The Best Vegetarian Chili

Hey friends! I hope that you are having a great week. I’m happy to be sharing this simple, delicious vegetarian chili recipe with you today.

Chili is a staple in our house. Marina and I can eat it by the bucketful. Roman really loves it, but since his picky-eating habits have reached a fever pitch these days, you never know.

Regardless, this chili remains a staple for us and I love how simple, delicious, and nutritious it is. I make it many different ways because I make it so often. So this is just one of the many variations that I do. It all depends on whatever I happen to have in the house at the moment. That’s one of the things that I love about chili–you can use up whatever you have so that it doesn’t go to waste, especially when it comes to produce. I used to chop my veggies for chili, but with my little picky eaters, these days I shred them and that works just as well. Actually, I think I prefer it this way, too.

Here’s what you’ll need for this yummy 3 bean version:

• 1 can of chick peas, drained
• 1 can of black beans, not drained
• 1 can of kidney beans, not drained
• salt & pepper to taste
• 3 cloves of garlic
• 3 small or 2 medium carrots, peeled and shredded
• 1 package of meatless crumbles (I love this kind)
• seasoning to taste (I love Mrs. Dash because it’s salt-free)
• extra virgin olive oil

Generously coat a pan with olive oil. Heat pan over medium-low heat. Chop garlic and shred carrots. Add these vegetables to the pan. Add salt, pepper, and seasoning. Allow them to saute for about 6-7 minutes until they are slightly tender. Add in your meat crumbles and cook according to package directions. Once everything comes to a gentle boil, lower heat and allow your chili to simmer for as long as you like. Serve over rice. Enjoy!

This is another one of those recipes, like my rice & beans, that gets even better the next day, so enjoy those leftovers, too.

You may have noticed an increase in the number of vegan/vegetarian recipes that I’ve been sharing. It’s been awhile since I’ve written about vegetarianism. The short story is this — I have been a vegetarian (technically flexitarian, because I’ve always eaten fish) on-and-off since I was 11-years-old. While I still prepare meat occasionally, especially for extended family, the children and I do not eat meat at home very often, if at all.

I will write some more about all of that very soon. For now, here are a few older posts regarding my thoughts on food, if you’re interested. // General Thoughts on Food // Buying Local // Pesticides & Preservatives // Community Supported Agriculture //

Have a beautiful day, friends! xo