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0 from 6 votes

HEARTY VEGETARIAN CHILI CON CARNE

A thick and hearty, meaty and delicious chili that's 100% vegetarian.

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 8 Servings
Calories: 221 kcal
Course: Main Course , Soup
Cuisine: American , Vegan

Ingredients

  • 1 tablespoon avocado oil (optional)
  • 1 large red onion finely diced
  • 1 medium cauliflower stem removed and finely chopped
  • 1 large jalapeno pepper seeds removed and finely diced
  • 3 garlic cloves minced
  • 26 ounce crushed tomatoes
  • 3 cups water
  • 2 cups kidney beans, see note
  • 2 cups black beans
  • 2 cups light red kidney beans
  • 3 tablespoon ground chili powder
  • 1 tablespoon plus 2 teaspoon (5 g) ground cumin
  • 2 teaspoon chipotle chili powder
  • 2 tablespoon vegan Worcestershire sauce (we us Annie’s brand)
  • 1 bay leaf
  • 2 teaspoon ground sea salt, or more if desired
  • Black pepper to taste
TOPPINGS
  • shredded vegan cheese
  • diced onion
  • diced tomato
  • Guacamole or avocado slices

Instructions

    Cup of Yum
  1. In a large dutch oven/chili pot, heat the oil (optional) and sauté the onion, jalapeno, and cauliflower on medium-low heat until the onion is soft and translucent. Approximately 5 to 8 minutes. If you opt out of the oil, dry cook the veggies and add 1 to 2 tablespoon (15 to 30 g) of water to deglaze the pan if they stick. Add the garlic and cook for 1 to 2 minutes. Don’t let the garlic burn or you’ll end up with a bitter chili.
  2. Add the tomato, water, beans, spices, Worcestershire sauce, bay leaf, salt and pepper and stir to completely combine. Bring to a boil.
  3. Reduce the heat to a low simmer and cook uncovered for at least three hours, or until thick and hearty. Stir frequently to avoid scorching the bottom.
  4. Top with your favorite topping.

Notes

  • The Nutrition Facts are an estimate only.
  • NOTE: If you don’t want to use three different types of beans (we like the different taste and textures in our chili) we suggest using kidney beans only. Notes NOTE: If you don’t want to use three different types of beans (we like the different taste and textures in our chili) we suggest using kidney beans only.

Nutrition Information

Calories 221kcal (11%) Carbohydrates 38g (13%) Protein 12g (24%) Fat 3g (5%) Saturated Fat 0g (0%) Cholesterol 0mg (0%) Sodium 930mg (39%) Potassium 899mg (26%) Fiber 13g (52%) Sugar 6g (12%) Vitamin A 1315IU (26%) Vitamin C 19.8mg (22%) Calcium 103mg (10%) Iron 5.4mg (30%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 221

% Daily Value*

Calories 221kcal 11%
Carbohydrates 38g 13%
Protein 12g 24%
Fat 3g 5%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 930mg 39%
Potassium 899mg 19%
Fiber 13g 52%
Sugar 6g 12%
Vitamin A 1315IU 26%
Vitamin C 19.8mg 22%
Calcium 103mg 10%
Iron 5.4mg 30%

* Percent Daily Values are based on a 2,000 calorie diet.