Meatless Autumn Chili | PCC Natural Markets

Meatless Autumn Chili

Serves: 4 to 6

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Soups and chilis often rely on a variety of spices. Keep your spices fresh and only pay for what you need by buying spices in bulk.



Heat the oil in a large, heavy pot and sauté the onion, red pepper, jalapeño and garlic for 5 minutes or until tender. Stir in the chili powder and cumin and cook for 1 minute. Add the beef substitute and remaining ingredients except the cilantro. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, for about 20 minutes. Stir in the cilantro.

Serve garnished with grated jack cheese and sour cream if you like!

Recipe by Lynne Vea, PCC Chef

Source: PCC Natural Markets, October 2008

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: black beans, corn, pinto beans, salsa, spices, sweet peppers, zucchini


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wonderful and light chili

I get compliments every time I serve this chili. I don't bother with a ground beef substitute - there's enough nutrition in this without it, and I serve it with corn tortillas or chips and grated pepper-jack cheese, which adds even more nutrients.

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