Meatless chili is a delicious vegetarian variant of the traditional chili con carne, which has its roots in Texan and Mexican cuisine. Originally, chili con carne became popular in the southwestern United States as a robust and spicy dish based on meat, chilies, and spices.
Over time, meatless alternatives emerged to adapt to vegetarian and vegan preferences, giving rise to meatless chili, which incorporates legumes and vegetables to maintain the texture and enriched flavor. In Latin America, this dish may have various names: in Mexico, it is simply called "chili sin carne" or "chili vegetariano," while in countries like Argentina or Chile, it is known as "guiso de legumbres picante" (spicy legume stew). In Colombia and Peru, it is usually found as a version of a spiced bean stew.
This dish is highly appreciated for its versatility, being ideal for those looking for a nutritious, comforting, and easy-to-prepare option without sacrificing the intense flavor characteristic of traditional chili.
How to Prepare Meatless Chili III
In a 5-quart saucepan, heat the oil.
Add onion, garlic, chili powder, basil leaves, oregano, and cumin.
Cook, stirring, for 5 minutes or until the onion is tender.
Add zucchini and carrots.
Cook, stirring, for 1 to 2 minutes.
Incorporate the remaining ingredients: tomatoes, chickpeas, and red beans.
Bring to a boil.
Reduce the heat.
Simmer for 30 to 35 minutes.
