This easy vegetarian chili recipe is hearty and delicious, perfect for cold winter days (and it’s also cozy and delicious throughout the year).
I love cozy food I can have in a bowl with a spoon, and this chili is one of my favorites. It’s a bit spicy, but not too much. You could use more chili to make it spicier if you want. Or less, if spicy food it’s not your thing. I believe, the deseeded red chili and jalapeño are a perfect combination for just the right amount of spice.Jump to Recipe
WHY SOY MINCE?
Here’s why I use soy mince (TVP) for this recipe: it’s inexpensive, easy to use and has the perfect texture for this kind of dish. If you don’t like it, you could substitute it with red lentils. The texture wouldn’t be the same, but I believe it would still taste delicious.
AND WHY BEANS?
I believe there’s some controversy around beans in chili. Well, this is vegetarian chili, it’s probably not what you would traditionally expect from a chili recipe. So, why not beans? They’re delicious and any excuse to have them would be good.
This recipe provides a cozy vegetarian meal to have for dinner, and it re-heats really well for lunch the next day. It’s actually perfect for meal prep. I, sometimes, double the recipe and make a big batch to have in the fridge and enjoy throughout the week. I either have it with rice or with crunchy tortilla chips.
If I could choose only one topping to have with this chili, I’ll certainly choose a squeeze of lime juice. It complements the recipe perfectly, adding a fresh and citrusy flavor to the dish. I also love to add cheese and red onion to my chili!
I’ve heard people love to add cilantro to their chili, but I’m one of those people who hates it! What you see in the photo is actually parsley, pretending to be cilantro (sorry about that!).
Just add any toppings you like and enjoy!
Vegetarian ChiliCourse: DinnerDifficulty: Easy
Hearty and delicious vegetarian chili.
1/2 cup soy mince (TVP) (+ 1 cup water)
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon olive oil
2 garlic cloves
1 red chili pepper
1 jalapeño pepper
1/2 teaspoon cumin
1 teaspoon garlic powder
1 tespoon paprika
1 teaspoon oregano
1 tespoon ground coriander seeds
1 teaspoon salt
1/4 teaspoon pepper
1 can crushed tomatoes (+1 can water)
10g dark chocolate
1 can kidney beans
- In a small bowl, mix 1/2 cup of soy mince, 1 cup of water and 1 tablespoon vegetarian Worcestershire sauce. Let it soak for at least half an hour.
- Chop the onion and the garlic cloves. Deseed and chop the red chili and the jalapeño. Add them to a pan, along with 1 tablespoon of olive oil. Sauté over medium heat for 5 minutes.
- Add 1/2 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of oregano, 1 teaspoon of ground coriander seeds, 1 teaspoon of salt and 1/4 teaspoon of pepper.
- Add 1 can of crushed tomatoes, 1 can of water and 10g of dark chocolate.
- Drain the soy mince and 1 can of kidney beans and add them to the pan. Cook over medium heat for 30 minutes.
- Serve with your favorite toppings.
- I sugest you top it with a squeeze of lime juice.
I hope you give this recipe a try! Let me know what are your favorite chili toppings, even if it is cilantro (it’s ok, we can still be friends!). Share your creations with me on Instagram @beetherush_!
And don’t forget to check out the video I linked for this recipe, so you can see how I make it! Find my YouTube channel here.