You wont miss the meat in this Vegetarian wonder.
We aren’t a vegetarian household, but we try to keep things heavy with those fresh veggies. Which, can be a little challenging at times with a vegetarian, a meat lover, a health nut, oh, it all has to be gluten-free. A tear-free table is a happy table, so we try our best to accommodate all the tummies in our family, without adding extra work for ourselves.
There needs to be something the vegetarian will eat, but without insulting the meat lover. And let’s not forget the health nut! That’s where this Vegetarian Chili comes in handy. It’s packed full of beans and veggies, so our vegetarian is getting enough protein, it’s hearty enough to satiate the meat lover and checks all the boxes for the health nut. Added bonus, it comes together in 30 minutes and makes for crave-worthy leftovers.
Trust us on the addition of the beer; it gives the chili more depth of flavor. We use a brand called “Omission, ” which is gluten-free and most large supermarkets carry it. Worried about the alcohol content? Most of the alcohol is going to boil off while it’s cooking, but if its presence still makes you uncomfortable, you can substitute 2 cups of chicken or vegetable stock.
Getting it in those little mouths.
We love topping this chili with corn tortilla chips, shredded cheddar, green onions, sour cream, diced tomatoes, and avocado-the options are limitless. And don’t leave the cornbread out. Our favorite is Glutino’s“Yankee Cornbread.”
Now, being parents, we totally understand that a dish full of poison beans and veggies can be a little intimidating for the smaller members of the family. We’ve been making this Vegetarian Chili for years, so here’s our tip: puree a single serving in the blender, add a little more chicken or veggie stock if you need to thin it out. Serve that chili up with some tortilla chips and all the toppings. The kids have fun building their own bowl, plus they get some veggies with a smile.
enjoy!
xx
the turnips + tantrums team
Vegetarian Chili
Ingredients
- 4 tbsp olive oil
- 1 onion chopped
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- 4 garlic cloves chopped
- 1 jalapeno pepper chopped
- 1 gluten-free beer
- 1 28oz crushed tomatoes
- 1 can black beans with liquid
- 1 can kidney beans with liquid
- 1 tbsp ground cumin
- 2 tbsp ground chili powder
- 1 tbsp kosher salt
Garnish
- tomatoes diced
- sour cream
- avocado diced
- cheese shredded
- green onion sliced on the diagnol
- corn tortilla chips
Instructions
- In a large dutch oven, heat the olive oil over medium-high heat until shimmering. Then add onion, bell pepper, and jalapeno.
- Once the onion starts to become translucent, add garlic and stir until fragrant, about a minute.
- Add in beer and let cook down until reduced by half.
- Then add in tomatoes, beans, and seasonings.
- Simmer for 20 minutes to let all the flavors come together. Season with additional salt and pepper if necessary.
- Serve with shredded cheddar, sour cream, tortilla chips, green onion, diced tomato, and avocado.
Nutrition
Recipe Source: turnips + tantrums original recipe.
Looking for another vegetarian crowd pleaser? Try our Instant Pot Cabbage and Peas recipe.