Vegetarian Chili with Chipotle Pepper

$1.43 per serving

It's a classic for a reason! Delicious, filling, and cheap. You can't go wrong with a big pot of chili. Save lots of meal preparation time by doubling (or even tripling) this recipe and freezing the extra in individual portions for taking to school or work.


1 Tbsp canola oil

1/2 large yellow onion, diced

1/2 green bell pepper, diced

1 Tbsp ground cumin

1 dried chipotle pepper, ground

3 cloves garlic, minced

3 cups cooked black beans

1 3/4 cups (about 14 oz) diced tomatoes

2 tsp lime juice and salt to taste

3/4 cup dried texturized vegetable protein* bits (optional). This ingredient may contain wheat.


Over medium-high heat, warm canola oil in a soup pot. 

Add onion, pepper, chili powder, cumin and chipotle.

Cook until onion is translucent, stirring regularly then add garlic and stir.

Turn temperature down to low and cover. Let veggies cook for at least 15 minutes, stirring occasionally. This step is crucial for a great pot of chili!

Add tomatoes and their liquid first -- this deglazes or dissolves the cooked on food from the pot. Be sure to scrape the bottom of the pan to loosen all the veggies.

Add the cooked beans with their liquid (water or vegetable broth work fine) and TVP. Stir well and bring to a boil.

Quickly lower heat to let chili simmer for 15 minutes. Turn heat off and add lime juice.

Nutrition Information

300 Calories

High in Iron

16.5g Fiber

22.5g Protein