Vegetarian Chili

Years ago, I went on a vegetarian diet for health reasons and found one of my favorite chili recipes. I’ve altered it with my own unique flavors and surprisingly, Scott loves it too.

This recipe is super easy to make, especially on a boat – during a wind storm! LOL. Be sure to follow the key points below, so your chili doesn’t get soggy.

There are all kinds of meat substitutes, especially today. I haven’t tried any of the new ones, like “Impossible burger”, but I do plan on it. We’ll let you know what we think. For this recipe, we use our favorite crumbles, which are from Morning Star. Be sure to not over cook the crumbles, or they will get mushy.

Recently, Scott and I made this recipe on the boat during a wind storm. It was perfect for our cozy winter night and we also baked corn bread to accompany it. Enjoy!

Print Recipe

Vegetarian Chili Yum

Even the meat lovers in your family will love this chili! It is a must try for everyone! Add as much spice as you want as you season it.

Course

Main Dish

Cuisine

American

Keyword

galley recipes

Prep Time

10 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 1 tbsp garlic infused oil
• 1/2 ea yellow onion, chopped
• 1 28 oz can diced tomatoes undrained
• 1 tbsp chili powder
• 1 tsp ancho chili powder
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp Lawry's seasoned pepper
• 1 tsp garlic salt
• 1 tsp kosher salt
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1/2 cup vegetable broth
• 1 tsp white wine vinegar
• 1 tsp pure maple sugar don't use too much, or it will be sweet
• 1 16 oz can kidney beans, drained and rinsed
• 1 12 oz bag Morning Star Crumbles meat substitute

Toppings

• 1 cup shredded cheddar cheese
• 3 each scallions, sliced
• 1 sm sour cream

Course Main Dish Cuisine American Keyword galley recipes Prep Time 10 minutes Cook Time 40 minutes Servings people Ingredients 1 tbsp garlic infused oil 1/2 ea yellow onion, chopped 1 28 oz can diced tomatoes undrained 1 tbsp chili powder 1 tsp ancho chili powder 1 tsp cayenne pepper 1 tsp cumin 1 tsp ground coriander 1 tsp Lawry's seasoned pepper 1 tsp garlic salt 1 tsp kosher salt 1 tsp turmeric 1 tsp smoked paprika 1/2 cup vegetable broth 1 tsp white wine vinegar 1 tsp pure maple sugar don't use too much, or it will be sweet 1 16 oz can kidney beans, drained and rinsed 1 12 oz bag Morning Star Crumbles meat substitute Toppings 1 cup shredded cheddar cheese 3 each scallions, sliced 1 sm sour cream

Instructions

1. Heat garlic oil in a small stock pot and add onion. Cook for about 5 minutes until tender.
2. Add tomatoes and spices and cook on medium heat for about 5 minutes.
3. Add vegetable broth, vinegar and maple syrup and cook on medium high heat for about 15 minutes. Taste for seasoning and adjust as needed.
4. Add Morning Star crumbles and kidney beans and cook on medium high heat for about 10 - 15 minutes.
5. Once heated thoroughly, serve immediately with toppings: scallions, sour cream and shredded cheddar cheese.

   

Recipe Notes

Do not over cook the meat substitute or kidney beans, as they will become mushy.

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