Vegetarian Chicken Chili with Crushed Tortilia Chips and Cheese
Warm up with a hearty bowl of Vegetarian Chicken Chili, a comforting and flavor-packed dish that’s perfect for weeknight dinners or casual gatherings. This recipe combines the smoky richness of chili powder, cumin, and paprika with plant-based chicken strips, protein-rich black and pinto beans, and sweet bursts of corn. Simmered to perfection in a savory tomato and vegetable broth base, this vegetarian chili is both satisfying and nutritious. Topped with crunchy crushed tortilla chips, gooey melted cheddar cheese (or a dairy-free alternative), and optional garnishes like fresh cilantro and sour cream, it’s a customizable delight that delivers bold Tex-Mex flavors in every bite. Ready in under an hour and serving six, this one-pot wonder is a crowd-pleaser that proves vegetarian comfort food can be every bit as indulgent and satisfying.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 12 ounces plant-based chicken strips
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 cups tortilla chips, crushed
- 1 cup shredded cheddar cheese or cheese alternative
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream or plant-based alternative (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper. Sauté for 5 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the plant-based chicken strips to the pot and cook for 3-4 minutes, stirring occasionally, to lightly brown them.
Sprinkle in the chili powder, ground cumin, and smoked paprika. Stir well to coat the vegetables and plant-based chicken with the spices.
Pour in the canned diced tomatoes (with their juice), black beans, pinto beans, and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Stir in the frozen corn kernels and season with salt and black pepper. Cook for an additional 5 minutes.
Taste and adjust seasonings as needed.
Ladle the chili into bowls and top each with a generous handful of crushed tortilla chips and shredded cheddar cheese.
Optional: Garnish with fresh cilantro and a dollop of sour cream or plant-based alternative.
Serve warm and enjoy!
Nutrition Facts
Calories |
3536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 8844 mg | 385% | |
| Total Carbohydrate | 356.8 g | 130% | |
| Dietary Fiber | 95.8 g | 342% | |
| Total Sugars | 58.9 g | ||
| Protein | 178.0 g | 356% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1846 mg | 142% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 6549 mg | 139% | |
*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.
