Unbelievably Easy and Delicious Vegetarian Chili
You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!
You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!
- Carbohydrate 3.935966925 g
- Cholesterol 39.69 mg
- Fat 12.5385866666667 g
- Fiber 0.198333338896434 g
- Protein 9.54053333333333 g
- Saturated Fat 7.977676 g
- Serving Size 1 1 Serving (391g)
- Sodium 554.136801541667 mg
- Sugar 3.73763358610357 g
- Trans Fat 0.651536666666666 g
- Calories 169 calories
Step-by-step
- Mix the tomatoes, onion, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat.
- Bring to a boil.
- Reduce heat to low, mix in the burger crumbles, and continue cooking until heated through.
- Top with cheese to serve.
Packaged seasoning blends like taco powder and ranch mix contain high levels of sodium and cornstarch thickeners that require careful hydration to avoid a powdery mouthfeel. Traditional chili relies on long simmering to break down aromatics and marry spices, but short-cooking formulations depend on precise heat control to dissolve dried seasonings without scorching the bottom of the pot. Testing reveals that bringing the tomato base to a rolling boil before adding frozen protein prevents the temperature from plummeting too quickly, which ruins the texture of the plant-based crumbles.
- Dice the small onion to a uniform quarter-inch size so it softens completely within the brief cooking window.
- Use a heavy-bottomed Dutch oven rather than a thin aluminum pot to distribute heat evenly and prevent the thick tomato and seasoning mixture from burning at 212 degrees Fahrenheit.
- Stir the frozen vegetarian burger crumbles in only after reducing the heat to low so the soy proteins retain a chewy bite instead of turning mushy.
- Store leftovers in an airtight glass container in the refrigerator for up to four days, as the resting period allows the spices to penetrate the beans fully.
Allowing the pot to sit covered off the heat for five minutes before serving lets the starches from the beans and seasoning packets stabilize the sauce consistency. Adjusting the final salt content only after the cheese is melted prevents the dish from becoming overly saline due to the sodium present in the cheddar.
