Chunky Vegetarian Beef Chili is the ultimate in vegetarian chili options. Loaded with kidney and black beans, big pieces of tomato, and textured vegetable protein, this dish will fool even the most die-hard ground beef lover!
2cansred kidney beans19 ounce cans, drained and rinsed
1canblack beans,19 ounce can, drained and rinsed
1/4cupparsley,chopped, for garnish
In a large heavy-bottomed pot or Dutch oven, over medium heat, sauté the onions and garlic in the olive oil until the onions are translucent.
Add the two packages of ground round (textured vegetable protein) and stir into the onion mixture. Cook for 5 minutes. (If you are using dry textured vegetable protein, then follow the instructions on the package for re-hydrating the product before using.)
Add the chili powder, paprika, cumin, salt, pepper, and chili flakes. Stir well to combine.
Add the tomato paste, chopped canned tomatoes, tomato sauce kidney beans, and black beans. Stir all ingredients well to combine. Place a lid on the pot.
Reduce heat to a simmer. Simmer for 2 hours, stirring occasionally.
Serve hot with crusty bread, nacho chips, or topping such as grated cheese, sour cream, red onions, etc.