Vegan Italian Chili

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Author: Holly

Ingredients

  • 1 pound vegan ground beef substitute
  • 1/4 cup  olive oil
  • 1 1/2 cup yellow onion chopped
  • 1 cup celery chopped
  • 1/4 cup garlic minced
  • 1/2 teaspoon  ground black pepper
  • 4 cups vegetable broth
  • 14 ounces diced tomatoes with Italian seasonings
  • 3 ounces tomato paste
  • 1 1/4 teaspoon  dried thyme
  • 1 1/4 teaspoon  dried basil
  • 1 1/4 teaspoon  dried oregano
  • 1 tablespoon  dried parsley
  • 1 cup  ditalini pasta
  • 1 can cannellini beans drained and rinsed

Instructions

  • In a large pot over medium heat, cook beef substitute thoroughly and set aside.
  • In the same pot, heat the olive oil.  Cook onion, celery, garlic, and black pepper until vegetables are tender, about 5 minutes.
  • Add the vegetable broth, diced tomatoes, and tomato paste.  Season with thyme, basil, oregano, and parsley.
  • Cover, reduce heat to low and simmer 1 hour.
  • Meanwhile, in a small-medium pot, cook the pasta; drain and set aside.
  • Add the beef substitute and pasta to the main pot and allow to simmer another 10-15 minutes to heat through.
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