With pinto, kidney, navy, and black beans along with a can of chili beans, this 5-Bean Chili has the best texture and is brimming with flavor.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Five Bean Vegetarian Chili
• Ingredients
• Adaptation/Variation
• How to Make 5-Bean Chili
• More Vegetarian Chili Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love, love, love a good slow cooker vegetarian chili, but lately, I’ve been wanting to add some stovetop chili recipes to my arsenal. Sometimes I just don’t have time to plan ahead!

I wanted to create a vegetarian chili recipe that was a bit new and interesting, but still falls firmly into traditional (meatless) chili territory. I had a hunch that adding several different types of beans would lend an interesting texture to a vegetarian chili, and I’m pleased to report my hunch was right!

This 5-Bean Chili recipe is one of those recipes that was, in my opinion, perfect on the first try. I love when that happens! I’ve made it a few times since though, and it’s *chefskiss* perfect every time.

Why You’ll Love Five Bean Vegetarian Chili

• Easy stovetop chili recipe – No planning ahead like with Crock Pot recipes(well except for making sure you have the groceries on hand!)
• Just a few minutes prep time – Most of the cooking time is dedicated to simmering so that the flavors can really develop. Whip up some cornbread, watch Bachelor in Paradise, do some embroidery. You’ve got time!

Ingredients

• Olive oil – For sautéing the veggies
• Green bell pepper
• Onion – I tend to use standard yellow onions in my chili, but if all you have is a red onion, white onion, or sweet onion on hand, that will work too.
• Garlic – Three cloves, minced finely. It adds so much flavor!
• Chili powder – If you prefer a spicy chili, seek out a hotter chili powder. Or grab a mild chili powder for less heat.
• Ground cumin
• Dried oregano
• Smoked paprika
• Tomatoes – I like to use canned whole tomatoes for this chili because they’re nice and saucy and add great texture. Smash them with a potato masher to your desired consistency as soon as you add them.
• Cocoa powder – Just a couple of teaspoons really adds depth of flavor. Don’t knock it until you try it!
• Beans – Chili beans in sauce, black beans, navy beans, kidney beans, and pinto beans. Love this combo!
• Salt – To taste.

Adaptation/Variation

• 5-Bean & Corn Chili – Stir in a cup of frozen corn kernels towards the end of cooking.

I hope you love this vegetarian 5-Bean Chili as much as we do! It’s such an easy vegetarian chili recipe yet so heart and absolutely full of flavor.

Print

Easy 5-Bean Chili

This super hearty vegetarian chili has, yep, FIVE different beans for a variety of flavors and textures! An easy stovetop chili that comes together quickly and simmers until perfect.

Course Main Course

Cuisine American

Keyword chili

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 502kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium green bell pepper diced [1 1/2 cup]
• 1 medium yellow onion diced [about 2 cups]
• 3 medium cloves garlic minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 28-ounce can whole tomatoes
• 2 cups low-sodium vegetable broth
• 2 teaspoons cocoa powder
• 1 teaspoon kosher salt + more to taste
• 15 ounces chili beans in sauce 1 can; NOT drained
• 15 ounces kidney beans 1 can; drained
• 15 ounces black beans 1 can; drained
• 15 ounces pinto beans 1 can; drained
• 15 ounces navy beans 1 can; drained

Instructions

• Place a large pot over low heat. Add the olive oil. When hot, add the onions and green peppers. Saute, stirring occasionally, until soft, 8 minutes or so. Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring, for another minute.
• Add the tomatoes. Use a potato masher to smash the tomatoes. Stir in the vegetable broth, cocoa powder, salt, and beans.
• Increase heat to high. When the chili comes to a boil, reduce to a simmer. Simmer until thickened, 30-40 minutes.
• Taste and add more salt if desired. Serve with sour cream, fresh cilantro, diced avocado, shredded cheddar, and tortilla chips and/or cornbread.

Notes

Freezer notes: This chili freezes really well. Just let it cool then scoop leftovers into a freezer bag, label, and freeze.

 

Nutrition

Serving: 2cups | Calories: 502kcal | Carbohydrates: 88g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 930mg | Potassium: 1566mg | Fiber: 30g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 21mg | Calcium: 171mg | Iron: 9mg

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Black Bean Veggie Chili
• Crock Pot Pumpkin Red Lentil Chili
• Instant Pot Vegetarian Chili

The post Easy 5-Bean Chili appeared first on Kitchen Treaty.

We’re loading up your classic vegetarian black bean chili with a wide variety of vegetables for a nutrient-dense, fiber-rich, super hearty chili situation, and I am there for it!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Black Bean Veggie Chili
• Ingredients
• How to Make Black Bean Vegetable Chili
• Tips for Success
• More Vegetarian Chili Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

It’s said that you should strive for 30 plant-based foods per week for gut microbiome diversity (source). Even as someone who eats a lot of plant-based foods, this sounded to me like a pretty overwhelming goal. So I set out to create a few super veggie-heavy recipes that get me a good amount of the way there. With cilantro, avocado, and jalapeños as a garnish, this black bean vegetable chili has 13 different plant-based foods. In a single bowl!

I’ve created a lot of vegetarian chili recipes over the years. I think chili can be so super hearty without any meat, and the possibilities really are endless. For this chili recipe, I wanted to create one that was absolutely jam-packed with veggies. I even added potatoes! Which is, admittedly, a super weird ingredient for chili, but it works. If you’ve ever had Amy’s vegetarian chili in the can, they have (or had, I can’t find it now) a veggie chili that has potatoes in it, and it’s delicious, so I figured that was permission enough to go for it.

I tested a few iterations of this Black Bean Veggie Chili, eventually settling on the one that packed in the most veggies but still tasted amazing. I’m super in love with this homemade veggie-packed chili, and I hope you love it, too!

Why You’ll Love Black Bean Veggie Chili

• Tastes amazing. I tested this chili a lot until I finally settled on one that was full of flavor AND full of veggies for the perfect Black Bean Vegetable Chili.
• Feel-good chili! We’ve got a massive variety of veggies in a protein-packed vegetarian chili.
• Meal-prep and freezer friendly. Whip up a big batch and freeze some or just have it in the fridge to enjoy all week long. (Check out my post about ideas for using up leftover chili if you want ideas about how to mix it up!)

Ingredients

• Olive oil – For sautéing the first layer of flavor: The onion, bell pepper, carrots, and garlic.
• Onion – I tend to use a standard yellow onion for this black bean veggie chili, but sweet onion or red onion will work too.
• Red bell pepper – Any bell pepper will work. If you only have green, yellow, or orange, go for it! This chili recipe isn’t fussy that way.
• Carrots – For some added color and veggie love.
• Garlic – Three cloves, minced, which is about a tablespoon. In a pinch, you can substitute 1 1/2 teaspoons of garlic powder, but I prefer fresh garlic here.
• Chili powder, cumin, oregano, and smoked paprika – All of the spices add tons of chili flavor. We’ve got spiciness from the chili powder, earthiness from the cumin and oregano, and smokiness from the smoked paprika.
• Black beans – You’ll want three cans, or about 4 1/2 cups cooked black beans from scratch.
• Diced tomatoes – Canned diced tomatoes, here. I like to use fire-roasted diced tomatoes for the added touch of smoky flavor.
• Vegetable broth – You can get the boxed version, make it from bullion (which is more cost-effective), or make your own veggie broth.
• Potatoes – I like to use Yukon Gold potatoes for their buttery flavor (and because I don’t have to peel them!) Red potatoes or peeled Russet potatoes will work, too.
• Salt & pepper – The classic flavor enhancers!
• Broccoli – Tiny-diced broccoli florets bring brassica-level nutrition and add some pretty green color. I love broccoli in this black bean veggie chili!
• Corn – Frozen corn is the easiest to use in this recipe. I like to grab the fire-roasted corn for added smokiness.
• Fresh lime juice – For a hit of acid and bright flavor.
• Garnish – Avocado, sliced scallions, sour cream or vegan sour cream, shredded cheese, and/or fresh cilantro to top it off.

Tips for Success

• Level-up the spiciness, if you like. This is a fairly mild chili recipe (assuming you use mild chili powder). If you want a spicier chili, you can do one or more of the following:
  • Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
  • Use a spicier chili powder blend. 
  • Add 1/2-2 teaspoons cayenne pepper. 
  • Add a pinch of crushed red pepper flakes with the tomatoes and beans. 
  • Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking or pass it around so individuals can spice it up to their desired level.
• Freezer friendly: This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

I hope this Black Bean Veggie Chili achieves keeper recipe level in your house like it has in ours! It’s hearty, satisfying, veggie heaven.

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Crock Pot 3-Bean Chili
• Sweet Potato Quinoa Chili
• Instant Pot Chili
• Black Bean & Mango Chili
• Pumpkin Red Lentil Chili
• Black Bean Pumpkin Chili

Print

Black Bean Veggie Chili Recipe

This might be the most veggie-packed chili out there! We're talking carrots, broccoli, corn, bell pepper – even potato (trust me!) Easy to make and super freezer friendly. A new fave!

Course Main Course

Cuisine American

Keyword black bean chili, black bean vegetable chili, black bean vegetarian chili, black bean veggie chili

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 463kcal

Author Kare

Ingredients

For the black bean veggie chili

• 1 tablespoon olive oil
• 1 medium onion diced; about 2 cups
• 1 red bell pepper chopped; about 1 cup
• 2 medium carrots diced; about 1 cup
• 3 cloves garlic minced; about 1 tablespoon
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 3 15-ounce cans black beans drained but not rinsed [3 15-ounce cans]
• 2 15-ounce cans fire-roasted diced tomatoes
• 1 1/2 cups low-sodium vegetable broth
• 2-3 medium Yukon gold potatoes scrubbed and diced small; about 2 cups
• 1 teaspoon kosher salt plus more, to taste
• 1/2 teaspoon freshly ground black pepper plus more, to taste
• 1 cup broccoli florets diced small
• 1 cup frozen corn I like fire-roasted corn for a added touch of smoky flavor, but any frozen corn kernels will do
• 1/2 lime squeezed

Optional toppings

• sour cream or vegan sour cream
• shredded cheddar or Monterey Jack
• fresh cilantro
• sliced jalapeños
• lime wedges for squeezing over the top
• chopped red onion, sweet onion, or scallions
• diced avocado

Instructions

• Set a large soup pot or Dutch oven over medium-low heat. Add the olive oil. When hot, add the diced onion, red bell pepper, and carrots. Saute, stirring occasionally, until tender, 5-6 minutes.
• Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring frequently, for another minute.
• Stir in the beans, tomatoes, vegetable broth, potatoes, salt, and pepper. Increase heat to high and cook, stirring, until the chili comes to a boil. As soon as it comes to a boil, reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
• Stir in the broccoli and frozen corn and cook for an additional 10 minutes.
• Taste and add more salt and pepper if desired (I add another teaspoon of salt at least, but I like things on the salty side, so I like to keep the salt content modest so you can adjust to taste.) Squeeze the lime over the top. Serve with assorted toppings.

Notes

As written, this is a mild chili recipe. If you want a spicier chili, here are some ideas.

• Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
• Use a spicy chili powder blend. 
• Use 1/2-2 teaspoons cayenne pepper. 
• Add a hefty pinch of crushed red pepper flakes with the tomatoes and beans. 
• Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking. 

* Chili powder note

Chili powders can really vary in heat. If you have a milder chili powder, use the full two tablespoons – if you have a more extreme chili powder, you may want to start with less then add more to taste. 

Freezer notes

This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

Nutrition

Calories: 463kcal | Carbohydrates: 30g | Protein: 57g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 406mg | Potassium: 1493mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 10mg

The post Black Bean Veggie Chili Recipe appeared first on Kitchen Treaty.

The fact that it comes together quickly and easy in a single pan is a bonus! We love this vegetarian chili mac – and I think (hope!) you will too.

When I tell you I’ve been working on this One-Pot Vegetarian Chili Mac recipe for YEARS, I’m not exaggerating! It’s not that vegetarian chili mac is a complicated recipe, it’s just that it took me a bit of time, moving away from it and coming back to it, and then finally several chili mac dinners over the past couple of years – to get it just right.

The result is a perfectly cheesy chili mac recipe that’s super hearty – and delicious! – despite its meatless status.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This One-Pot Vegetarian Chili Macaroni
• Vegetarian Chili Mac Ingredients
• Adaptations/Variations
• How to Make One-Pot Vegetarian Chili Mac
• Tips for Success
• Can I Freeze Chili Mac?
• More One Pot Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created a vegetarian chili mac recipe over a decade ago for another website, and always wanted to circle back around to it, because something about it didn’t feel quite perfect. I felt like I used a bit too much chili powder to make up for the fact that it was a relatively quick recipe – there wasn’t much time for the flavors to all develop. I also suggested cooking the pasta in a separate pan, which felt like a step we might not have to make – couldn’t the pasta cook up in the pan right with the chili?

I added this one back into my “recipes I’m developing” folder, and over the past couple of years, I’ve been making vegetarian chili mac for dinner every few weeks, until I got it just right.

My first goal was to make this a one-pot chili mac without having to cook the pasta separately. I took a cue from Recipe Tin Eats’ chili mac recipe, where she cooks the pasta right in the pan with everything else, after browning the ground beef.

I added the broth and macaroni right to the pan, and, yay! Easy peasy vegetarian chili mac in one pot.

This method has bonus of time, which turns out to be a win-win. The extra 10 minutes or so that it takes the pasta to cook also allows the chili flavors to develop without having to go overboard on the chili powder.

My first recipe called for 2 tablespoons of chili powder. This one takes more like 2 teaspoons. (I think it’s perfect this way, but if you want more chili powder, go for it!)

Why You’ll Love This One-Pot Vegetarian Chili Macaroni

Well, first of all, this vegetarian chili mac tastes amazing! It’s hearty and a little spicy and cheesy. Total comfort food.

If you’re feeding meat-eaters, I’m willing to bet they won’t miss the ground beef that you find in traditional chili mac recipes. My resident meat-eater is a huge fan of this vegetarian chili mac. But I have provided an easy option to give this the one-dish-two-ways treatment, for half vegetarian chili mac and half with meat.

I use two cans of beans for some extra heartiness and protein, and I think that it’s the perfect pasta-to-bean ratio.

I’m willing to bet you’ll also love how easy this one-pot vegetarian chili mac is to make! The one-pan preparation is so satisfying, and half the time is hands-off. Just enough time to whip up a salad or easy veggie side.

Vegetarian Chili Mac Ingredients

• Kidney beans – I use two cans of cooked kidney beans in this vegetarian chili mac. I like that they’re big and hearty and even a little – dare I say – meaty. I also feel like using two cans instead of one provides the perfect bean-to-pasta ratio.
• Pasta – I like to use classic elbows in my chili mac, but other medium tubular pasta shapes work great too. Penne is great!
• Crushed tomatoes – I prefer my chili mac without any chunks of tomatoes, but if you like it that way, feel free to sub in some diced tomatoes. Fire-roasted diced tomatoes would be great.
• Veggie broth – I like to use low-sodium vegetable broth to better control my salt levels.
• Onion & green pepper – These veggies add flavor and some nutrients. Win-win!
• Garlic – Garlic + chili flavors = a must.
• Oregano, chili powder, and cumin – The chili trifecta.
• Cheese – I like to use sharp cheddar in my chili mac recipe. Feel free to use medium or mild if you prefer.
• Salt & pepper – adjust to your liking.

Adaptations/Variations

Dietary Adaptations:

• Vegan Chili Mac & Cheese – Leave out the cheese, or swap in a vegan cheese that melts well.
• Meaty Chili Mac & Cheese – After sauteeing the veggies and garlic, add lean ground beef and cook until no longer pink. Continue with the recipe.
• One Dish Two Ways – Cook 1/2 pound of ground beef in a separate skillet. Before topping your chili mac with cheese, move half of it over to the skillet with the ground beef. Top both with some cheese and serve.
• Gluten-Free Vegetarian Chili Mac – Swap in your favorite GF pasta. Watch your cooking times as it may take a longer or shorter amount of time to cook. Splash in more broth if needed.

Ingredient Substitution Ideas:

• Change up the beans: Feel free to use your favorite beans, or swap one can of kidney beans for another! I’ve used black beans, cannellini beans, and chili beans. All good!
• Use whole wheat pasta: Sometimes I sub in a whole grain pasta for a heartier veg chili mac. Also excellent!

How to Make One-Pot Vegetarian Chili Mac

It’s simple! First, sauté your onion and green pepper until tender. Add the garlic and oregano, and sauté for another minute. Then, add the chili powder and the cumin and cook, stirring, until the veggies are coated and the dish is nice and aromatic.

From there, add the tomatoes, beans, veggie broth, and pasta. Cook until the pasta is tender, then add some of the cheddar cheese, stirring until melted. Top with more cheddar and scallions and cilantro if you like.

That’s it! I told you this One Pot Vegetarian Chili Mac was easy. 😊

Tips for Success

• Add sugar if it’s tasting acidic: Some canned tomatoes are rather acidic; if you find your chili mac is tasting acidic, I recommend stirring in a teaspoon or two of granulated sugar or honey. Sounds weird, but it does an amazing job of taming the acidity and rounding out the flavors!
• Add more broth if needed: If your pasta hasn’t cooked through but your chili mac is getting dry, splash in some more broth, a little at a time, until cooked through.

Can I Freeze Chili Mac?

Yes! Now I will say, freezing, thawing, and reheating pasta dishes can make pasta a bit mushier than you might like. So keep that in mind.

To freeze any leftovers, just allow it to cool to room temp, then place in an airtight container or freezer bag. Label it and place it in the freezer for up to 3 months.

To reheat, let it thaw overnight in the fridge then place it in a skillet to warm gently over low heat. Add a splash of water or broth if it gets too dry. I like to top it with a little extra cheese to make it look extra appetizing.

It can be reheated in the microwave, too.

More One Pot Pasta Recipes

• One-Pot Pasta Primavera
• One-Pot Pasta Florentine
• One-Pot Creamy Pumpkin Pasta
• Vegetarian Pasta e Fagioli

Print

One-Pot Vegetarian Chili Mac

This hearty, saucy, and cheesy chili mac is comfort food nirvana! It comes together quickly and easily in a single pan, perfect for weeknight dinners.

Course entree, Main Course

Keyword one pot chili mac, one pot vegetarian chili mac, one pot vegetarian chili mace, vegetarin chili mac and cheese

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Calories 392kcal

Author Kare

Equipment

• 1 large skillet

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced; about 1 cup
• 1 small green bell pepper diced; about 1 cup
• 2 medium garlic cloves minced
• 1/2 teaspoon dried oregano
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 14 ounces crushed tomatoes 1 can
• 2 cups low-sodium vegetable broth
• 15 ounces kidney beans, drained and rinsed 1 can
• 8 ounces elbow macaroni pasta 2 cups
• 1/2 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste
• 1 1/2 cups sharp cheddar cheese shredded

Instructions

• Set a large pan over medium-low heat and add the olive oil. When hot, add the onion and bell pepper along with a little pinch of salt. Cook, stirring occasionally, until soft and tender, about 7 minutes.
• Add the garlic, oregano, chili powder, and cumin. Cook, stirring frequently, until fragrant, about 1 minute.
• Add the crushed tomatoes, broth, beans, macaroni, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
• Increase the heat to high, until boiling, then reduce the heat to a simmer.
• Cook, stirring frequently to keep the pasta from sticking, until the pasta is just tender, about 12 minutes. If the mixture gets very dry, splash with a little more veggie broth.
• Remove from heat and stir one cup of the cheese, until melted. Taste and add more salt and pepper if desired.
• Cover with the remaining cheddar and place the lid on the pan to trap the heat and melt the cheddar, one minute or so.
• Serve with cilantro, chopped scallions, and sour cream if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in a microwave or on the stovetop in a lidded pan with a splash of water. 

To freeze any leftovers, just allow it to cool to room temp, then place in an airtight container or freezer bag. Label it and place it in the freezer for up to 3 months.

To reheat, let it thaw overnight in the fridge then place it in a skillet to warm gently over low heat. Add a splash of water or broth if it gets too dry. I like to top it with a little extra cheese to make it look extra appetizing.

It can be reheated in the microwave, too.

Vegan option:

Leave out the cheese, or swap in a vegan cheese that melts well.

One Dish Two Ways option:

Cook 1/2 pound of ground beef in a separate skillet. Before topping your chili mac with cheese, move half of it over to the skillet with the ground beef. Top both with some cheese and serve.

Gluten-Free option:

Swap in your favorite GF pasta. Watch your cooking times as it may take a longer or shorter amount of time to cook. Splash in more broth if needed.

Substitution Ideas:

• Swap one or both cans of kidney beans for another. I’ve used black beans, cannellini beans, and chili beans. 

• Use whole wheat pasta of GF pasta in place of the pasta.

Nutrition

Serving: 1g | Calories: 392kcal | Carbohydrates: 52g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 500mg | Potassium: 562mg | Fiber: 8g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 23mg | Calcium: 254mg | Iron: 4mg

The post One-Pot Vegetarian Chili Mac appeared first on Kitchen Treaty.

For our family, chili is a Halloween must-have. And what’s one of the best things about chili (well, except everything?) It’s the leftovers! For one thing, all of those spices and ingredients just continue to intermingle and the chili flavor keeps intensifying the more it sits. And it’s so easy to just heat up a couple of bowls of leftover chili for an easy lunch or dinner.

But. But! Sometimes you can get a smidge tired of yet another plain ol’ bowl of leftover chili. It’s true. So what’s a person-with-chili-leftovers to do?

Try one of these ingenious leftover chili recipes, that’s what!

Chili Cheese Stuffed Spaghetti Squash from Kitchen Treaty (moi!) – A main dish that screams fall – roasted spaghetti squash stuffed with chili and cheese. Easy and delicious!

Baked Vegetarian Chili Cheese Dip from Cozy Peach Kitchen – This easy cheesy dip calls for a can of chili, but it’s super easy to swap in your leftover chili instead.

Chili Cheese Fries from Sandra’s Easy Cooking – Super easy to customize to everyones’ liking – just add your leftover chili to crinkle-cut potatoes and top however you want!

Chili Lasagna from Create Kid’s Club – This is such a brilliant way to use up leftover chili! Layers of pasta, chili, and cheese – yessss. When you start with leftover chili, start with step 3, and your lasagna will be bubbling in the oven in no time.

Straw Hats by Kitchen Treaty (me again!) – Forgive the photo, it’s one of the very first of my blogging days, all the way back in ’09. I went against the grain by calling these “Straw Hats” – most people know this one as Frito Pie. But my Mom called ’em Straw Hats and so Straw Hats they are. So easy and so good, we’re just talking corn chips, chili, cheese, lettuce, and toppings. These are a camping staple for us.

Sweet Potato Chili Fries by Organically Addision – Roasted sweet potato wedges smothered in chili? Yes please! I’m all for the optional BBQ sauce situation, too.

Spicy Loaded Tater Tot Nachos by Ask Chef Dennis – Like chili cheese fries, but amped up – a LOT! Tater tots, chili, bacon (leave it off if you’re vegetarian), lots of pickled jalapeños, and a lime crema drizzled over the top. Yessss.

Chili Cheese Dogs by Recipes From a Pantry – Are chili dogs the ultimate grubbin’ comfort food? Quite possibly! Hot dogs (sub in veggie dogs for the vegetarians), smothered in chili and cheese and baked or air-fried. Top with jalapeños and life is good!

Vegan Chili Cheese Dip by Cadry’s Kitchen – Got just a bit of leftover chili? Perfect! This cheesy vegan situation calls for just a half cup. Perfect for a light dinner or game night!

Chili Tacos by Laura Fuentes – Dinnertime couldn’t be easier than this! Flour tortillas or taco boats, filled with leftover chili and topped with cheddar, diced avocado, and sour cream. Swap in veggie chili and vegan sour cream and leave out the cheddar for a vegan version.

Quick Chili-Topped Sweet Potatoes from The Vegan Atlas – Bake up some sweet potatoes, bust ’em open, and top with warm leftover chili and some vegan cheese for a seriously fast, easy, and hearty dinner.

The post 10 Leftover Chili Recipes appeared first on Kitchen Treaty.

So today I thought I’d share some of my favorite vegan chili recipes! I hadn’t really realized it until I looked back through my recipes, Crock Pot/slow cooker chili is a clear fave. The slow cooker really is perfect for chili because you just dump it all in and come back several hours later to a glorious pot of goodness where the spices have really had time to mingle together and make the magic happen. Then again, on the flip side of things, we have my 20-minute chili, which has surprising depth of flavor considering how fast it is! 

Anyway, onward with the chili recipes!

20-Minute White Bean Chili

Reader KT says: “Have tried MANY vegetarian chilis. This really was delicious and made my meat people happy, which is saying something.” With white beans and a lovely blend of spices, this chili is especially superb with fat hunks of avocado plus a generous squeeze of lime on top. And it’s done in 20 minutes!

Simple Instant Pot Black Bean Chili

Reader Mark says, “I don’t know how you did this but the meat eaters in my home prefer this recipe to the ones with actual meat in them.” That’s a win in my book! This fast and easy Instant Pot vegan chili hits all the marks. 

Butternut Squash & Beer Chili

This is one of my super oldie-but-goodie One Dish Two Ways recipes. You can take this recipe in two directions – one with meat, one without. The beer + butternut situation is a keeper for me, and I love it sans meat. 

Slow Cooker Easy 3-Bean Chili

Reader Terri says, “Delicious and so easy to make. I served it over brown rice with cornbread muffins.” I love the flavors in this chili, and the slightly-outside-of-the-norm combo of three different beans. Plus: Slow cooker!

Slow Cooker Black Bean & Mango Chili

Mango in chili might sound super unusual, but stay with me! This Caribbean-influenced bowl of goodness sports black beans, orange juice (yep), mango (yep!), and even a handful of golden raisins (yup!!!) Sound weird? Give it a try and get back to me! Reader Art said, “I fixed this chili recipe at our boat club chili cook off contest and won 2nd place with 11 entries. I was happy winning that place for the first time trying this marvelous recipe.” Love it!

Slow Cooker Sweet Potato Quinoa Chili

With a winning combo of sweet potatoes, quinoa, and black beans, this slow cooker chili is a keeper. Smoked paprika and cocoa powder add a wonderful, interesting depth of flavor. This one has lots of 5-star reviews from readers and is a definite fave in our house too!

Slow Cooker Buffalo Cauliflower Chili

Buffalo cauliflower + chili = a winning game-day combo! Reader Megan says, “Made this today and it is AMAZING. Going on my rotation of ‘super easy to make yet super tasty’ list.” Vegans will want to leave off the blue cheese – perhaps some salty/oily olives, some capers, or some vegan feta would make a nice substitute?

Slow Cooker 3-Bean Chili with Bulgur

Ignore the topping ideas if you’re a vegan, but the plant-based chili base is a winner! I love the interesting texture that bulgur adds to the equation – it really works!

Slow Cooker Black Bean Pumpkin Chili

Reader Jen says, “Have made this many times since you first posted it but wanted to pop in and say how AMAZING it is! When I stopped eating meat five years ago, I thought I was going to have to give up chili because I didn’t like the vegetarian type but there’s just something about the combination of flavours in this! I would eat this five nights a week and have shared the recipe with MANY people who all loved it! And bonus! It couldn’t be simpler to make! Thank you very much for sharing it!”

Slow Cooker Pumpkin Red Lentil Chili

I’ve probably made this chili the most out of all of them – when fall rolls around, this is the first Crock Pot recipe I reach for! I love the combo of classic chili + hearty lentils + the cozy pumpkin twist.

(more…)

The post 10 Easy Vegan Chili Recipes appeared first on Kitchen Treaty.

With bubbly, hearty vegetarian pumpkin chili topped with a golden lid of buttery pumpkin cornbread, we’re talking double the pumpkin goodness!

Some recipes are really, really stubborn. As in, it takes a lot (a looooottttt) of attempts to get it just right.

This pumpkin chili cornbread bake definitely dug its heels in. First, the cornbread wouldn’t cook all the way through. So I halved the cornbread portion of the recipe, while also working on perfecting the pumpkin chili part – but then the cornbread didn’t have much taste after being halved. Why? I don’t know! It was the same exact recipe!

So then I tested cornbread recipes until I got the flavor, moist-factor, and, you know, got it to actually bake through.

It might take me awhile to look back at this recipe without seeing an entire October dedicated to developing the recipe, instead of recalling its Halloween-perfect, totally-awesome-for-fall vibe.

I mean really, stubbornness isn’t a terrible thing. I can be stubborn. My guy’s stubborn. Our kid … yeah. Stubbornness leads to tenacity and drive, right? I mean, I’m not sure I’ve ever heard of a tenacious casserole though.

At least not until now.

The truth is, I really love this Pumpkin Chili Cornbread Bake. I set out to create a one-dish dinner of pumpkin chili with the must-have cornbread situation baked right on top. And as long as I was going to pumpkin town, I thought, why not make it pumpkin cornbread?

It pleases me to no end that this recipe uses exactly one standard-size can of pumpkin puree – one cup of it goes into the chili, the rest goes into the cornbread. Yes!

The chili is a quick stovetop version, borrowing its flavor profile from this pumpkin red lentil chili. We’ve got chili spices but we’ve also got some cinnamon and cocoa powder (trust me), plus, of course, lots of pureed pumpkin which adds a nice sweet note, nutrients galore, and a wonderful thick texture.

And then the cornbread! Moist thanks to pumpkin, a bit sweet due to the brown sugar, a bit of cinnamon and a hint of cloves just to make sure it stays firmly in fall town. But then we have jalapeños. Because they’re cute and a bit of heat is always nice.

Print

Pumpkin Chili Cornbread Bake

Fall’s favorite dinner, pumpkin chili, cooked up casserole style with a layer of glorious pumpkin cornbread baked right over the top. The perfect cornbread-to-chili ratio, right here!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Author Kare

Ingredients

Pumpkin chili:

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 14-ounce can fire-roasted petite diced tomatoes
• 1 14-ounce can cooked black beans, drained and rinsed
• 1 14-ounce can cooked kidney beans, drained and rinsed
• 1 cup pumpkin puree not pumpkin pie filling (here’s how to make your own)
• 1 jalapeno pepper seeded and diced small
• 1 tablespoon cocoa powder
• 1 teaspoon kosher salt

Pumpkin cornbread:

• 1/2 cup pumpkin puree there should be just enough left in the can from the chili
• 1/2 cup unsweetened almond milk or cow’s milk
• 3 tablespoons canola oil
• 3 tablespoons dark brown sugar
• 1 egg
• 3/4 cup stone-ground yellow cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• Pinch ground cloves
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 jalapeno pepper sliced into coins (optional)

Assorted optional toppings:

• More fresh jalapeno peppers
• Sour cream or vegan sour cream
• Fresh cilantro

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Make the pumpkin chili. To a medium pot over medium-low heat, add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent. Add the chili powder, cumin, cinnamon, and cloves and cook, stirring constantly, for another minute. Add the tomatoes, beans, pumpkin, jalapeno, cocoa powder, and salt. Stir to combine. Bring to a simmer, stirring occasionally, then remove from heat.
• Prepare the pumpkin cornbread. In a medium bowl, whisk together the pumpkin, milk, oil, brown sugar, and egg. Place a sifter over the wet ingredients and add the cornmeal, flour, cinnamon, cloves, baking powder, baking soda, and salt. Sift together over the wet ingredients (if there are any larger particles of cornmeal remaining, just pour it in.)
• Use a wire whisk to combine the ingredients, switching to a wooden spoon or spatula/scraper if needed and mixing just until incorporated and no more.
• Pour the chili into a 2.5- to 3- quart baking dish (I use a 13″x9″ dish). Pour the cornbread over the top, carefully spreading to the edges. Arrange jalapeno slices on top if desired.
• Bake 35-40 minutes, until cornbread is cooked through – check by inserting a toothpick into the cornbread and if it comes out clean, you’re good.
• Scoop out individual servings and pass assorted toppings around the table if desired.

Notes

Vegan option:

The chili is already vegan. For the cornbread portion, use almond milk and omit the egg. Voila! Vegan!

The post Pumpkin Chili Cornbread Bake appeared first on Kitchen Treaty.

Is this an authentic chili recipe? Definitely not. I mean, it has chickpeas in it – enough said. BUT! Is this 20-minute vegetarian white bean chili absolutely utterly fantastically delicious? Yes yes yes.

Vegetarian White Bean Chili Ingredients

I consider this easy vegetarian and vegan white bean chili to be a perfect pantry recipe – as in, you’re likely to have everything you need for this one right in your pantry.

We have:

• Canned white beans – cannellini, great northern, and garbanzo (chickpeas). Mix and match how you like!
• Canned green chiles
• Vegetable broth (or some homemade goodness tucked away in your freezer)
• A few spices – cumin, oregano, cayenne, a pinch of cloves
• Onion & garlic
• Fresh squeezed lime
• And some goodies for topping if you like. Done!

I designed this recipe to maximize the flavor in the least amount of time (without an Instant Pot or the like – this one just uses the good old stovetop).

The dried oregano cooks up with the onion to bring out its earthy nuances; the cumin’s sautéed along with the garlic to help release its fragrant oils. Vegetable broth is always good for a bit of added complexity, and the hit of acidic lime at the end of the process is all this chili needs.

Well, and a bit of a mash-up too. In order to thicken this chili without simmering it for an hour, I take a masher to it and smash up a few of the beans. Then give it a stir, and voila. Gloriously thick and tasty white bean chili.

Sometimes I like to trash this one up with toppings (avocado, cashew sour cream, chopped onions, cilantro, a good glug of green Tabasco) … but it really doesn’t need the accoutrement.

Print

20-Minute Vegetarian White Bean Chili Recipe

I’m always surprised by how complex this tastes considering it only takes 20 minutes! Three kinds of beans add interest to this simple (and fast) vegetarian/vegan white bean chili recipe. A weeknight go-to around here!

Course Main Course

Cuisine American

Keyword chili

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 158kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium yellow onion diced) (about 1 cup
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 3 medium cloves garlic peeled and minced
• 2 teaspoons ground cumin
• 2 cups low-sodium vegetable broth*
• 1 (15-ounce) can cannellini beans, rinsed
• 1 (15-ounce) can navy beans, rinsed
• 1 15-ounce can chickpeas, rinsed
• 1 4-ounce can diced green chiles
• 1/4 teaspoon ground cloves
• 1/8-1/4 teaspoon ground cayenne red pepper) (use less for less heat
• Juice of 1 medium lime

Instructions

• Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
• Add the garlic and cumin. Cook, stirring frequently, for another minute.
• Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
• Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings (ideas below).

Notes

Topping ideas:

Optional but recommended!

• Sour cream or vegan cashew sour cream
• Chopped red onions, sweet onions, or scallions
• Cilantro
• Cheese or vegan cheese
• Avocado
• Lime wedges for squeezing over the top

Nutrition

Calories: 158kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 600mg | Potassium: 188mg | Fiber: 3g | Sugar: 5g | Vitamin A: 51IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 3mg

The post 20-Minute Vegetarian White Bean Chili Recipe appeared first on Kitchen Treaty.

In our house, chili is a staple. It pretty much happens weekly this time of year. Chili is just one of those meals that bridges the dietary divide – I love, love, love that it appeals to (and can easily be customized for) vegans, meat-eaters, gluten-free-ers, and vegetarians alike.

Generally, we start with a tasty base of beans, veggies, and spices. Most of the time, my carnivorous guy is actually plenty happy if we stop there, but sometimes he likes to top his with a bit of cheese and sour cream. Other times, he might stir a bit of cooked ground beef or shredded chicken into his serving. Meanwhile, I enjoy a vegan version.

Either way, it’s hearty, delicious, and comforting. Yesss.

I have several chili recipes here on Kitchen Treaty, but none that took advantage of the Instant Pot in all of its greatness. Until now! Because today I have for you a super simple Instant Pot chili recipe that might just become your own back-pocket chili recipe. It’s certainly become mine.

Instant Pot Vegetarian Chili Ingredients

This Instant Pot chili recipe takes advantage of the flavor from chili powder, cumin, veggies, fire-roasted crushed tomatoes, and, of course, the flavor-boosting situation that pressure cooking brings to the table.

The full list of ingredients is:

• Black beans – I love the meatiness and heft they add to vegetarian chili! Use canned or homemade.
• Onion
• Bell pepper – red, yellow, or orange will do
• Garlic
• Oregano – A must, imo, for veg chili!
• Chili powder & cumin
• Fire-roasted crushed tomatoes (though diced work just fine too)
• Jalapeno pepper – for a bit of heat
• Salt
• Water – just a cup (the Instant Pot needs it!)

How to Make It

It’s super easy! Simply saute onions, bell pepper, and oregano together in the Instant Pot. Then add garlic and spices, saute for one more minute, pour in the jalapeño, tomatoes, black beans, and water, and stir.

Then just hit a few buttons and hearty deliciousness is on the table in no time.

This is without a doubt our new back pocket chili recipe. I hope you find it pocket-worthy too!

Print

Instant Pot Vegetarian Chili

With less than 10 ingredients, this hearty chili comes together quickly and easily. It might be fast and simple, but thanks to the magic of pressure cooking, it tastes like it simmered all day. So, so good!

Course Main Course

Cuisine American

Keyword chili

Prep Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 260kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion diced) (about 2 cups
• 1 red, yellow, or orange bell pepper diced
• 1 teaspoon dried oregano
• 2 medium cloves garlic minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 cups cooked black beans or 2 [15-ounce] cans, drained
• 15 ounces crushed tomatoes I like fire-roasted for a little extra dose of flavor
• 1 medium jalapeno pepper seeded and minced*
• 1 teaspoon kosher salt
• 1 cup water

Topping ideas:

• Cashew sour cream
• Diced avocado
• Cilantro
• Diced red onion

Instructions

• Hit “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
• Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
• Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 5 minutes.
• After the 5 minutes is up, quick-release by flipping the release valve to “venting.” Remove lid.
• Scoop into individual bowls and add toppings if desired.
• Keeps in the refrigerator for about 3 days. Freezes well too.

Notes

Recipe cook time includes sauté time and ramp-up time (when the Instant Pot is building pressure). Hands-on time is about 25 minutes including gathering ingredients, chopping veggies, sautéing, and preparing any toppings.

 

* I suggest tasting a bit of the flesh of the pepper before deciding how much to put in. Jalapenos can really vary in heat. If the flesh is mild (sometimes it’s so mild it tastes like a bell pepper!) and you want some heat, you will probably want to add some seeds. If the flesh is already spicy, you may want to omit the seeds altogether and/or only add half of the pepper.

Nutrition

Serving: 1.5cups | Calories: 260kcal | Carbohydrates: 46g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 796mg | Potassium: 968mg | Fiber: 16g | Sugar: 8g | Vitamin A: 2396IU | Vitamin C: 54mg | Calcium: 103mg | Iron: 6mg

The post Instant Pot Vegetarian Chili appeared first on Kitchen Treaty.

I might be biased, but seriously, this Slow Cooker Black Bean & Mango Caribbean Chili is top-notch. I’ve made my share of chili recipes (and adore every single one of them, being a chili fiend and all) – but in my book, this one is right up there with the best of them. It’s just different enough to be special, yet familiar enough to qualify as serious comfort food.

What makes this vegetarian Caribbean chili so different? Well, it’s Caribbean! Okay, so it’s not actually Caribbean, but it’s infused with Caribbean-influenced goodness. Black beans and peppers, for one. And we’ve got mangoes, of course, along with (yup) golden raisins thrown in. Trust me. The fruit adds this wonderful sweet contrast that melds wonderfully with the savory components.

And then there are the familiar chili spices – chili powder, cumin, even some smoked paprika. But then we’ve got cinnamon and allspice. And it so, so works.

I never thought I could be quite so excited about chili, but seriously. New fave right here.

I’d like to thank my Crock Pot. I couldn’t have done it without you! And black beans – from scratch or canned. Oh, and mangoes! You’re the secret ingredient, my friend!

Okay, so I need to work on my acceptance speech.

(more…)

The post Slow Cooker Black Bean & Mango Caribbean Chili appeared first on Kitchen Treaty.

With these dark, chilly evenings we have going on, along with seriously busy days, this is the perfect easy weeknight meal. Dump it all in the slow cooker in the morning and come home to sweet potato quinoa chili piping hot and ready to eat! What could be better than that?

Table of Contents

• The Story Behind the Recipe
• Sweet Potato Quinoa Chili Ingredients
• Adaptations & Variations
• How to Make It
• Can I Freeze Sweet Potato Quinoa Chili?
• More Sweet Potato Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

When it comes to vegetarian chili recipes – especially ones made in the Crock Pot – I feel like I have to reign myself in. Or else basically, I’d have to call this blog “Kitchen Chili.” Or “Chili Treaty.” Neither of which are very catchy.

It’s just that chili is the perfect food for vegetarians. I know, I know – there are many arguments about what makes a “real” chili, and meat is one of the ingredients that many consider a must. To which I oh-so-wisely and poignantly say: “Whatever.” I think chili is what you make it – and it doesn’t need meat, goshdarnit!

There are so many infinitely awesome variations of chili and such an assortment of potential meatless ingredients that it is more than possible to create a hearty, satiating, and dare I say award-winning bowl of meatless chili.

(But if your resident carnivore really, really wants meat in their bowl of sweet potato quinoa chili, this chili would lend itself well to some cooked diced chicken or browned ground turkey thrown in to their portions).

Readers say …

“This recipe is SOOO Yummy!!! Making it again tonight after making it for friends at New Years, and who all asked for the recipe. Definite winner, thank you!”

– Lori

Sweet Potato Quinoa Chili Ingredients

• Quinoa – I especially adore quinoa in chili – it helps thicken up the batch and the little grain-like seed adds another element of filling protein. Be sure and rinse it first in order to remove any bitter-tasting compounds.
• Black beans – You’ll want two cans, or three cups cooked-from-scratch black beans.
• Vegetable broth – Two cups adds nice flavor. If you don’t have veggie broth on hand, water will work in a pinch.
• Diced tomatoes – You’ll want two cans. I think fire-roasted diced tomatoes add a nice smoky touch.
• Onion & green bell pepper – I love both of these veggies in chili.
• Jalapeno pepper – Because jalapeno peppers can vary greatly heat-wise, I like to take a quick taste and see how hot it is. If it’s fairly mild, I’ll add seeds along with the flesh. If it’s pretty spicy, I’ll discard the seeds and even sometimes use only half of the pepper. Go with what you’re comfortable with!
• Sweet potatoes – Peeled & diced.
• Cocoa powder – Cocoa powder adds the most wonderful depth of flavor to chili! If you’re feeling doubtful, I urge you to take a leap of faith. Don’t knock it ’til you try it!
• Spices/seasonings – Chili powder, cumin, smoked paprika, cayenne pepper, salt, & pepper

Adaptations & Variations

• Use another bean: If you don’t have black beans on hand for this Slow Cooker Sweet Potato Chili, it’s equally great with pinto beans, or you might try kidney beans, too.
• Winter Squash Quinoa Chili: Sub in peeled cubed winter squash like butternut squash or kabocha squash for the sweet potato.

How to Make It

Uhhhh … well, you dump it all into your Crock Pot, you turn it on, then you come home hours later to delicious, perfect chili.

It’s SO much work, y’all. 😉 Nope, just 15 minutes or so prep and that’s it.

Oh, but you will have to scoop it into your bowl, then top it with Greek yogurt or vegan sour cream or a bit of cheese or however else you like to top your chili. Done and done!

Can I Freeze Sweet Potato Quinoa Chili?

Yes! Just place cooled leftovers in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight, then warm gently on the stove with a splash of water or broth if it’s too thick.

Chili Treaty, man. I should totally make it happen, right?

Don’t answer that.

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Whipped Sweet Potatoes
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

Print

Slow Cooker Sweet Potato Quinoa Chili

An unbelievably easy, protein-rich, and hearty chili to warm up the coldest of winter nights. Just dump the ingredients in the Crock Pot and come home to dinner!

Course Main Course

Cuisine American

Keyword chili

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6

Calories 257kcal

Author Kare

Ingredients

• 1/2 cup uncooked quinoa rinsed well in cool water
• 3 cups cooked black beans about 2 [15-ounce] cans, drained
• 2 cups vegetable broth
• 2 14-ounce cans diced tomatoes
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 1 jalapeno pepper seeded and minced*
• 2 medium sweet potatoes peeled and diced
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper more or less to taste
• 1 teaspoon kosher salt
• Additional salt and pepper to taste

Instructions

• Add all ingredients (except additional salt and pepper and toppings) to a 3-quart or larger slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours. That's it! Taste and add additional salt and pepper if desired. Serve with assorted toppings.

Notes

* Because jalapeno peppers can vary greatly heat-wise, I like to take a quick taste and see how hot it is. If it’s fairly mild, I’ll add seeds along with the flesh. If it’s pretty spicy, I’ll discard the seeds and even sometimes use only half of the pepper. Go with what you’re comfortable with!

Storage: Keep refrigerated in an airtight container for up to 3 days. Warm leftovers in the microwave or gently over the stove.

Freezing: To freeze, place cooled leftovers in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight, then warm gently on the stove with a splash of water or broth if it’s too thick. 

Topping ideas:

Try cilantro, creek yogurt or sour cream (or if vegan, try this delicious vegan cashew sour cream), scallions, and/or avocado. Yum!

Meat option:

Add cooked diced chicken or browned ground turkey to the batch or to individual portions.

Nutrition

Calories: 257kcal | Carbohydrates: 50g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 769mg | Potassium: 764mg | Fiber: 13g | Sugar: 5g | Vitamin A: 11432IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 4mg

The post Slow Cooker Sweet Potato Quinoa Chili appeared first on Kitchen Treaty.