Easy Vegetarian Chili

Delicious and classic chili beans with beefless grounds, tomatoes, peppers, and onions. Easy one-pot stovetop preparation with both fresh and canned ingredients make this a versatile winner. Perfect for use as an entrée with cornbread or as a topping for nachos or potatoes. Vegan and made without oil. Makes 8 servings (1 cup each).

Course Main Course, Soup

Cuisine American, Southern

Keyword Easy Vegetarian Chili, The Best Vegetarian Chili, Vegetarian Chile Con Carne, Vegetarian Chili Beans

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 205kcal

Cost $10

Equipment

large stockpot or Dutch-oven

Ingredients

12 to 14 oz beefless ground or crumbles fresh or frozen
2 Tbsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/8 tsp cayenne
1/8 tsp garlic powder
1/2 c chopped white or yellow onion = 1/2 of a large onion
1/3 c chopped green bell pepper = 1/3 of a pepper
16 oz water, divided
15 oz canned pinto beans, drained
15 oz canned kidney beans, drained
15 oz canned diced tomatoes
28 oz canned whole tomatoes sub 28 oz crushed tomatoes

Instructions

Prep ingredients: dice onion and green pepper. Combine chili powder, salt, pepper, cumin, cayenne, and garlic powder in a small dish. Drain canned beans but do not rinse. Pour 28 ounce can of whole tomatoes in a bowl and crush (or use crushed canned tomatoes). Do not drain tomato juices.
In a large stockpot over medium heat, combine beefless grounds with the chopped onion and green pepper. Stir in spice mixture and 1/2 cup of the water to coat. Cook, stirring occasionally, until vegetables are softened and beefless grounds are lightly browned, about 10 minutes.
Add in drained kidney and pinto beans, diced and crushed tomatoes (with juices), and remaining 1 and 1/2 cups water. Stir to evenly combine. Cover and bring to a boil (takes 8 to 10 minutes).
Once boiling, turn heat to low. Let simmer covered, stirring occasionally for 1 hour, until chili is dark, flavorful, and thickened slightly.
Serve as is or with preferred toppings (cheese, sour cream, green onions, avocado). Refrigerate leftover chili for up to 5 days or freeze for 2 months.

Notes

For a thinner chili- increase water to 3 cups (some will absorb when chili beans are stored)
To Freeze Chili- add to a freezer safe jar or container and leave at least 1/2 inch headspace. Freeze for up to 2 months. Reheat with a little water (as needed) on the stovetop or in the microwave.

Nutrition