Everything You Wanted To Know About Vegetarian Chilli Recipes

On this page we present the best vegetarian chilli recipes that we have come across so far.

Now, I'm not a believer in vegetarianism ! I once saw a bumper sticker that read, "If we aren't meant to eat animals, why are they made of meat ?" and can't think of a better way to put it.

But if you have to do it, you might as well add some life to it with a good dose of your favourite chilli !

Let's jump into the vegetarian chilli recipes then...

Greens WIth Coconut & Chillies

Stuffed Chilli Bajjis

Spicy Brazil Nuts

Broad Bean & Fetta Dip

Hot & Spicy Corn Puffs

Iddiyappam

This recipe comes from my mate Greg in Thailand who recently caught up with a cousin in San Francisco and had this dish.

• 1 cup finely grated unsweetened coconut (dried)
• 1 ½ cups of water
• ¾ tsp ground cumin
• ½ tsp ground turmeric
• 3 x 7-8cm long dried chillies - your choice of variety
• 4 garlic cloves
• 2 tbsp coconut or canola oil
• ¾ tsp black mustard seeds
• 2 tbsp raw rice
• 3 lg leaves red swiss chard, chopped (about three cups)
• ½ tsp salt

Stir together coconut and ½ c water in a bowl.

Let soak at room temp until water is absorbed, about 1 hour.

Stir in cumin, turmeric and ½ cup of water until combined.

Smash garlic with flat side of a large knife and stir into coconut mixture.

Heat oil in a wok over med-high heat until hot but not smoking, then add mustard seeds and fry until they make popping sounds, about 15 seconds.

Add rice and red chillies and cook, stirring constantly, until rice is golden, about 1 minute. Add chard and salt, cook, stirring, until chard is wilted, about 30seconds.

Stir in coconut mixture and remaining ½ c water and bring to a simmer.

Cover chard mixture with lid and simmer until stems are crisp-tender, about 5 minutes.

Simmer uncovered, stirring occasionally, until liquid is evaporated and mixture is dry, about 5-7 minutes.

One of my all-time favourite Indian dishes

• 5 - 8 large green chillies - poblano, Big Jim, etc
• 1/2 cup Gram flour (chickpea flour - you can substitute with plain flour, but it's not the same)
• salt to taste
• 1/2 tsp chilli powder

For stuffing

• 1-2 medium sized onions finely chopped
• 1-2 grated carrots
• 1/2 tsp chutney - choose your favourite
• a bunch of finely chopped coriander

Make a batter with gram flour,salt and chilli powder with water.

Heat the oil in wok and then dip the green chilli in the batter, it should be well coated with batter. Then drop in to hot oil carefully, fry till crisp and golden brown.

After removing from oil slit the bhajji in the middle then stuff it with chopped onion grated carrot.

Garnish with coriander (cilantro) leaves and drizzle your favourite chutney over it and serve.

Although a little fiddly, these are great entree or snack when you're looking for something a bit different.

• 30g butter
• 1 garlic clove, crushed
• 1 teaspoon chili powder
• 1 teaspoon flaked sea salt
• 1 cup Brazil nuts

Melt butter in a heavy based pan.

Add garlic, chilli and salt and stir over medium heat for 1 minute.

Toss Brazil nuts in and continue to stir for 1-2 minutes.

Drain on paper towel and allow to cool.

This a perfect light and tasty starter to your feast.

• 4 wholemeal Lebanese breads
• 2 cups broad beans, fresh is better but frozen is fine
• 100g marinated feta cheese
• 2 serrano chillies, deseeded and finely sliced
• 100g ricotta cheese
• 1 garlic clove, crushed
• Extra virgin olive oil, to serve
• Smoked paprika, hot variety

Place the Lebanese breads on 2 oven trays and lightly brush them with some of the olive oil, on both sides. Bake in the oven, turning occasionally, until crisp and lightly coloured. Remove from oven and set aside.

Cook the broad beans in a large saucepan of salted boiling water for 5 minutes or until tender.

Refresh them under cold running water, drain well and peel.

Place the broad beans, feta, ricotta , chilli and garlic in the bowl of a food processor and process until almost smooth.

Transfer to a serving bowl. Drizzle with oil and sprinkle with paprika.

Break the Lebanese breads into large pieces and serve with the broad bean dip.

Makes about 35 puffs.

• 2 corn cobs
• 3 tblsp coriander leaves, chopped
• 6 spring onions, finely chopped
• 1 red cayenne chilli, seeded & finely chopped
• 1 large egg (70g +)
• 2 teasp ground cummin seeds
• 0.5 teasp ground coriander seeds
• 1 cup plain flour
• 1 teasp salt
• pepper to taste
• oil for deep frying
• asian style sweet chilli sauce, to serve

Cut the corn off the cob with a sharp knife. Roughly chop the kernels then put them in a bowl with the remaining ingredients except the flour. Stir well. Then add the flour and mix well.

The batter texture will depend on the amount of juice in the corn. If it is excessively dry, add 1 tablsp of water. You shouldn't need anymore than that as the batter is meant to be dry. Let stand for 10 minutes.

Heat oil to 180 C . Drop slightly heaped teaspoons of the batter into the oil and cook for approximately 1.5 minutes, until puffed and golden.

Drain on paper towel and then serve immediately with the sweet chilli sauce as a dipping sauce.

This recipe is from Kerala in India and can be served as an accompaniment to your favourite meat dish or, if you are vegetarian – it’s a meal on it’s own !

Serves 3-5 (depending on whether it's a side dish or the main item).

• 225g rice sticks or vermicelli
• 4 tablsp oil
• 50g cashew nuts
• 0.5 onion, chopped
• 3 eggs, hard boiled and cut into segments
• 150g fresh or frozen peas
• 2 leeks, finely chopped
• 10 curry plant leaves
• 2 carrots, grated
• 1 small red capsicum, diced
• 2 red cayenne chilles, seeded and finely chopped
• 1 tablsp dark soy sauce
• 1 tablesp tomato paste
• 1 teasp salt

Soak the rice sticks/vermicelli in cold water for 30 minutes, drain them and put in a saucepan of boiling water. Remove the pan from the heat and drain the hot water off after 3 minutes. The quickly refresh the noodles by running some cold water over them for 10 seconds. Drain.

Heat half the oil and fry the cashews until they’re golden brown. Watch them closely as this tends to happen quite quickly once they get to temperature. Now fry the onion on high until golden brown. Cook the peas in a little boiling water until tender.

Add the other half of the oil to the first half and quickly fry the curry leaves. Then add the carrots, capsicum, chilli, and leek and stir for one minute. Add the soy sauce, tomato paste and noodles and stir constantly to prevent the noodles sticking to the frying pan for about two minutes.

Serve on a plate and garnish with the eggs, peas, cashews and fried onion.