Vegetarian Red Bean Chili

Lentil & Red Bean Chili: Substitute 1-1/2 cups cooked green lentils for the vegetarian meat crumbles. Decrease cumin to 1-1/2 teaspoons; add 1/4 tsp. smoked paprika.

Vegetarian Red Bean Chili Tips

Can you cook red bean chili on the stovetop?

You bet! Use a Dutch oven to gently simmer the chili, uncovered, until the onion is tender and the flavors are blended—about 20 to 25 minutes. Check out more soups ready in 30 minutes or less.

What are some other good toppings for red bean chili?

Besides sour cream and cheese, get creative with topping choices and garnish with fresh chopped vegetables like tomatoes and sliced radishes, chopped green onions, or fresh herbs like cilantro. For a crispy topper, use store-bought or homemade air-fryer tortilla chips.

What can you use in this red bean chili instead of vegetarian meat crumbles?

Substitute 1-1/2 cups cooked lentils or brown rice for the vegetarian meat crumbles. If you’re not concerned with keeping this chili vegetarian, use 1 pound of cooked ground beef, ground chicken or turkey for the vegetarian crumbles. Otherwise, know that even though the recipe calls for red beans, you can use any bean you like.

How do you store red bean chili?

After cooling, cover and refrigerate this chili for up to 4 to 5 days. Or, you can freeze it for up to 3 months. Here’s everything you need to know about freezing soup.

—Christine Rukavena, Taste of Home Senior Book Editor