Vegetarian Chili Recipe
A hearty, colorful vegetarian chili packed with peppers, beans, and bold spices. This easy one-pot recipe gets its satisfying texture from plant-based “beefy crumbles” — a cozy, flavor-rich dish that even meat-eaters will love.
Ingredients
- 2 yellow onions chopped
- 2 Tablespoons olive oil
- 3 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
- 56 oz San Marzano or San Marzano style tomatoes (two 28 oz. cans) undrained, and crushed by hand in a big bowl
- 15 oz red kidney beans (one 15 oz. can) (or navy beans if you don’t like red beans) rinsed and drained
- 11 oz vegetarian beefy crumbles (one 11 oz. bag) such as Beyond Meat brand
- Toppings for serving: Chopped scallions, tortilla chips, grated cheddar cheese and sour cream
Instructions
- Sauté the vegetables 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 garlic and spicesAdd the chopped garlic and cook for one more minute.Add the spices and sauté another minute.
- Add tomatoes and beansAdd 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"Add the beefy crumbles to the pot, stir, bring back to a simmer and cook another 10 minutes.
- Taste and serveTaste for seasonings. Serve hot with the toppings.