The addition of beans, vegan meat (I use Lightlife Smart Ground Plant-based Crumbles) and mushrooms along with tons of other vegetables make this vegan chili hearty and satisfying. It’s the perfect one pot meal for a cozy evening at home or a DIY chili bar for game day.
Veggie Chili
Print recipe- 6 Servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 422
Nutrition
Serving Size
524g
Servings
6
Calories
422
Carbohydrates
38g
Total Fat
14g
Protein
24g
Sodium
814mg
Fiber
11g
Ingredients
- 1 tbsp olive oil
- 1 red onion, chopped
- 1 package meatless crumbles
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 red bell pepper, finely chopped, seeds and membranes discarded
- 1 jalapeno, finely chopped, seeds and membranes discarded
- 8 ounces mushrooms, chopped
- 4 cloves garlic, minced
- 1/4 tsp salt
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 (28 ounce) can diced tomatoes, with juices
- 1 (15 ounce) can kidney beans, no-added-salt
- 1 (15 ounce) can garbanzo beans, no-added-salt
- 1 bay leaf
- 1-2 cups vegetable broth, low sodium
- 1 bunch cilantro
- 2 limes, cut into wedges
- 1 bunch green onion, sliced
Directions
-
Step 1
Heat large pot over medium-high heat. Add oil. Once oil is hot, add onion. Use a wooden spoon to stir and cook until tender and translucent, about 5-6 minutes. Adjust heat as needed and season with salt.
-
Step 2
Add meatless crumbles to the onion and break apart into small pieces with spoon. Sautée crumbles with onion for 1-2 minutes. Then, add carrot, celery, bell pepper, jalapeno, mushrooms and garlic to the pot. Stir to combine and cook, stirring occasionally, for about 7-8 minutes. Turn heat down as needed.
-
Step 3
Add chili powder, cumin, smoked paprika and oregano and stir to mix in well. Cook for 1 minute.
-
Step 4
Add diced tomatoes, drained beans, vegetable broth and bay leaf. Stir to combine ingredients and bring to a simmer. Cover pot, reduce heat to allow chili to gently simmer, stirring occasionally, and cook for about 30 minutes.
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Step 5
Remove and discard bay leaf before serving. Serve chili with fresh cilantro leaves, sliced green onion and lime wedges to squeeze over top.