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So despite the oxymoron in the name, this chili is more than satisfying for any meat eater, incredibly filling, and delightfully low calorie! Plus it’s super easy to make! So without further ado, I present our vegetarian chili, frequently requested, and always a hit! Tell us your favorite chili recipe in the comments!


Meaty Vegetarian Chili

6 cups black beans*
3 cups kidney beans*
16oz Tomato Sauce
16oz water
2 tomatoes, diced
3 tbs chili powder
1.5 tbs smoked paprika
2 tbs garlic
2 tsp cumin
1 tsp cinnamon
1 tsp salt
1 tsp oregano
1 tsp onion powder
1 tsp cayenne (adjusted to spicy preferences)
1 tbs Corn Flour Masa (thickener only)
*Sometimes we replace 2 cups of black beans and a cup of kidney beans with the Morningstar Crumbles. Just depends on the kind of mood you’re in.

1. If using canned beans, drain them, then add them to a medium size pot over medium heat.
2. Let heat through for 3-5 minutes.
3, Stir in tomato sauce, diced tomatoes, and water.
4. Mix in all spices except masa. Turn down heat to medium-low (or low if using a gas range) and let simmer for 20 minutes, stirring occasionally.
5. If needed, add masa to thicken and let simmer for 5 minutes more.
6, Serve!

Chili goes well with sour cream, cheese, and crackers. My kids love theirs with feta cheese in it. This chili is great without any additions but feel free to play around with it! Change up the quantities of beans, change the types of beans, alter the amount of spices. When we’re in a hurry and don’t want to measure out spices we use Carroll Shelby’s Chili Kit, which is pretty close to the spices we normally use anyhow. We typically add a bit more chili powder and garlic powder, then add cinnamon and smoked paprika to get the special flavors we’ve got going on here.