Best 2 Meat Lovers Vegetarian Chili Recipes

**Meat Lovers Vegetarian Chili: A Hearty and Flavorful Dish for All**

Are you a meat lover who is looking for a delicious and satisfying vegetarian chili recipe? Look no further! This meat lovers vegetarian chili is packed with flavor and will satisfy even the most ardent carnivore. Made with a variety of beans, vegetables, and spices, this chili is hearty, healthy, and incredibly flavorful. With three different recipe variations, you can customize your chili to your liking, whether you prefer a classic chili, a spicy chili, or a chili with a smoky flavor. So gather your ingredients and get ready to enjoy a delicious and satisfying meatless meal that the whole family will love!

Let's cook with our recipes!

MEAT-LOVERS' VEGETARIAN CHILI

Meat-Lovers' Vegetarian Chili image

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.

Provided by J. Phillips

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 6h55m

Yield 12

Number Of Ingredients 27

Ingredients

6 tablespoons olive oil, divided
2 large red bell peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and minced, or more to taste
2 cups hot vegetable broth
2 cups texturized vegetable protein (TVP)
3 tablespoons nutritional yeast
1 (32 ounce) can canned diced tomatoes, undrained
2 (15 ounce) cans kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
½ cup beer
1 (6 ounce) can tomato paste
½ cup cider vinegar
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

Steps:

Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, 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 to combine.
Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g

VEGETARIAN CHILI EVEN GOOD FOR MEAT LOVERS

VEGETARIAN CHILI EVEN GOOD FOR MEAT LOVERS image

Categories Bean Vegetable Sauté Vegetarian

Yield Makes 6-10 servings (depends on how hungry you are

Number Of Ingredients 12

Ingredients

2 T. olive oil
2 T. butter
2-4 cloves garlic, chopped/pressed
2 red onions, sliced
7-10 carrots, shredded
1-2 packages chili mix (I prefer one bag of the "brown bag" chili mix, but some in our family use 2 bags of Lawry's)
2 cans of beans (use two of the same kind or two different kinds, use the beans you like in chili), drained
1-2 cans corn, drained
Optional: 1 c. mushrooms, sliced
Optional: 1 can black olives, drained
Optional: 1 c. tofu, cut into small cubes
Optional: hot sauce to taste or one can of diced chilies

Steps:

In a large skillet, saute the garlic, onions, and carrots in the oil and butter. Saute on low for a LONG TIME ... until carrots are almost carmelized. Add chili mix, beans, corn, and any of the optional ingredients you choose. Turn heat up to medium, stir and heat until chili is hot. We like to serve corn bread with the chili, but if we are dieting, we use toasted,dry sour dough bread (or forget the bread all together !!! )

Tips:

For best results, use a large pot or Dutch oven to make the chili. This will allow the flavors to develop and meld together.
Don't be afraid to experiment with different types of beans and vegetables in your chili. Black beans, kidney beans, and corn are all popular choices, but you can also try using lentils, quinoa, or chopped sweet potatoes.
If you want a smoky flavor in your chili, try adding a chipotle pepper or two. You can also add a teaspoon of smoked paprika or cumin.
For a thicker chili, mash some of the beans before adding them to the pot. This will help to thicken the chili and give it a creamier texture.
Serve your chili with your favorite toppings, such as shredded cheese, sour cream, guacamole, or chopped cilantro.

Conclusion:

This meatless chili is a hearty and satisfying meal that's perfect for a cold winter day. It's also a great way to use up leftover vegetables. With its bold flavors and variety of textures, this chili is sure to be a hit with everyone at your table. So next time you're looking for a vegetarian chili recipe, give this one a try. You won't be disappointed!