Meat-Lovers' Vegetarian Chili

Chili - Soup, Stew and Chili

This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.

Brief

Prep 40 mins

Cook: 6hrs15 mins

Total: 6hrs55 mins

Servings: 12

Yield: 12 servings

Meat-Lovers' Vegetarian Chili

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

Soup, Stew and Chili

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

Nutritional Information

Meat-Lovers' Vegetarian Chili

Servings Per Recipe:12

Calories: 299.7

% Daily Value *

Protein: 25g 50%

Carbohydrates: 32.7g 11%

Dietary Fiber: 12.2g 49%

Sugars: 6.9g

Fat: 9.1g 14%

Saturated Fat: 1.3g 6%

Vitamin A Iu: 2716.9IU 54%

Niacin Equivalents: 12.7mg 98%

Vitamin B6: 1.5mg 96%

Vitamin C: 60.2mg 100%

Folate: 110.2mcg 28%

Calcium: 134.8mg 14%

Iron: 8mg 45%

Magnesium: 47.3mg 17%

Potassium: 626.4mg 18%

Sodium: 1346.8mg 54%

Thiamin: 0.2mg 23%

Calories From Fat: 82.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.