"Most people who try it don't even realize there's no meat until I tell them. It's that satisfying and hearty! As a cookbook author who specializes in vegetarian and vegan recipes, I've made my share of sub-par meatless chili recipes. Finally, I hit upon my favorite formula! This chili has fire roasted tomatoes for smokiness, two types of beans, quinoa, and a few secret ingredients that create a savory depth that feels satisfying even though it's totally plant-based."
"It's genuinely hearty. Black beans and kidney beans combined with quinoa make this veggie chili substantial enough that no one misses the meat. It comes together fast. Total time from start to finish is around 30 minutes: perfect for busy weeknight dinners when you need something on the table quickly. It's versatile. This recipe is vegetarian, but it's also vegan (with vegan butter) and gluten free."
A smoky vegetarian chili blends fire-roasted tomatoes, black beans, kidney beans, quinoa, and savory secret ingredients to create deep, satisfying flavor without meat. The combination of two beans and quinoa gives substantial texture and protein, making the dish feel hearty and filling. The recipe takes about 30 minutes from start to finish, fitting busy weeknight schedules. The dish is naturally vegetarian, easily vegan with vegan butter, and gluten free. The flavor profile appeals broadly, winning over picky eaters and meat lovers, and consistently leaves the pot empty at gatherings.
Read at A Couple Cooks
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