is chopped into small pieces and 1/2 cup of chopped mushrooms. Saute until the pepper is soft
5) Add 1 cup of red beans, 1 cup of black beans and 1 cup of cannellini beans (all from cans). Add 1 cup of tomato sauce, 2 Tbsp of Old El Paso enchilada sauce and 2 cups of water
6) Gently add 1/2 cup of Old El Paso vegetarian refried beans and mix well. There will be splatter and that is the fun part of making this recipe.
7) Add 2 tsp of salt, 1 tsp of cayenne pepper, 1/2 of a chopped jalapeno and 1 Tbsp of Old El Paso Taco seasoning. Mix well and turn the heat to low
8) Let it simmer for 30 minutes. Stir occasionally to make sure it is not sticking to the bottom.
9) When the water has mostly evaporated, it will have a thickened consistency. This is the perfect time to take it of the heat
Serve this vegetarian chili recipe in Old El Paso Taco shells or in a bowl and top with cheddar cheese.