For the holidays and other occasions, my mother-in-law created a lovely and simple cheesecake recipe.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 to 8 servings |
Ingredients
- 1 (12 ounce) package frozen burger-style crumbles
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (15 ounce) cans dark red kidney beans
- 1 (15 ounce) can light red kidney beans
- 1 (29 ounce) can diced tomatoes
- 1 (12 fluid ounce) can tomato juice
- 5 onions, chopped
- 3 tablespoons chili powder
- 1 ½ tablespoons ground cumin
- 1 tablespoon garlic powder
- 2 bay leaves
- salt and pepper to taste
Instructions
- In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.
Reviews
This recipe was so easy and delicious I would definitely recommend this for a day where it has been hectic and you don’t feel like doing much but want a hearty meal..this meal is really filling, I will be making this again on a cold night and it feeds a lot of ppl I fed 3 people and we still had more than half the pot leftover (I only chopped 2 onions 6 seemed like too much for me) still delicious
I made this for my husband who needs to eat less meat. He liked it. I adjusted the recipe for 1/2 ingredients. I used 1 can of pinto beans and 1 can of kidney beans because that is what I had on hand. I used only one large onion, 2 teaspoons of garlic powder, 2 teaspoons of onion powder and 1 and 1/2 teaspoons of cumin. I use New Mexico chili powder which is hot. So, I only used 1 teaspoon of chili powder.
I love vegetarian chili so much! I used Beyond Beef crumbles for this go ’round and of course topped it with the “usual” chili toppings of cheese, sour cream, and green onions. My husband almost always eats meat but loves this recipe, as well. I only used one onion and subbed pinto beans for the black beans due to what I had on hand. This was a nice, warm meal on a super cold Tennessee night!
This is a great recipe and I liked how you can sub what veggies you have one hand. You can make it your own each time you make it. Flavor was good too!
My family had no idea this was vegetarian and they ate it up! I topped the chili with cheddar cheese and chopped scallions.
Delicious! The only change I really made was to use lentils that I had in the place of kidney beans, which I didn’t have. This was fantastic. I topped some air fried potato wedges with this chili and added some vegan sour cream on top. I’m so looking forward to leftovers.
Loved this recipe. Added mushrooms and some red pepper flakes. Used the leftovers to make shakshuka. Delicious.
so delicious! reduced number of onions and added corn. will try again with dry beans next time for less sodium/healthier option
This has been my go-to chili recipe for years, with some tweaks. -1 large onion, fresh garlic, and a bell pepper sauted in oil to start. Then add all your ingredients except the veggie crumbles and simmer 45 mins. -Up the spices, add new spices to tweak to your preferences. Increase the amount of tomato juice if it will be eaten over multiple days. -add the crumbles for the last 15 mins. Yum!
So delicious! Like another reviewer mentioned I also added a green bell pepper and garlic. I used gardein beefless and added it halfway through, came out perfect and everyone loved it!
So delicious! Like another reviewer mentioned I also added a green bell pepper and garlic. I used gardein beefless and added it halfway through, came out perfect and everyone loved it!
I can’t figure out how to delete reviews! Below you’ll see in another review that I mentioned chicken… that’s for a different recipe (rosemary ranch chicken kabobs). For this recipe, I don’t make any substitutions. It’s absolutely fantastic. I’m a meat lover and this is still my go-to quick chili. Where this recipe calls for chili powder, I use Terri’s chili powder recipe from this site. It’s fantastic.
My husband doesn’t like chili, and even he thought this was good. I doubled the crumbles, cut the onions to two, and substituted six cloves of garlic for the garlic powder. I sautéed those three ingredients together and then added the remaining items. I also added four or five drops of Tabasco and 1-1/4 tsp of salt. This will become a permanent fixture in my recipe box.
My husband and I recently decided to go to more plant based meals and I was VERY nervous about this chili but holy moly, it was absolutely outstanding. We couldn’t tell the difference between the faux beef and the real stuff in this meal. I added 3 stalks of celery and a jalapeño chopped teeny tiny because I had them laying around. This is 100% going into our monthly rotation as we continue to explore vegetarian meals.
I love it. I have made this recipe many times and many don’t even realize there is no meat in the dish. In addition, I have also made this recipe with dry pinto beans. The work just as great!
This has been my go-to chili recipes for years now. I will change up a few things from time to time, but it’s great the way it is (minus a couple onions).
Really good chili. I added some sriracha sauce to my bowl because my husband doesn’t like spicy food. He enjoyed the chili very much too. I will be making this again.
With a few tweaks, this recipe is great. I don’t use the veggie crumbles, the beans are enough for this chili. Also, five onions is WAY too much! I use two medium ones and that’s plenty. Once I figured out those changes, this became my favorite chili recipe. So, so good with homemade corn bread.
My 12 yo and I LOVED this! Modifications: one large onion and 3 garlic cloves sautéed in olive oil. I added the herbs and then the tomatoes. I didn’t have light kidney beans so I used cannelloni beans instead. I also added black and white pepper with the salt after adding the beans. I also didn’t have tomato juice, so I used veggie stock to water down tomato sauce. It all worked- delicious!
Absolutely DELICIOUS
Delicious chili !!!!