Vegetarian Bean Chili

I just love a hot bowl of chili, especially when the weather turns cold here in Wisconsin. In my quest to eat healthier and boost nutrient intake, I decided a nice vegetarian bean chili is just what the doctor ordered. And…I needed to clean up my pantry!

I grew up with a dad who loved chili in all its many forms. In fact, after he passed away I found a handful of chili recipes he’d stuck into one his favorite editions of “Uncle John’s Big Bathroom Reader.” (I’ll save that for another story!). All of the recipes were in his handwriting, each with a note if it was o.k., good, very good, or great. I am my father’s daughter….I LOVE chili!

The Beauty of Beans

I don’t think people give little old beans enough credit. They’re really a nutrient-rich meat alternative that are great not just for vegetarians, but anyone looking to reduce their meat intake. They’re packed with vitamins and minerals, and are low fat and high fiber beauties. For those of you watching carbs, just be aware that beans are actually high in carbohydrate density.

A Perfect Pantry Pull

I typically keep beans in my pantry stock because they’re a quick pull to add to casseroles, drop into soups, or whip up for a quick hummus (no, hummus doesn’t always have to be chick peas to be great!). When I get a hankerin’ for chili,  I do a little digging in my pantry and freezer to see what’s on hand. The result this time around was this recipe. It’s a great pantry-cleaner, and a a great way to use up the last bit of my vegetable stock I had in the fridge. It cooks wonderfully both in a slow cooker and on stove top. I use my own chili seasoning because it gives a warm, smoky, spicy kick to recipes. More importantly, I know it doesn’t contain preservatives!

With or Without Mix-ins?

Depending on where you hail from, you’re either for or against any macaroni, for or against beans (typically kidney beans), and you may or may not top with sour cream, shredded cheddar cheese, and maybe jalapenos. For the record, I grew up with spaghetti and light red kidney beans, and still prefer my chili that way.

I’m not sure how my dad would feel if I said, “Dad, try my Vegetarian Bean Chili.” He was a meat and potatoes kind of guy, and I’m guessing he couldn’t fathom a chili without ground beef. But…I think he would have found this recipe to be hardy and belly-warming.

So, here’s the recipe. I hope you enjoy it! This recipe easily scales up to feed a crowd, so it’s perfect for football Sundays, chili cook-offs at work, or the Super Bowl (Go PACK Go!). Just add more cans of everything and top off with additional vegetable stock…how easy is that?