This Hearty Vegetarian Chili is packed full of veggies, beans, and flavourful spices, making this my go-to wintertime vegetarian meal. It’s perfect for cold winter nights, or anytime you need a dose of healthy comfort food.
You guys, this weather is killin’ me! -36 is dreadful, and has left me questioning my life decisions – namely the one in which I thought it was a good idea to remain a resident of Saskatchewan. So, to get me through these brutal winter days, I make chili.
For the month of January, I go without meat, so my chili isn’t the traditional kind with ground beef – it’s plant based, and you won’t even miss the meat. It’s still hearty, thanks to chickpeas, kidney beans, and a whole lotta veggies. Don’t forget to whip up a batch of buttermilk biscuits to have on the side.
January was a whole month of trying out new plant-based recipes and I found some excellent ones, and some real flops. I intend on sharing some of those awesome new recipes with you guys in the coming weeks, but I wanted to start with this long-standing favourite – Vegetarian Chili. I’ve had this recipe in my back pocket for almost 15 years, and I’ve been tweaking the ingredients ever since day one. For instance, the original recipe called for zucchini, which I didn’t care for. Turns out, I prefer my zucchini in a cake. With chocolate. But honestly, who doesn’t?
The spices have also evolved over time. My original recipe boasted plenty of chili powder and a touch of cumin, and that was about it. I’ve tried a variety of things, but find that adding smoked paprika is my favourite. The smokiness of the paprika takes this vegetarian chili from great to phenomenal.
It’s also in your best interest to add a dollop of sour cream, or loads of grated cheddar cheese to your bowl of chili. Even a generous sprinkling of green onions is superb. If you like a little extra heat, a dash or two (or three) of your favourite hot sauce works wonders. And don’t forget to pass the biscuits.