In Case You Need to Feed a Small Army: “Meaty” Vegetarian Chili

meaty vegetarian chili

When I make vegetarian chili, I usually use a slow cooker, and I cook it overnight to have for dinner the following day.  This time, I just used a large pot.  This recipe makes enough to feed an army.


“Meaty” Vegetarian Chili


  • 12 oz veggie protein crumbles
  • 32 oz vegetable broth
  • 1 can (15.5 oz) black beans, rinsed and drained
  • 1 can (15.5 oz) cannellini beans, rinsed and drained
  • 1 can (15.5 oz) red kidney beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato paste
  • 1 large white onion, diced (reserve a handful for garnish)
  • 1 green bell pepper, diced
  • 6 cloves garlic, minced
  • 1 tablespoon chili powder
  • ½ tablespoon hot chili powder
  • ½ tablespoon cayenne pepper
  • 2 tablespoons oregano
  • 2 teaspoons cumin
  • Salt
  • Olive oil
  • Shredded Mexican cheese
  • Cilantro, chopped
  • Avocado, sliced


In a large pot, pour enough olive oil to coat lightly the bottom and warm over medium heat.  Add the garlic, bell pepper, onion, and protein crumbles.  Cook until the onion is translucent.  Add all of the beans and the diced tomatoes (including the juice in the can).  Allow all the ingredients so far to cook for a few minutes, stirring constantly, then add the vegetable broth and tomato paste.  Season with the chili powder, the hot chili powder, cayenne pepper, oregano, cumin, and salt to taste.  Increase the heat to high and bring to a boil.  Once boiling, reduce heat and simmer for 40 minutes.  Serve and garnish with cheese, cilantro, reserved onion, and avocado.







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