Kevin’S Killer Vegetarian Chili With Jalapeno

This robust vegetarian chili combines three types of beans for a hearty, protein-packed meal that satisfies even the hungriest appetites. The blend of dark red kidney, black, and garbanzo beans provides a rich texture, while stewed tomatoes create a savory, tangy base. Fresh jalapeos add a customizable heat level, balanced by earthy cumin and warm chili powder. Perfect for weeknight dinners, potlucks, or cold autumn evenings, this dish is easy to prepare using pantry staples. It freezes well, making it an excellent choice for meal prep or leftovers.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 308.0

Dietary: Gluten-free

Description

This robust vegetarian chili combines three types of beans for a hearty, protein-packed meal that satisfies even the hungriest appetites. The blend of dark red kidney, black, and garbanzo beans provides a rich texture, while stewed tomatoes create a savory, tangy base. Fresh jalapeos add a customizable heat level, balanced by earthy cumin and warm chili powder. Perfect for weeknight dinners, potlucks, or cold autumn evenings, this dish is easy to prepare using pantry staples. It freezes well, making it an excellent choice for meal prep or leftovers.

Ingredients

1 can Dark red kidney beans, drained and rinsed
1 can Black beans, drained and rinsed
1 can Garbanzo beans, drained and rinsed
1 can Stewed tomatoes, drained
1 can Tomato sauce (15 oz)
1 medium Green bell pepper, chopped
1 medium White onion, chopped
1 can Beer (optional, for depth of flavor)
4 fresh Jalapeos, sliced (adjust to taste)
1.5 tablespoons Chili powder
1.5 tablespoons Cumin
3/4 cup Prepared TVP (Textured Vegetable Protein), rehydrated

Directions

1
Drain and rinse the kidney beans, black beans, and garbanzo beans thoroughly.
2
Chop the green bell pepper and white onion into small, even pieces.
3
Slice the jalapeos; remove seeds for less heat or keep them for extra spice.
4
In a large pot or Dutch oven, combine the beans, stewed tomatoes, tomato sauce, green pepper, onion, jalapeos, chili powder, cumin, and rehydrated TVP.
5
Stir the mixture well to ensure all ingredients are evenly distributed.
6
Bring the chili to a boil over medium-high heat, stirring occasionally.
7
Once boiling, slowly add the beer if using, stirring continuously.
8
Reduce the heat to low and cover the pot partially.
9
Simmer the chili for 20 to 25 minutes, stirring occasionally to prevent sticking.
10
Taste and adjust seasoning with salt, pepper, or extra chili powder if desired.
11
Serve hot in bowls, garnished with fresh cilantro or lime wedges if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 308.0kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 56.9g19%
Dietary Fiber 19.0g76%
Sugars 8.3g
Protein 20.3g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a gluten-free version, ensure your TVP is gluten-free or omit it entirely.

This chili tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can freeze this chili for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you prefer a thicker chili, simmer uncovered for an additional 10 minutes. For a thinner consistency, add more beer or vegetable broth.

TVP adds a meaty texture and extra protein. If unavailable, you can substitute with lentils or extra beans.

Handle jalapeos with care; wash hands thoroughly after slicing to avoid transferring capsaicin to eyes or sensitive skin.

Keywords: vegetarian chili, three bean chili, vegan chili, jalapeno chili, healthy dinner, easy chili, bean recipe, spicy vegetarian, comfort food, plant based, meal prep, freezer friendly

Read it online: https://www.chefs-mate.com/recipe/kevins-killer-vegetarian-chili-with-jalapeno/