Hard Soup

Meat-Lovers' Vegetarian Chili

Name: Meat-Lovers' Vegetarian Chili
Prep time: 43 min
Cook time: 73 min
Total time: 116 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 3 tablespoons olive oil; 2 large red bell peppers , seeded and chopped; 2 poblanos peppers , seeded and chopped; 1 large onion , chopped; 5 cloves garlic , minced; 1 jalapeño pepper , seeded and minced, or more to taste; 2 cups hot vegetable broth; 2 cups texturized vegetable protein , TVP; 1 can canned diced tomatoes , 32 ounce; 2 cans kidney beans , 15 ounce; 1 can black beans , 15 ounce; 0.5 cups beer; 0.5 cups cider vinegar; 1 can tomato paste , 6 ounce; 3 tablespoons nutritional yeast; 3 tablespoons soy sauce; 3 tablespoons lemon juice; 2 tablespoons chili powder; 2 tablespoons unsweetened cocoa powder; 4 teaspoons seasoned salt; 1 tablespoon Worcestershire sauce; 1 tablespoon paprika; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1 teaspoon liquid smoke flavoring; 1 teaspoon ground black pepper; 1 teaspoon white sugar

Total Time

1h 56m

43m prep · 73m cook

Servings

4 people

Rating

—

Difficulty

Hard

78 views

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This is a thick, hearty vegetarian chili that is a hit at parties, even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.

Ingredients

3 tablespoons olive oil
2 large red bell peppers , seeded and chopped
2 poblanos peppers , seeded and chopped
1 large onion , chopped
5 cloves garlic , minced
1 jalapeño pepper , seeded and minced, or more to taste
2 cups hot vegetable broth
2 cups texturized vegetable protein , TVP
1 can canned diced tomatoes , 32 ounce
2 cans kidney beans , 15 ounce
1 can black beans , 15 ounce
0.5 cups beer
0.5 cups cider vinegar
1 can tomato paste , 6 ounce
3 tablespoons nutritional yeast
3 tablespoons soy sauce
3 tablespoons lemon juice
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
4 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon white sugar

Instructions

1

Heat oil in a large skillet over medium-low heat. Cook and stir bell peppers, poblano peppers, onion, garlic, and jalapeño in hot oil until soft, about 15 minutes. Transfer to a slow cooker.
2

Combine hot vegetable broth and TVP in a medium bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
3

Place diced tomatoes, kidney beans, black beans, beer, vinegar, tomato paste, nutritional yeast, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix well to combine.
4

Cook on Low for 6 to 10 hours or High for 4 to 5 hours.