Healthy Vegetarian Chili


▢ 1-3/4 cups chopped baby portobello mushrooms

▢ 1 medium onion, finely chopped

▢ 1/2 cup chopped sun-dried tomatoes (not packed in oil)

▢ 2 tablespoons olive oil

▢ 2 garlic cloves, minced

▢ 1 package (12 ounces) frozen vegetarian meat crumbles

▢ 2 cans (16 ounces each) chili beans, undrained

▢ 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes

▢ 1/2 cup water

▢ 1/2 cup vegetable broth

▢ 4-1/2 teaspoons chili powder

▢ 2 teaspoons brown sugar

▢ 1/2 teaspoon celery salt

▢ 1/2 teaspoon ground cumin

▢ 1 medium ripe avocado, peeled and finely chopped

▢ Reduced-fat sour cream, optional




  1. In a Dutch oven, sauté the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through.
  2. Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.



Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.


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