Smoking Delicious Vegetarian Chili

I have come across quite a few varieties of vegetarian chili but to tell you the truth they have not come close to my version. I have made this recipe a lot of times and it never lets me down.

In Spain we use legumes quite a bit, on salads, stews, soups, so I have kept that tradition on, easy to do I must add, since legumes are one of the power foods, and very economical.

For this version I use something called veggie crumbles or microprotein. It resembles minced beef but it is vegetarian. I normally find it at the organic section at the supermarket. We do not eat it to often, I only use it for the chili. It is natural, although I do not like using imitation meat to often. You decide whether you want to use it or not, but I think it adds up a nice touch.


Smoking Delicious Vegetarian Chili

Miryam's original recipe

Yield: 6 servings


1/2 lb dried small red beans, presoaked over night
1/2 lb dried black beans, presoaked over night
2 - 3 tablespoons olive oil
1 onion, chopped
2 carrots, diced
1 red pepper, chopped
3 garlic cloves, minced
2 - 3 tomatoes, chopped
1 8 oz canned crush tomatoes
1 8 oz can corn
1 12oz bag veggie crumbles, can be omitted
2 teaspoons cumin seeds
2 teaspoons paprika
2 teaspoons oregano
1 teaspoon garlic powder
2 teaspoons coriander powder
2 teaspoons of chili powder, I omit this since my child does not like it spicy
5 - 8 cups of water, depending on how thick you want the chili
Peppercorns to taste or pepper flakes
Salt to taste


Grated cheddar
Fresh coriander leaves, I used parsley



Carefully sort through the beans removing any extraneous material. Rinse well. Put in a pot add 2 quarts of water, and soak overnight.

In a heavy pot at medium to high heat add oil, saute onion, peppers, and carrots for about 5 - 7 minutes. Add the garlic and cook for another 2 minutes. Turn heat to low and add spices. Cook for 2 -3 minutes. Add chopped tomatoes and cook for another 3 minutes or so. Add chopped tomatoes, presoaked beans, salt and water.

Cover the pot and cook over medium to low heat for about 60 - 90 minutes. Sometimes more depending on the size and maturity of the beans.

Keep checking chili every 15 - 20 minutes or so for tenderness of the beans. When beans are tender, add corn and veggy crumbles. Taste chili and adjust salt and heat to taste. Garnish as desired.


  1. Sounds wonderful! What do you usually serve with it?

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