Vegan Chunky Chili

Vegan Chunky Chili

17

"If you are entertaining mixed palettes, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans, lentils and tofu to provide that 'full' feeling that chili with meat offers. Add fresh parsley and basil to taste, if desired. I prefer to let the chili sit overnight in the refrigerator before serving."
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Ingredients

16 h 20 m servings 115 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
  2. Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
  3. Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

Reviews

17
  1. 25 Ratings

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Most helpful positive review

I tweaked this recipe a bit to suit my taste (and time constraints), and it's awesome! I used a can of chili beans instead of soaking all those dry beans, left out the green beans, didn't bothe...

Most helpful critical review

I would call this Vegan Chili Soup. The flavour is great, but the only thing chunky about it was the tofu. Go with fresh garlic and a sprinkle of chili pepper flakes.

I tweaked this recipe a bit to suit my taste (and time constraints), and it's awesome! I used a can of chili beans instead of soaking all those dry beans, left out the green beans, didn't bothe...

This was some darn good chili for being meatless. Its not a fast meal so plan this for a lazy day or weekend. Pretty easy and straight forward to make. I only did changed a few things. I did not...

Awesome flavor... I omited the fresh tomatoes for canned (so you can eliminate step 2). I also use canned green beans from time to time, and sometimes add some corn. The only thing that I did ...

I would call this Vegan Chili Soup. The flavour is great, but the only thing chunky about it was the tofu. Go with fresh garlic and a sprinkle of chili pepper flakes.

An excellent recipe, we didn't miss the meat at all, it was plenty flavorful. I didn't have a whole lot of time to make the recipe as stated. I used a can of red kidney beans, a can of white b...

I doubled the recipe, came out excellent, was not too much water for me. I cooked the beans and the tomatoes almost 2 hours, then used a potato masher before combining them with the other vegat...

This was a great change from traditional chili. I did use canned beans and tomatoes instead of the soaked beans and fresh tomatoes. That made it easier and a lot less time consuming for me.

Excellent! Everyone enjoyed it and we did not miss the meat at all (even our pickiest). My only extra ingredient was some cilantro, which I always include in my chili. Thanks for the recipe!

I will make this again. Very flavorful!