Vegetarian/Vegan 3-Bean Chili

This chunky vegetarian/vegan version of chili uses black bean veggie burgers as the "meat". It is a hearty, thick chili perfect for a cold or rainy day. If you have a favorite recipe for chili, use your recipe and substitute the beef with the crumbled, browned, veggie burgers. Adding the molasses is optional but I think it adds a hint of sweetness to counteract the acid of the tomatoes.

Vegetarian/Vegan 3-Bean Chili

1 large vidalia onion, chopped

1 green pepper, chopped

1 red pepper, chopped

3 cloves of garlic, chopped

2 stalks celery, chopped

2 large carrots, chopped

1 cup small cubes of butternut squash or sweet potato

1 15 oz can of kidney beans

1  15 oz can of small red or pinto beans

1 15 oz can of black beans

1 small can chopped mild green chilis 

1 can of corn or hominy

2 15 oz cans of fire roasted chopped tomatoes

1 12 oz can tomato paste

3 T chili powder (or add more to taste)

2 T cumin (or add more to taste)

1 tsp salt

1 T molasses (optional)

3 T olive oil and 1 T olive oil

2-3 veggie burgers, preferably the black bean burgers, thawed

1. Saute the onion in oil until soft.

2. Add the rest of the chopped vegetables, fire roasted tomatoes, and green chilis. Simmer for about 10 minutes.

3. Drain and rinse the beans and corn and add to the tomato/veggie mixture. Add the chili powder, cumin, salt, and molasses and stir thoroughly. Simmer for 30-40 minutes.

4. Meanwhile, break up the veggie burgers and sauté in 1 T of olive oil until browned and slightly crispy, breaking them up more in the pan as you brown them. 

5. Check for seasoning and add more chili powder and/or cumin if needed. After chili has simmered for about 30 minutes, add the browned, broken up veggie burger and simmer for another 10 minutes.

6. Optional: top with grated cheese, avocado, or tortilla strips.

Serve with corn bread (see green chili-cheddar cornbread recipe).