Nutrition info - Recipes

100% Veggie Chili

This soup is simple, spicy and 100% vegetarian. One spoonful of this scrumptious stew and you won't care where the beef is. It's sure to meet your standards.

100% Veggie Chili


For 8 Serving(s)

  • 1 tablespoon(s) olive oil
  • 1/2 medium onion, chopped
  • 2 bay leaves, whole
  • 1 teaspoon(s) ground cumin seed
  • 2 tablespoon(s) spices, oregano, dried
  • 1 tablespoon(s) salt, table
  • 2 stalks celery, chopped
  • 2 green peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, raw
  • 2 cans green chile peppers, diced
  • 2 packages vegetarian burger crumbles
  • 8 cup(s) canned tomatoes, crushed
  • 4 tablespoon(s) chili powder
  • 1 tablespoon(s) black pepper
  • 1 can red kidney beans, drained
  • 1 can chickpeas, drained
  • 2 cup(s) canned black beans
  • 1 can corn


  1. 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.
  2. 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.

Ready in 1 hour 15 min

Nutrition facts

  • Kcal: 893.95 kcal
  • Fibers (g): 35.92g
  • Sodium (mg): 3462.03mg
  • Carbs: 81.7g
  • Fat: 23.84g
  • Saturated fat (g): 2.92g
  • Proteins: 93.11g