Vegetarian Chili

A tasty gourmet alternative to beef chili




5-6 cloves garlic, minced 1 large onion, diced 1 green or red pepper (or a combination), diced 2 fresh jalapeno peppers, minced 2 cans crushed tomatoes Approximately 2 c. dried beans (pinto) 2 c. dried TVP (textured vegetable protein) or 12 oz. Smart Ground (meatless veggie protein crumbles) 2 Tbsp. cumin 3 Tbsp. brown sugar 2 Tbsp. oregano Fresh basil Chili spice to taste Grated cheddar cheese (optional)

Nutritional information

No nutrition information available


Cook beans until tender. (I use a pressure cooker, but a conventional pot is fine.) Drain. Set aside. Sauté garlic and onions in olive oil. When soft, add green/red pepper. Continue sautéing. Add beans and all other ingredients but the Smart Ground or TVP. Heat and simmer for 30 minutes or so, stirring regularly. Add Smart Ground (as is) or TVP which has been rehydrated in some hot water or hot tomato juice. Warm. Serve with grated cheddar cheese, if desired.