Meat Lovers Vegetarian Chili Food

MEAT-LOVERS' VEGETARIAN CHILI

Meat-Lovers' Vegetarian Chili image

This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.

Provided by J. Phillips

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 6h55m

Yield 12

Number Of Ingredients 27

Ingredients

6 tablespoons olive oil, divided
2 large red bell peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and minced, or more to taste
2 cups hot vegetable broth
2 cups texturized vegetable protein (TVP)
3 tablespoons nutritional yeast
1 (32 ounce) can canned diced tomatoes, undrained
2 (15 ounce) cans kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
½ cup beer
1 (6 ounce) can tomato paste
½ cup cider vinegar
3 tablespoons soy sauce
3 tablespoons lemon juice
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
4 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon white sugar

Steps:

Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g

THE BEST VEGETARIAN CHILI (EVEN A MEAT LOVER WILL ENJOY)

The Best Vegetarian Chili (Even a Meat Lover Will Enjoy) image

This recipe is healthy,low fat, cheap and amazingly delicious. I'm not a vegetarian and did not miss the meat at all. In fact I would rather eat this. I came up with this one day on my own when I was in the mood for chili but did not have any chop meat. I also would have added a can of corn had I had it on hand.

Provided by Jennifer D.

Categories Black Beans

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons canola oil
1 medium zucchini, diced
2 medium carrots, diced
2 stalks celery, diced
1 medium onion, chopped
5 garlic cloves, finely chopped
1 medium red pepper, diced
2 (14 1/2 ounce) cans black beans (rinsed and drained)
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
chopped jalapeno, from a can (optional)
1/2 cup water
2 -3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon salt
low-fat sour cream
avocado
shredded cheddar cheese

Steps:

Saute zucchini, carrots, celery, onion, garlic and pepper in oil, covered until slightly softened over medium heat for about 10 minutes, add chili powder, and cumin, stir. Add beans, diced tomatoes, tomato sauce and jalapenos (if using), water and salt. Bring to a boil, simmer on low, covered for about 2 and a half hours or until vegetables are cooked through. Serve over rice and garnish with cheese, sour cream and avocado.

Nutrition Facts : Calories 249.1, Fat 6.3, SaturatedFat 0.7, Sodium 669.8, Carbohydrate 39.6, Fiber 13.7, Sugar 9.1, Protein 12.2

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