Fool The Meat Eaters Chili Recipe

Name: Fool The Meat Eaters Chili
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 (12 ounce) package vegetarian ground beef or TVP, rehydrated; 3 cloves garlic, minced; 1 medium yellow onion, diced; 1-2 jalapenos, minced; 1 medium green bell pepper, chopped; 1 medium stalk celery, diced; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can diced tomatoes; 1/4 cup chili powder; 1 teaspoon black pepper; 1/2 teaspoon salt; pinch red pepper flakes

This hearty and flavorful vegan chili is so good, it'll fool even the most dedicated meat-lover! Adapted from a family meat chili recipe, this plant-based version is packed with vegetables and spices, delivering a rich, satisfying taste. Quick to make (ready in under an hour!), it's even better the next day, cold or warm. Serve it with tortilla chips, in a wrap, or topped with your favorite dairy-free sour cream and cheese. A perfect weeknight meal for vegans and meat-eaters alike!

Prep Time 20 mins

Cook Time 40 mins

Calories 295.6 kcal

Protein 32g

Rating 4.5 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fool The Meat Eaters Chili

1 (12 ounce) package vegetarian ground beef or TVP, rehydrated
3 cloves garlic, minced
1 medium yellow onion, diced
1-2 jalapenos, minced
1 medium green bell pepper, chopped
1 medium stalk celery, diced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1/4 cup chili powder
1 teaspoon black pepper
1/2 teaspoon salt
pinch red pepper flakes

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How to Make Fool The Meat Eaters Chili

Rehydrate TVP according to package directions.
Spray or oil a large pot or Dutch oven with cooking spray.
Add chopped onion, minced hot peppers, and minced garlic to the pot. Sauté over medium heat until softened, about 5 minutes.
Add chopped bell peppers and sauté for another 3-5 minutes until slightly softened.
Stir in the crushed tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
Pour in the vegetable broth and add the rehydrated TVP.
Bring to a simmer, then reduce heat to low, cover, and cook for at least 15 minutes, stirring occasionally.
Taste and adjust seasonings as needed. Add more chili powder for extra heat or salt for more flavor.
Continue to simmer for another 15-20 minutes, or until the chili has thickened to your desired consistency.
Serve hot with your favorite toppings such as dairy-free sour cream, vegan cheese, tortilla chips, garlic bread, toast, or rice.

Nutrition Information (Approximate per serving)

Sodium

76 g

Sugar

56g

Fat

Carbs

18g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Lunch Main Dish Beans Vegetables Easy Beginner Cook Fall Vegan Vegetarian Winter Chili Stove Top Dietary Spicy One Dish Meal Seasonal Comfort Food Inexpensive Peppers Taste Mood Equipment Number Of Servings Presentation Served Cold