Meat-Lovers' Vegetarian Chili Recipe

Name: Meat-Lovers' Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup beer; 1 (6 ounce) can tomato paste; 1/2 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

Servings: persons

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
1/2 cup beer
1 (6 ounce) can tomato paste
1/2 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

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

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 6 tablespoons olive oil, divided, 2 large red bell peppers, seeded and chopped, 2 poblano peppers, seeded and chopped, 1 large onion, chopped, and more.

Yes, Meat-Lovers' Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meat-Lovers' Vegetarian Chili

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