Spicy Vegetarian Chili

25 Min.
40 Min.
8
Ingredients
2
tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1
medium yellow onion chopped (about 1 cup)
1 medium yellow onion chopped (about 1 cup)
tablespoons Better Than BouillonĀ® Vegetarian No Beef Base
1½ tablespoons Better Than BouillonĀ® Vegetarian No Beef Base
cups water
1½ cups water
2
(14.5-ounce) cans petite diced tomatoes (undrained)
2 (14.5-ounce) cans petite diced tomatoes (undrained)
2
(5.5-ounce) cans spicy hot tomato juice (may substitute with regular tomato juice)
2 (5.5-ounce) cans spicy hot tomato juice (may substitute with regular tomato juice)
1
(6-ounce) can tomato paste
1 (6-ounce) can tomato paste
1
tablespoon chocolate syrup
1 tablespoon chocolate syrup
2
teaspoons ground cumin
2 teaspoons ground cumin
teaspoons chili powder
1½ teaspoons chili powder
½
teaspoon garlic powder
½ teaspoon garlic powder
¾
teaspoon ground oregano
¾ teaspoon ground oregano
1
large bay leaf
1 large bay leaf
¼
teaspoon salt (optional)
¼ teaspoon salt (optional)
1
(12-ounce) package frozen ready-to-use meat substitute crumbles
1 (12-ounce) package frozen ready-to-use meat substitute crumbles
1
(15-ounce) can pinto beans (drained and rinsed)
1 (15-ounce) can pinto beans (drained and rinsed)
1
(15-ounce) can black beans (drained and rinsed)
1 (15-ounce) can black beans (drained and rinsed)
Directions
  1. In a soup pot, heat oil over medium-high heat. Add onion; cook and stir until tender.
  2. In a small bowl, whisk No Beef Base with water until dissolved; add to soup pot.
  3. Stir in tomatoes, tomato juice, tomato paste, chocolate syrup, cumin, chili powder, garlic powder, ground oregano, bay leaf and salt; stir to combine.
  4. Bring chili to a boil. Reduce heat to medium-low; cover and simmer, about 15-20 minutes, stirring occasionally.
  5. Add meat substitute and beans, stir to combine; cover and simmer, about 5 minutes, stirring occasionally. Remove bay leaf before serving.
Serve with cornbread muffins.

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