One involves my dad, who adored hot chili. He used to start off with a double-batch of chili, then, half-way through, would separate it into two batches, one that stayed not-quite-so-hot, the other with a ton of extras to it.
One evening, a friend of his mentioned to mutual friends that he could eat anything hot, since he'd grown up in New Mexico. After eating some of my dad's chili, though, he revised it to "I can eat anything hot...except John's chili!"
Dad
While Dad's chili does have meat in it, if you'd like to check it out, check out the last recipe in this 2019 Confessions of a Foodie post.
There are other stories, but they can wait.
In the meantime, here are six vegetarian chili recipes to help you through the day, including Sweet Potato and Corn Chili Pasta, Vegetarian Chili (from Runner’s World), and Reworked Vegetarian Chili (where I change around Runner’s World’s chili). Enjoy!
VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD
This recipe, from The Food Network, begins, "A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping."
Active Time: 50 minutes; Total Time: 1 hour 40 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
Chili:
2 tablespoons vegetable oil
1 pound (about 4 cups) store-bought diced butternut squash, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1 medium onion, finely chopped
4 tablespoons chili powder, or to taste
2 teaspoons ground cumin
3 cups low-sodium vegetable stock
Two 14.5-ounce cans diced tomatoes with chiles, drained
One 14.5-ounce can kidney beans, drained and rinsed
1 tablespoons sugar
5 ounces (about 6 cups lightly packed) baby spinach
Cornbread Topping:
3/4 cup fine cornmeal
3/4 cup all-purpose flour
3/4 teaspoon baking soda
3 tablespoons sugar
Kosher salt
1/2 cup whole milk
1/4 cup sour cream, plus more for serving
1 large egg
3 tablespoons unsalted butter, melted
3/4 cup shredded Cheddar (about 3 ounces)
Pickled jalapenos, for serving
Directions
For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.
Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.
For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)
Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
Ingredients
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Directions
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
Ingredients
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Directions
Sauté the onion, peppers & garlic in oil over medium heat.
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
YUM!
SWEET POTATO AND CORN CHILI PASTA
This was in the November 2013 issue of Vegetarian Times (page 31). It begins, "Make this hearty, homey pasta dish spicier by adding more chopped chipotle chile, if desired." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/sweet-potato-and-corn-chili-pasta/.
Ingredients
6 oz. rotelle or wagon wheel pasta (2 1/4 cups)
1 Tbs. olive oil
2 cloves garlic, peeled and sliced
1 medium onion, cut into 1/2-inch pieces (1 cup)
1 large green bell pepper, cut into 1/2-inch pieces
2 14.5-oz. cans zesty chili-style diced tomatoes, such as Del Monte
1 sweet potato, peeled and cut into 1/2-inch pieces (2 cups)
1 Tbs. finely chopped chipotle chile in adobo sauce
1 cup frozen corn kernels, thawed
3 Tbs. chopped cilantro
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic, onion, and bell pepper; cook 3 minutes, or until bell pepper begins to soften, stirring occasionally. Add tomatoes, sweet potato, and chipotle chile. Season with salt and pepper, if desired, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 10 minutes. Stir in cooked pasta, reserved pasta-cooking water, and corn. Cook, covered, 3 to 5 minutes more, or until pasta is tender and mixture is heated through. Sprinkle with cilantro.
TWO BEAN SPICY CHILI CORN BREAD PIE
This is from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves 8
To view this online, click here.
Ingredients
15 ounces Eden Chili Beans (seasoned dark red kidney), do not drain
15 ounces Eden Spicy Pinto Beans, do not drain
2 cup fresh organic tomatoes, diced
1/4 cup carrots, diced
1/3 cup green bell pepper, diced
1 medium onion, diced
1 cup organic sweet corn, fresh or frozen
1 tsp Eden Shoyu Soy Sauce
Cornbread
1 cup organic corn flour
3/4 cup organic unbleached white flour
2 tsp non-aluminum baking powder
1/2 tsp Eden Sea Salt
1 cup Edensoy Extra Original (organic soymilk)
1 Tbsp Eden Red Wine Vinegar, Apple Cider Vinegar, or Brown Rice Vinegar
2 Tbsp Eden Extra Virgin Olive Oil, or Safflower Oil
1 Tbsp organic maple syrup
3 Tbsp water
1/4 cup fresh parsley, minced
Directions
Preheat the oven to 400°. Mix the beans, carrot, pepper, onion, corn and shoyu together and pour into a 9 x 13 inch baking dish. Smooth out the mixture with a spoon.
To prepare the corn bread, mix all the wet ingredients together in a measuring cup and let stand for 5 minutes. Mix all dry ingredients and the parsley together. Combine the wet and dry ingredients, mix well and pour evenly over the top of the bean mixture. Do not stir. Bake, uncovered, for 30-40 minutes until the beans are hot and the corn bread is done. Test if the corn bread is done with a cake tester or fork.
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1 1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
