Cozy Up with a Hearty Vegetarian Chili
Hey friends!
It’s officially that time of year when all I want to do is cozy up in an oversized sweater with a big bowl of something warm, hearty, and comforting. Enter this Trader Joe’s Vegetarian Chili – the ultimate winter comfort food! It’s packed with fiber-rich beans, colorful veggies, and bold spices that not only warm you up but also make you feel oh-so-good from the inside out.
I love this recipe because it’s super easy to whip up, especially if you’re using some of my favorite Trader Joe’s staples like their Mirepoix and beef veggie crumbles. But if you prefer chopping your own fresh veggies, I’ve got you covered there too. Plus, this chili is gluten-free adaptable (hello, quinoa option!) and loaded with ingredients that offer some serious health benefits… especially for women over 50. Let’s dive in!
Serving Suggestions
This chili is super versatile when it comes to serving. I like to spoon mine over a bed of fluffy quinoa for a gluten-free option or stir in some cooked elbow macaroni for an extra hearty twist. Top it off with shredded cheddar, thinly sliced green onions, a dollop of creamy Greek yogurt (or your favorite plant-based alternative), and don’t forget the pickled red onions for a tangy kick. Trust me, those toppings make all the difference!
Trader Joe's Vegetarian Chili
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Equipment
- Large Dutch oven or Stockpot
- sharp chef's knife
- wooden spoon
- Ladle
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- Trader Joe's Mirepoix (fresh carrots, celery and onion blend) or use ½ med onion, diced; ½ cup celery, diced; ½ cup carrots, diced
- 1 tbsp salt
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ⅛ tsp chili flakes
- ⅛ tsp cayenne pepper
- 1 bay leaf
- 1 green bell pepper diced
- 1 jalapeño pepper diced
- 1 tbsp ground black pepper
- 1 (4-ounce) can chopped green chile peppers drained
- 1 (12-oz) package beef veggie crumbles
- ¼ cup chili powder
- 1 (28-oz) can fire roasted tomatoes
- 1 (14-oz) can tomato sauce
- 2 (15-oz) cans kidney beans drained
- 2 (15-oz) cans black beans drained
- 1 cup dried elbow macaroni or ½ cup quinoa for gluten-free option
Garnishes
- ¼ cup green onion thinly sliced
- ¼ cup cheddar cheese shredded
- plain Greek yogurt or plant-based yogurt
- ¼ cup Christine’s pickled red onion (click for recipe)
Instructions
- Heat the olive oil in a large pot over medium heat and add smoked paprika, ground cumin, chili flakes, cayenne pepper, salt, and bay leaf. Add the garlic, carrots, celery and onion. Cook until the vegetables are tender, then add green bell pepper, jalapeño. Stir in the canned green chile peppers and cook until heated through. Add a splash of water if the mixture is too thick.1 tbsp olive oil, 3 cloves garlic, Trader Joe's Mirepoix (fresh carrots, celery and onion blend), 1 tbsp salt, ½ tsp smoked paprika, ½ tsp ground cumin, ⅛ tsp chili flakes, ⅛ tsp cayenne pepper, 1 bay leaf, 1 green bell pepper, 1 jalapeño pepper, 1 (4-ounce) can chopped green chile peppers
- Add the vegetarian beef crumbles to the pot. Reduce the heat to low, cover, and simmer for 5 minutes adding a splash of water if the mixture is too thick.1 (12-oz) package beef veggie crumbles
- Stir in the fire roasted tomatoes, season by adding the ¼ cup chili powder and black pepper. Add the kidney beans, black beans, and tomato sauce. Bring to a boil, then reduce the heat to low and let it simmer for 45 minutes. As the chili cooks and thickens, stir in 2-3 cups of water as needed to reach desired consistency and thickness.1 tbsp ground black pepper, ¼ cup chili powder, 1 (28-oz) can fire roasted tomatoes, 2 (15-oz) cans kidney beans, 2 (15-oz) cans black beans, 1 (14-oz) can tomato sauce
- Cook elbow macaroni (or quinoa for a gluten-free option) according to package directions and set aside.1 cup dried elbow macaroni
- Serve with your desired amount of macaroni and garnishes of cheddar cheese, green onion, yogurt, and pickled red onion as desired.¼ cup green onion, ¼ cup cheddar cheese, plain Greek yogurt, ¼ cup Christine’s pickled red onion (click for recipe)
Video
More About This Recipe
Simple Cooking Tips
- Prepping Your Veggies: If you’re short on time, grab a pre-chopped mirepoix mix from Trader Joe’s. It’s a total time-saver, and you’ll still get all those wonderful flavors.
- Thicker Chili Hack: Want your chili extra thick? Mash some of the beans with a fork before adding them to the pot. It gives the chili a creamier texture without needing extra thickeners.
- Balancing the Spice: If you’re sensitive to heat, start with less cayenne and chili flakes, then adjust to taste. You can always add more spice, but you can’t take it out!
- Adding Depth of Flavor: A splash of soy sauce or tamari adds a subtle umami boost that takes this chili to the next level.
Kitchen Tools You’ll Need
- Large Dutch Oven or Stockpot: Perfect for cooking up big batches of chili.
- Sharp Chef’s Knife: If you’re chopping your own veggies, a good knife makes the process so much easier.
- Wooden Spoon: Great for stirring the chili without scratching your pot.
- Ladle: Because serving up that first steaming bowl of chili should feel special!
Nutrition
Why This Chili is a Health Powerhouse
- Rich in Fiber for Digestion and Heart Health
This chili is packed with fiber from the beans, veggies, and even the optional quinoa. Fiber is super important for gut health and digestion, but it also plays a key role in heart health. Studies have shown that diets high in fiber were linked to a lower risk of heart disease, stroke, and type 2 diabetes. - Loaded with Antioxidants for Glowing Skin
The colorful veggies and spices in this recipe, like the bell peppers, tomatoes, and smoked paprika, are loaded with antioxidants. Antioxidants help fight free radicals, which can cause premature aging. Antioxidant-rich diets have been known to support skin health and reduce inflammation. - Plant-Based Protein for Muscle Maintenance
Whether you’re using Trader Joe’s beef veggie crumbles or another plant-based protein, this chili delivers a solid protein punch. Protein is essential for maintaining muscle mass, especially as we age and it is possible to get enough protein eating vegan and vegetarian! Check out this article that gives some protein options for veggie lovers! - Spices to Boost Metabolism
Spices like cayenne pepper and chili flakes don’t just add flavor; they may also help rev up your metabolism. Studies suggest that capsaicin (found in chili peppers) can aid in weight management by slightly increasing calorie burn.
Final Thoughts
Whether you’re meal prepping for the week or just looking for something cozy and nourishing, this vegetarian chili is a total winner. It’s wholesome, flavorful, and perfect for January when we’re all craving something hearty yet healthy. Give it a try, and don’t forget to tag me when you do—I love seeing your creations!
Stay cozy, friends! ♥