"Meaty" Meatless Double-Bean Chili

We gave this vegetarian chili our highest rating at the taste-testing table.

Yield: 10 servings (serving size: 1 cup chili, 1 tablespoon each green onions and olives, and about 1 1/2 tablespoons cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 9.3g
  • Saturated fat: 2.8g
  • Protein: 15.8g
  • Carbohydrate: 28.6g
  • Cholesterol: 8mg
  • Iron: 3.4mg
  • Sodium: 876mg
  • Calories from fat: 33%
  • Fiber: 9.8g
  • Calcium: 153mg


  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 2 drained canned chipotle chilies in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 (12-ounce) package burger-style recipe crumbles
  • 2 cups water
  • 2 (14.5-ounce) cans chili-style diced tomatoes, undrained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can dark red kidney beans, rinsed and drained
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 cup sliced green onions
  • 1 (2.5-ounce) can sliced black olives, drained
  • 1 cup (4 ounces) preshredded reduced-fat Cheddar cheese


  1. Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Add garlic and next 3 ingredients; cook 1 minute. Add recipe crumbles and next 7 ingredients, stirring well; bring to a boil. Reduce heat to low; simmer, uncovered, 15 minutes, stirring frequently. Discard bay leaf.
  2. Spoon chili into individual bowls. Top each serving with green onions, olives, and cheese.
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