For an even richer flavor, consider adding a tablespoon of molasses along with the other ingredients. If you prefer a spicier chili, increase the amount of jalapeño or add a pinch of cayenne pepper. Garnish with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped cilantro, or diced avocado. The flavor of this chili deepens as it sits, making it an excellent make-ahead dish. It can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Meat-Lovers' Vegetarian Chili
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PREP TIME40 mins
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COOK TIME4 hrs 20 mins
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TOTAL TIME5 hrs
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SERVING12 People
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VIEWS36
A robust and deeply flavorful vegetarian chili, crafted to satisfy even the most ardent meat enthusiasts. Infused with a symphony of Southwestern spices and boasting a hearty texture, this chili is perfect for gatherings or a cozy night in. Simmered to perfection, it's a dish that gets better with time.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Fiber12 g
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Protein25 g
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Saturated Fat1 g
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Sodium1347 mg
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Sugar7 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed skillet or Dutch oven, heat 3 tablespoons of olive oil over medium-low heat. Add the bell peppers, poblano peppers, onion, garlic, and jalapeño. Sauté until softened and slightly caramelized, about 15 minutes. Transfer the mixture to a slow cooker.
02
StepIn a separate medium bowl, combine the hot vegetable broth and TVP. Stir well and let sit until the TVP has absorbed most of the liquid, about 5 minutes. Add the hydrated TVP to the slow cooker.
03
StepAdd the fire-roasted diced tomatoes, kidney beans, black beans, dark beer, apple cider vinegar, tomato paste, nutritional yeast, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, smoked paprika, cumin, oregano, liquid smoke, black pepper, and sugar to the slow cooker. Stir well to ensure all ingredients are thoroughly combined.
04
StepCover and cook on Low for 6 to 10 hours or on High for 4 to 5 hours, stirring occasionally. For optimal flavor, allow the chili to cool slightly, then refrigerate overnight. Reheat gently before serving.
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RECIPE REVIEWS
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Armando Smith
Jun 25, 2025I made this for a party, and everyone raved about it, even the meat-eaters!
Merritt Turner
May 5, 2025I made this in my Instant Pot using the slow cook function, and it turned out great!
Milan Homenick
Apr 28, 2025The smoky paprika is a must! It really enhances the overall flavor.
Rogelio Dubuque
Apr 22, 2025I added a can of corn and some diced zucchini, and it was delicious!
Reggie Wuckert
Apr 19, 2025This recipe is a keeper! So easy to make and incredibly flavorful.
Uriel Bednar
Apr 2, 2025This chili is amazing! The cocoa powder adds such a unique depth of flavor.
Vivianne Shanahan
Mar 7, 2025I love that this recipe is vegetarian and that it doesn't sacrifice any flavor or texture!
Haskell Rodriguezcasper
Jan 29, 2025The TVP really does give it a meaty texture. I was surprised how much I liked it!