Vegetarian Chili

Vegetarian Chili requires approximately 1 hour and 30 minutes from start to finish. This recipe serves 6. One portion of this dish contains approximately 24g of protein, 10g of fat, and a total of 418 calories. For $1.94 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Many people really liked this main course. This recipe from Eating Well requires chili powder, canned tomatoes, water, and okra. It is perfect for The Super Bowl. It is an affordable recipe for fans of American food. 521 person found this recipe to be yummy and satisfying. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. With a spoonacular score of 96%, this dish is outstanding. Similar recipes include 5th Annual Chili Contest: Entry #3 – Vegetarian Quinoa Chili + Weekly Menu, 8th Annual Chili Contest: Entry #5 – Three-Bean Vegetarian Chili + Weekly Menu, and Vegetarian Chili.

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oil in a Dutch oven over medium heat. Add TVP, onion and garlic. Cook, stirring, until the onion starts to soften, 3 to 5 minutes.Add okra and corn and cook, stirring occasionally, until the okra is starting to soften, about 5 minutes.Add bulgur, chili powder, paprika, cumin, garlic powder, ground chipotle pepper, cayenne and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.Stir in tomatoes, kidney beans and black beans, then pour in broth and water; bring to a boil.Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the TVP and bulgur are tender, about 50 minutes.

 

Step by step:

1. Heat oil in a Dutch oven over medium heat.

2. Add TVP, onion and garlic. Cook, stirring, until the onion starts to soften, 3 to 5 minutes.

3. Add okra and corn and cook, stirring occasionally, until the okra is starting to soften, about 5 minutes.

4. Add bulgur, chili powder, paprika, cumin, garlic powder, ground chipotle pepper, cayenne and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.Stir in tomatoes, kidney beans and black beans, then pour in broth and water; bring to a boil.Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the TVP and bulgur are tender, about 50 minutes.

Nutrition Information:

covered percent of daily need

 

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