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My momma’s chili was always a family favorite and when the mood caught her on those cold autumn nights she would make enough chili to feed everyone for three or four days! From day one it was likely the best chili you’d have ever tasted, but on days two and three it was legendary. I haven’t yet reached her level in the kitchen, but this is so far my best effort.

This chili is easy to make and is a favorite of mine when hosting game nights with my friends. It’s as colorful as an autumn day with layers of flavor to keep them wanting more.

If you make this chili, please sound off in the comments below and let me know what your guests think!

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Hearty Vegetarian Chili

This vegetarian chili is easy to make and is a favorite of mine when hosting game nights with my friends. It’s as colorful as an autumn day with layers of flavor to keep them wanting more.
Course Main Course, Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people

Ingredients

  • 1 (15 oz.) can black beans, drained
  • 1 (15 oz.) can garbanzo beans, drained
  • 1 (15 oz.) can kidney beans, drained
  • 1 (15 oz.) can whole kernel corn, drained
  • 3 (28 oz.) cans peeled tomatoes, crushed
  • 2 (12 oz.) packages vegetarian burger crumbles
  • 2 (4 oz.) cans chopped green chili peppers, drained
  • 1 medium onion, chopped
  • 2 green bell peppers, cored and chopped
  • 1 sweet red bell pepper, cored and chopped
  • 1 or 2 jalapeno peppers, seeded and chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, chopped
  • 1 tbsp ground black pepper
  • 1 tbsp salt
  • 1 tbsp ground cumin
  • 1/4 cup chili powder
  • 2 tbsp dried oregano
  • 2 bay leaves

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • Stir in the onion, and season with bay leaves, cumin, oregano, and salt.
  • Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.
  • When vegetables are heated through, mix in the vegetarian burger crumbles.
  • Reduce heat to low, cover pot, and simmer 5 minutes.
  • Mix the tomatoes into the pot.
  • Season chili with chili powder and pepper.
  • Stir in the kidney beans, garbanzo beans, and black beans.
  • Bring to a boil, reduce heat to low, and simmer 45 minutes.
  • Stir in the corn, and continue cooking 5 minutes before serving.

Notes

I like to use two seeded jalapenos, but sometimes this can be too spicy for my guests, so I serve my chili with a variety of "mix-ins" like sour cream, shredded cheddar cheese, and Tabasco sauce (just in case it's not spicy enough). It's also great poured over a piece or two of fresh corn bread!