Meaty Vegetarian Chili (with Plant-Based Meat)
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (6)

Meaty Vegetarian Chili (with Plant-Based Meat)

NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 40%
CARBS 42G50% OF CAL
12G FIBER21G OTHER9G TOTAL SUGAR
FAT 11G28% OF CAL
3G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A chunky vegetarian chili made with plant-based meat, three types of beans, and a medley of vegetables and spices. Hearty, family-friendly, and satisfying.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 tablespoon olive oil (olive oil)
  • 1 large onion (rough chopped (I used a red onion))
  • 2-3 jalapeno peppers (chopped into large chunks)
  • 1-2 serrano peppers (chopped (optional for more heat))
  • 2 large bell pepper (chopped into 1-inch chunks (I'm using 2 large red bells))
  • 16 ounces plant-based meat ((use your favorite, or use 2 cups extra beans/vegetables))
  • 4 cloves garlic (chopped)
  • 1 can 15 ounces red kidney beans (drained and rinsed)
  • 1 can 15 ounces black beans (drained and rinsed)
  • 1 can 15 ounces pinto beans beans (drained and rinsed)
  • 30 ounces fire roasted tomatoes (2 cans)
  • 2 Roma tomatoes (rough chopped)
  • 6 ounces tomato paste
  • 2 cups vegetable broth
  • 2 tablespoons hot sauce (pick your favorite)
  • 3 tablespoons chili powder (or 4-5 tablespoons for more pronounced flavor)
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon spicy chili flakes (if desired)
PREP
10M
SODIUM
854MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.