Vegetarian chili (also known as chili sin carne, chili without meat, or chili) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of vegetarianism. It is also popular with those on a diet restricting the use of red meat. To make the chili vegetarian, the cook leaves out the meat or replaces it with a meat analogue, such as textured vegetable protein or tofu, or a complementary vegetable, such as potatoes. These chilis nearly always include beans. Variants may contain corn, squash, mushrooms, potatoes, and even beets. Corn, squash, and beans are known as the "Three Sisters" of Native American agriculture in the American Southwest. They were cultivated together, and complement each other as foods. Corn and beans together make a complete protein.

Recipes Edit

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