Best High-Fiber Vegetarian Chili
This quick and spicy vegetarian chili is full of veggies, beans, and rich taste! Just take out your soup pot and make a fresh batch of this tasty chili — it will taste even better the next day.
Nutrition per serving
Ingredients
1 serving
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 2 bay leaves
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 2 cans chopped green chile peppers, drained
- 2 packages vegetarian burger crumbles
- 3 cans whole peeled tomatoes, crushed
- ¼ cup chili powder
- 1 tablespoon ground black pepper
- 1 can kidney beans, drained
- 1 can garbanzo beans, drained
- 1 can black beans
- 1 can whole kernel corn
Instructions
- 1
Collect all the ingredients you will need.
- 2
Warm olive oil in a large pot over medium heat. Add the onion and season it with oregano, salt, cumin, and bay leaves. Cook while stirring until the onion becomes soft. Then mix in the celery, green bell peppers, jalapeños, and garlic.
- 3
Add the green chile peppers and cook until they are hot. Mix in the vegetarian burger crumbles. Lower the heat, cover the pot, and let it cook for about 5 minutes.
- 4
Add the tomatoes and season with chili powder and black pepper. Then stir in the kidney beans, chickpeas (garbanzo beans), and black beans.
- 5
Let the mixture come to a boil. After that, reduce the heat and let it simmer gently for about 45 minutes.
- 6
Add the corn and cook for another 5 minutes. Serve hot and enjoy your meal.