Vegetarian Chili

Vegetarian Chili

julieliz 0

"They'll never know it's vegetarian!"

Ingredients 1 h 10 m {{adjustedServings}} servings 582 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 74.2g
  • 24%
  • Protein:
  • 67.5 g
  • 135%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2000 mg
  • 80%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.
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Reviews 147

  1. 220 Ratings


This recipe is amazing! I've used this one countless times -- I modify it slightly, using only 1 small onion and sometimes I add a few dashes of Ground Red Pepper to spice it up a bit more. I cook the chili for about 45 minutes and then throw in the Boca Ground Burger and cook for another 15 minutes. I've passed this recipe along to several other friends who praise it as well. You'd never know that it was vegetarian - and SO HEALTHY!


Really good, and I didn't even add the "fake" burger. Perfect just with the beans.


Excellent recipe with a good "meaty" feel. I did change a few things. I chopped three onions, one green pepper and three crushed garlic cloves that I sauteed in a little olive oil (this would also cut down on the bitterness of the onion that one reviewer mentioned). I also added the crumbles half way through the simmer time as recommended by another reviewer. I froze up a bunch and will enjoy them for lunch for a while!