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High Protein Vegetarian Chili

Servings 4

Ingredients

  • 1 recipe of high protein vegetarian ground beef
  • 1 tablespoon olive oil
  • 3 tablespoons chopped onion
  • 1 red bell pepper chopped
  • 1 yellow squash or zucchini, chopped
  • 3 cloves of garlic minced
  • 2 cans 30 oz. tomato sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • salt and pepper to taste

Instructions

  1. The first step is to make the vegetarian ground beef, which you can find the recipe and instructions for on our blog by searching. I would recommend printing that off as well.

  2. Prep all the vegetables by chopping or mincing as directed above. In a large pot, add the olive oil over medium heat. Cook the onions and bell pepper for 3-4 minutes until they begin to soften. Add the garlic and squash, season everything with the chili powder and cayenne, and continue to cook for another 3-4 minutes. Now add the tomato sauce and vegetarian ground beef and cook until everything is well heated. Taste and add salt and pepper as needed.

Recipe Notes

I like my chili on the thick side, but if you find this is too thick for you, then simply thin it out with a little vegetable stock or water. 

And on that note, I saved a few servings of this for later that week and I found that even after rewarming in a pot, the mixture was thicker than the original chili (or at least it seemed that way to me). So for the leftovers I did end up adding about 1/4 cup vegetable stock to each serving as I warmed it up again to get the consistency that preferred. If you don’t have stock on hand and don’t want to open a container again, you can simply use water.