Chili

We're in the second full week of September, which means that the weather should start cooling off fairly soon. What better food to fix when it starts to get cooler than chili? Yes, you can enjoy chili while being a vegetarian; after all, there's no rule that says you have to have meat in your bowl of chili.

That said, here are six yummy vegetarian chili recipes to help you through the day, including Super-Easy Slow-Cooker Three-Bean Chili and Vegetarian Skillet Chili Topped with Cornbread. Enjoy!

BLACK BEAN AND SWEET POTATO CHILI

This is from Jolinda Hackett on The Spruce Eats. She wrote, "Whether looking for a vegetarian meal or you simply want a healthy, plant-based dish the whole family will enjoy, this black bean and sweet potato chili is a clear winner. The sweet potatoes and carrots perfectly counteract the spiciness while combining with the beans to create a hearty texture.

"All of the ingredients in this recipe are both vegetarian and vegan, and, if you use water or a gluten-free vegetable broth, it is gluten-free as well. This dish is an excellent source of protein for anyone, whether vegetarians, vegans, or kids. Serve with your favorite chili toppings and a side of cornbread."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Makes 5 to 6 servings

To view this online, go to https://www.thespruceeats.com/black-bean-vegetarian-chili-sweet-potatoes-3377973.

Ingredients

2 tablespoons olive oil

2 cloves garlic, minced

1 small onion, diced

2 small sweet potatoes, peeled and chopped

2 medium carrots, sliced

1/2 red bell pepper, chopped, optional

1 (15-ounce) can black beans

1 (15-ounce) can diced tomatoes, or tomato sauce

1/2 cup water, or vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cayenne, or to taste

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh cilantro, for garnish

Directions

Gather the ingredients.

Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the garlic and onions and sauté for 1 to 2 minutes.

Add the chopped sweet potatoes, sliced carrots, and chopped bell pepper (if using) to the pan and cook until the onions are soft, 5 to 6 minutes.

Reduce the heat to medium-low and add all of the remaining ingredients, stirring to combine well.

Allow the chili to simmer, partially covered and stirring occasionally over medium-low heat, for 20 to 25 minutes, until the flavors have mingled and the sweet potatoes, carrots, and bell peppers are soft.

Serve in a bowl with desired chili toppings.

Tasty Chili Toppings

Consider a toppings bar for your black bean and sweet potato chili, including salsa, chopped cilantro, sliced green onions, diced avocado, and crushed gluten-free corn tortilla chips. Sour cream, shredded cheese, or vegan substitutes are also good offerings (check labels if gluten-free foods are desired).

How to Store

Store any leftovers in the refrigerator for two to four days and reheat in the microwave. You can also freeze individual portions for later meals. Allow the chili to cool, place it in individual freezer containers, label with the contents and date, and freeze. The chili will maintain its flavor for up to six months. You can defrost it in the refrigerator (6 hours or overnight) before reheating.

Using Dried Black Beans

This recipe uses canned black beans for convenience. You can start with dried black beans but you will need to soak and cook them before adding them to the recipe. Soak a little less than 2 cups for at least 3 hours (or overnight). You can add the soaked beans to the recipe and increase the cooking time to 2 1/2 to 3 hours. Alternatively, you can bring the beans to a boil and let them simmer for 2 hours before adding them to the recipe.

COMFORTING CHILI [VEGAN]

This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."

This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.

Ingredients

For the Chili:

2 tablespoons coconut oil

2 cans black beans, drained

1/2 cup whole corn kernels

2/3 cup pumpkin (medium), diced

2 Tomatoes medium, diced

1/4 Cup Onion (small), diced

2 tablespoons garlic, finely diced or minced

2 tablespoons chive or cilantro, chopped

2 teaspoon apple cider vinegar or lemon juice

1 teaspoon paprika

1 teaspoon smoked paprika

1 teaspoon chili powder (optional)

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon roasted Geera or cumin

1 1/2 - 2 Cups water

For The Pickled Cabbage

2 cups purple cabbage, diced or shredded

1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon onion powder

For The Grilled Plantain:

1 Plantain medium ripe, sliced

2 tablespoons coconut oil

For The Sour Cream:

1/4 cup vegan mayo

1 tablespoon fresh chive, chopped

1 teaspoon apple cider vinegar or lemon juice

1/2 teaspoon salt

1/2 teaspoon onion powder

Preparation

For the Chili:

Add the coconut oil to a pot and place on medium heat.

Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.

Toss in the tomatoes and pumpkin, then stir and saute for another minute.

Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.

For The Pickled Cabbage

Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.

For The Grilled Plantain:

Using a pan, place on medium heat and coat with the coconut oil.

Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.

For The Sour Cream:

Add all ingredients to a mixing bowl and stir to combine.

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.

VEGAN LENTIL CHILI

This is from Chloe Coscarelli on The Today Show site. She wrote, "Hearty lentils and meaty mushroom take the place of animal protein in this rich chili. This healthy swap makes the dish so much better for you without leaving out any of the satisfying flavor or comforting texture from this cold weather classic."

Prep Time: 10 minutes; Cook Time: 15 minutes; Serves 6

To view this online, go to https://www.today.com/recipes/vegan-lentil-chili-recipe-t172426.

Technique Tip: Sacue will thicken as it sits; add a little water as needed.

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 green bell pepper, finely chopped

2-1/2 cups (8 ounces) mushrooms, finely chopped

4 cloves garlic, minced

1-1/2 teaspoons sea salt

1 teaspoon chili powder

1/4 teaspoon crushed red pepper flakes

One 15-ounce can lentils, drained and rinsed, or 1-1/2 cups cooked lentils

One 15-ounce can tomato sauce

2 tablespoons light brown sugar

Freshly ground black pepper

Preparation

In a large saucepan, heat the olive oil over medium-high heat. When it shimmers, add the onion and bell pepper and cook, stirring occasionally, for 5-7 minutes, until softened.

Add the mushrooms and cook, stirring frequently, for 8-10 minutes, until almost soft.

Add the garlic, salt, chili powder and red pepper flakes and cook for about 1 minute more, until fragrant.

Stir in the lentils, tomato sauce and brown sugar, scraping up any browned bits from the bottom of the pan. Season with black pepper and reduce the heat to medium.

Simmer, uncovered, stirring occasionally, for about 10 minutes, until the flavors come together. Taste and adjust the seasoning.

EASY BLACK BEAN CHILI

This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."

Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6

To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.

Ingredients

1 tablespoon vegetable oil

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

4 cloves garlic, finely chopped

2 fresh jalapeño or serrano chiles, seeded, finely chopped

2 cans (15 oz each) Progresso™ black beans, drained, rinsed

2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained

1 1/2 cups water

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon coarse (kosher or sea) salt

1 cup Cascadian Farm® frozen organic sweet corn

Sour cream or plain yogurt, if desired

Shredded Cheddar cheese, if desired

Chopped fresh cilantro, if desired

Directions

In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.

Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.

Top each serving with remaining ingredients.

Expert Tips

You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.

Serve this veggie chili with warm cornbread or corn tortillas.

SUPER-EASY SLOW-COOKER THREE-BEAN CHILI

This comes from WW (Weight Watchers), and begins, "This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don't let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don't have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito."

Prep Time: 15 minutes; Cook Time: 3 hours; Total Time: 3 hours 15 minutes; Serves: 10; Difficulty: Easy

To view this yumminess online, go to https://www.weightwatchers.com/us/recipe/super-easy-slow-cooker-three-bean-chili/5626a63b2084d63a3401c10f.

Ingredients

1 large uncooked onion, minced

Garlic clove, 1 medium clove, minced

30 oz Canned black beans, rinsed and drained

30 oz Canned kidney beans, rinsed and drained

30 oz Canned pinto beans, rinsed and drained

29 oz Canned diced tomatoes with chilies

15 oz Canned tomato sauce

Spiced seasoning mix, 1 1/4 oz, chili variety

Frozen corn kernels, 14 oz, thawed

Fresh lime juice, 1 Tbsp, or to taste

Cilantro, 1/2 cup(s), fresh, chopped

Directions

Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.

Serving size: about 1 1/3 cups