Spicy Vegetarian Chili

Recipe

Soup, Chili & Stew
Spicy Vegetarian Chili

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User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

4
Servings
15min
Prep
15min
Total

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Description

Use pantry staples to make this quick and spicy vegetarian chili that's perfect for chilly nights.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
4 frozen spicy black bean burger patties
1 (15-oz.) can Hy-Vee no-salt-added dark red kidney beans, drained and rinsed
1 (14.5-oz.) can Hy-Vee petite cut diced tomatoes, undrained
1 c. brewed coffee
¾ c. Hy-Vee Short Cuts tricolor bell pepper strips, chopped, plus additional for garnish
1 canned chipotle pepper in adobo sauce, finely chopped
2 tbsp. Hy-Vee chili powder
½ tsp. Hy-Vee granulated sugar
½ tsp. Hy-Vee salt
½ tsp. Hy-Vee ground cumin
Hy-Vee sour cream, for serving
Hy-Vee shredded Cheddar cheese, for serving

Things To Grab

  • Microwave-safe plate
  • Large skillet
  • Ladle

Directions

  1. Place burgers on a microwave-safe plate. Microwave on HIGH for 20 to 30 seconds or until partially thawed. Cut burgers into 3/4-inch cubes; set aside.

  2. Combine beans, undrained tomatoes, coffee, chopped bell peppers, chipotle pepper, chili powder, sugar, salt, and cumin in a large skillet. Add black bean burger cubes. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. 

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen
  3. Ladle chili into bowls. Top with sour cream and cheese. Garnish with bell pepper strips, if desired.

Nutrition facts

Servings

210 Calories per serving
1 cup

Amounts Per Serving

  • Total Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 870mg
  • Total Carbohydrates: 38g
  • Protein: 12g

Daily Values

0%
Iron 20%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%