I defy all bean haters to dislike this chili. Likewise you squash haters out there. And those few and far between pessimists with no faith in meatless chili. But maybe that’s my bias as a lover of these foods? Maybe you have to like all vegetables in order to love vegetarian chili? As far as I know my little brother only ate one vegetable–and no others–until his mid-20’s (it was broccoli). Would he have set down his steakums and ramen for a bowl of my chili?
Make this spicy. 1) Because spicy is good and if you don’t like spice, build up to it. You will be richly rewarded. 2) You want it spicy because the squash, corn and cilantro cool it down a little, as does the rice and greek yogurt.
You can add whatever vegetables you want, such as carrot, mushroom, zucchini, red onion, celery. I tend to use bell peppers, onions and garlic. You can add in any kind of bean you like, or all kinds of beans. I recommend a mix of black and pinto beans with a little bit of kidney beans. This is one of those occasions when you can use leftover beans you cooked and stored in the freezer. This post goes into detail about cooking dried beans.
Ingredients for 4 ppl
4-5 cups of cooked beans (black, pinto and kidney beans or all black beans)
1/2 small butternut (or other) squash, cubed
3 cloves garlic, minced
1 jalapeño chili (seeded or not, depending on your spice super power)
2 chipotles from a jar of chipotles in adobo sauce, chopped (secret weapon pantry ingredient)
1/2 each of green, red, yellow bell peppers, diced (or other vegetable combo, whatever!)
1 onion, diced
4-6 pickled jalapeño slices from a jar
1 tbsp cumin
1 tsp ancho chili powder (optional)
1 or 2 tsp chili powder (or chipotle chili powder if you don’t have the canned chipotles)
1 veg stock cube
2-3 fresh or canned tomatoes chopped
1/2 cup corn
large handful cilantro, chopped
salt and pepper
water as needed
For the rice
2 cups basmati rice
handful of cilantro, chopped
1 clove garlic
sea salt and fresh ground pepper
extra virgin olive oil
juice of one lime
strong cheddar cheese
greek yogurt or sour cream
or neither if you want it vegan!
** Being specific on this recipe is really hard for me as I’ve made this about twice a month for many years now (with or without the squash) and kind of do it on autopilot. The leftovers are wonderful as enchiladas, burritos, chili omelette or nachos. I also cook this in a small pot or a big pot depending on how many people are eating. So please know that this is chili and can be corrected and adjusted as you go. Word to the wise, if you’re unsure of cooking with chilies and chili powders then be careful. You can always add in more spice later, or serve a hot sauce! It is harder to de-spice the chili if you throw everything in and then realize that, oops, smoked paprika is about as spicy as you can handle.
1) Rinse and cook the basmati rice. American long grain rice is great too but I tend to use my perfect basmati.
2) While rice is cooking, sauté the garlic, onion and jalapeño chili (as well as the harder veggies like carrots or celery if using) until soft.
3) Add in all the other ingredients except the corn and cilantro–the bell peppers, beans, squash, chipotles, veggie bouillon and spices. Add in enough water for a good chili consistency. Stir to break down the veggie bouillon. The beans will absorb some water–add more to keep the chili consistency like a hearty stew.
4) Bring to boil and then turn down to simmer. Cook until squash is tender.
5) Add in the corn and chopped cilantro. Adjust seasoning if needed, for example you may need more chili powder or salt and pepper.
6) When the rice is cooked, fluff with a fork. Add sea salt (about 1/2 to 3/4 teaspoon) and garlic clove to a pestle and mortar and grind to a pulp. Add this to the rice along with the chopped cilantro, lime juice and a couple glugs of extra virgin olive oil. Mix with a fork until all the flavorings are combined.
7) Serve the chili over the rice and add shredded cheese and Greek yogurt unless you want to leave out the dairy.
Purely Nutritious said:
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Meatless chili is one of my staples – and this sounds perfect! I’m going to make it for spreading over potatoes today!
That’s great! I hope you enjoy!
You have anything for kids? I have a 3-year old girl. You probably have them here somewhere. We, or I, tried to start her with a good healthy diet. All that went out the window. Too many factors ganged up on me, I was too weak. I wish id been more deliberate and purposeful in this area. Now she’s kind of used to mostly bad stuff –asian, mostly fried! I want to change that. I can change that. Please point me to the right direction if you have time. Thanks. – jun
Kids love chili! Just chop the veggies very small and don’t add in much chili spice. Mix it with brown rice and she can have it with a spoon.
One thing that all kids love is soup—a homemade vegetable soup with noodles is a great way to get kids eating healthier. My kids love italian chickpea soup (here is the recipe) Served w warm bread and butter (or olive oil if vegan)
Finally, I have 2 kids and this absolutely works: keep putting the good things on her plate. She doesn’t have to eat them but eventually she will. It really works but you have to be patient. Good luck!!!
thank you so much. i will try to be patient. i think the keyword also is “discipline”. i want to have that, for my kids to see that i have that. they might not eat what i eat but if they me having the discipline to eating healthy vegetables consistently i think that would be good enough. maybe as am offshot they’d do the sam, huh?
a lot of good stuff in here!!! will try my hand at this. thank you!
Great to hear. Good luck!