The Best Vegetarian Chili in the World

Author:Inspired by
Yield:8 servings
Prep time: 00:15
Cook time: 01:00
Category:Main Courses


1 tbsp. olive oil
1/2 medium onion, chopped
bay leaves
1 tsp. ground cumin
2 tbsp. dried oregano
1 tbsp. salt
stalks celery, chopped
green bell peppers, chopped
jalapeno peppers, chopped
3 cloves garlic, chopped
2 cans chopped green chile peppers, drained (4 ounce)
2 pkg. vegetarian burger crumbles (12 ounce)
1 tbsp. ground black pepper
1/4 cups chili powder
1 cans kidney beans, drained (15 ounce)
1 cans garbanzo beans, drained (15 ounce)
1 cans black beans (15 ounce)
1 cans whole kernel corn (15 ounce)


  1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  2. Mix the tomatoes into the pot. Season with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.


Nutrition Facts

8 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 8g12%
Saturated Fat
Trans Fat
Cholesterol 0mg0%
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.