Vegetarian Chili with Beans and Veggie Crumbles

Forget grandma's chili, folks. This vegetarian chili is a flavor fiesta bursting with bold, unexpected ingredients that'll have even the most committed carnivore singing its praises.

What makes this chili so tasty:

• Veggie Medley: This ain't your mama's pepper medley. We're swapping the singular green bell pepper for a vibrant mix of red, orange, and yellow mini peppers. These sweet little additions bring a delightful pop of color and contrasting textures to the chili.

• Earthy Sweetness: We don't stop at peppers, though. Diced carrots add a touch of earthy sweetness and a satisfying crunch that complements the other vegetables beautifully.

• Savory Crumbles: Morningstar Farms crumbles bring a satisfying meaty texture, while the Sazon Goya infuses the chili with a warm, savory depth.

• Spice Jubilee: A blend of chili powder, paprika, cumin, and red pepper flakes create a complex and customizable heat profile. You're the conductor in the kitchen, so adjust the spice level to your preference.

• Classic Touches: Black beans and kidney beans add a dose of protein and heartiness, while the tomato sauce provides a rich base. A touch of agave and ketchup adds a hint of sweetness and tang.

Why You'll Love This Recipe:

• Hearty and Satisfying: This chili is packed with protein and fiber, making it a meal in itself.

• Flavorful and Customizable: The combination of spices and fresh vegetables creates a flavorful base, and the heat level can be adjusted to your preference.

• Easy to Make: This chili comes together in under an hour, making it perfect for a weeknight meal.

• Versatile: It can be served on its own, with a dollop of sour cream and shredded cheese, or spooned over cornbread or rice.

Karl is ready for some Chili!

What to do with leftovers?

Hearty and comforting options:

• Chili cheese dogs: Top hot dogs with leftover chili, shredded cheese, and your favorite toppings for a fun and flavorful twist.

• Chili mac and cheese: Combine leftover chili with cooked macaroni and cheese for a decadent and satisfying dish. You can also top it with breadcrumbs and bake it for a crispy finish.

• Cheesy chili fries: Spoon leftover chili over crispy french fries, shredded cheese, and your favorite toppings like diced onions, jalapenos, and sour cream for a loaded and satisfying meal.

• Stuffed peppers: Bell peppers make excellent vessels for leftover chili. Simply pre-bake them, stuff them with your chili, top with cheese, and bake until heated through.

• Chili baked potato: Bake a potato, load it up with your leftover chili, cheese, sour cream, and other toppings for a hearty and comforting meal.

Lighter options:

• Taco salad: Use leftover chili as a base for a taco salad, adding lettuce, tomatoes, corn, black beans, avocado, and your favorite taco toppings.

• Chili soup: Thin out your leftover chili with some broth or vegetable stock for a lighter and more brothy soup. Serve it with a side salad or crusty bread for a complete meal.

• Quesadillas: Spread leftover chili on tortillas, add cheese, and other desired fillings like chopped vegetables, then fold and cook in a skillet until golden brown and crispy.

Bonus tip: Leftover chili can also be frozen in individual portions for quick and easy lunches or dinners later on.

Toppings:

• Shredded Cheese: Cheddar cheese is a classic chili topping, but you can also experiment with other types of cheese like Monterey Jack, pepper jack, or queso fresco.

• Sour Cream: Sour cream adds a cooling and creamy element to chili.

• Chopped Onions: Diced white or red onions add a nice crunch and a bit of sharpness to the chili.

• Avocado: Avocado adds a creamy richness and healthy fats to the chili.

• Cilantro: Fresh cilantro adds a bright, citrusy flavor to the chili.

• Lime Wedges: A squeeze of fresh lime juice can add a refreshing brightness to the chili.

Yield: 4

Author: Jodi Boatman

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Vegetarian Chili with Beans and Veggie Crumbles

This vegetarian chili is a flavor party in a bowl. It's hearty, satisfying, and easy to make - perfect for a quick weeknight meal. With a chorus of colorful peppers, earthy sweet carrots, savory veggie crumbles, and a warming blend of spices, this chili is sure to become a new favorite

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 red mini pepper, chopped
• 1 orange mini pepper, chopped
• 1 yellow mini pepper, chopped
• Pinch of salt
• 1 12 oz package of Morningstar Farm Grilled Crumbles
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 pinch of red pepper flakes (to taste)
• 1/2 teaspoon Super Veg*
• 1 Package of Sazon Goya
• 1 15.5 oz canned black beans drained
• 1 15.5 oz canned kidney beans drained
• 1 15.oz canned tomato sauce
• 1 8 oz canned tomato sauce
• 1/2 teaspoon agave
• 1 tablespoon ketchup
• Garnish with scallions and cilantro

Instructions

1. Add oil to a large soup pot and place over medium-high heat. Heat oil for 2 minutes.
2. Add onion and peppers and pinch of salt. Cook for 4 minutes until softened but not brown.
3. Add Morningstar Farms crumbles and cook for 6 minutes.
4. Stir in chili powder, paprika, garlic powder, onion powder, cumin, red pepper flakes, super veg, sazon and cook for 2 minutes until fragrant. Stir constantly.
5. Add black beans, kidney beans and tomato sauce. Cook on low for 20 minutes. Stir occasionally.
6. Remove from heat and stir in agave and ketchup.
7. Garnish with scallions and cilantro (optional)

Notes

*If you cannot find super veg, you can use salt to taste.

Nutrition Facts

Calories

452.87

Fat

10.82 g

Sat. Fat

2.08 g

Carbs

64.94 g

Fiber

22.79 g

Net carbs

42.16 g

Sugar

11.65 g

Protein

28.84 g

Sodium

1628.99 mg

Cholesterol

4.25 mg

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