Vegetarian Chili

Vegetarian Chili

This chili is based off a chili from the restaurant Hard Times Cafe in Alexandria, Va. Textured soy protein is a great addition that creates tiny chunks of soy. These chunks almost look like meat chunks that can be great at fooling any meat lover. Leaving the chili to cool overnight is not mandatory, but it does taste better after leaving it to cure.

Serves 4


3¾ plain tomato sauce
3 oz. tomato paste
¼ lb mushrooms, diced
1 medium jalopeño pepper, stemmed and chopped
1 medium onion, chopped
2 tsp salt
1 Tbs chili powder
1 Tbs cumin
2 tsp crushed red pepper
2 tsp garlic powder
1 tsp dried oregano leaves
⅛ tsp ground allspice
1¼ cup water
1 cup textured soy protein


  1. Place all ingredients except soy protein in a large casserole pot. Stir and add soy protein. Stir again and bring to a simmer. Cover and simmer until lightly thickened, about 2-2½ hours.
  2. Cool the chili, and store overnight. Reheat the chili before serving. Serve with crackers or gluten free cornbread.
Nutritional Facts: per serving
182 cal; 2g total fat (<1g sat fat); 30g carb; 2350mg sod; 9g fiber; 17g protein; 15g sugars

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Recipe is adapted from Hard Times Cafe Vegetarian Chili Recipe