Easy Vegetarian Chili


Lots of beans and crumbled meat substitute mingle with onions, Mexican-flavored tomatoes, and chili powder in this Vegetarian Chili. If you need to stretch the number of servings, spoon it over couscous or corn bread wedges. Delicious!

Easy Vegetarian Chili
Photo: Blaine Moats
Prep Time:
10 mins
Cook Time:
6 hrs
Total Time:
6 hrs 10 mins


  • Nonstick cooking spray

  • 2 15 ounce cans chili beans with chili gravy

  • 2 14.5 ounce cans Mexican-style stewed tomatoes

  • 2 cup frozen cooked and crumbled ground meat substitute (soy protein)

  • 1 cup chopped onion (1 large)

  • 1 tablespoon chili powder


  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker combine the undrained beans, undrained tomatoes, ground meat substitute, onion, and chili powder.

  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. To serve, ladle into bowls. Makes 6 servings.

Nutrition Facts (per serving)

230 Calories
2g Fat
40g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 230
% Daily Value *
Total Fat 2g 3%
Sodium 959mg 42%
Total Carbohydrate 40g 15%
Total Sugars 1g
Protein 17g
Vitamin C 13.6mg 68%
Calcium 121.2mg 9%
Iron 3.1mg 17%
Potassium 67mg 1%
Folate, total 8.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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