Vegetarian Chili: Hearty, Flavorful, and Packed with Plant-Based Goodness
A hot of bowl chili is wonderful for cold winter nights! This vegetarian chili is a hearty and comforting dish that's loaded with rich flavors and wholesome ingredients. Made with beans, tomatoes, and a medley of vegetables, it's seasoned with smoky spices like cumin, chili powder, and paprika for a bold, satisfying taste. High in protein and fiber, this plant-based chili is perfect for a cozy weeknight meal or a crowd-pleasing dish at a potluck. Whether topped with vegan cheese, avocado, or a dollop of sour cream, this vegetarian chili is a nourishing, flavorful option that everyone will enjoy!
Equipment Needed: Large Pot, Knife, Measuring Utensils, Can Opener
Ingredients:
1 Tablespoon Garlic, minced
2 Cans Kidney Beans, Dark Red (preferably with chili gravy)
3 Cans Pinto Beans (preferably with chili gravy)
2 Red Bell Pepper, chopped
4 Cans Tomato Paste
2 Bags Veggie Ground Crumbles OR 8 Cups Naturally Crumbles
3-4 Tablespoons Vegetable OR Corn Oil
1 Onion, Chopped
1 teaspoon Oregano, dried
1 teaspoon Cumin, dried
1 teaspoon Paprika, dried
1 teaspoon Garlic, dried
1 teaspoon Sea Salt
24-32 oz Water, depending on can size
1 teaspoon Red Pepper
4 Tablespoons Chili Powder
1 teaspoon Cayenne
Directions:
1, Brown the meat, oregano, cumin, paprika, dried garlic, cayenne, sea salt on Low Heat.
2. Add Bell Pepper, Onion, fresh Garlic, on Medium Heat. Cook for 5 minutes.
3. When meat is warm, add Kidney Beans, Tomato paste, add water and Chili Powder.
4. Reduce heat ot Low Heat.
5. Cover and simmer for 30 minutes, stirring occasionally at Low Heat.
6. Add Cayenne and simmer at Low Heat for 15-20 minutes.
Serve and Enjoy!
