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The Best Vegetarian Chili in the World

This vegetarian chili is packed with beans, corn, tomatoes, and bell peppers. Jalapeños, green chiles, and chili powder kick things up a notch!
Makes:8 servings


  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 2 (12 ounce) packages vegetarian burger crumbles
  • 3 (28 ounce) cans whole peeled tomatoes, crushed
  • ¼ cup chili powder
  • 1 tablespoon ground black pepper
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn


Prep:15 mCook:60 mReady:1 h 15 m
  1. Heat olive oil in a large pot over medium heat. Stir in onion and season with oregano, salt, cumin, and bay leaves. Cook and stir until onion is tender; stir in celery, green bell peppers, jalapeños, and garlic. Add green chile peppers and cook until heated through. Stir in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes.
  2. Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.
  3. Stir in the corn, and continue cooking for 5 minutes before serving.

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