Vegetarian Black Bean Chili with Ancho and Orange
This vegetarian chili from TV chef Ellie Krieger starts with canned black beans, so it's easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices.
Winter Vegetable Chili
This vegetable chili, thick with kidney beans and hominy (dried, hulled corn kernels), is deliciously smoky and spicy.
Vegetarian Chili with Barley, Quinoa and Beans
Zoe Nathan makes this healthy and not-at-all-spicy chili with grains, carrots, mushrooms and beans for tons of great texture. She serves it with classic chili toppings: cilantro, sour cream and shredded cheese.
Chili con Tofu
Spicy chili seasonings work wonders for the bland flavor of tofu. For a more substantial, spicy chili, use the same weight of tempeh in place of the tofu. Since tempeh is not packed in water, there is no need to pat it dry before sauteing, but stir in up to one extra cup of water in Step 4 when adding the beans.
Vegetable Chili with Garlic Rice
Here are two recipes for the price of one: a garlicky rice side dish that's also delicious with chicken or shrimp, and a hearty black-bean chili that puts meatier versions to shame. Make enough chili for leftovers; it's even better the next day.