Recipe by julieliz
"They'll never know it's vegetarian!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 ounce) package
frozen burger-style crumbles
2 (15 ounce) cans
black beans, rinsed and drained
2 (15 ounce) cans
dark red kidney beans
1 (15 ounce) can
light red kidney beans
1 (29 ounce) can
1 (12 fluid ounce) can
1 1/2 tablespoons
salt and pepper to taste
This recipe is amazing! I've used this one countless times -- I modify it slightly, using only 1 small onion and sometimes I add a few dashes of Ground Red Pepper to spice it up a bit more. I cook the chili for about 45 minutes and then throw in the Boca Ground Burger and cook for another 15 minutes. I've passed this recipe along to several other friends who praise it as well. You'd never know that it was vegetarian - and SO HEALTHY!
I found this recipe neither bad nor particularly good. Due to the canned beans, the texture was too mealy and chewy although the flavor was good. I wouldn't repeat this one.
Really good, and I didn't even add the "fake" burger. Perfect just with the beans.
Excellent recipe with a good "meaty" feel. I did change a few things. I chopped three onions, one green pepper and three crushed garlic cloves that I sauteed in a little olive oil (this would also cut down on the bitterness of the onion that one reviewer mentioned). I also added the crumbles half way through the simmer time as recommended by another reviewer. I froze up a bunch and will enjoy them for lunch for a while!
This is a great base recipe. I added fresh bell peppers, fresh diced tomatoes, and a little more chili pepper than required. I also added some hot cayenne pepper, for quite a spark. One could probably also add any kind of hot sauce, depending on how hot you want it. A really great recipe for those really hot nights in the summer, with all your friends, wearing wife beaters, and eating hot chili and drinking tequila and beer.
I enjoyed this recipe. Although 5 onions seems like a lot, it really helps to add moisture and thin out the chili a bit...but warning it does make a lot! I substituted white beans for 1 can of red beans. Next time I would add a little less cumin and add more veggie crumbles, maybe a little less red beans as well...but it is good.
This recipe is wonderful! I am a college student and have an apartment with 3 other roomates, none of whom are vegetarian. They didn't believe me when I told them there was no meat in it! I did modify the recipe slightly using only 1 can of dark red kidney beans, and only two onions. I also added in long hot green peppers, and instead of plain diced tomatoes, I used diced tomatoes with green chiles. Very wonderful recipe.
This was wonderful chili. No one knew it was veggie meat. This was very easy to make. I just made way too much of it. Next time I will cut the recipe in half.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 44
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This tasty chili is packed with healthy beans and veggies.
See how to make a tasty vegetarian chili with three beans and corn.
See how to make a simple chili with beans and loads of veggies.