Vegetarian Chili With Winter Vegetables Recipe (2024)

how many cans of beans did you use?

Does "mild ground chili" refer to chili powder, or a fresh ground chili pepper?

I used a combination of black beans and moro beans from Rancho Gordo. I also used tomatoes from my freezer (I just freeze them whole in the summer when I have too many) and subbed ground up dried tomatoes for the tomato paste for thickening. And ground cumin. Other than that I followed the recipe...and I won a chili cook-off! (11/7/2015)

I used canned (drained) pinto beans to cut down on the time required to make this recipe, and simmered them briefly in vegetable broth with sautéed onion and garlic. I also increased the amount of squash, carrots, and bell pepper by ~50% - it turned out very well.

So, when making the pinto beans from the linked recipe, you don't drain the cooking liquid and that serves as the 'stock' for the chili? Is that right?

Butternut squash, diced jalapeño added to red bell, 3 tbsp. ground ancho chile and 1 tbsp. guajillo, pinch smoked paprika, 2 cans beans, well washed,1 tbsp. coffee concentrate, 1 fresh bay leaf, sherry vinegar added last five minutes (2 tsp.) for brightness. Served -- topped with pico de gallo (diced radish, scallion, salt, gd. chili, lime), dollop sour cream, slivers of jack cheese -- w/whole wheat tortillas. Cheese unnecessary, IMO. Great! Cooked squash covered 10 mins. before adding beans.

I just won second place (out of 7) in a chili cook-off at work with this recipe, no adjustments! It was the only vegetarian entry and still a winner! Thank you!

Any reason not to throw some other winter veggies in--like turnip or parsnip?

In my experience, a tablespoon of toasted and ground cumin yields about one rounded teaspoon. I never bother doing the toasting and grinding in a dish this highly flavored. I used a teaspoon of ground, jarred cumin and it came out well.

Everyone loved this chili. I also used canned organic pinto beans and included the juice so I didn't have to add any liquid when I reheated it after leaving in the refrigerator for 2 days. I used butternut squash and even a little more than recipe said. No one thought it was too sweet. Skipped the cilantro because I just forgot. Definitely a keeper for my family.

This was fab! If you are a purest & follow the recipe exactly, stop reading now! I always read the comments section, and took advice from several of the readers. Added a yellow pepper, a poblano pepper, a jalapeno pepper and a chipotole. No water. A 28 oz can of italian chopped & a 15 oz can of chopped fire roasted tomatoes. Butternut squash & 2 sweet potatoes. Followed Step 2. Put it all in a crock pot, and stuck it in the fridge. Cooked next day. 1 can each pinto & black beans before serving.

I thought this was very good but doubled the amount of squash and think that extra squash helped balance the other flavors.

This is a superb recipe which allows for lots of flexibility. I always try a NYT recipe exactly as written first, and then experiment, if it's one that's a keeper. This is wonderful: flavorful, nourishing and satisfying; and Martha Rose Schulman always remembers the nutritional info that is so important to those of us with health challenges in the family, with friends' diets, etc.

I used 3 cans of beans (wasn't sure of the equivalent quantity for the simmered bean recipe) added another cup of squash (to use up the whole squash!) and after tasting, added a little more hot chili powder as it was a bit mild for my taste. Next time will add jalapeño or 2, but overall a really tasty veg chili and definitely making again.

I used a 14 oz can of canellini beans and a 14 oz of drained black beans in lieu of the pinto beans; also added 1 little yellow chile pepper as I had it on hand. We loved the textures and flavors and will probably continue to make this instead of our regular meat based chili....no kidding....it was that good!

Really great recipe. I made it as is, and then added some ground meat to make it a meat chili.

I used one can of mixed beans, left out the red pepper. Added cauliflower, roasted 2 cups of butternut squash and a sweet potato, and an extra can of diced tomatoes, and a touch of unsweetened cocoa powder (2 tsp. Approximately) This made about 7 servings. To make more I Would double the tomatoes. There were plenty of vegetables. It was very delicious and a deep rich flavor.

Cooked as written but added 1/4 tsp of liquid smoke 5 minutes before serving.

This was great. I started with simmered pintos and included the epazote (new to me). Followed the recipe closely but added a bit of heat. Question: What is the point of adding tomato paste thinned with water, after the canned tomatoes?

Way too bland! Needed a ton more spices and jalapenos to make it work.

I added 2-3 tsp dark molasses at the end and because I now prefer less spicy additions I used mild chili. I had left over water from boiling sweet potatoes. Delicious.

Delicious. I used acorn squash (roughly 2x the amount in the recipe), added more bell pepper, and I added kashmiri red chili, cayenne, and chili powder. Very hearty. I used a can of crushed tomatoes instead of diced, and I dont think it needed tomato paste.

Simple and easily customizable. We were happy with this recipe and will make again. We added some hot peppers for our own taste. We serve ours with shredded cheddar cheese and a scoop of full fat Greek yogurt.

I just made this for the sixth time and over time have tweaked it some with different beans and peppers (because it’s chili and you’re supposed to.) Its a wonderful vegan dish everyone likes. My one issue is my squash takes a long time to soften, so I need to leave extra time for this step and wait to add the beans so they don’t turn to mush. This last time I microwaved the squash for 2 minutes before adding to give it a head start, that seemed to work too.

Delicious! I started with the simmered pintos and used a delicata squash. The only other addition was 2T of soy sauce.

It was excellent. I added 2 cups of broth from the cooked beans to the mixture

This is really phenomenal! I used a can of pinto and a can of cannellini beans, and added 2 jalapeños. I drained only one can of beans and ended up adding probably 1/2 cup of water that the recipe didn’t call for.

This is a great recipe as written, but I rounded out the flavor with a splash of coffee and some cinnamon, as in Texas chili, and it was even better.

WOW. Our family has a few NYT chili recipes in regular rotation, and I think this one just rose to the top! No mods whatsoever. I will say it is a recipe that requires a solid 1.5 hrs of hands on attention, but end results are worth it. I am doing some meal prep as our family is growing, and wanted a few freezer staples that weren’t creamy heavy casseroles. My future sleep-deprived self is already thanking my 39-weeks pregnant self for this nourishing meal!

-cook beans on low, not medium bc they get mushy-can add rotisserie chicken but not a whole one—needs more tomatoes if you do-can add a hot pepper, comes out sweet (or can buy diced tomatoes with diced green chile’s)-used butternut squash