Description
Darryl’s Famous Vegetarian Chili is a hearty and flavorful meatless chili packed with kidney beans, vegetarian crumbles, and a blend of chili seasoning. Perfectly simmered to bring out rich, comforting flavors, this quick and easy recipe makes a satisfying dinner, topped with cheese and served alongside crunchy corn chips.
Ingredients
Scale
Chili Base
- 1 14.5 oz can tomato sauce
- 1 packet chili seasoning
- 1 14.5 oz can diced tomatoes
- 2 15 oz cans dark kidney beans, drained
- 1 can water (use the tomato sauce can for measurement)
Protein
- 1 bag vegetarian crumbles (such as Morning Star Starters)
Toppings and Sides
- Cheese for topping
- Corn chips for serving
Instructions
- Prepare the Base: Place a large pot over low to medium heat and add the can of tomato sauce. This will be the flavor foundation of your chili.
- Add Chili Seasoning: Mix in the packet of chili seasoning thoroughly ensuring the sauce is well combined with the spices.
- Add Tomatoes: Pour in the can of diced tomatoes and stir well to evenly distribute all ingredients.
- Add Kidney Beans: Drain the two cans of kidney beans and add them into the pot. Stir gently to integrate all the beans with the tomato base.
- Add Vegetarian Crumbles: Add the bag of frozen vegetarian crumbles directly into the chili and stir to mix them throughout the mixture.
- Incorporate Water: Using the empty tomato sauce can, fill it with water and add it into the pot. This helps achieve the desired chili consistency.
- Simmer the Chili: Bring the chili mixture to a boil, then immediately reduce the heat to low and allow it to simmer for 10-15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Serve and Garnish: Once cooked, ladle the chili into bowls. Top with cheese as desired and serve with a side of corn chips for added crunch and enjoyment.
Notes
- For a spicier chili, consider adding chopped jalapeños or a dash of hot sauce during the simmering step.
- Vegetarian crumbles can be substituted with any plant-based ground meat alternative.
- Use low-sodium beans or tomato products to reduce the salt content if preferred.
- To make this recipe vegan, substitute cheese with a plant-based cheese alternative or skip the topping entirely.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for up to 3 months.
