How to Make Meat-Lovers' Vegetarian Chili - A Step-by-Step Guide

Meat-Lovers' Vegetarian Chili is a hearty and flavorful dish that is perfect for those who love the taste and texture of meat, but prefer a meatless option. This recipe combines a variety of plant-based ingredients to create a chili that is rich, satisfying, and packed with protein. It's a great way to enjoy all the bold flavors of traditional meat chili without sacrificing your vegetarian diet.

This dish is perfect for feeding a crowd or for making ahead for easy weeknight dinners. The c...

Read more

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

Information

  • Prep Time: 40 mins
  • Cook Time: 6 hrs 15 mins
  • Total Time: 6 hrs 55 mins
  • Servings: 12
  • Yield: 12 servings

  • 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

    300 cal.

    • Total Fat: 9g
    • Saturated Fat: 1g
    • Sodium: 1347mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 12g
    • Total Sugars: 7g
    • Protein: 25g
    • Vitamin C: 60mg
    • Calcium: 135mg
    • Iron: 8mg
    • Potassium: 626mg