Carnivorous Chili & Vegetarian Chili

Carnivorous Chili and Vegetarian Chili are two hearty and flavorful dishes perfect for satisfying any crowd. The Carnivorous Chili is packed with rich, savory meat, while the Vegetarian Chili offers a robust mix of beans, vegetables, and spices for those looking for a plant-based option. Both chilis are loaded with bold seasonings like chili powder, cumin, and garlic, making them comfort food at its finest.

Whether you’re serving a group with mixed preferences or just want to change things up, these two chili recipes give everyone something to enjoy. The Carnivorous Chili brings the classic beefy flavor, while the Vegetarian Chili holds its own with a satisfying texture and taste. Top them off with your favorite toppings like sour cream, shredded cheese, or avocado, and you’re in for a cozy, comforting meal that’s easy to make and even easier to love

Ingredients & Substitutions

Carnivorous Chili

• Ground Beef: This is the base of the Carnivorous Chili, giving it that hearty, meaty flavor. If you want something leaner, you can use ground turkey or chicken. You can also mix in sausage for extra flavor.
• Onions: Chopped onions add a mild sweetness and depth to the chili. Yellow or white onions work best, but you could also use red onions if that’s what you have on hand.
• Garlic: Fresh minced garlic brings a punch of flavor. You can substitute with garlic powder if needed, but fresh is always better.
• Canned Tomatoes: Diced tomatoes give the chili a rich base. You can use fire-roasted for a smoky taste or crushed tomatoes for a smoother consistency.
• Beans: Kidney beans or black beans work well here. If you don’t have them, pinto beans are a good substitute. Or, if you’re going for an all-meat version, you can leave the beans out entirely.
• Chili Powder: This is what gives the chili its signature flavor. You can adjust the amount to control the heat level. If you’re out of chili powder, a mix of paprika, cumin, and cayenne pepper can do the trick.
• Cumin: Ground cumin adds warmth and a bit of earthiness. There’s really no great substitute, but if you’re in a pinch, coriander can add a slightly different but still complementary flavor.
• Beef Broth: Adds richness and depth. You can substitute with chicken broth or even water, but beef broth will give you the most flavor.

Vegetarian Chili

Beans: A mix of black beans, kidney beans, or pinto beans makes this chili hearty. Feel free to use your favorite beans or whatever you have in the pantry. Chickpeas or lentils could work too for a different texture.

Vegetables: Bell peppers, zucchini, and carrots are great choices for adding bulk and flavor. You can use any combination of veggies you like, such as sweet potatoes or mushrooms, depending on your preference.

Tomatoes: Just like in the Carnivorous Chili, canned diced tomatoes give the base its flavor. You can use crushed tomatoes or tomato sauce if you prefer a smoother chili.

Onions & Garlic: The base flavors are the same as in the meat version. Feel free to adjust the garlic to taste.

Chili Powder & Cumin: These spices are key to getting that classic chili flavor. For a little more heat, you can add some cayenne pepper or red pepper flakes.

Vegetable Broth: This keeps the chili flavorful without adding meat. If you’re out of veggie broth, water will work, but you may need to adjust the seasonings to keep it rich.

Corn: Adding corn kernels gives a bit of sweetness and texture. You can use fresh, frozen, or canned corn—whatever is easiest.

Preparation Method

Carnivorous Chili

Cook the Meat: Start by heating a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once the beef is fully cooked, drain any excess fat from the pot.

Add Onions and Garlic: After draining the fat, toss in the chopped onions and minced garlic. Sauté everything together until the onions become soft and translucent, about 5 minutes.

Add Spices: Stir in the chili powder, cumin, and a pinch of salt and pepper. Let the spices cook for a minute to bring out their flavors.

Add Tomatoes and Broth: Pour in the canned diced tomatoes and beef broth, stirring everything together. If you like a thicker chili, use less broth. For a thinner consistency, add a little more.

Simmer: Reduce the heat to low, cover the pot, and let the chili simmer for at least 30 minutes. The longer it cooks, the more the flavors come together, so feel free to let it go for up to an hour, stirring occasionally.

Add Beans: If you’re using beans, stir them in during the last 15-20 minutes of cooking to heat them through.

Taste and Adjust: Before serving, taste the chili and adjust the seasoning if needed—adding more salt, pepper, or chili powder if you want more heat.

Serve: Ladle the chili into bowls and add your favorite toppings like shredded cheese, sour cream, or chopped green onions.

Vegetarian Chili

Sauté Vegetables: In a large pot, heat some oil over medium heat. Add the chopped onions and garlic, and sauté for about 5 minutes until they’re soft and fragrant.

Add Vegetables and Spices: Toss in your chopped vegetables—like bell peppers, zucchini, and carrots—and cook them for another 5-7 minutes until they start to soften. Stir in the chili powder, cumin, and a bit of salt and pepper.

Add Tomatoes and Broth: Pour in the canned diced tomatoes and vegetable broth. Stir everything together, making sure the vegetables are well-coated with the liquid.

Simmer: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 30 minutes, uncovered. This will allow the vegetables to cook through and the flavors to meld together.

Add Beans and Corn: Stir in the beans and corn, and let the chili cook for another 10-15 minutes. If the chili gets too thick, you can add a bit more broth or water to loosen it up.

Taste and Adjust: Just like with the Carnivorous Chili, taste the vegetarian version and adjust the seasoning as needed. Add more chili powder if you want it spicier, or a bit of salt to bring out the flavors.

Serve: Serve the vegetarian chili with your favorite toppings, like avocado slices, cilantro, or a squeeze of lime.

Prep Time: 15 minutes, Cooking Time: 45 minutes, Total Time: 1 hour, 350 Kcal per serving, Servings: 6

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Does all chili have meat?

No, not all chili has meat. Traditional chili, often called “chili con carne,” typically contains meat like beef or pork. However, there are plenty of vegetarian and vegan versions of chili that use beans, vegetables, and spices instead of meat. These plant-based versions are just as hearty and flavorful. Whether you prefer a meat-based chili or a vegetarian option, both can be seasoned with the same spices like chili powder and cumin to create a tasty dish.

For more on traditional chili, you can check out the article on Chili con carne on Wikipedia. For information on vegetarian chili, see Vegetarian chili.

How to Serve

For both the Carnivorous Chili and Vegetarian Chili, the best way to serve them is in warm bowls with plenty of topping options on the side. Popular toppings include shredded cheese, sour cream, chopped green onions, jalapeños, or avocado slices. You can also set out some tortilla chips or warm cornbread for dipping.

If you’re serving a crowd, keep the chili warm in a slow cooker or large pot, and let everyone customize their bowl with their favorite toppings. It’s a great way to make sure everyone gets exactly what they like. Both versions of chili are even better the next day, so they’re perfect for leftovers

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