Three-Bean Vegetarian Chili
A rich and filling vegetarian chili packed with pinto, kidney and white beans, tofu, tempeh, vegetables and warming spices. Tomatoes, chili, cumin and cayenne create a hearty one-pot meal with plenty of plant-based protein.
Equipment
- Large pot
Ingredients
- ½ teaspoon allspice
- 1 bay leaf
- 1 teaspoon cayenne pepper ground
- 2 tablespoons chili powder
- 1 teaspoon cinnamon
- 1 tablespoon cumin ground
- 5 cloves garlic chopped
- 1 green pepper chopped
- ½ hot pepper such as jalapeño or Serrano, minced
- 1 can kidney beans rinsed and drained
- 115 g mushrooms coarsely chopped
- 1 large onion chopped
- 1 can pinto beans rinsed and drained
- 225 g tempeh chopped
- 225 g tofu crumbled
- 1½ cans crushed tomatoes 15 oz each
- 170 g tomato paste
- ½ cup TVP rehydrated
- 1 tablespoon vinegar
- 1 can white beans rinsed and drained
- 1 tablespoon Worcestershire sauce vegetarian
Instructions
- In a large pot, sauté the onion, green pepper, hot pepper and garlic until the onion is translucent.
- Add the TVP, tempeh, tofu, pinto beans, kidney beans, white beans, crushed tomatoes, tomato paste, mushrooms, cayenne pepper, chili powder, Worcestershire sauce, vinegar, bay leaf, cinnamon, allspice and cumin.
- Stir thoroughly and bring to a gentle simmer.
- Simmer for at least 30 minutes, stirring occasionally.
- If the chili becomes too thick, add a little water until it reaches your preferred consistency.
- Taste and adjust the seasoning as required.
- Remove the bay leaf before serving.
Notes & Wine Advice
Serving Advice
Serve this hearty Chili piping hot in deep bowls. It is filling enough to serve on its own, but you can also add rice, avocado, chopped spring onions or a spoonful of sour cream for guests who do not require a dairy-free or vegan meal.Recipe Notes
The original recipe gives wide ranges for many of the ingredients. This version uses balanced quantities for 4 servings while retaining the original combination of three beans, tofu, tempeh and TVP. If you prefer a thinner chili, gradually add water during simmering rather than adding a large amount at once.Worcestershire Sauce
Traditional Worcestershire sauce often contains anchovies. Use a vegetarian or vegan Worcestershire sauce if you want the finished chili to remain suitable for the Vegetarian and Vegan diet categories. Check the label of the product you use.Storage Advice
Allow leftover chili to cool and transfer it to an airtight container. Refrigerate for up to 3 days. The flavours often develop further overnight, making this an excellent make-ahead meal. Reheat thoroughly before serving.Wine Advice
A fresh Sauvignon Blanc works well with the tomatoes, peppers and spicy character of the chili, while a Pinot Grigio provides a lighter and refreshing contrast. Choose a fruity wine with good acidity rather than a heavily oaked style, which can compete with the chili spices.Nutrition values
Serving: 560 gr | Calories: 590 kcal | koolhydraten: 78 g | Eiwitten: 39 g | Vet: 15 g | Verzadigd vet: 3 g | Natrium: 1180 mg | Suiker: 18 g