The Hearty Embrace of Wild Oats Vegetarian Chili

There are certain dishes that, with their very aroma, transport me back. This Wild Oats Vegetarian Chili is one of them. I recall a crisp autumn evening, the kind where the air bites just enough to make a warm meal feel like a hug. I was experimenting, trying to capture that deep, satisfying chili flavor without relying on meat. The pantry was a bit sparse, but inspiration struck with a box of Fantastic Foods vegetarian chili mix and a bag of humble red beans. As the pot simmered, filling my small kitchen with a symphony of spices and earthy notes, I knew I was onto something special. It wasn’t just a meal; it was a promise of comfort, a testament to how simple ingredients, thoughtfully combined, could create something truly remarkable.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 6 hours 10 minutes
• Total Time: 6 hours 40 minutes
• Servings: 6-8
• Yield: Approximately 8 cups
• Dietary Type: Vegetarian

Ingredients

Gather your ingredients for this comforting bowl of vegetarian goodness:

• 2 cups dried red beans
• 1 ½ cups Fantastic Foods vegetarian chili mix
• 6 ounces Rotel tomatoes & chilies, hot (undrained)
• 6 ounces Rotel chili fixins tomatoes (undrained)
• ½ cup dry barley
• 4 cups water (for cooking beans)
• 1 cup additional water (for chili)

Note on Rotel: While the recipe specifies the “hot” variety of Rotel tomatoes & chilies, feel free to adjust to your preferred heat level. If you prefer a milder chili, you might opt for the original or mild versions, or even consider using a can of diced tomatoes with green chilies if the Rotel specifically is unavailable. The “chili fixins” tomatoes are designed to add a bit more body and a specific tomato flavor profile, so try to source them if possible.

Equipment Needed

To bring this chili to life, you’ll want a few essential kitchen tools:

• A crock pot (slow cooker) is ideal for the extended, low-and-slow cooking.
• A colander for rinsing the dried beans.
• Measuring cups and spoons.
• A large spoon for stirring.

Instructions

Let the comforting aroma of this vegetarian chili fill your home with these straightforward steps:

1. Begin by rinsing the dried red beans thoroughly under cool running water. This step is crucial for removing any dust or debris and can help with digestibility.
2. Transfer the rinsed beans to your crock pot.
3. Add 4 cups of water to the crock pot with the beans. This is the initial liquid needed to cook the beans until they are tender.
4. Cover the crock pot and cook until the beans are tender. This typically takes about 6 hours on the low setting, or less time on a high setting, though the low and slow method is preferred for optimal texture. Keep an eye on them; the exact time will vary based on your slow cooker and the age of the beans.
5. Once the beans are tender, add the 1 ½ cups of Fantastic Foods vegetarian chili mix to the crock pot.
6. Next, pour in the undrained 6 ounces of Rotel tomatoes & chilies, hot, followed by the undrained 6 ounces of Rotel chili fixins tomatoes. Leaving the liquid in these cans will contribute to the chili’s base flavor and consistency.
7. Stir in the ½ cup of dry barley. The barley will absorb liquid and add a delightful chewy texture to the chili.
8. Finally, add 1 cup of additional water to the crock pot. This will help all the ingredients meld together and achieve the desired chili consistency.
9. Stir everything well to combine.
10. Cover the crock pot again and continue to cook until the barley is tender and the chili has thickened to your liking. This usually takes an additional 1 hour on the low setting.

For Less Heat: If you prefer a milder chili, you can adjust the Rotel tomatoes. Instead of the hot variety, consider using stewed tomatoes. This will significantly reduce the heat while still providing a tomato base. You could also use a can of diced tomatoes and a smaller amount of diced green chilies.

Expert Tips & Tricks

• Bean Power: For the best results, use dried beans. Canned beans can be used in a pinch, but you’ll want to drain and rinse them well, and then reduce the initial cooking time significantly. Aim for about 3-4 cans of cooked beans, added directly to the pot with the chili mix and Rotel.
• Barley Bliss: The barley is key to thickening and adding substance. If you happen to run out or prefer a different grain, quinoa or even couscous (added in the last 30 minutes) could offer different textural elements.
• Spice it Up (or Down): While the “hot” Rotel provides a baseline heat, don’t be afraid to add your own personal touch. A pinch of cayenne pepper, a dash of smoked paprika, or a few drops of your favorite hot sauce can be stirred in during the last hour of cooking for an extra kick. Conversely, if you find it too spicy, a touch of honey or a dollop of sour cream (for non-vegan versions) when serving can help balance the heat.
• Make-Ahead Magic: Chili is notoriously better the next day, as the flavors have more time to meld. This recipe is perfect for making ahead. Simply prepare it as directed, let it cool completely, and then store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.

Serving & Storage Suggestions

This Wild Oats Vegetarian Chili is a complete meal in a bowl, but it truly shines with a few thoughtful accompaniments. Serve it hot, perhaps garnished with a sprinkle of fresh cilantro, a dollop of dairy-free sour cream or plain Greek yogurt (if you’re not strictly vegan), or a wedge of sharp cheddar cheese. A side of crusty bread or a few tortilla chips is always a welcome addition for scooping up every last drop.

For storage, allow the chili to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. When ready to enjoy, reheat gently on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through. For longer storage, this chili freezes beautifully for up to 3 months. Thaw in the refrigerator overnight and reheat as directed.

Nutritional Information

Here’s a look at the estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	76.3 kcal
Total Fat	0.7 g	1%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	119.2 mg	4%
Total Carbohydrate	14.8 g	4%
Dietary Fiber	2.6 g	10%
Sugars	0.1 g	0%
Protein	4.7 g	9%

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is a celebration of its core ingredients, it’s also a fantastic canvas for your creativity:

• Grain Swap: If barley isn’t your favorite, consider using quinoa for a protein boost and a slightly different texture. Add about ½ cup of rinsed quinoa in the last hour of cooking.
• Bean Bonanza: Feel free to mix up the beans! Kidney beans or black beans can be excellent additions or substitutions for some of the red beans, adding visual appeal and varied textures.
• Vegetable Boost: For an even heartier and more nutritious chili, consider adding diced carrots, celery, bell peppers, or even sweet potatoes along with the Rotel tomatoes. These can be sautéed before adding to the crock pot for deeper flavor.
• Smoky Depth: For a richer, smoky flavor, add a teaspoon or two of smoked paprika or even a diced chipotle pepper in adobo sauce.

FAQs

Q: Can I make this chili on the stovetop instead of in a crock pot?
A: Absolutely! While the crock pot is ideal for hands-off cooking, you can adapt this recipe for the stovetop. After rinsing and cooking the beans (which will take about 1-1.5 hours), drain them, return them to the pot, and add the remaining ingredients. Simmer on low heat, stirring occasionally, for at least 1-2 hours to allow the flavors to meld and the chili to thicken.

Q: How can I make this chili thicker if it’s too watery?
A: If your chili isn’t as thick as you’d like after cooking, you can create a slurry by whisking together 1-2 tablespoons of cornstarch or flour with an equal amount of cold water. Stir this slurry into the chili and let it simmer for another 10-15 minutes, or until thickened.

Q: Is Fantastic Foods vegetarian chili mix essential, or can I use something else?
A: While the Fantastic Foods mix provides a specific flavor base, you can achieve a similar result by using your favorite chili seasoning blend and potentially adding a bit more broth or water as needed. Look for a blend that contains chili powder, cumin, oregano, and a touch of garlic and onion powder.

Q: Can I add meat to this recipe if I want a non-vegetarian version?
A: Yes, this recipe is quite adaptable. You could brown ground beef, turkey, or even chicken before adding it to the crock pot with the beans, or omit the vegetarian chili mix and use a more traditional chili powder base if you’re going that route.

Q: What’s the best way to store leftover chili?
A: For optimal freshness and to prevent spoilage, always allow chili to cool completely before storing it in airtight containers in the refrigerator. This will keep it safe and delicious for up to 3-4 days.

Final Thoughts

This Wild Oats Vegetarian Chili is more than just a recipe; it’s an invitation to slow down, savor the process, and enjoy the deeply satisfying rewards of a humble yet magnificent meal. It’s the kind of dish that fosters connection, whether you’re sharing it with loved ones or enjoying a quiet, comforting bowl all to yourself. I encourage you to gather these simple ingredients, let the crock pot work its magic, and experience the warmth and heartiness this vegetarian chili has to offer. Don’t hesitate to adjust the spice to your liking and discover your own perfect bowl. I’d love to hear about your chili adventures!