Colorful and varied, who said that vegetarian cuisine was sad?
A true way of life where the vegetable finds its way back to the plate not as a side dish but as a main dish.
Among its undisputed stars, we find the healthy and delicious vegetarian chili.
And as there is something for everyone, here are three recipes to make the best vegetarian chili in the world!
Simple Vegetarian Chili
Ingredients for 4 persons :
- 400 g red beans
- 400 g peeled tomatoes
- 200 g firm tofu, 200 g onions
- 150g carrots
- 100 g green peppers
- 100 g of celery
- 25 g grated cheese
- 10 cl of water
- 3 tbsp. to s. olive oil
- 2 cloves garlic
- 1 tsp chili spice
- 1 C. to c. powdered cumin
- a few fresh coriander leaves
- salt , pepper
Preparing vegetarian chili
Heat the olive oil in the frying pan or air fryer and add chopped onion and garlic, salt and pepper.
Continue cooking until the garlic and onion are translucent.
Cut the zucchini into strips and the carrots and celery into sticks and add them to the frying pan, leave for 8 minutes.
Add the chili spices, diced tofu then after 5 minutes, the drained beans and tomatoes.
Mix and cook covered for around 10 minutes.
Once the vegetarian chili is cooked, serve it in deep plates and sprinkle with coriander and grated cheddar. Serve with rice.
Vegetarian Chili: Vegetarian Lentil Chili Recipe
To make a good vegetarian lentil chili, substitute some of the beans from the previous recipe with lentils (between 100 and 200 g).
Take them cooked canned (like beans) and add them at the same time as the beans.
If you prefer a soy-free vegetarian chili, remove the tofu.
For those who like it, add a can of canned corn.
Vegetarian Sweet Potato Chili
In the simple vegetarian chili recipe, replace the vegetables (carrots, celery, green pepper) and tofu with sweet potatoes pre-cooked in water or smashed in air fryer and cut into cubes.
Vegetarian Chickpea Chili
For a vegetarian chickpea chili for 4 people.
Ingredients
- 100 g chickpeas
- 400 ml tomato pulp
- 100 g of baby spinach
- 2 stalks of celery
- 1 red onion
- spices , a few fresh coriander leaves
Preparation
Slice the onion, cut the celery sticks into sticks, chop the coriander. Brown the celery and red onion for 2 minutes in a pan with a little oil, and add the chili spices, salt, pepper and stir.
Pour in the crushed tomatoes and water. Leave to simmer for 15 minutes to release the flavors. Immerse the rice in boiling water for about 15 minutes.
Drain the chickpeas and add them to the preparation. Then add the spinach and mix for a minute or two. Serve with rice.