Meat-Lovers' Vegetarian Chili

  1. Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
  2. Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
  3. Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
  4. Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

olive oil, red bell peppers, peppers, onion, garlic, pepper, vegetable broth, texturized vegetable protein, nutritional yeast, tomatoes, kidney beans, black beans, beer, tomato paste, cider vinegar, soy sauce, lemon juice, chili powder, cocoa, salt, worcestershire sauce, paprika, ground cumin, oregano, liquid smoke flavoring, ground black pepper, white sugar

Taken from www.allrecipes.com/recipe/260863/meat-lovers-vegetarian-chili/ (may not work)

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