Are you searching for a mouthwatering vegetarian dinner option that doesn't compromise on taste? Look no further than our Spicy Rye's Vegetarian Chili recipe. Packed with nutritious vegetables, beans, and spices, this easy-to-make homemade chili offers a delicious meal that satisfies vegetarians and meat lovers alike.
Featuring Spicy Rye's Original Hot Pepper Sauce, this hearty chili boasts a perfect balance of heat and flavour that will delight your taste buds. Not only is this veggie-packed recipe delicious, but it's also an excellent source of protein, fibre, and essential vitamins and minerals.
Ideal for a cosy dinner, meal prep, or a potluck dish to share, Spicy Rye's Vegetarian Chili is a versatile and crowd-pleasing meal. Whether you're a seasoned vegetarian or just looking to add more plant-based options to your menu, this recipe will become your household's favourite.
For the ultimate chili experience, pair this dish with warm and crusty bread, a simple green salad, or cornbread muffins. Remember to customize your bowl with your choice of toppings, like sour cream, shredded cheese, chopped green onions, diced avocado, or fresh cilantro.
Discover how to make this easy vegetarian chili with Spicy Rye's Original Hot Pepper Sauce by following our step-by-step recipe, and enjoy a nutritious and flavorful meal that will leave you craving more!
Experience the irresistible combination of heat and taste in this Spicy
Spicy Rye's Vegetarian Chili is a hearty, nutritious, and flavourful dish that satisfies vegetarians and meat lovers alike. This delicious chilli is packed with a variety of vegetables, beans, and spices and gets an extra kick from Spicy Rye's Original Hot Pepper Sauce. This vegetarian chilli will indeed become a favourite, perfect for a cosy dinner, meal prep, or a potluck dish to share.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, carrots, and celery, and cook for 5-7 minutes until the vegetables begin to soften.
Add the zucchini and garlic, and cook for an additional 3-4 minutes.
Stir in crushed tomatoes, black beans, kidney beans, pinto beans, vegetable broth, Spicy Rye's Original Hot Pepper Sauce, chili powder, ground cumin, and smoked paprika. Season with salt and pepper to taste.
Bring the chili to a simmer, then reduce the heat to low and let it cook for 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavours have melded together.
Taste and adjust the seasonings, if necessary, and add more Spicy Rye's Original Hot Pepper Sauce for extra heat, if desired.
Serve the chili hot, topped with your choice of sour cream, shredded cheese, chopped green onions, diced avocado, or fresh cilantro.
