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 with oregano, cumin, paprika, dried garlic, cayenne, sea salt, and oil over low heat.

2. Add the bell pepper, onion, and fresh garlic. Increase to medium heat and cook for 5 minutes.

3. Once the meat is heated through, add the kidney beans, tomato paste, water, and chili powder.

4. Reduce the heat to low.

5. Cover and simmer for 30 minutes, stirring occasionally.

6. Add additional cayenne (to taste) and continue simmering on low heat for 15–20 minutes.

Serve and enjoy!