Looking for a vegetarian alternative to your typical beef-based chili recipe? This vegetarian chili recipe is actually faster and easier to make than many meat-based chili recipes. My vegan chili recipe includes peppers, beans, tomatoes and a number of tasty spices for a blend of delicious, savory flavors. It may just be the best vegetarian chili you’ve ever tasted!
1 tbsp olive oil
½ chopped onion
2 bay leaves
1 tbsp salt
2 tbsp dried oregano
2 chopped green bell peppers
2 stalks of chopped celery
2 chopped jalapeno peppers
3 chopped cloves of fresh garlic
4 ounces of chopped green chili peppers, drained (about 2 cans)
2 six-ounce packages of vegetarian burger crumbles
28 ounces of whole crushed peeled tomatoes (about 3 cans)
1 tbsp black pepper
¼ cup chili powder
15 ounces (1 can) corn
15 ounces (1 can) kidney beans
15 ounces (1 can) black beans
15 ounces (1 can) chickpeas
1. 1. Turn up your stove to medium heat, and heat up the olive oil in a large saucepan. Next, add your onion, along with your bay leaves, cumin, salt and oregano. Cook the onion, stirring until it is tender, and then add in your celery, jalapeno peppers, green bell peppers, green chili peppers, and garlic. Cook the peppers until they too are softened, and then add in the burger crumbles to the mix.
2. 2. At this point, drop the heat setting on the stove to low. Cover up the saucepan, and wait for five minutes while the mixture simmers inside.
3. 3. Now, open the saucepan again and add in your tomatoes. Stir them in, and then add your chili powder and pepper. Next, add in all three of your beans: the kidney beans, chickpeas, and black beans. Increase the heat so you can bring the mixture to a boil.
4. 4. Once your chili is at a boil, drop the heat on the stove to low again. Allow the mixture to simmer for the next 45 minutes.
5. 5. Finally, add in your corn, and allow the chili to simmer for five more minutes. Serve your finished chili!
Servings : 8
Ready in : 105
Course : Main Course
Recipe Type : Dinner, Vegan Recipes