Wicked Hot Chili


  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 stalk celery, coarsely chopped
  • 2 cloves garlic, minced
  • 1/2 jalapeno pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 (14 1/2 ounce) can stewed tomatoes
  • 1 (3.8 ounce) can sliced black olives
  • 1 tablespoon anchovy-free Worcestershire sauce
  • 1/3 cup TVP (textured vegetable protein)
  • 1 tablespoon chili powder
  • 1/4 teaspoon red pepper flakes or cayenne pepper
  • 1 1/4 teaspoons ground cumin
  • 1 1/2 cups V-8 or other tomato juice
  • 1/2 cup water
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can chili beans, drained
  • Salt and freshly ground pepper, to taste


  1. In a heavy-bottom soup pot, heat the oil over medium heat. Sauté the onion, celery, garlic, jalapeno pepper and bell pepper until softened, about 10 minutes.
  2. Add the tomatoes and their juice, breaking them up with a spoon. Mix in the olives, Worcestershire sauce, TVP, chili powder, pepper flakes or cayenne pepper, cumin, V-8 juice, water, black beans and chili beans. Add salt and pepper. Bring to a boil, reduce the heat, and simmer uncovered, stirring occasionally, for 30 minutes.
  3. Serve immediately or cool and store in the refrigerator overnight to allow the flavors to mingle.

Makes 5 to 6 servings.

To reheat, bring the chili to a simmer over low heat and cook for 5 to 10 minutes.

Source: OK, So Now You're A Vegetarian

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