What is vegetarian plant based Chili Made of?
It is quite the feat when we see plants begin to conquer the space of the Con Carne signature entree. Meet Vegetarian Gluten Free Chili, a humble stew with bold beginnings.
So what, you may ask, is the secret ingredient of this non-carne dish? In this hearty stew you’ll find nothin’ but sizzling veggies and beans, beans, the magical fruit. The more you eat the more you… are pumped full of iron, vitamins, and protein is what I was going to say. Exactly what were you thinking?
Is Vegetarian Chili Good For You?
There’s plenty of reasons to eat plant-based chili in place of all that con-carne hype. Here’s a few.
- Beans are cool. And dirt cheap. They also come out of dirt. Not from an animal. And this can be really awesome if you’re friends with anyone with a face (like me.).
- Even if for you some with faces are considered food, not friends, that’s cool. We never judge here. You may just be into cutting some calories while still getting a protein packed dish!
- You need some Iron! Iron deficiency anemia occurs in about 10% of American citizens. Kick your chances of developing this deficiency by indulging a bowl of this chili!
- Lower saturated fat than its con-carne competitive, this plant-based chili is a real advocate in reducing risks for heart disease, obesity, and type II diabetes.
- Plant based chili is an AWESOME way to use up all those veggies about to go bad in the fridge in a savory way! Chop chop and toss to prevent food waste.
How Do I put the Protein in Plant Based Gluten Free Chili?
This particular plant based chili is loaded with nothing but beans, veggies and spices. However, there are many other ways to include protein in this dish. For example you may use
Adding a soy based product or bulgar adds a complete protein to your dish. However, if this dish is topped with chips or includes a side of corn bread, you will still have complimentary proteins in the entree. This means having soy based product which includes all 9 essential amino acids is not critical to include int he crock pot.
Adding a soy-based protein to this vegetarian gluten free chili can also create a more “meaty” texture, for those of your still a little attached to the traditional dish!
How Long can Vegan gluten free chili Last in the Fridge?
Typically this concoction is god to go for about 4 days refrigerated. In that time, I enjoy a little of my own experimentation with the leftovers! Plant-based chili quickly evolves into
- Chili omelette
- Loaded Nachos
- Chili Mac
- Chili Burritos
- Loaded baked potato
- Chili Joe’s (sloppy joe)
You can also freeze this plant-based treat for a quick and easy grab and go!
This chili is an awesome easy to prep and cost savvy dish. It stores well and has many versatile future functions as you can see! Do you have any multi-use chili hacks I have yet to sink my teeth into? If so please share!
Plant Based Chili
- Crock Pot
- 2 cans Tomato sauce
- 4-5 cloves Garlic minced
- 1 cup Green onions chopped
- 1 whole Jalapeno chopped
- 1 whole Red bell pepper chopped
- 1c whole Yellow bell pepper chopped
- 1 whole Green bell pepper chopped
- 1 can Red kidney beans
- 2 cans Black beans
- 1 cup Corn frozen/canned/or fresh
- ¼ Cup Cholula Hot sauce
- 1 tbsp Cumin
- 1 tbsp Paprika
- 2 tsp Cayenne Pepper
- Add all ingredients to crock pot. Mix together.
- Cook on low heat for 7-8 hours (the longer it is cooked the thicker the sauce will get and more savory the flavors).
- Top with cilantro, cotija polvo cheese and avocado if desired.