High Protein Vegetarian Chili

I’m back on the plant protein chain today and I’ve got a really delicious vegetarian (and vegan, for that matter) friendly recipe for you. Personally, I LOVE chili on top of corn tortilla chips best, although I am partial to original Fritos if I’m being honest. 🙂 But there are lots of ways to use this chili recipe, and here’s some ideas:

-with brown rice
-in a burrito
-on top of spaghetti (we usually call this Chili Three Ways where I’m from)
-inside a baked potato
-on top of a vegetarian hot dog (!!!)

I usually keep things simple but you really can use this recipe however suits you best. It’s just really delicious, high-protein vegetarian chili, so serve it however you like and I’m sure you’ll love this just as much as me.

High Protein Vegetarian Chili, serves 3-4 (depending how you serve it)

1 recipe of high protein vegetarian ground beef
1 tablespoon olive oil
3 tablespoons chopped onion
1 red bell pepper, chopped
1 yellow squash (or zucchini), chopped
3 cloves of garlic, minced
2 cans (30 oz.) tomato sauce
1/2 teaspoon chili powder
1/4 teaspoon cayenne
salt and pepper to taste

The first step is to make the vegetarian ground beef, which you can find the recipe and instructions for here.

Prep all the vegetables by chopping or mincing as directed above. In a large pot, add the olive oil over medium heat. Cook the onions and bell pepper for 3-4 minutes until they begin to soften. Add the garlic and squash, season everything with the chili powder and cayenne, and continue to cook for another 3-4 minutes. Now add the tomato sauce and vegetarian ground beef and cook until everything is well heated. Taste and add salt and pepper as needed.

I like my chili on the thick side, but if you find this is too thick for you, then simply thin it out with a little vegetable stock or water.

And on that note, I saved a few servings of this for later that week and I found that even after rewarming in a pot, the mixture was thicker than the original chili (or at least it seemed that way to me). So for the leftovers I did end up adding about 1/4 cup vegetable stock to each serving as I warmed it up again to get the consistency that I preferred. If you don’t have stock on hand and don’t want to open a container again, you can simply use water.

Happy chili making! xo. Didier

Credits // Author and Photography: Didier Li. Photos edited with .

 

5 from 2 votes
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High Protein Vegetarian Chili

Servings 4

Ingredients

  • 1 recipe of high protein vegetarian ground beef
  • 1 tablespoon olive oil
  • 3 tablespoons chopped onion
  • 1 red bell pepper chopped
  • 1 yellow squash or zucchini, chopped
  • 3 cloves of garlic minced
  • 2 cans 30 oz. tomato sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • salt and pepper to taste

Instructions

  1. The first step is to make the vegetarian ground beef, which you can find the recipe and instructions for on our blog by searching. I would recommend printing that off as well.
  2. Prep all the vegetables by chopping or mincing as directed above. In a large pot, add the olive oil over medium heat. Cook the onions and bell pepper for 3-4 minutes until they begin to soften. Add the garlic and squash, season everything with the chili powder and cayenne, and continue to cook for another 3-4 minutes. Now add the tomato sauce and vegetarian ground beef and cook until everything is well heated. Taste and add salt and pepper as needed.

Recipe Notes

I like my chili on the thick side, but if you find this is too thick for you, then simply thin it out with a little vegetable stock or water. 

And on that note, I saved a few servings of this for later that week and I found that even after rewarming in a pot, the mixture was thicker than the original chili (or at least it seemed that way to me). So for the leftovers I did end up adding about 1/4 cup vegetable stock to each serving as I warmed it up again to get the consistency that preferred. If you don’t have stock on hand and don’t want to open a container again, you can simply use water.

  • Loving the plant based options recently. I can’t wait to try your “beef” crumbles. Great familiar look and texture that’s low calorie and basically no fat. I’ll take it. Cheers!

  • I really like that it’s a vegetarian version of a chili, although I would stick to the vegetables and leave out the vegetarian ‘beef’.

  • Didier! Sorry to backtrack, but please, in your Mandarin Smoothie post, can you provide the source for the cup with your coffee? No handle, appears to possibly be heat sensitive glass (which Google has taught me is also called the more rad sounding “thermochromatic”). THANKS! Your food styling and photography is top-notch.

    • I think it’s from CB2 or possible West Elm. I got them some years ago so I don’t totally remember. They may be thermochromatic, I don’t believe they were sold as coffee cups. I just use them that way sometimes (maybe I shouldn’t? hmm…)

  • Yum!!! Looks delicious. If I get a wild hair to put any effort into making my meals, I’ll have to try this.

  • Yummy! I usually don’t put many veggies in my chili, but I think I might try adding them in next time! Makes it healthier, and I don’t feel like I’m missing out on anything! Now that I’m thinking about it, I’m so hungry at work! I wish this would magically appear on my desk right now, stuffed in a warm baked potato!

  • Girl!! Just made this tonight and had to get on here and say YES! It was so good. Even my toddler had a bowl. We subbed the red pepper for kidney beans and it was a delight. We will be making that veggie ground beef from here on out!

  • I’m going to make this chili for my dad one night. He’s trying to reduce his intake of meat, since he has heart problems. This chili looks hearty and delicious! Thank you for sharing!

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