Christina's Vegan Chili

Vegan ChiliBefore I decided to take the plunge of cutting meat, dairy and eggs out of my diet I thought I would try my hand at modifying my classic, Turkey Chili Recipe. It turned out pretty fantastically, if I do say so myself, ha!

Serve with a bagette and some Earth Balance, Original Buttery Spread.


Christina’s Vegan Chili
Prep time
Cook time
Total time
This is a quick, extremely healthy, vegan version of traditional chili. You can’t even tell the difference!
Recipe type: Main dish
Cuisine: Texan
Serves: 4
  • 1 tsp olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 pouch (312 g) Veggie Ground Round
  • 1 (16 oz) can organic red kidney beans, undrained
  • 1 (16 oz) can organic stewed tomatoes
  • 1 (6 oz) can of tomato paste
  • 2 tbsp chili powder
  • ½ tsp garlic powder
  • ½ tsp oregano
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 1 tbsp brown sugar
  • ½-1 tsp cayenne pepper, to taste
  • 1½ – 2 cups organic vegetable broth
  1. Over medium heat saute chopped onion, and green pepper until onions appear soft.
  2. Add veggie ground round and stir.
  3. Add the remaining ingredients, plus the vegetable broth and stir well.
  4. Cook over low heat for 30 minutes.
  5. Enjoy!
Nutrition Information
Calories: 261 Fat: 1 Carbohydrates: 43 Sugar: 10 Sodium: 703 Fiber: 13 Protein: 23



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