Frieda's Vegetarian Habanero Chile Chili

Servings: 8 cups

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Habanero Chile Chili (Vegetarian)


1 1/2 tablespoons cooking oil
1 package Yves Meatless Ground Round Original (or other vegetarian ground meat alternative)
1 cup chopped onion
1 cup chopped red and/or green bell pepper
2 cloves garlic, minced
1 16-ounce can kidney beans with liquid
2 cups chopped tomatoes
1 16-ounce can low-sodium tomato sauce
1 cup vegetable broth
2  6.5-ounce packages blackeyed peas, cooked according to package directions and drained
1 to 2 Fresh Habanero Chiles, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
1 tablespoon packed brown sugar
1 teaspoon vegan Worcestershire sauce
1 bay leaf
1 cup low-sodium niblet corn
Salt to taste


In non-stick pan, heat half of oil. Brown meat alternative according to package directions. Set aside.

In large Dutch oven or stockpot, add remaining oil. Sauté onion, bell pepper, and garlic 3 minutes. Stir in cooked meat, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire sauce, and bay leaf.

Bring mixture to boiling; reduce heat. Simmer, partially covered, 35 to 45 minutes or until vegetables are tender.

Stir in corn and salt to taste. Cook 5 minutes more. Remove bay leaf.

Serve in bowls topped with shredded cheese. Pass warm tortillas.

Source: Frieda’s Inc.