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.

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Recipe Summary

prep:
40 mins
cook:
6 hrs 15 mins
total:
6 hrs 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Use your favorite beer!

For low-moderate spice, start with 1/2 to 1 jalapeno, but 2 or 3 (or more!) may be needed if you like it hot. I'd recommend starting on the low side and checking the spice level after 3 to 4 hours of cooking, adding more jalapeno as needed.

The longer this chili cooks, the better. Alternatively, add all ingredients to a large pot and simmer on the stove over low heat for 4 to 6 hours.

Nutrition Facts

300 calories; protein 25g; carbohydrates 32.7g; fat 9.1g; sodium 1346.8mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 5 stars
01/24/2020
This is excellent. I'm not sure why it calls for 6 T of olive oil divided because the other 3 T don't show up anywhere else in the recipe. Neither does the nutritional yeast that I bought specifically for this recipe. I was so focused on following the recipe, that I didn't put it in because it wasn't listed in the directions. I didn't have any unsweetened cocoa, so it got left out but I can see how it would add even more depth to the taste. Poblano chilis weren't available, so I used Anaheim instead. I cooked it for about 9.5 hours overnight, unplugged it in the morning to cool, and refrigerated until it was lunch time. Would be great with some non-dairy sour cream. Well worth all the chopping. Read More
(2)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/28/2018
This is amazing vegetarian chili, with great depth of flavor. I am not usually a vegetarian chili fan and have tried numerous recipes in the past. This is BY FAR the best! Read More
(2)
Rating: 5 stars
01/17/2018
Family of vegetarians loved it! Didn't use Worcestershire sauce - not vegetarian. Didn't use (didn't have) nutritional yeast and liquid smoke. Thanks - this is a keeper! Read More
(2)
Rating: 5 stars
01/24/2020
This is excellent. I'm not sure why it calls for 6 T of olive oil divided because the other 3 T don't show up anywhere else in the recipe. Neither does the nutritional yeast that I bought specifically for this recipe. I was so focused on following the recipe, that I didn't put it in because it wasn't listed in the directions. I didn't have any unsweetened cocoa, so it got left out but I can see how it would add even more depth to the taste. Poblano chilis weren't available, so I used Anaheim instead. I cooked it for about 9.5 hours overnight, unplugged it in the morning to cool, and refrigerated until it was lunch time. Would be great with some non-dairy sour cream. Well worth all the chopping. Read More
(2)
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Rating: 5 stars
12/12/2018
Delicious! We used 2 cups of Gardien beef less ground for the TVP. Also, because people in the house like to decrease the hot spice, we only used one orange pepper rather than the peppers recommend. Decreased the vinegar to 1/2 c and also halved quantities of spices except for soy and Worcester sauce. We added 3/4 recommended amount for cocoa. Cooked it for 4 hours on the stovetop. Very flavorful. I think meat lovers would agree that it is a crowd pleaser for everyone. This is now the “go to” chili recipe. Read More
(2)
Rating: 5 stars
04/07/2020
Made this chili as directed. It was amazing!!! I’ll definitely make this again. Super easy. Read More
(1)
Rating: 5 stars
01/12/2021
Amazing recipe. Decided to skip on the TVP, but still was great! Read More
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