As we ease into these crisp and chilly days, spend some time in the kitchen, warming up from the inside out. But instead of scarfing down heavy meals in hibernation, whip up delicious, hearty, and healthy vegetarian chilis and stews. They’re great to feed crowds, taste even better when reheated, and will fill you up without making you feel stuffed. Here, 8 mouthwatering meatless chilis and stews to help you get through the cold months ahead.
Wheat Berry Stew is a mouth-watering dish with a soft and cottony texture, made from wheat berries. This stew makes a wonderful side dish or entrée that is usually served next to a mount of white, fluffy rice. In the Andes, it’s all about simple combinations of bold flavors with great nutritional value. This dish is living proof of it.
A hearty meatless meal guaranteed to warm up crisp, fall days and nights, this Three Bean Green Chili combines black beans, kidney beans, and pinto beans with habanero, jalapeño, and sweet green bell peppers. Pair it with Serrano Olive Oil Tortilla Chips or Triple C Lime Tortilla Chips for crunch.
Quinoa Atamalada (Andean Quinoa Stew with Yellow Chili Pepper and Cheese) is one of the tastiest ways to make quinoa. The spicy aji amarillo and queso fresco cubes make it salty and spicy, a typical flavor profile of regional stews in Peru.
Berenjena (eggplant) has been filling bellies across the world for centuries. Easy to grow, and hardy in most climates, eggplant’s best trick is its absorbency, add more water to the stew, and produce a few more portions without it becoming a watery mess. Quick pan roasted garlic and fresh tomato add the perfect touch of savory flavor.