Easy Weeknight Chili is a delightful and satisfying vegetarian dish that brings the bold flavors and hearty texture of classic meat and bean chili to your weeknight dinner table. This chili recipe is not only delicious but also convenient and quick to prepare, making it a perfect choice for busy evenings. With the use of veggie protein crumbles as a stand-in for ground beef and canned tomato sauce to create a thick and velvety texture, this chili is both comforting and rich in flavor. By blooming garlic and a combination of aromatic spices in hot oil, we achieve complex flavors without the need for long hours of simmering. With the addition of tender zucchini, yellow squash, and red kidney beans, this chili becomes a wholesome and nourishing one-pot meal that everyone will love. Let’s dive into the recipe and some helpful tips to make this Easy Weeknight Chili a success on any busy evening.
SERVES 6
INGREDIENTS:
- 2 tablespoons vegetable oil
- 2 onions, chopped fine
- 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
- Salt and pepper
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon minced canned chipotle chile in adobo sauce
- 2 (15-ounce) cans red kidney beans, rinsed
- 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
- 1 (15-ounce) can tomato sauce
- 12 ounces veggie protein crumbles, broken into small pieces
- 1 cup vegetable broth
- 1 zucchini, cut into ½-inch pieces
- 1 yellow summer squash, cut into ½-inch pieces
INSTRUCTIONS:
- Heat vegetable oil in a Dutch oven over medium-high heat until shimmering. Add chopped onions, red bell pepper, and 1 teaspoon of salt. Cook until the vegetables are softened and lightly browned, typically taking 6 to 8 minutes. Stir in minced garlic, chili powder, ground cumin, ground coriander, minced chipotle chile, and ½ teaspoon of pepper. Cook until the spices release their fragrance, approximately 30 seconds.
- Stir in red kidney beans, chopped tomatoes along with their juice, tomato sauce, veggie protein crumbles, vegetable broth, zucchini, and yellow summer squash. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer until the squash is tender and the chili is slightly thickened, typically taking 35 to 40 minutes.
- Season the chili with salt and pepper to taste, and it’s ready to serve!
TIPS:
- Choosing Veggie Protein Crumbles: Opt for vegan and/or gluten-free veggie protein crumbles if you want to make this chili suitable for a vegan and/or gluten-free diet. If using frozen veggie protein crumbles, add them directly to the chili without thawing.
- Seasoning with Salt: Be cautious with adding additional salt to the chili, as veggie protein crumbles can be slightly salty on their own. Taste the chili before adding any extra salt and season it with a light hand to avoid oversalting.
- Serving Suggestions: Enhance the chili’s flavors by serving it with minced fresh cilantro, a dollop of sour cream (or vegan alternative), and lime wedges for a burst of freshness.
This Easy Weeknight Chili recipe is a quick and delicious way to enjoy the flavors of classic chili without spending hours in the kitchen. With veggie protein crumbles, kidney beans, and a variety of aromatic spices, this chili delivers a hearty and satisfying meal for the whole family. Whether you’re following a vegetarian diet or simply looking for a hassle-free weeknight dinner option, this chili is sure to become a favorite in your home. Serve it with your favorite toppings and enjoy a comforting and flavorsome meal that’s perfect for busy nights!
