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Vegetarian Chili

Published in Recipes, Main Dishes Author: Pritikin ICR

Serves 4 (1 cup serving)


  • 1 cup ground meat substitute (textured vegetable protein)
  • ½ cup green bell pepper, diced
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, diced
  • 2 tablespoons garlic, chopped
  • 1 4.6 ounce can no-salt-added green chilies
  • 2 cups red kidney beans, cooked
  • 1 cup no-added-salt vegetable broth
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh thyme leaves, chopped
  • ½ cup no-added-salt tomato puree
  • ½ jalapeno pepper, seeded and chopped
  • ½ cup diced carrots
  • ½ cup corn
  • 1 teaspoon chili powder
  • 1 tablespoon chopped cilantro or green onion


  1. Soak ground meat substitute in 3 cups boiling water for 10-15 minutes. Drain.
  2. Meanwhile, in a large nonstick pan, sauté bell peppers, onion and garlic until golden brown.
  3. Add green chilies, kidney beans, meat substitute and vegetable broth. Reduce heat to low, and simmer for 3 minutes.
  4. Stir in oregano, thyme, tomato puree, jalapeno pepper, carrots, corn and chili powder. Simmer for 30-35 minutes.
  5. Add cilantro and serve.

Recipe courtesy of Pritikin Intensive Cardiac Rehab (ICR). Currently offered at five CentraCare locations, Pritikin ICR is a comprehensive approach to cardiac rehab, featuring both exercise and education at every visit. For more information, visit