Easy Vegetarian Chili Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
45 mins
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Servings
10
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Calories
248 kcal
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Course
Main Course
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Cuisine
American
Easy Vegetarian Chili Recipe
Description
The Easy Vegetarian Chili starts by sautéing onions and a variety of chili peppers to build a fragrant base. Adding a plant-based protein starter provides texture resembling ground meat, browned to add savory notes. Multiple kinds of beans—red kidney, black, and pinto—contribute fiber and texture, while fire roasted tomatoes and tomato paste enrich the sauce.
Seasoned with chili powder, cumin, and optional chili flakes, the chili is simmered uncovered to concentrate flavors and thicken the sauce. The heat level can be adjusted by increasing the peppers, chili powder, or hot sauce. The result is a thick, spicy, and satisfying stew suitable as a main course.
Serving ideas include topping with garnishes such as sour cream, cheese, or chopped herbs. The recipe yields 10-12 servings, making it convenient for feeding a crowd or freezing leftovers. It holds well and flavors deepen after refrigeration.
Ingredients
- 1 tablespoon olive oil olive oil
- 1 onion rough chopped (I used a red onion, large
- 2-3 jalapeno pepper chopped into large chunks
- 1-2 Serrano peppers chopped (optional for more heat)
- 2 bell pepper chopped into 1-inch chunks (I'm using 2 large red bells, large
- 16 ounces plant-based protein starter Pure Farmland® Simply Seasoned
- 4 cloves garlic chopped
- 1 can red kidney beans 15 ounces, drained and rinsed
- 1 can black beans 15 ounces, drained and rinsed
- 1 can pinto beans 15 ounces, drained and rinsed
- 30 ounces fire roasted tomatoes 2 cans
- 2 Roma tomato rough chopped
- 6 ounces tomato paste
- 2 cups vegetable broth
- 2 tablespoons hot sauce pick your favorite
- 3 tablespoons chili powder or 4-5 tablespoons for more pronounced flavor
- 1 teaspoon cumin ground
- 1 teaspoon chili flakes if desired, spicy
Instructions
- Heat the oil in a large pot, then cook the onion and peppers for 5 minutes, until crisp-tender.
- Add the Plant-Based Protein Starter. Break apart with a wooden spoon and cook until the product browns a bit, about 10 minutes.
- Add the garlic and cook another minute.
- Stir in the beans, tomatoes, tomato paste, broth, hot sauce, cumin, chili powder and spicy chili flakes.
- Reduce heat; simmer, uncovered, for 20 minutes or until heated through. You can simmer longer to let the flavor develop even more. I usually like to simmer for at least 1 hour.
- Serve with your favorite garnish!
Notes
- This recipe yields about 10-12 servings, suitable for meal prep or feeding a group.
- Adjust the heat level by varying the amount of chili powder, peppers, or hot sauce used.
- Simmer longer if you want a thicker chili with more developed flavors.
- Calorie and nutritional values are approximate, depending on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 26g | 52% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 571mg | 24% |
| Potassium | 427mg | 9% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 2355IU | 47% |
| Vitamin C | 44mg | 49% |
| Calcium | 196mg | 20% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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