A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Vegetarian Chili

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Vegetarian Chili Recipe

This hearty combination of beans, tomatoes, spices, and the vegetable-based protein of your choice (we like smoked tofu, if you can find it, for its whiff of barbecue flavor) will please vegans, vegetarians, and carnivores alike. Top with diced onions or avocados, or have some tortilla chips on hand for scooping.

At a glance

Prep
Bake
Total
Yield
8 servings
Nutrition information

Ingredients

Choose your measure:

  • 2 tablespoons olive oil
  • 1 1/2 cups diced onions
  • 2 cloves minced garlic
  • 1 teaspoon unsweetened cocoa
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup diced green pepper or 1/2 cup canned mild green chilies
  • 1 to 2 chipotle chilies in adobo, minced, depending on how much heat you like
  • 1 (20 ounce) can diced tomatoes in juice
  • 11.5-ounce can V-8 vegetable juice
  • 1 cup dark beer or hard cider
  • 14.5 ounce can kidney beans, drained and rinsed
  • 14.5-ounce can pinto beans, drained and rinsed
  • 14.5-ounce can black beans, drained and rinsed
  • juice of 1/2 lime
  • 1 pound smoked tofu, diced
  • Tabasco or chili garlic paste to taste

Instructions

  1. In a large kettle or Dutch oven set over medium heat, heat the olive oil until it ripples. Add the onion, garlic, cocoa, and spices and cook, stirring occasionally, for 3 to 5 minutes, until the onions are clear and the spices fragrant.
  2. Add the peppers and cook for 2 minutes, then add the tomatoes, V-8, beer or cider, beans, and tofu. Simmer for 30 minutes, until the flavors are blended.
  3. Add the lime juice and Tabasco or chili garlic paste to taste. Serve warm, or chill and rewarm the next day for even better flavor.
  4. Yield: eight 12-ounce servings.

Nutrition Information

  • Serving Size 12 ounces
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 256
  • Calories from Fat 6
  • Total Fat 5g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0g
  • Sodium 758mg
  • Total Carbohydrate 40g
  • Dietary Fiber 9g
  • Sugars 5g
  • Protein 12g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.