Meat-Lovers' Vegetarian Chili

Here's a vegetarian chili even meat lovers will go for, full of hearty beans and TVP, plus layers of flavors from bell peppers and poblanos.

• Preparation Time: 40 mins
• Cooking Time: 4 hr 20 mins
• Total Time: 5 hr
• Calories: 300 Calories

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons lemon juice
• 1 teaspoon white sugar
• 1 large onion, chopped
• 1 teaspoon ground black pepper
• 2 tablespoons chili powder
• 5 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 (6 ounce) can tomato paste
• 3 tablespoons soy sauce
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 6 tablespoons olive oil, divided
• 1 (15 ounce) can black beans, drained and rinsed
• 1 teaspoon liquid smoke flavoring
• 2 cups texturized vegetable protein (TVP)
• 4 teaspoons seasoned salt
• 3 tablespoons nutritional yeast
• 1 jalapeno pepper, seeded and minced, or more to taste
• 2 poblano peppers, seeded and chopped
• 2 large red bell peppers, seeded and chopped
• 2 cups hot vegetable broth
• 1 (32 ounce) can canned diced tomatoes, undrained
• 0.5 cup beer
• 0.5 cup cider vinegar

Recipe Instructions

Step 1

Combine hot vegetable broth and TVP in a medium bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.

Step 2

Place diced tomatoes, kidney beans, black beans, beer, vinegar, tomato paste, nutritional yeast, 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 well to combine.

Step 3

Cook on Low for 6 to 10 hours or High for 4 to 5 hours.

Step 4

Heat oil in a large skillet over medium-low heat. Cook and stir bell peppers, poblano peppers, onion, garlic, and jalapeño in hot oil until soft, about 15 minutes. Transfer to a slow cooker.