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The Best Vegetarian Chili in the World

This vegetarian chili is packed with beans, corn, tomatoes, and bell peppers. Jalapeños, green chiles, and chili powder kick things up a notch!
Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 8 servings
Course: Dinner
Cuisine: Southwestern
Calories: 391
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 0.5 medium onion, chopped
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
  • 2 4 ounce cans chopped green chile peppers, drained
  • 2 12 ounce packages vegetarian burger crumbles
  • 3 28 ounce cans whole peeled tomatoes, crushed
  • 0.25 cup chili powder
  • 1 tablespoon ground black pepper
  • 1 15 ounce can kidney beans, drained
  • 1 15 ounce can garbanzo beans, drained
  • 1 15 ounce can black beans
  • 1 15 ounce can whole kernel corn

Method
 

  1. Gather all ingredients.
  2. Heat olive oil in a large pot over medium heat. Stir in onion and season with oregano, salt, cumin, and bay leaves. Cook and stir until onion is tender; stir in celery, green bell peppers, jalapeños, and garlic.
  3. Add green chile peppers and cook until heated through. Stir in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes
  4. Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans.
  5. Bring to a boil, reduce heat to low, and simmer for 45 minutes.
  6. Stir in the corn, and continue cooking for 5 minutes before serving.
  7. Serve and enjoy.

Nutrition

Calories: 391kcalCarbohydrates: 59gProtein: 28gFat: 8gSaturated Fat: 1gSodium: 2571mgFiber: 18gSugar: 12g

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