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Sunday Dinner: Vegetarian Chili


My friend Karen makes a mean chili, only there's one catch, it's vegetarian. The first time I tasted it, I was a bit dubious. Surely there's no way a meatless chili could be tasty. However, I was completely wrong. It was deliciously spiced, had a wonderful texture and bonus, I can invite both meat-loving and meat-hating friends over and know that everyone's going to be happy.

However, if you're scared of meatless chili and think there's no way you could possibly try it, just replace the fake meat with real meat. Remember to drain once browned.

To check out a great recipe for tonight's Sunday Dinner, read more


Veggie Chili
Inspired by Karen R.

Note: This chili can be made using real meat as well. Drain after browning.

1 package (12 oz) of Fake Meat (I used Yves Good Ground Veggie Original)
1 medium yellow onion
1 green bell pepper (large)
1 red bell pepper (large)
1 jalapeño pepper
5 cloves of garlic, minced
vegetable oil
1 cup of amber beer
1 large can whole peeled tomatoes (28 oz)
2 cans of dark red kidney beans (15oz each)
1 can light red kidney beans (15oz)
1 can black beans (15oz)
1 can corn without liquid (I used 11oz vacuumed packed)
1 tbsp cumin
2 tbsp chili powder
1 tsp cayenne pepper
1 tsp hot sauce
kosher salt
fresh ground black pepper
grated cheddar cheese

Prep
Chop onion.
Seed and chop peppers.
Seed jalapeño pepper if desired (it will be less spicy if you do).
Put onion, peppers, jalapeno, and garlic into a bowl, set aside.

Open the 4 cans of beans, drain all liquid, set aside.

Open tomato can and put contents into a large bowl.
Hand crush them completely, removing large stringy bits as necessary.

In a small bowl combine cumin, chili powder, cayenne pepper, as well as 1 tsp of kosher salt and a few grinds of black pepper.

Make
On Medium heat, coat the bottom of a large pot with oil (I only needed 1 1/2 tsp).

Add peppers, onion and garlic. Sauté for about 5 minutes (or until vegetables soften). Stir in beer to deglaze the pot.

Add tomatoes (including all liquid), beans (all 4 cans) and corn (be sure to drain if you did not use vacuum packed).

Stir to combine. Let simmer for a few minutes.

Add seasoning mix and hot sauce, stirring while adding.
Turn heat to low.

In a separate frying pan, season fake meat with salt and chili powder, then brown.

Once browned add to pot. If using real meat, do not add excess grease to pot.

Stir to combine.

Add salt to taste (and other seasonings if necessary).

Cook on low until desired thickness, it will need to simmer for at least an hour.
Be sure to stir often so it doesn't stick to the bottom and burn.

Serve topped with cheddar cheese and enjoy!

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