Vegetarian Chili With Beans
A hearty and flavorful vegetarian chili featuring beans, tomatoes, and spices, perfect for comforting meals and suitable for plant-based diets.
Ingredients
- 1 cup textured vegetable protein or crumbled tofu ⓘ
- 1 can Ro-tel tomatoes, diced or chopped if whole ⓘ
- 1 can tomato sauce ⓘ
- 1 can crushed tomatoes ⓘ
- 1.5 teaspoons cumin ⓘ
- 0.5 teaspoons chili powder ⓘ
- 0.5 teaspoons garlic powder
- 1 onion, chopped ⓘ
- 2 or 3 cloves garlic, chopped ⓘ
- 0.5 bell pepper, chopped ⓘ
- Salt to taste or Braggs liquid aminos ⓘ
Instructions
- Put textured vegetable protein or crumbled tofu in a bowl with the tomato products to soak for about an hour.
- Saute the onion, garlic, and bell pepper in olive oil.
- Add the soaked TVP or tofu mixture and spices to the sautéed vegetables.
- Simmer on low, stirring often to prevent sticking and scorching, for about an hour.
Tips & Substitutions
For added flavor, consider using smoked paprika or a pinch of cayenne pepper. If you prefer a creamier texture, blend in some avocado or add a dollop of sour cream before serving. You can also swap the textured vegetable protein for lentils or black beans for a different protein source. For a fresh twist, serve with Avocado-Tomato Salsa on the side.
Serving Suggestions
Serve the chili hot, garnished with chopped cilantro or green onions. Pair it with warm cornbread or over a bed of rice for a hearty meal. It also goes well with a side of tortilla chips for dipping. For a refreshing touch, consider serving it alongside a bowl of Rotel Salsa.
Storage & Reheating
To store leftovers, allow the chili to cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months. Reheat on the stovetop over low heat, adding a splash of water if it seems too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetarian Chili With Beans contains roughly 657 calories, with 21g protein, 79g carbohydrates, and 35g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (178% of the Daily Value), and dietary fiber (49% of the Daily Value). Note that it is relatively high in sodium, at 2252mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in advance?
Yes, this vegetarian chili can be made ahead of time. In fact, the flavors deepen and improve after a day in the fridge. Just store it properly in an airtight container and reheat it when you're ready to enjoy.
Is this chili spicy?
The spice level of the chili can be adjusted based on your preference. The listed chili powder provides a mild heat, but if you like it spicier, consider adding some diced jalapeños or extra chili powder. Always taste as you go!
What can I add to enhance the texture?
To enhance the texture, you can add corn, diced zucchini, or even some chopped mushrooms. These ingredients not only add variety but also complement the flavors of the chili beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).