Super Easy Vegetarian Chili
Even though this vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this easy chili recipe won’t disappoint.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
• 1 can black or pinto beans, drained
• 1 can kidney beans, drained
• 1 can diced tomatoes
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 tbsp olive oil
• 1/4 cup vegetable broth
• 2 tbsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• dash cayenne pepper (optional)
• dash red pepper flakes (optional)
• 1/2 cup TVP + 1/2 cup water (optional) ( or 1 cup vegan “ground beef” substitute.)
Preparation:
In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.
Add tomatoes, vegetable broth and chili powder and stir.
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add vegan “ground meat” or TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you’re pressed for time, 20 minutes is fine.For a spicier chili, add extra cayenne and red pepper flakes. Makes 6 servings.Nutrition Facts (from Calorie Count):
One serving provides approximately:
Calories: 334, Calories from Fat: 54
Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%
Cholesterol: 0mg, 0%
Sodium: 260mg, 11%
Total Carbohydrates: 55.4g, 18%
Dietary Fiber: 15.5g, 62%
Sugars: 5.9g
Protein: 18.7g
Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet