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# Healthy Recipes: Veggie Chili
- URL: https://www.foodconsumer.org/healthy_recipes_1112130709/
- Published: 2013-11-12T20:08:00.000Z
- Updated: 2026-09-15T14:02:38.000Z
- Description: A six-serving chili of tomato sauce and paste, texturized vegetable protein, kidney beans, mushrooms, peppers and spices, simmered two hours and refrigerated overnight. 247 calories, 23.9 g protein and 11.1 g fiber per serving; from the Hard Times Cafe in Rockville, Md.
- Author: Food Consumer
- Tags: Vegetarian Recipes, Recipes & Dining, #vivvo-import

Who doesn’t love a warm bowl of chili on a chilly November day? Whip up a big pot of this recipe, and have it to eat for the rest of the week!

Makes 6 servings

Ingredients

1 28-ounce can tomato sauce   
3 ounces tomato paste   
1 bunch chopped fresh spinach (optional)   
1/3 teaspoon ground allspice   
salt, to taste (optional)   
1/4 cup water   
1 cup dry texturized vegetable protein   
1 cup cooked kidney beans   
4 ounces chopped mushrooms   
1 green bell pepper, seeded and chopped   
1 jalapeno pepper, chopped   
1 medium onion, finely chopped   
1/3 cup chili powder   
1 1/2 teaspoons ground cumin   
1 teaspoon crushed red pepper   
2 teaspoons garlic powder   
1 teaspoon dried oregano   
1 chopped tomatoes (optional)

Directions

Place all ingredients except chopped tomatoes and spinach in a large saucepan. Bring to a boil, cover, reduce heat, and simmer for 2 to 2 1/2 hours, or until lightly thickened. Refrigerate overnight. Reheat when ready to use. To serve, ladle into individual bowls, and add chopped tomatoes and/or spinach, if using.

Per Serving (1/6 of recipe): 247 calories; 2.3 g fat; 0.4 g saturated fat; 8.2% calories from fat; 0 mg cholesterol; 23.9 g protein; 38.6 g carbohydrates; 9.8 g sugar; 11.1 g fiber; 1,063 mg sodium; 156 mg calcium; 7.4 mg iron; 44.9 mg vitamin C; 2,037 mcg Beta Carotene; 2.8 mg vitamin E

Source: Recipe from Hard Times Café, Rockville, Maryland. Published in [*The Best in the World*](http://www.google.com/url?q=http%3A%2F%2Fsupport.pcrm.org%2Fsite%2FR%3Fi%3DC-GIw5hOXV4bvTFUI2k-rA&sa=D&sntz=1&usg=AFQjCNFCieoKXbrZm3sXm7G3k6qY3JBcyw&ref=foodconsumer.org), Neal D. Barnard, M.D., editor.

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