Vegetarian Chili

This is the best vegetarian chili recipe! It's made with black beans, Impossible™ burger, smoky chipotle chili peppers, and chili seasoning to create a super flavorful healthy chili. Everyone will be shocked that it's meatless!

5 from 4 votes

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Course: dinner, dinner recipe, Main Course

Cuisine: American

Keyword: best vegetarian chili, impossible chili, vegetarian chili, vegetarian chili recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 352kcal

Author: Tammy Overhoff

Equipment

soup pot or 5 1/2 quart Dutch Oven

Ingredients

2 tablespoons olive oil
1 medium white onion chopped
3-4 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon chili powder
1-2 canned chipotle chili peppers in adobo sauce seeds removed and chopped
1 12-ounce package of ground Impossible™ burger or use your favorite meat alternative
1½ cups water can use vegetable broth
2 14.5-ounce cans of chili-seasoned diced tomatoes
2 15-ounce cans of black beans drained
1 teaspoon dried oregano
1 bay leaf
cilantro, sour cream, shredded cheddar, and tortilla chips.

Instructions

In a soup pot or dutch oven, saute the chopped onions in olive oil over medium heat for about 3-4 minutes.
Add the garlic and saute another 2 minutes.
Stir in the chili, cumin, and chili peppers and saute for another 2 minutes.
Add in plant-based meat alternative (Impossible™ burger) and water and cook for about 4-5 minutes, breaking into small crumbles as it cooks.
Pour the tomatoes, beans, oregano, and bay leaf into the soup pot and stir until combined.
Bring the chili to a boil, and then simmer for about 25 minutes.
Remove bay leaf and salt and pepper to taste.
Serve hot in bowls with your favorite chili toppings.

Notes

Slow Cooker Instructions

You sure can! You'll need to do some preparation before finishing it in the slow cooker, and here's what I recommend.

In a large skillet, saute the chopped onion in the olive oil for about 3-4 minutes.
Then add the garlic and saute another 2 minutes or until fragrant.
To the onions and garlic, stir in the chili, cumin, and chili peppers and saute for another 2 minutes.
Add the plant-based meat alternative and water to the skillet and cook for about 4-5 minutes, breaking into small crumbles as it cooks.
Pour the veggie and meat-alternative mixture Into the slow cooker and then add the rest of the ingredients. Set the slow cooker to cook on low for 4-5 hours or high 2-3 hours.

Storage tips

This vegetarian chili recipe is perfect for making on meal prep Sunday or for freezing into individual portions for the week.

For the week.

Cook the vegetarian chili entirely, store it in an airtight container, and refrigerate for up to 5 days.
Reheat the chili on the stove-top or microwave.

To freeze.

After the chili cooks and cools, store in airtight containers in the freezer for 3-6 months. I recommend freezing into portions to make it easier to reheat for easy lunches or dinners. You can also use silicone trays like Souper Cubes to freeze chili into portions.
The night before you plan to eat the chili, place it in the fridge to thaw overnight. Then heat it over low heat on the stove or place in a microwave-safe bowl and microwave on high for 1-3 minutes or until hot. Place a paper towel over the bowl as it cooks in the microwave to prevent splattering.

Nutrition