Protein-Packed Vegan Chili Soup

 

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Protein Packed Vegan Chili

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1 tsp chili powder. 1 tsp smoked paprika. 1/2 tsp ground cumin. 1 tsp coconut oil. Method.

Heat the coconut oil into a medium pot, and add the onions. Cook until translucent over low hea. Ingredients 2 teaspoons olive oil 1 cup chopped onion ½ cup chopped green bell pepper ½ cup chopped red bell pepper 2 cloves garlic, minced 1 pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®) 1 (15 ounce) can chili beans 1 (14.5 ounce) can diced tomatoes 2 tablespoons chili.

Ingredients 1 tablespoon oil 8 cloves garlic, minced 1 onion, chopped 1 red bell pepper, chopped 1 jalapeño, chopped, seeded 1 teaspoon salt, to taste ¼ teaspoon pepper, to taste 1 tablespoon cayenne pepper 4 tablespoons chili powder 1 tablespoon cumin 4 tomatoes, cubed 28 oz crushed tomato. DIRECTIONS. Heat olive oil in a VERY large stockpot. Add onion and sweat down thoroughly.

Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often. In a large pot over medium heat, combine the olive oil, garlic, onion, jalapeño, red bell pepper, chili powder, cayenne, cumin, black pepper, and salt.

Stir well and cook until the spices are fragrant, 3–5 minutes. Add the crushed tomatoes, vegetable broth, tomatoes, quinoa, black beans, kidney beans, tomato paste, and oregano. Vegetarian Chili Recipes A bowl of red, with just right amount of spice. Filling, flavorful, and crowd pleasing we are going to call it chili, vegetarian chili, even if no self-respecting Texan would. This soup is deliciously spicy, completely vegetarian, has no cholesterol, and is high in protein and fiber.

It is brimming with vegetables, chick peas, white beans, and red lentils, and seasoned with cardamom, garam masala, cumin, and fresh ginger. 11 Protein Packed Vegetarian Recipes To Keep You Full and Focused Three Bean Chili With cold weather hitting almost all of the east cost, chili is an easy way to warm you up. Vegetarian Red Bean Chili.

For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great. It takes just a few minutes to prepare, then the chili simmers. Protein Packed Veggie Chili.

Written by Danica Published on January 18, 2020 in Dinner. Jump to Recipe Print Recipe. This is my spin on a vegetarian chili which actually.

List of related literature:

Dry peas, beans, and bean curd (tofu) can be cooked and made into soup or added to casseroles, pastas, and grain dishes which also contain cheese or meat.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

food in your menus, cooked legumes (such as a bowl of beans from a salad bar, or lentils, peas, or beans in a warm soup) would be a wise choice because they provide protein, iron, and zinc and contain very little fat.

“Becoming Raw: The Essential Guide to Raw Vegan Diets” by Brenda Davis, Vesanto Melina
from Becoming Raw: The Essential Guide to Raw Vegan Diets
by Brenda Davis, Vesanto Melina
Book Publishing Company, 2011

One-half cup of cooked legumes contains about 8 grams of protein, as does ½ cup of tofu (soybean curd) and 2 tablespoons of peanut butter.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

While the proteins in such foods as egg white, for example, or milk (casein) are ideal, containing all the eight essential amino acids in the proper balance, the protein of plant foods such as legumes do not, and this led to their being regarded as “unable to support life.”

“Diet & Nutrition: A Holistic Approach” by Rudolph Ballentine
from Diet & Nutrition: A Holistic Approach
by Rudolph Ballentine
Himalayan International Institute, 1978

Legumes (dried beans and peas) are a good source of protein when eaten with corn or wheat (e.g., a combination of beans and rice provides a good source of complete protein).

“Health Assessment and Physical Examination” by Mary Ellen Zator Estes
from Health Assessment and Physical Examination
by Mary Ellen Zator Estes
Cengage Learning, 2013

Cooked beans, peas, and lentils have between 5°and 10 percent protein; though it might surprise you, eggs, milk, and yogurt are in the same range.

“Diet for a Small Planet: The Book That Started a Revolution in the Way Americans Eat” by Frances Moore Lappe
from Diet for a Small Planet: The Book That Started a Revolution in the Way Americans Eat
by Frances Moore Lappe
Random House Publishing Group, 2010

Vegetarian sources of protein include bean soups, stews, dips and burritos, tempeh, tofu, seitan, cottage cheese, yogurt, quinoa, nuts, seeds (and nut or seed butters), and shakes from rice, hemp, or whey protein.

“Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth” by Margo Shapiro Bachman, Vasant Lad
from Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth
by Margo Shapiro Bachman, Vasant Lad
Sounds True, 2013

Vegetarian protein sources include garbanzo beans, black beans, kidney beans, tempeh, eggs, peanuts, walnuts, almonds, cashews, ricotta cheese, cottage cheese, yogurt, and peas.

“The 21-Day Belly Fix: The Doctor-Designed Diet Plan for a Clean Gut and a Slimmer Waist” by Dr. Tasneem Bhatia
from The 21-Day Belly Fix: The Doctor-Designed Diet Plan for a Clean Gut and a Slimmer Waist
by Dr. Tasneem Bhatia
Random House Publishing Group, 2014

Another one of my favorites: the vegan protein powder PlantFusion, which is also made from pea protein with no soy protein isolate.

“Heal Your Drained Brain: Naturally Relieve Anxiety, Combat Insomnia, and Balance Your Brain in Just 14 Days” by Dr. Mike Dow
from Heal Your Drained Brain: Naturally Relieve Anxiety, Combat Insomnia, and Balance Your Brain in Just 14 Days
by Dr. Mike Dow
Hay House, 2018

Since most vegetable soups don’t hold me over very long, I added 1 cup (250 mL) of red lentils to this soup to ramp up the protein and fiber.

“The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out” by Angela Liddon
from The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out
by Angela Liddon
Penguin Publishing Group, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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70 comments

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  • I took inspiration from your garlic peeling. I didn’t like using my hand to smash, ouch, so I repurposed my meat tenderizer mallet thing, and gave it a good whack. Worked beautifully. Thank you so much for teaching your technique.

  • Okay, can someone help me here? I understand the difference and when to use stock versus broth. But how do I choose between beef, chicken, and vegetable stock? Like, do I use beef stock with beef, or do I want to switch it up with beef and chicken stock?

  • The video calls for 4 cups of stock, but the website says 1.75 cups. I put in 2 cups and that was more than enough to cover the beans.

  • If it doesn’t have meat or an actually beef substitute (like tofu crumbles), all it is is a bean soup that will give you too much gas.

  • Chili? This is that food my Indian neighbours sell that boils the entire day… I’ll open the window and ask and will update later.
    Update: it’s called Dal Makhani. I hope I got it right ��

  • I used to make a similar version of this for my wife and kids in the 90’s & 00’s and they loved it. They dubbed my version…”slop”! The neighborhood kids used to come over on “slop” nights for dinner and after volleyball & football games. Now they come over with their spouses & my grandkids and they all ask for “slop”. It’s a pleasure to make it for everyone.

  • I…thought all chili’s were mostly protein anyway. Really, all this does differently is unnecessarily adds a ton of different types of beans, when you would be fine with just the black and kidney beans, and adds corn, which isn’t even a protein.

  • This ain’t chilli, it’s stew. Beans, chunky tomato, corn, honey and a bunch of other ingredients do not belong in a bowl of real Texas Red.

  • This is chilli? Cmon Tasty, you could’ve done better than this. I can eat this but minus the dairy… IT FUCKING LOOKS TERRIBLE. Just saying.. Veggie Stew

  • chili with no real peppers?
    you should have also added vegetarian or vegan in the title so people wouldn’t complain that it doesn’t haven meat is it.

  • Apart from the lentils, this looks like something I could pressure-can into one-quart Mason jars. Very healthy and dirt cheap to make!

  • I remember one of these vids where they made cookies that u could freeze up to 6 months before they go bad and a ton of dumbasses thought “freeze up to 6 months” meant u had to wait 6 months to make the cookies

  • You should totally add some vegan cream cheese to that broccoli soup! Mmm…. ������.. Supercalifragilistc! Extra ��������. Crispy quinoa in salads are the bomb.

  • Hi after 4 years and half restricting calories, i have increased them since july 2017, but i have gained 22 pounds and just by eating 1400-1500 Kcal. At the moment i am not doing exercise because i have a knee pain. I haven’t done exercise 2 and a haf weeks, but i don’t undesrtand what is going on?? Will i lose the weight because i reached the highest weight in january of this year and since i started gaining i don´’t know what to do. (I am sooooo bloated, i feel tired, it’s horrible!!!! My metabolism is forever damaged???Any suggestions????

  • Awesome and helpfull video once again! I meal prepped chilli last week but I am about to go to the supermarket to buy all the ingredients for the soup and the salad recipes!

  • great ideas Brian. Keep this videos coming. Went plant based whole foods about 6 weeks ago and have lost 32 pounds. Your channel is super inspirational to me. Keep the videos coming.

  • Really like your Food Videos!!!! Thank you very much!!! have you ever thought about vegan-keto Meals?? would be perhaps a “Future Projekt” for other interesting Videos!!! even if the Taste is not soo good..as your Meals now…but would perhaps interesting for other peoples…too.

  • I LOVE that you show vegan meals can be easy to make, simple, yummy, healthy and cheap! ALSO LOVE your energy! Did you always have this much energy? Or have you seen more energy as you went vegan?:)

  • You mentioned tamales in one of your videos. Would love to see your vegan version. I’m Mexican and my mother made the traditional ones with lard and pork but looking for a healthier recipe.

  • I make a killer chili but I may try yours. I love love love the broccoli soup. Definitely doing that. Thank you for these food tips.✌ I am finding myself really enjoying your vlogs. ����

  • I have almost the same chili recipe! I don’t add the can of pinto beans and I add a pinch of cayenne pepper. Either way you cook it, it is GOOD!! I also cook mine in a Instant Pot, start to finish is about 45 minutes.

  • Hey Brian, sweet video! Have you thought of switching over to glass Tupperware? You can put it in the oven, easier to clean, lasts longer and you don’t have to worry about plastic in your food! Also thanks for being my favorite vegan:)

  • I’m coming up on my 1 year vegan anniversary and I couldn’t be happier!! I originally thought I would just try it for a month and see how I felt and well… Here I am! Doing great with all the Brian Turner recipes! You tha man Brian! Thanks again.

  • I got bit by a few ticks hunting for mushrooms and now I’m allergic to red meat, like deathly allergic. Thanks for this. It’s on the stove.

  • This chili was VERY GOOD!! Thanks for sharing kind Sir. I enjoyed the the vid too, it’s straight to the point and super chill as well.✌

  • Thank you so much! I’ve recently transitioned over to the Vegan �� life and Homemade Chili is one of my favorite dishes! I’ll definitely be trying your recipe ����

  • Made this tonight, it was delicious and my whole family loved it! I couldn’t find bulgar so I subbed kamut wheat and it turned out awesome!! Thank you

  • I see our video of chilli is very similar yet a totally different recipe. Thanks for sharing this video I’m glad I stumbled upon it and it is one we’re going to have to try! Is this your own recipe I’d love to know how you came up with it.

  • Just found out that they found E. coli in romaine lettuce so you should stop eating it for a while, Brian! And I would put some cumin in the chili.

  • This turned out amazing, though I modified it with oil, butter, cilantro, and more salt. And I added a can of El Pato instead of tomato sauce.

  • Hi there! You mentioned the list of spices are in the comments. I couldn’t find it. Can you please relist them or let me know how to find them? Sorry, new to this:)

  • Sammy in the background as the ultimate hypewoman lol cooking with Brian and Sammy. You guys bounce energy off of each other and that’s really cool to see.

  • We didnt have bulger or masa but we did use a can of Great Value Organic lentils. It gives you that missing texture/bite you get from ground meat. Fantastic recipe though, it was a hit in my house.

  • absolutely fantastic chili! I didn’t put as much chili powder, but added some sriracha to it at the end and wow! thank you for this recipe!

  • Thank you for the awesome recipe!
    I didn’t have any caned diced tomatoes so I used fresh ones out of the garden and sauteed them with my onions, peppers, and garlic.
    I used a whole can of refried beans.
    And I didn’t have any of the fancy thicker you used, so I used the good old corn starch trick.
    I also used garbanzo beans instead of kidney beans. ��

    It was fabulous! Had it with vegan cornbread muffins.

    Thank you! ��

  • Tried this 2 nights ago…REALLY excellent! I added smoked paprika and it helped even more…it came out nice and thick, probably due to the refried beans! So glad I tried it…I didn’t use the bulgur but might try that next time! THANK YOU!

  • This is so awesome. I’ve made this chili and it’s delicious. Plus, the southern accent chef cooking vegan recipes is just classic.

  • This recipe is fantastic, but you truly only need 1/8 cup chili powder, not 1/4 cup as that’s way too much. I’m from New Orleans, and we love spice, but everything in balance. Highly recommended!

  • Just made this today AMAZING!! Can’t Thank You enough for helping us all stay healthy with old favorites transformed. I think I might eat it again tomorrow with Lentil spaghetti or Rice noodles, definitely a one meal day. Whew it’s so filling and delicious that it checks off a few of those “craving” boxes.

  • I made this tonight. Followed the recipe to the letter. I’m a beef in my chilli guy and for this being a a vegan hippie dish, this is a 8/10 for sure (I was very surprised).. Plenty of texture, plenty of heft, plenty of flavor. You really won’t even notice the bulgar in it, just a bit more texture but does nothing to the flavor. I did’t use the jalepeno’s but just a small squeeze of sriracha on my bowl cause my kid doens’t like spicy. It was VERY good. My thoughts. First, you won’t need the corn flour. It will be thick enough when you add the refried beans. I actually had to add about 3/4 cup more broth to thin it down a bit. Second, use ALL of the chilli powder. No joke. I don’t know if it’s the refried beans or what but this really needs that extra and doesn’t heat it up. Third, top with some fresh chopped onion and a dollop of sour cream. I make a very good from scratch chilli and this one is actually contest worthy. Also note if you don’t have the corn flour, you can take a handful of corn tortilla chips and spend a few minutes with a mortar and pestle and get the same effect. Just grind till it’s a fine powerder. I used the ground tortilla chips as a topping with the onions and it was spot on. Great recipe, easy to make, and very tasty. Yeah food!! P.S. You could add a small can of green chillis to this, or even a half can of corn. Use your imagination. It will take all of what you want to give it. As a matter of fact, because you can add to it without taking anything away from the recipe, i’m chaning my rating to a 9/10. Your tummy will be happy.

  • To be honest that amount of Chili Powder makes me nervous. Is it extremely spicy? I don’t want to end up with a meal I can’t eat.

  • I’ve just made this for the second time, this time using Textured Vegetable Protein for the “meaty” texture. It’s so delicious! Here’s the most impressive thing it’s one of the only (non-baking/pastry) recipes I’ve ever followed that is perfectly seasoned as written. That’s AMAZING. I’m a confident cook, and I like things well seasoned, so I always add and fiddle until the flavor is where I want it… but, this, I didn’t have to at all. Well done, Chuck!

  • Low fat and low sodium diet are absolutely detrimental to your health. You need to learn to include good fats in your diet and truth about sodium. Regular salt is bad for our health. However salt found naturally in foods and nutritional sources is good for us. I am going to make this recipe. Thank you. I am also going to include fat in my recipe and salt.

  • Thank you so much for this…saw it months ago but going to finally try it today. I was tempted to use some Beyond Meat ground but decided to buy some bulgar and try it true to your recipe first. A few questions…1. any particular brand of chili powder? 2. you mention using vegetable broth instead of oil do you never use ol in your pan fry/saute recipes? Do you have a video on this? I have been using algae oil in a spray bottle for most of my pan cooking but will try veg broth…so much less calories! 3.Are you using medium or medium high heat throughout the cooking? for the simmer I assume you reduce heat, right? 4. If I were to try mixing in a scotch bonnet hot sauce, should I halve the chili powder amount or reduce it? Not going to try that this batch though…Thanks!, and sorry if I’m repeating previous questions. I’ve been lacto-vegetarian now for 23 years. I’ve always eaten a lot of veggie meats.

  • been vegan 6 weeks and god damn you ain’t lying!! this is the best god damn chilli i have ever had my whole god damn life!!! yeeeeehaaaaaaa!!! thanks from the UK!!

  • Thank you this was delicious! Threw in some vegan chorizo tofu crumbles: https://itdoesnttastelikechicken.com/vegan-chorizo-tofu-crumbles/ Yummyyyyy

  • Made this for supper, thinking I would have leftovers for the week. I served it over baked potatoes and my carnivore boys ate it up. Nobody noticed there was no meat. Thanks, Chuck! This one was a hit in my house!

  • The peel of garlic is actually healthy and can easily be incorporated in stews, etc. so you might want to keep it in chili. Also onion skins are healthy and they might also work. Might be worth a try to add nutritional value to the chili.

  • Please present a proper list of the ingredients. A simple bullet-point list in the comments should be fine. I’ve never heard of “bulgur” or “masa harina” (can’t find them on Amazon and certainly regular stores would not have them). Can’t wait to try it!

  • This is my boyfriends favorite and he is not vegan! I bypass the masa and bulger. Instead of jalapeños I added green chili’s (it’s what I had). Best chili ever!

  • Which kind of chili powder do you use in the video? The one I have from supermarket just says chili powder but its more red than the one in the video, doing this recipe I put half than you said and its impossible to eat because its too hot

  • YUMMY! So good that my husband woke up and ate leftovers for breakfast! Easy to make, quick and delicious. If meat eaters are in your family, separate out their part and add ground turkey to theirs.

  • I live being vegan because there’s so many opportunities of trying different foods that you try and Unix the taste and texture of actual meat. I have a YouTube channel that follows around reviews of vegan foods and my life

  • Love a good chili like this! If I make one with sweet potatoes I like to bake them in the oven first (wouldn’t be one pot anymore). I find it gives the potatoes a different texture in the finished chili

  • I believe you and it looks delicious but you lost count at 4 or 5? Lol ���� you got a new subscriber at, “we don’t use oil”. Only healthy vegan cooking, or whole food plant based cooking. Thank you ����

  • I just wanted to say thank you for the recipe, it made a great dinner for the family tonight! I made cornbread with it and no one knew the meal was vegan! Thanks for the video again, have a good one!

  • Omg Veggie Rose I made this and it tasted just like Wendy’s chilli! My carnivore step dad who eats pigfeet and all types of ham and such tasted it and said ” this is so so delicious! He ate three helpings! Lol thanks so much for this recipe! It is so good and filling…I forget it’s vegan! Lol loving it…new subscriber here!

  • Awesome and easy recipe, just wish i wouldve watched this BEFORE i went to the store cuz i dont have the veggie broth or the canned diced tomatoes ����.
    Also, u definitely shop at Aldis dont u?! Haha, i recognize the brand of beans and the pepper cracker cuz i use the same ones from Aldis ��.

  • Girl I just found you’re channel and all I can say is wow! You’re dishes are amazing! You have so much “sazon” (flavor) to you’re dishes and i love it! Thanks for sharing you’re recipes with us!

  • I was going to show this video to my mom for a chili recipe, but theres no way i can actually do that with your outfit. You’re barely even wearing a shirt, and your belly button ring is in like all the shots. You should think about your outfit being appropriate for all viewers, not just young people.

  • I need to start by saying that a very large pot is definitely needed. I knew Rose’s pot is a little larger than mine but I literally had to cook the vegan crumble on the side and add it in once I stored it to refrigerate my over size stainless steel bowl. Lol. Needless to say, this chili was INCREDIBLE. My son has been very particular since he decided to go vegan with me but this chili??? He goes back for seconds and thirds. Rose, you really outdid yourself.

  • I truly did not believe this recipe would be flavorful but OMG was I wrong! Even my meat eating wife LOVED it! VEGGIE ROSE YOU ROCK! This recipe was fast and easy, it was delicious before I let it cook for 2 hours! Thank you so much! Gotta go eat some more chili!����

  • This looks like the best vegetarian chili on YouTube! Thanks I’m going to try it tomorrow. What is the best non soy vegan granules?

  • if you’re on a rush (e.g. school camp) what’s the quickest time that the chili will be ready by? also is the cooking time just so it thickens? thanks xx

  • This is cooking on my stove top right now. Dinner request for tonight. Can’t wait to eat it with some cornbread…. Yum! Thanks for another delicious recipe.

  • Off topic…
    Are there any vegan disclosing solutions on the market?? I brush and oil pull after every meal and snacks but recently had a horrid 11cavity dentist appointment! I want to retrain myself on proper brushing but I know food coloring has crushed bugs ��

  • Rose ��!! This looks incredible as always! Chili was something that I really liked before becoming vegan, along with broccoli cheddar soup so yummy ��!!! I need to recreate my own vegan version!! Anyway, love you and your video as always I’m so happy to see the #veggierosefam grow #teamveggierose #myveganplantpoweredhero

  • Those vegan grounds, 5 minutes in the oven and then sprinkled on top (after food is dished up), for added crunch, for when your cooking an “easy, but not quite so easy vegan chilli” ��. P.s. if you add baked beans, that’s haricot beans, tomato sauce and salt, 3 ingredients in 1 tin, if you wanted to make “even easier than easy vegan chilli” ��.

  • Lots of love from India..

    Mexican cooking and Indian cooking is very similar.. we have an identical dish in India that has existed way before chilli beans..

    It’s called “Rajma Curry” (Bean Curry)

    we use the same spices in that dishChilli Powder, Cinnamon, Cumin and we also add more spices on top of that such as Coriander Powder, Fenugreek Power, Clinatro, Yoghurt.. and more..

  • “We just roll with it. That’s the vibe.” Totally agree with that. Having a hard time finding tofu in Michigan lately, but looking forward to cooking this dish. Enjoy your weekend and see you both next week.