Chunky Vegetarian Chili

Course: Main Course

Cuisine: North American, Vegetarian

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings:

Calories: 258kcal

Author: Lord Byron's Kitchen

Chunky Vegetarian Chili is the ultimate in vegetarian chili options. Loaded with kidney and black beans, big pieces of tomato, and textured vegetable protein, this dish will fool even the most die-hard ground beef lover! This recipe can easily be converted to non-vegetarian too!

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Ingredients

2 cups vegetarian beef crumbles, (textured vegetable protein)
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
4 teaspoons chili powder (or less depending on your heat preference)
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried red chili flakes (optional)
5 ounces tomato paste
28 ounces canned whole tomatoes, chopped (with juice)
19 ounces canned tomato sauce
2 cans red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1/4 cup parsley, chopped, for garnish

Instructions

In a large heavy-bottomed pot or Dutch oven, over medium heat, sauté the onions in the olive oil until the onions are translucent. Add the garlic and cook for 2 more minutes, stirring often. (If you are preparing a non-vegetarian version of this chili, add 2 pounds of ground beef along with the onions. Cook until the beef is no longer pink. Add the garlic and cook for 2 more minutes. Continue the recipe at Step 3.)
Add the vegetarian beef crumbles and stir into the onion mixture. Cook for 5 minutes.
Add the chili powder, paprika, cumin, salt, pepper, and chili flakes. Stir well to combine.
Add the tomato paste, canned chopped tomatoes, canned tomato sauce, kidney beans, and black beans. Stir all ingredients well to combine. Place a lid on the pot.
Reduce heat to a simmer. Simmer for 2 hours, stirring occasionally.
Serve hot with crusty bread, nacho chips, or topping such as grated cheese, sour cream, red onions, etc.

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