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Vegetarian Chili

  • Total Time: 1 hour 5 minutes


  • 1 package Trader Joe's Soyrizo, or 12 ounces ground meat imitation
  • 1 small onion, diced
  • 1 zucchini, diced
  • 1 handful green beans or haricots vert, cut into 1-inch pieces
  • 1 cup frozen or fresh corn kernels
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot paprika, plus more if needed
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon seasoned salt, plus more if needed
  • 15 ounces kidney beans, lightly drained (1 regular can)
  • 15 ounces garbanzo beans, lightly drained
  • 30 ounces canned tomatoes, any kind
  • 1 cup beef stock, plus more if needed


  1. Add the soyrizo to a large pot with a drizzle of oil over medium-high heat. Stir and brown for about 5 minutes until slightly crisp. Add the onion, corn, zucchini, and green beans. Stir to combine and cook for 5 minutes to start to soften the veggies. Add the garlic, Worcestershire, seasoned salt, chili powder, hot paprika, and cumin. Stir and cook for another 2 minutes until the garlic is fragrant. Add the beans, tomatoes, and stock. Let the mixture come to a boil, and add more stock if you need to so the liquid covers most of the vegetables. Taste the chili, and adjust the seasonings.
  2. Reduce the heat to low and cover the pot. Simmer the chili for 20-30 minutes. Adjust seasoning again and serve with any toppings that you like.
  3. Enjoy!


  • OF COURSE, use regular meat or sausage if you'd like! If you don't enjoy faux meat products you can also leave out the soyrizo entirely.
  • Sub beef stock for veggie stock if you prefer!
  • Prep Time: 20
  • Cook Time: 45


  • Serving Size: 8