Go Back
+ servings
Print
Healthy, low fat, and delicious vegan chili in a pot with a wood spoon

HEARTY VEGETARIAN CHILI CON CARNE

A thick and hearty, meaty and delicious chili that's 100% vegetarian.
Course Entree, Main Course, Soup
Cuisine American, Vegan
Keyword chili with cauliflower, vegan chili, vegetarian chili
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 Servings
Calories 221 kcal
Author Linda Meyer

Ingredients

  • 1 tbsp avocado oil (optional)
  • 1 large red onion finely diced
  • 1 medium cauliflower stem removed and finely chopped
  • 1 large jalapeno pepper seeds removed and finely diced
  • 3 garlic cloves minced
  • 26 oz. crushed tomatoes
  • 3 cups water
  • 2 cups kidney beans, see note
  • 2 cups black beans
  • 2 cups light red kidney beans
  • 3 tbsp ground chili powder
  • 1 tbsp plus 2 tsp (5 g) ground cumin
  • 2 tsp chipotle chili powder
  • 2 tbsp vegan Worcestershire sauce (we us Annie’s brand)
  • 1 bay leaf
  • 2 tsp ground sea salt, or more if desired
  • Black pepper to taste

TOPPINGS

  • Shredded vegan cheese
  • Diced onion
  • Diced tomato
  • Guacamole or avocado slices

Instructions

  1. In a large dutch oven/chili pot, heat the oil (optional) and sauté the onion, jalapeno, and cauliflower on medium-low heat until the onion is soft and translucent. Approximately 5 to 8 minutes. If you opt out of the oil, dry cook the veggies and add 1 to 2 tbsp (15 to 30 g) of water to deglaze the pan if they stick. Add the garlic and cook for 1 to 2 minutes. Don’t let the garlic burn or you’ll end up with a bitter chili.
  2. Add the tomato, water, beans, spices, Worcestershire sauce, bay leaf, salt and pepper and stir to completely combine. Bring to a boil.
  3. Reduce the heat to a low simmer and cook uncovered for at least three hours, or until thick and hearty. Stir frequently to avoid scorching the bottom.
  4. Top with your favorite topping.

Recipe Notes

The Nutrition Facts are an estimate only.

NOTE: If you don’t want to use three different types of beans (we like the different taste and textures in our chili) we suggest using kidney beans only. Notes NOTE: If you don’t want to use three different types of beans (we like the different taste and textures in our chili) we suggest using kidney beans only.

Nutrition Facts
HEARTY VEGETARIAN CHILI CON CARNE
Amount Per Serving
Calories 221 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 930mg40%
Potassium 899mg26%
Carbohydrates 38g13%
Fiber 13g54%
Sugar 6g7%
Protein 12g24%
Vitamin A 1315IU26%
Vitamin C 19.8mg24%
Calcium 103mg10%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.