Hearty Meatless Chili
This recipe uses a variety of beans to give change from usual kidney bean chili. This meal can be vegetarian or vegan depending on the meat substitute and garnishes you choose. Presented here is a vegetarian option.
Hearty Meatless Chili
Equipment
- Dutch oven
Ingredients
- 1 cup onion, chopped
- 1 tbsp olive oil
- 1 10-oz can diced tomatoes
- 1 15-oz can Jacob's Cattle beans,
- 1 15-oz can Tri-bean blend, kidney, pinto, and black beans
- 12 ounces vegetable protein grounds,
- ¼ tsp chili powder
- ¼ tsp ground black pepper
- ¼ tsp salt
- ¼ tsp dried cilantro
- Shredded white cheddar cheese, for garnish
Instructions
Preparation
- Chop the onion.
- Drain the beans.
Cook
- In the Dutch oven, heat the olive oil on medium.
- Sauté the onions in the oil until translucent, but not brown – about 3 to 5 minutes.
- Stir in tomatoes, beans, vegetable protein, chili powder, pepper, salt, and cilantro.
- Simmer for 10 minutes or until thorough heated. Note, check the cooking directions on the particular protein you choose, and adjust accordingly.
- Serve while hot and with shredded cheese.
Serving Suggestions
Try this chili with Rustic Sourdough Bread and a green salad.
Recipe Notes
This recipe used Quorn brand meatless grounds, which can be found in the freezer aisle. Also in the recipe is SW brand Jacob’s Cattle beans, part of SW’s heirloom series.