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Vegetarian Chili

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This chili is packed with plant based power from the beans and the vegetarian crumbles.

Ingredients

Scale

1 medium onion, chopped

1 T. minced garlic

12 oz vegetarian crumbles (I like the Quorn brand)

1 cup low sodium vegetable broth

28 oz diced or crushed low sodium canned tomatoes

3 cans organic (low sodium) kidney beans, drained and rinsed

1 packet Chili Man chili seasoning

3 cups low sodium tomato or V-8 juice

1 tsp. chili powder

1 cup water

1 tsp. Cumin

1-2 chilis in adobo sauce, chopped

Instructions

  1. In stock pot, saute onion, garlic, and vegan crumbles in vegetable broth until onions are translucent.
  2. Add tomatoes, kidney beans, chili seasoning, tomato juice, chili powder, water, cumin, and chilis.
  3. Simmer for 30 minutes.

Notes

  • Prepare in an Instant Pot or electric pressure cooker. It makes it an easy way to transport it to a potluck and you can plug it in to keep it warm
  • Adjust the spiciness by adding more or less chilis or even a little hot sauce.
  • Add other veggies like corn or bell pepper.
  • Top with chopped red onion, fat free sour cream or plain Greek yogurt, or fat free shredded cheddar cheese. If you are vegan, use the plant based versions of sour cream and cheddar cheese.
  • Top 1/2 cup prepared whole grain or legume pasta with 1 cup of chili to make your own Chili Mac (another of Dad’s favorites). See toppings above. 

Nutrition

Find it online: https://nutritiouslysimple.com/vegetarian-chili/