Veggie Chili Recipe

Name: Veggie Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 3 tablespoons whole cumin seeds; 1 tablespoon crushed red pepper; 1 teaspoon whole fennel seeds; 3 pounds carrots, chopped; 4 medium zucchini, chopped; 3 large onions, chopped; 1 large bunch broccoli (or 2 smaller ones), chopped; 1 bunch celery, chopped; 1 gallon chopped tomatoes packed in juice; 3/4 cup chili powder; 1/2 cup all-purpose seasoning, such as Spike; 1/2 cup onion powder; 1/3 cup dried basil; 1/3 cup garlic powder; 1/3 cup dried oregano; 2 teaspoons ground black pepper; 4 cups textured vegetable protein, soaked in hot water to reconstitute, then rinsed and drained; 6 cups canned kidney beans, rinsed and drained

Servings: persons

1/2 cup olive oil
3 tablespoons whole cumin seeds
1 tablespoon crushed red pepper
1 teaspoon whole fennel seeds
3 pounds carrots, chopped
4 medium zucchini, chopped
3 large onions, chopped
1 large bunch broccoli (or 2 smaller ones), chopped
1 bunch celery, chopped
1 gallon chopped tomatoes packed in juice
3/4 cup chili powder
1/2 cup all-purpose seasoning, such as Spike
1/2 cup onion powder
1/3 cup dried basil
1/3 cup garlic powder
1/3 cup dried oregano
2 teaspoons ground black pepper
4 cups textured vegetable protein, soaked in hot water to reconstitute, then rinsed and drained
6 cups canned kidney beans, rinsed and drained

1
Heat the olive oil in a large pot over medium heat.
2
Add the cumin seeds, crushed red pepper and fennel seeds and cook until very aromatic, 3 to 4 minutes.
3
Add the carrots, zucchini, onions, broccoli and celery and saute until the veggies are tender, about 10 minutes.
4
Add the tomatoes, 8 cups water, chili powder, all-purpose seasoning, onion powder, basil, garlic powder, oregano and black pepper and stir to combine.
5
Stir in the textured vegetable protein, then the beans.
6
Simmer for 10 to 15 minutes.
7
Taste and adjust seasoning if need.
8
Serve hot.

946

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1/2 cup olive oil, 3 tablespoons whole cumin seeds, 1 tablespoon crushed red pepper, 1 teaspoon whole fennel seeds, and more.

Yes, Veggie 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.

That's it — enjoy your meal!

Veggie Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions