High Protein Vegetarian Chili

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 137.4
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 592.2 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 9.1 g
  • Protein: 10.4 g

View full nutritional breakdown of High Protein Vegetarian Chili calories by ingredient
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Meat replacer lets you add protein and subtract calories Meat replacer lets you add protein and subtract calories
Number of Servings: 12


    2 cans of diced tomatoes (28 oz. each)
    1 can of tomato paste (the small can)
    2 cans of kidney beans (14 oz. each)
    1 package of meat replacer (I use Gimme Lean ground meat style)
    1 medium onion, diced
    2 bell peppers, diced
    Chili powder & tabasco to taste


Spray a nonstick pan with Pam. Add meat replacer first. (Gimme lean you have to "brown," while veggie crumbles come out ready to go).

Add the diced onions & peppers and sautee until they get softer. Drain the cans of kidney beans and add to the pot.

Drain (or partially drain) the tomatoes, depending on how thick you like your chili. The more liquid you add from tomatoes, the thinner it will be.

Simmer on low for 60 minutes or until at desired thickness. Simmer longer to let it cook down, or add water to thin it out. Just be sure to use a nonstick pot and stir the bottom every so often.

Number of Servings: 12

Recipe submitted by SparkPeople user JENNLAVOIE.

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