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Vegetarian Chili

Prep time: 75mins | Difficulty: easy | Serves: 8

Want something warm and delicious for dinner tonight? Try this vegetarian chili recipe with soy crumbles. You’ll never miss the ground beef.

Tags:

View All dinner family favorites vegetarian

Nutritional information per serving (1/8 of recipe)

Fat

4.3g 

Saturated

0g 

Carbohydrate

35g 

Protein

16g 

Calories

231kcals 

Ingredients

  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1-2 cloves garlic, minced
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 Jalapeno pepper, diced
  • 2, 28 ounce (793g) cans of whole peeled tomatoes
  • 3 tablespoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon favorite hot sauce (optional)
  • 1/2 teaspoon cayenne pepper (optional)
  • 2, 15.5 ounce (439g) cans low sodium kidney beans, drained

Method

  1. Saute onion, garlic, and peppers in canola oil until soft.
  2. In large stock pot, crush tomatoes by hand and add onion pepper mixture.
  3. Add chili powder, cumin, black pepper, oregano, and optional hot sauce and cayenne pepper depending on preference.
  4. Simmer 45 minutes.
  5. Add kidney beans then simmer for additional 15 minutes.
  6. Garnish with fat free sour cream/fat free greek yogurt if you like.
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