The Best Vegetarian Chili in the World

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	0%	23%
fat	1%	1%
aromatics	7%	16%
salt	1%	0%
vegetables and beans	245%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
75 g	0.5 medium onion, chopped
8 g	2 tablespoons dried oregano
18 g	1 tablespoon salt
2 g	1 teaspoon ground cumin
2 g	2 bay leaves
80 g	2 stalks celery, chopped
240 g	2 green bell peppers, chopped
30 g	2 jalapeno peppers, chopped
9 g	3 cloves garlic, chopped
227 g	2 (4 ounce) cans chopped green chile peppers, drained
680 g	2 (12 ounce) packages vegetarian burger crumbles
2381 g	3 (28 ounce) cans whole peeled tomatoes, crushed
32 g	0.25 cup chili powder
7 g	1 tablespoon ground black pepper
425 g	1 (15 ounce) can kidney beans, drained
425 g	1 (15 ounce) can garbanzo beans, drained
425 g	1 (15 ounce) can black beans
425 g	1 (15 ounce) can whole kernel corn

Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is a good to very good recipe IMO. It made a tasty vegetarian chili for sure. My real issue is not with the recipe so much as with the fact that as set out, it clearly makes much more than 8 servings. When I was done, I had a completely full 6 quart pot. ” — a cook, 4★

“I made this and loved it! Here's my changes : no celery, added one can drained pinto beans, used one package of Beyond Beef brand feisty veggie crumbles and only ONE (28 oz) can of crushed fire roasted tomatoes. Everything else exactly to the recipe. I was a l” — a cook, 5★