Vegetarian Chili
Here’s a quick vegetarian chili recipe that will please everyone – carnivores and vegetarians alike! The Super Bowl football fans won’t even miss the meat and it’s full of flavor and texture. To make a real meat version, just sauté a pound of ground beef or ground turkey (until browned and no longer pink) in a separate pan with some olive oil. Drain off excess fat and add it to the chili with the tomatoes instead of the vegetarian beefy crumbles. It’s delicious either way.
Vegetarian Chili Recipe
Serves 6
- 2 yellow onions, chopped
- 2 Tablespoons olive oil
- 3 – 4 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried red pepper flakes (or more to taste)
- ¼ teaspoon cayenne pepper (or more to taste)
- ¼ teaspoon ground black pepper (or more to taste)
- 1 teaspoon sea salt
- Two 28 oz. cans San Marzano or San Marzano style tomatoes, undrained and crushed by hand in a big bowl
- One 15 oz. can red kidney beans (or navy beans if you don’t like red beans), rinsed and drained
- One 11 oz. bag of vegetarian beefy crumbles (such as
Beyond Meat brand)
Toppings for serving: Chopped scallions, tortilla chips, grated cheddar cheese and sour cream
Sauté the chopped onions and bell peppers in the olive oil over medium heat for 10 to 15 minutes, until just starting to caramelize. Add the chopping garlic and cook for one more minute. Add the spices and sauté another minute.
Add the tomatoes and beans and bring to a simmer. Reduce heat to low and cover pot with a lid slightly set to the side to prevent boil over – simmer for 20 minutes. Add the beefy crumbles to the pot, stir, bring back to a simmer and cook another 10 minutes. Taste for seasonings. Serve hot with the toppings.
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