We create chewy, delicious pecan pralines every year for Christmas.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 2 (4 ounce) cans chopped green chile peppers, drained
- 2 (12 ounce) packages vegetarian burger crumbles
- 3 (28 ounce) cans whole peeled tomatoes, crushed
- ¼ cup chili powder
- 1 tablespoon ground black pepper
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn
Instructions
- Heat olive oil in a large pot over medium heat. Stir in onion and season with oregano, salt, cumin, and bay leaves. Cook and stir until onion is tender; stir in celery, green bell peppers, jalapeños, and garlic. Add green chile peppers and cook until heated through. Stir in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes.
- Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.
- Stir in the corn, and continue cooking for 5 minutes before serving.
Reviews
Loved it! I wasn’t expecting it to be as good as my wife’s homemade chili, but it was – and a much healthier substitute 🙂
I love this! The only changes I made were I used dark red, light red and white kidney beans. Just a preference. I’ve also made it without the impossible burger meat. Just as good.
Are you kidding?! Wayyyy too hot with two jalapeños! One would have sufficed, or none at all. This is a reminder that you can’t always trust reviews! I don’t know if we’ll even be able to eat it.
great recipe. i actually used chicken sausage and eliminated the corn but turned out well
I made this and loved it! Here’s my changes : no celery, added one can drained pinto beans, used one package of Beyond Beef brand feisty veggie crumbles and only ONE (28 oz) can of crushed fire roasted tomatoes. Everything else exactly to the recipe. I was a little hesitant about the amount of chili powder but went ahead anyway and was prepared to add an extra can of tomatoes but DID NOT need to. Absolutely perfect recipe – like goldilocks says “just right”. I do like chili to be thick not too much tomato to ingredient ratio. Put some shredded cheddar and dollop of sour cream to serve. Will make this again and highly recommend!
Really tasty flavorful chili. I’m not a vegetarian but am always looking for recipes to decrease red meat in chili. I’ll definitely make it again. I made a half recipe and based on some of the comments I held back on adding the specified amount of chilies and chili powder, salt, and cumin, salt, oregano. Glad I did because it had enough heat with the decreased amounts.
This is the first time I made chili and my family and I loved this ! Delicious and nutritious- thank you so much
I have been making this chili since 2005. The only ingredient I leave out is the vegetarian burger crumbles. My family loves it and cannot believe that it has no meat in it. I also double the entire recipe when making it as part of a family BBQ or other gathering. I also lowered the jalapeño amount by half this time. As with any recipe those who thought it was too spicy should just reduce the hot ingredients. Thanks Jim
I used half salt, half oregano, and an extra can of beans. This still had way too much salt, oregano, and bay leaf. The flavor was good, but so strong that no one could eat more than a few bites.
Perfect every time. (But only use 1/2 -1 jalapeños depending on the size….2 is way too much). We are not vegetarian, so I usually use ground beef (cooked and seasoned with salt and pepper), but have used veggie crumbles too and either way its delicious!!
It was good and would have rated 4 stars but my vegetarian friend wished she could have more but didn’t know what would fit in her calorie count. Did anyone ever find out what the portion size is? I don’t wanna wade through 1.6k reviews to find out haha.
This is the best chili, vegetarian or otherwise, that I have ever made. I have made this 20 times and every time I love it. It is a bit on the thick side, so I often add a little water. I use Quorn brand veggie crumbles, and have found those to have the nicest texture, most like beef.
I don’t know how this has such great reviews! I followed the recipe exactly and it really just tasted like tomatoes. No other chili recipe I’ve made has such a high tomatoes to other things ratio. Every other vegetarian chili I’ve had/made was better than this. I don’t get it.
absolutely delicious! Easy to make! I portion out into individual containers and freeze. Quick easy meal at the fingertips!
made this tonight for dinner. i am not a vegetarian and would have preferred to put ground beef in this but I used 3 12oz impossible burgers chopped up instead because my spouse doesn’t eat meat. I also used petite diced tomatos instead of the whole tomatoes. I did not have chile powder either. Overall I would say this was good but not the worlds best. I would make it again because my spouse enjoyed it. It was not too hot and I don’t feel it was hot enough.
I have made this so many times and it is always a hit. People always ask for the recipe. I use the meatless “burger crumble” from Trader Joe’s & omit the garbanzo beans.
Spicy in burn your mouth with every bite spicy. Put either jalapeno or chili’s not both. Still tasty though once I got past the burning sensation.
Made exactly as recipe stated…absolutely magnificent!!
I won the office chili cook-off with this recipe! And I didn’t tell anyone it was vegetarian! Very tasty
Will make again!
Made this twice but not as vegetarian chili. I used ground beef and it’s delicious! This is now my go to chili recipe!