This is a colorful and flavorful chili recipe that you can count on for success every time. Most of the vegetarian chili recipes we’ve seen involve throwing ingredients in a pot and simmering, but we’ve taken flavor to another level by browning some of the ingredients first. Combine that with Dizzy Pig’s Fajita-ish seasoning, and you have a delicious pot of chili that you don’t have to be a vegetarian to love. Yeah, there are a few extra steps, but it’ll be worth it. Trust us on this one.
Most of the vegetables can be substituted with whatever is fresh, so no worries if you don’t have the exact ingredients listed. The mushrooms and veggie burgers give the texture and meatiness that most people desire in a chili. You can exchange tofu for the veggie burgers, or leave it out altogether. Same goes for the mushrooms. Leave them out or add even more if you are a mushroom fan.
Lastly, add any toppings you’d like, such as Cheddar or Monterey Jack cheese, sour cream, and tortilla chips. To keep this chili vegan and gluten-free, replace the cheese and sour cream with avocado slices and/or drops of hot sauce.
- 8 oz veggie burgers, broken into ½-1 inch pieces
- 8 oz mushrooms, quartered or halved depending on size
- 2 Tbsp cooking oil, ghee or butter
- 2 small zucchinis, large dice
- 2 large sweet onions, large dice
- 2 cloves garlic, chopped
- 1 large can diced tomatoes in juice, or 2 small cans
- 2 poblano peppers, charred, skinned, seeded and dice
- 1 yellow bell pepper, large dice
- 1 red bell pepper, large dice
- 1 can black beans, drained
- 1 can Northern beans, drained
- 1 can small white beans, drained
- 2 Tbsp Dizzy Pig Fajita-ish Mexican seasoning, divided
- 1 tsp salt, or to taste
- Vegetable stock if needed (we did not need any)