Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. A lot of visitors here have been asking for a good vegetarian chili recipe. I have a lot of different chili recipes on the site but realized, yep, I do not have any vegetarian versions. Now I do! Sometimes I like my chili nice and chunky and lucky for me, I’ve found a great addition to this particular recipe: Pure Farmland® Plant-Based Simply Seasoned Protein Starter. It’s important to me because it gives me a great option for my vegetarian guests. I’m all about great flavor, no matter who I’m cooking for. I picked up the produce my from my local Mariano’s, so I’m ready to go. Time to get cooking some vegetarian chili! Such a great recipe. Let’s talk about how to make vegetarian chili, shall we? Add the Plant-Based Protein Starter. Reduce heat; simmer, uncovered, for 30 minutes or until heated through. You can simmer longer to let the flavor develop even more. I usually like to simmer for at least 1 hour. Boom! All done, my friends! There you have it—a crazy flavorful, easy-to-make vegetarian chili that is nice and chunky and super tasty. I do hope you enjoy it! I love this recipe. Absolutely delicious. You can easily double the recipe to serve a crowd or for freezing to enjoy later. Easy lunch option, my friends! It will definitely satisfy the meat eater in you, even though it is a vegetarian chili. I think you’ll love it. The Seasonings. I’m all about this homemade chili powder recipe, but you can use your own favorite personal blend. There are some great ones out there. If you’re in the mood for experimenting, try a blend of ancho and guajillo chili powders. It’s a wonderful combination. The recipe calls for 3 tablespoons of chili powder, but you can include more for a more pronounced flavor. Red pepper flakes are great for extra heat. The Peppers. I’ve chosen a combination of bell peppers, jalapeno peppers and serrano peppers. Together, they offer a great combination of texture, flavor and heat. If you’re looking for a milder chili, skip the serranos and core out the jalapenos, or skip them altogether and only use bell peppers. If you’re looking for more heat, feel free to incorporate spicier peppers, you crazy chilihead, you. You know who you are! Ghost peppers, anyone? The Hot Sauce. Hot sauce is not required for this recipe, but it is highly recommended! Use your favorite hot sauce. I like to let a few tablespoons (or more!) simmer with the chili a while, then drizzle a bit more onto the bowl of chili just before serving. Hot sauce and chili are best friends. Best Chili Toppings. My favorite toppings are fresh chopped herbs and spicy chili flakes. And hot sauce, of course! You have so many great chili topping options, though. Feel free to add a dollop of sour cream, crema, or Greek yogurt, a few crunchy tortilla chips or strips, crackers or some cheese. Freshen it up with a squeeze of fresh lime juice. Whatever you love! You can also freeze this chili in freezer proof containers for 3 months or longer. It reheats perfectly after thawing.
