Although I’m not vegetarian or vegan, but from time to time I like to have a dish without meat. Sometimes because of the curiosity, sometimes because I want to try old or new recipes without meat. And I would never have thought that chili could be so delicious even without meat! Indeed, if you don’t really analyze the content of the bowl, you would not even say that chili is without meat. My husband wouldn’t have understood that it’s a vegetarian chili if I hadn’t mentioned that to him. And if a man does not notice, it means the taste is practically no different from traditional chili.
To make this chili, I use practically everything I would use to make traditional chili except ground beef. By the way, you can use pumpkin instead of zucchini, and add your favorite spices. I always try not to forget to serve chili with avocado, cheese, fresh parsley or cilantro, sprinkle with lemon juice and add a spoonful of sour cream if desired. So good!