Easy Vegetarian Chili Recipe

5 from 2 votes

This vegetarian chili recipe is easy to make and huge on flavor with three types of beans, loads of vegetables and seasonings, so chunky and satisfying!

Prep Time10

Cook Time45

Course: Main Course

Cuisine: American

Keyword: chili, comfort food, one pot, vegetarian

Servings:

Calories: 248kcal

Author: Mike Hultquist

Ingredients

1 tablespoon olive oil olive oil
1 large onion rough chopped (I used a red onion)
2-3 jalapeno peppers chopped into large chunks
1-2 serrano peppers chopped (optional for more heat)
2 large bell pepper chopped into 1-inch chunks (I'm using 2 large red bells)
16 ounces Pure Farmland® Plant- Based Simply Seasoned Protein Starter
4 cloves garlic chopped
1 can 15 ounces red kidney beans, drained and rinsed
1 can 15 ounces black beans, drained and rinsed
1 can 15 ounces pinto beans beans, drained and rinsed
30 ounces fire roasted tomatoes 2 cans
2 Roma tomatoes rough chopped
6 ounces tomato paste
2 cups vegetable broth
2 tablespoons hot sauce pick your favorite
3 tablespoons chili powder or 4-5 tablespoons for more pronounced flavor
1 teaspoon ground cumin
1 teaspoon spicy chili flakes if desired

Instructions

Heat the oil in a large pot, then cook the onion and peppers for 5 minutes, until crisp-tender.
Add the Plant-Based Protein Starter. Break apart with a wooden spoon and cook until the product browns a bit, about 10 minutes.
Add the garlic and cook another minute.
Stir in the beans, tomatoes, tomato paste, broth, hot sauce, cumin, chili powder and spicy chili flakes.
Reduce heat; simmer, uncovered, for 20 minutes or until heated through. You can simmer longer to let the flavor develop even more. I usually like to simmer for at least 1 hour.
Serve with your favorite garnish!

Notes

Makes about 10-12 servings.

Heat Factor: Medium, though you can up the heat factor with spicier chili peppers or with the addition of spicy chili powder or flakes, or your favorite hot sauce.

NOTE: Calorie and nutritional values are approximate.

Nutrition