Thus, you may appreciate that Dad, spending an afternoon making this vegetarian chili with vegetables that he had bought at the farmers market that morning, would only put so much care into a meat-free chili, his dinner, if that chili were darn good. This vegetarian chili is that good.
Vegetarian Chili Success
It’s excellent! Spicy, flavorful, delicious. Of course, my mother did have to convince Dad that no, we didn’t need steak in addition to the chili, it was to remain a meatless chili—the beans were full of protein. And no, neither did we need potatoes. We served our vegetarian chili with French bread. We used canned beans, but of course you can always make your beans from scratch on the stove or in the pressure cooker.
How to Store and Freeze This Chili
Like many chilis, this one is just as good the next day. It will keep in the refrigerator for three to four days and can be reheated over low heat on the stovetop or in the microwave. To freeze, let it cool completely, then transfer to freezer storage containers. Freeze for up to three months. Thaw in the fridge overnight, or reheat straight from the freezer over low heat on the stovetop.
Want More Great Chili Recipes?
Easy Vegetarian Chili with Mushrooms Slow Cooker Shredded Chicken Chili Ground Beef Chili Easy No-Bean Chili Cincinnati Chili
Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally. Vegetarian Chili with Smoked Spices from Sally Cameron
