Unbelievably Easy and Delicious Vegetarian Chili
"You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!"
- Preparing Time: 5 minutes
- Total Time: 15 minutes
- Served Person: 6
soup
meatless
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 small onion diced
- 28 ounce diced tomatoes with juice - canned
- 15 ounce white beans - canned drained
- 15 ounce chili beans - canned with liquid
- 1 1/4 ounce reduced sodium taco seasoning
- 1 ounce ranch dressing mix
- 12 ounce vegetarian burger crumbles - frozen
- 8 ounce cheddar shredded
- Carbohydrate 3.935966925 g
- Cholesterol 39.69 mg
- Fat 12.5385866666667 g
- Fiber 0.198333338896434 g
- Protein 9.54053333333333 g
- Saturated Fat 7.977676 g
- Serving Size 1 1 Serving (391g)
- Sodium 554.136801541667 mg
- Sugar 3.73763358610357 g
- Trans Fat 0.651536666666666 g
- Calories 169 calories
Mix the tomatoes, onion, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil. Reduce heat to low, mix in the burger crumbles, and continue cooking until heated through. Top with cheese to serve.
