Vegetarian Chili

veggie chili beyond meat

Vegetarian Chili

This one is for all of my vegetarian followers that run out of weeknight dinner ideas and for my aspiring vegetarians who are dabbling with the idea of being vegetarian.  How about a ‘Meatless Monday’ Vegetarian Chili?

This recipe combines the wholesome goodness of fresh ingredients like tomatoes, onions, garlic, cumin, and chili pepper powder with a great protein source of red kidney beans and a crumbled meat alternative.  You all know my favorite meat substitute is Beyond Meat because I can trust that it doesn’t have soy or a long list of ingredients that I can’t even pronounce.  If you liked Baked Pasta Casserole you will love this recipe.  We don’t use meat substitutes every night but they do have their place in a vegetarian kitchen to change things up, boost protein, add texture, OR to trick your meat eating family 🙂 … you know who you are if you’ve done it …

Of course, I have included how to cook the beans from dry in an Instant Pot to cut down on time and avoid using a can.  What if you don’t have an Instant Pot? The recipe includes instructions to cook dry kidney beans stove-top or if you are in a hurry and you have a can of beans, use them!

Let’s talk chili toppings … organic cheese and/or sour cream, vegan substitute if vegan, organic blue, yellow, or white corn tortilla chips.  If you like it hot, increase the chili powder or add another diced jalapeno.  Make a double batch and freeze the leftovers in single serving glass containers for lunch boxes or busy weeknights.  Make this one, this is a keeper.  Enjoy!

Let me know how it turns out, comment below …

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Vegetarian Chili
Vegetarian Chili packed with protein from kidney beans and Beyond Meat Beefy Crumbles, loaded with vitamins from onions and tomatoes, spiced up with jalapenos and red chili pepper powder. Make ahead and freeze. Easy Meatless Monday dinner idea for aspiring vegetarians.
meatless monday veggie chili beyond meat
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Course Main Dish
Cuisine Vegetarian
Prep Time 10 minutes
Servings
people
Ingredients
  • 1 tbsp Olive or Avocado Oil
  • 1 Onion chopped
  • 1/2 tsp Salt
  • 2 Japaleno Peppers Seeded and Chopped
  • 2 Cloves Chopped or Minced Garlic
  • 1 cup Fresh Diced Tomatoes or 1-14.5 oz can diced tomatoes
  • 1 tbsp Tomato Paste if using fresh tomatoes, omit if using can
  • 1 cup Water if using tomato paste and fresh tomatoes
  • 1 10 oz package Beyond Meat Beefy Crumbles
  • 1-3 tsp Red Chili Pepper Powder to taste, this kicks up the heat!
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Black Pepper
  • 1 cup Water
  • 1 cup Dry Organic Kidney Beans or 1-15 oz can, drained
Course Main Dish
Cuisine Vegetarian
Prep Time 10 minutes
Servings
people
Ingredients
  • 1 tbsp Olive or Avocado Oil
  • 1 Onion chopped
  • 1/2 tsp Salt
  • 2 Japaleno Peppers Seeded and Chopped
  • 2 Cloves Chopped or Minced Garlic
  • 1 cup Fresh Diced Tomatoes or 1-14.5 oz can diced tomatoes
  • 1 tbsp Tomato Paste if using fresh tomatoes, omit if using can
  • 1 cup Water if using tomato paste and fresh tomatoes
  • 1 10 oz package Beyond Meat Beefy Crumbles
  • 1-3 tsp Red Chili Pepper Powder to taste, this kicks up the heat!
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Black Pepper
  • 1 cup Water
  • 1 cup Dry Organic Kidney Beans or 1-15 oz can, drained
meatless monday veggie chili beyond meat
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Rating: 0
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Instructions
If Using Dry Kidney Beans: Instant Pot
  1. Rinse Kidney Beans in strainer under cool water for 30 seconds
  2. Place rinsed beans and 6 cups water in Instant Pot, press "Beans" and set to 28 minutes, when time is up manually release pressure, drain water
If Using Dry Kidney Beans: Stove-Top Method
  1. Rinse Kidney Beans in strainer under cool water for 30 seconds
  2. Heat beans and 7 cups water in deep pot or dutch oven n medium-high heat, bring to boil, reduce heat to low and simmer 90 minutes or until beans are tender, drain water
Chili
  1. Heat oil over medium high heat, add onions, sprinkle onions with 1 tsp salt to prevent burning, saute for 5 minutes
  2. Add jalapeno peppers and garlic, reduce heat to medium, cook another 5 minutes
  3. If using fresh tomatoes: add tomatoes, cover and cook 5 minutes. Frequently pressing the tomatoes down into the side of pan to smash them down, by doing this they will dissolve. Once the are "smashed down", add tomato paste and water and stir until combined.
  4. If using can tomatoes: add the entire contents of can including juice and cook, stirring frequently, for 5 minutes.
  5. Add Beyond Meat Beefy Crumbles, cook for 3 minutes
  6. Fold in all dry spices, adjust to your taste and spice level
  7. Add in cooked kidney beans (as directed above) or drained, canned beans, cook an additional 5 minutes, serve or eat! Store leftovers in glass, airtight container for up to 5 days or portion out in individual glass containers and freeze for lunchbox or busy night.
  8. Top with organic shredded sharp cheddar, organic low fat sour cream (vegan cheese and sour cream if vegan) or other chili toppings you love. Serve alone or with organic yellow, white or blue corn chips.
Recipe Notes

Optional add-ins: Bell peppers, quinoa, zucchini, substitute black beans instead of  kidney beans

recipe adapted from whole foods market recipes turkey pumpkin chili

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