My New Favorite Vegetarian Chili Recipe
Can't get enough of this chili made with beefless ground beef meat substitute!
I am always on the hunt for soup and chili recipes for a few reasons:
- They are easy to make.
- There are always leftovers that make for easy lunches and dinners during our busy week.
- They are loaded with healthy ingredients.
I found this recipe on Pinterest and then modified it to be a vegetarian/vegan/paleo friendly recipe that turned out fantastic! We are adding this recipe to our favorites list.
- 1 package of Beef-less ground beef from Trader Joe's
- 2 (28 oz) cans diced tomatoes with juice
- 1 (6 oz) can tomato paste
- 1 large yellow onion chopped
- 1 red bell pepper seeded and chopped
- 1 head of cauliflower
- 2 cups veggie broth
- 3 tbsp olive oil
- 1 tablespoon minced garlic
- 1½ tablespoons dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¾ teaspoon cayenne pepper to taste
- Preheat the oven to 400.
- Chop cauliflower and add to a baking sheet.
- Toss cauliflower in olive oil, paprika, cumin, garlic powder, salt, and pepper. (No need to measure the seasoning here. I like a lot of flavors so I make sure to coat the cauliflower generously.)
- Roast cauliflower for 10 minutes, flip over and roast an additional 10 minutes or until browned.
While cauliflower is roasting, cook the chopped onion and pepper in 1 tbsp of olive oil in large soup pot until onions are translucent.
Add package of Beef-less beef to onion and pepper mix and cook for 3-5 minutes stirring consistently.
To the pot, add the diced tomatoes, tomato paste, and veggie broth. Season with garlic, oregano, cumin, paprika, basil, garlic powder, onion powder, salt, pepper, and cayenne. Stir to blend, then cover and simmer over low heat for at least 1-2 hours, stirring occasionally.
After 1-2 hours, taste, and adjust salt, pepper, and other spices if necessary. The longer the chili simmers, the better it will taste.
Spoon 1/3 of chili into a blender and puree. Then add puree back to the soup pot and stir.
Remove from heat and serve, or refrigerate, and serve the next day. Serve with avocado slices or whatever chili toppings you prefer!