Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING
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Published 2022-04-11
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RECIPE
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▪250g or 4c white onion, medium diced
▪100g or 3/4c poblano, medium diced
▪15g or 1Tbsp garlic, minced/pressed
▪Olive oil
▪Salt
▪25g or 2Tbsp tomato paste
▪40g (about 2) chipotle peppers in adobo, small diced
▪20g or 2 1/2Tbsp chili powder
▪15g or 2Tbsp smoked paprika
▪15g or 2Tbsp cumin
▪10g or 1 1/4Tbsp cocoa
▪500g or 2 1/4c veggie stock + extra to thin chile if needed
▪1 28oz can diced tomatoes
▪1 28oz can crushed tomatoes
▪200g or 1c red lentils
▪2 15oz cans black beans, drained and rinsed
▪2 15oz cans kidney beans with juices
▪225g frozen corn
▪10-15g or 3/4Tbsp soy sauce
▪10-15g or 1Tbsp brown sugar
▪10-15g or 1Tbsp apple cider vinegar
▪10-15g or 1Tbsp hot sauce
Heat large heavy bottomed pot over med high with a long squeeze of olive oil followed by onion, poblano, and a pinch of salt. Stir and saute until softened and onions are becoming translucent (2-3min).
Add garlic, stir and cook until fragrant. Add tomato paste, chipotle peppers, and spices. Stir and cook for about 30sec.
Add 500g veggie stock and tomatoes and stir well to combine (including scraping the bottom to prevent burning). Add lentils, stir, and bring to a boil. Reduce heat to medium low, cover, and simmer for 15-20min, stirring occasionally, until lentils are cooked through.
Add beans and corn, stir. Add a bit more veggie stock if needed to thin the chili. Cover (lid cracked) and bring to a simmer for 10 min.
Add soy sauce, brown sugar, vinegar, hot sauce, and pinch of salt to taste. Stir, taste, and adjust for seasoning (i typically add a little more salt).
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#vegetarianchili #chili #meatlessmonday
CHAPTERS:
0:00 Intro
0:25 Prepping and cooking off the aromatics
1:21 Building the flavor base
2:24 Deglazing and building the flavors and texture
3:43 Ad
4:46 Checking the chili cook and adding beans
6:32 Final seasoning and plate up
8:04 Let's eat this thing
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All Comments (21)
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Nice. Would love to see more vegetarian and plant based recipes.
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This "Weeknighting" series was a great idea, and you're always a blast to watch.
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This is perfect. I've made it a goal to eat only vegetarian lunches, and now that I am growing slightly sick of 'chickpea curry,' I was literally thinking: "I should try meatless-chili." Thank you, Brian!
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The best tip I've ever gotten for chili is letting it completely cool down and then reheat it. It just brings everything together so much better for some reason, it's incredible.
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Always appreciate weeknight vegetarian meals as during the week I am vegetarian! Thanks for this I'll deffo try it out! Love Chilli and love how well it freezes!
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Love everything about this one, Brian!
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I've made a ton of vegetarian chili recipes and this is by far the best I've had. Anyone who's using chipotle peppers in adobo and cocoa powder... You know they know what they're doing. The additional seasonings at the end really brought everything together. Thank you so much!
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I'm making this tonight. I can't wait! Update: it was awesome. Highly recommend. As a dietitian this hits on all the levels: delicious, nutritious, and satisfying.
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If anyone hasnt tried this, I almost always add carrots into my chili now. I love the sweetness, flavor, and texture they bring. Plus any excuse to pile up chili with more vegetables is always a solid move, imo.
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Thank you for making this for all the vegetarians out there 🥺❤️
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This was so delicious! I love that your recipes don't use obscure ingredients or methods that are unrealistic for a home cook, but the finished products are really elevated compared to what I would make on my own. You are getting me out of a takeout rut and back into the kitchen with these Weeknighting recipes! I would buy a Weeknighting cookbook for sure.
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For someone who don’t eat beef but really into chills… This is a boon, definitely trying this weekend. I am stoked. 🙂🙃
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I’d love to see more vegetarian or even vegan recipes. Love this channel!
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Hi Brian, I use a lot of red lentils but never thought of using it as a thickener for a chili (I love the idea) and using the coco powder is just genius .... thanks for the tips. You were right when you said no one adds seasning in the end like you did but now I will
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Hands down my favorite cooking channel on YouTube
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Always wash your lentils! They can have little stones in them (I doubt that’s a problem with Bob's) but they are also starchy. Just wash until water is clear, like rice. Lentils can also be quite gassy if not properly rinsed. Love that you added lentils! Never occurred to me…( kinda why I’m here 😊)
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Really excited to try this, I've never been too impressed with veggie chili. This might be just what I need to get through what is hopefully the last cold, rainy week of the spring before it starts getting warm again.
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This looks fantastic. I like subbing in red lentils into anything that calls for ground beef, like spaghetti sauce. Chopping up a bunch of mushrooms and adding them in brings a good meaty texture too.
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Love the heat, added some Thai chili peppers that I had on hand which worked well with the recipe! Yields just enough to feed a volunteer fire company 😋
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Hey. Thanks so much for this great recipe! I finally made it today and it was fantastic! I am sure that tomorrow it will be even better once everything soaks together overnight. My partner and I try to eat vegetarian a lot, but it does get mundane some weeks. I love the spices. I have never put chipotle or poblano peppers in my Chili but I will from now on! I made some homemade cornbread to go with your perfect chili. I did NOT miss the meat! Cheers, Peace and Blessings!
