Vegetarian Chili


Vegetarian Chili

Delicious plant-based chili loaded with beans, soy crumbles, and a surprise ingredient! Percect for brain health!
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Soup
Servings 8


  • 2 tbsp olive oil
  • 1 cup onions diced
  • 2 tbsp garlic finely chopped
  • 1 cup green peppers diced
  • ½ cup celery diced
  • 15 oz can of diced tomatoes
  • 15 oz can of black beans
  • 15 oz can of kidney beans
  • 15 oz can of garbanzo beans
  • ½ cup fresh pineapple
  • ¼ cup chili powder
  • 2 tbsp cumin powder
  • ½ tsp cayenne pepper
  • ½ tsp cinnamon
  • 1 tsp black pepper
  • ¼ cup walnuts chopped
  • 1 cup soy crumble meat substitute


  • In a large stock pot, heat the olive oil, add the onions and garlic, and saute until light brown.
  • Add the green peppers and celery and keep cooking.
  • Add all of the seasonings and the walnuts. Cook for 2-3 minutes.
  • Add the diced tomatoes with liquid and bring to a simmer.
  • Add the beans and pineapple and simmer for about 1 hour.
  • Add the soy crumbles and bring back to a simmer. Enjoy!
Keyword chili, plant based, vegetarian

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