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Veggie Chili

Who does not love a warm bowl of chili on a chilly November day? Whip up a big pot of this recipe, and have it to eat for the rest of the week!

Makes 6 servings


One 28 ounce can tomato sauce 
3 ounces tomato paste 
1 bunch chopped fresh spinach (optional) 
1/3 teaspoon ground allspice 
salt, to taste (optional) 
1/4 cup water 
1 cup dry texturized vegetable protein *
1 cup cooked kidney beans 
4 ounces chopped mushrooms 
1 green bell pepper, seeded and chopped 
1 jalapeno pepper, chopped 
1 medium onion, finely chopped 
1/3 cup chili powder 
1 1/2 teaspoons ground cumin 
1 teaspoon crushed red pepper 
2 teaspoons garlic powder 
1 teaspoon dried oregano 
1 chopped tomatoes (optional)

* Can’t find texturized vegetable protein near you? No problem! Just add an extra can or two of chickpeas, pinto beans, or kidney beans.


Place all ingredients except chopped tomatoes and spinach in a large saucepan. Bring to a boil, cover, reduce heat, and simmer for 2 to 2 1/2 hours, or until lightly thickened. Refrigerate overnight. Reheat when ready to use. To serve, ladle into individual bowls, and add chopped tomatoes and/or spinach, if using.

Per Serving (1/6 of recipe): 247 calories; 2.3 g fat; 0.4 g saturated fat; 8.2% calories from fat; 0 mg cholesterol; 23.9 g protein; 38.6 g carbohydrates; 9.8 g sugar; 11.1 g fiber; 1,063 mg sodium; 156 mg calcium; 7.4 mg iron; 44.9 mg vitamin C; 2,037 mcg Beta Carotene; 2.8 mg vitamin E

Source: Recipe from Hard Times Café, Rockville, Maryland. Published in The Best in the World, Neal D. Barnard, M.D., editor.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

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{ 1 comment… add one }
  • Sounds delicious. Never put spinach in chili before but I love spinach so will give it a try.

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