Chili sin carne
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, and is also popular with those on a diet restricted in red meat.
Many variant recipes exist, and almost any available vegetable may be added, including 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.) A meat substitute, such as textured vegetable protein or tofu, may also be included.