This is the best vegetarian chili recipe to hit the internet. It was inspired by my California Style Wet Burritos Recipe which is a follower favorite. With flavors from around the world, a bowl full of this vegetarian chili is hearty and satisfying. If there is one thing I love it’s the blend of Mexican, Indian, and Italian flavors. Make this recipe for lunch or dinner and serve it with corn tortilla chips or Frito Lays. Perfect for gatherings or a quiet night in with the family.
Ingredients
This vegetarian-fusion Indian Mexican chili recipe includes many different ingredients which really bring the recipe together.
Onion - any type will workBell Pepper- any color(s) of choiceCarrot - chopped smallCelery (optional)CilantroGarlic Garam MasalaMcCormick Burrito or Enchilada Seasoning - can substitute with enchilada sauce Pasta Sauce - Pick your favorite brand (I like to use either ragu or hunts traditional pasta sauce)Black Beans, cannedKidney Beans, cannedCorn Kernals, cannedStock/BrothQuinoa (optional)Cumin PowderRed Chili Powderoil, salt, sugar
Instructions
Saute the vegetables and meatless ground (if using) Add the spices, pasta sauce, beans, and water. Simmer the chili on low heat until heated through before serving. TIP- Pour the vegetarian chili over a bed of greens such as spinach and then add the toppings.
Toppings
Substitutions
Stock/Broth - Can opt to use water instead or bouillonRed Chili Powder - cayenne pepper can be usedEnchilada Seasoning - Use enchilada sauce
Top Tips
Protein - Add soy grounds if you like to eat chili with beef or turkeyAdd enough water or broth to reach a consistency you preferEnjoy with tortilla chips and a dollup of Tostitos queso!
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