Recipes Soups, Stews and Chili Recipes Chili Recipes Vegetarian Meat-Lovers' Vegetarian Chili 4.9 (10) 9 Reviews 2 Photos 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. Submitted by J Phillips Updated on December 13, 2024 Save Rate Print Share Close Add Photo Prep Time: 40 mins Cook Time: 6 hrs 15 mins Total Time: 6 hrs 55 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 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) 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 nutritional yeast 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 Directions 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, nutritional yeast, 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 well 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. I Made It Print Nutrition Facts (per serving) 300 Calories 9g Fat 33g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 300 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 7% Sodium 1347mg 59% Total Carbohydrate 33g 12% Dietary Fiber 12g 44% Total Sugars 7g Protein 25g 50% Vitamin C 60mg 67% Calcium 135mg 10% Iron 8mg 44% Potassium 626mg 13% * 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. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.