Boca Chili Vegetarian
Warm up with a hearty and flavorful bowl of Boca Chili Vegetarian, a plant-based delight that’s as comforting as it is nutritious. This one-pot wonder combines vibrant ingredients like sautéed bell peppers, onions, and garlic with hearty black and kidney beans, sweet corn, and Boca meatless crumbles for a protein-packed, meat-free twist on classic chili. A medley of bold spices—chili powder, cumin, and smoked paprika—infuses every spoonful with irresistible warmth and depth of flavor. Ready in just 45 minutes, this vegan-friendly chili is perfect for busy weeknights or cozy family dinners. Customize your bowl with optional toppings like fresh cilantro, sour cream, or gooey cheese (dairy or non-dairy) and serve with crusty bread or tortilla chips for a truly satisfying meal. Whether you're craving comfort food or catering to a crowd, this vegetarian chili is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 12 ounces Boca crumbles (or equivalent meatless ground crumbles)
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup vegetable broth
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- sour cream or non-dairy alternative (optional, for serving)
- shredded cheese or non-dairy cheese (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Add the diced red and green bell peppers and sauté for another 5 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the Boca crumbles to the pot and stir to combine. Cook for 2-3 minutes to heat through.
Pour in the canned diced tomatoes (with juices), tomato sauce, and vegetable broth. Stir to combine.
Add the black beans, kidney beans, and frozen corn. Stir well.
Mix in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir until the seasonings are evenly distributed.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Add more chili powder for spice, or additional salt and pepper to taste.
Serve hot with optional toppings such as chopped cilantro, sour cream, and shredded cheese. Pair with crusty bread or tortilla chips, if desired.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 8820 mg | 383% | |
| Total Carbohydrate | 319.0 g | 116% | |
| Dietary Fiber | 109.7 g | 392% | |
| Total Sugars | 78.1 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1211 mg | 93% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 8170 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
