Smoky Vegan Chili recipe

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Ingredients

2 teaspoons olive oil
1 onion, chopped
1 (12 ounce) package vegetarian burger crumbles
1 teaspoon browning sauce (such as Kitchen Bouquet®)
2 (15 ounce) cans stewed tomatoes
2 cups vegetable broth
1 (15 ounce) can chili beans
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon chopped chipotle chile in adobo sauce
1 teaspoon salt, or more to taste

Nutrition Info

194.2 calories
carbohydrate: 29.9 g
cholesterol: 0.2 mg
fat: 4.1 g
fiber: 7.5 g
protein: 13.7 g
saturatedFat: 0.2 g
servingSize: -
sodium: 1490.5 mg
sugar: 12.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes.

  2. Stir burger crumbles and browning sauce with the onion until onion and crumbles are coated with sauce, add stewed tomatoes, vegetable broth, chili beans, tomato sauce, tomato paste, chipotle chili, and salt.

  3. Bring mixture to a low boil, reduce heat to medium-low, and cook until the tomatoes and beans are softened, 15 to 20 minutes.

Recipe Yield

8 servings

Recipe Note

This recipe is a long-time favorite in my house. It's quick to make and is very healthy. The adobo chili is a must. You can find them in a small can in the Mexican food aisle of most grocery stores. This chili freezes well, so double the recipe if you want.

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