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Greg’s Internationally Famous Vegetarian Black Bean Chili


4 cans 16 oz Bush’s Black Beans or 5 cans for a milder chili
1 can Ro-Tel Original or Mild diced tomatoes & green chilies
Textured Vegetable Protein (See Below)
8 tablespoons Chili Powder
1 tablespoon Cumin
1 white onion, diced
1 Large Bell Pepper, diced
1-2 tablespoons honey

TVP Substitution for ground meat

1 cup Bob’s Red Mill TVP
1 cup broth made with Waltzing Kangaroo Beef Flavored Bouillon Seasoning
2 Tablespoons Waltzing Kangaroo Beef  Flavored Bouillon Seasoning
1/2 Teaspoon  Worcestershire sauce
1 Teaspoon Liquid Smoke
1/4 cup Canola Oil


Begin by putting beans and Ro-Tel into a large pot and warm to a near boil. Keep warm.  Mix the bouillon seasoning in a microwave-safe measuring cup with water, stir to fully dissolve and microwave 1 minute.  Add Worcestershire sauce and liquid smoke to the bouillon and stir.  Pour liquid into a mixing bowl and add TVP slowly while stirring.  Liquid will be absorbed by the TVP and continue lightly lifting the mixture with a fork to keep from clumping.  Set aside until needed.

In a large heated fry pan or Instant Pot add Canola oil and, begin sautéing onion and bell peppers. As the onion edges become transparent add 6 tablespoons Chili Powder. Stir to make sure all vegetables are well coated.  Simmer for a few minutes then add honey and continue to stir until honey bubbles and immediately add TVP mixture.  Add remaining 2 tablespoons Chili Powder and 1 tablespoon Cumin stirring to get seasoning throughout mixture.   When mixture is entirely coated with the chili and cumin seasoning empty entire contents into the slow cooker, and add the heated bean and Ro-Tel mix.  Stir to get even distribution of the ingredients. Allow to slow cook on high until mixture is boiling then reduce to low temperature.  Cook on low for 2-3 hours tasting occasionally for flavor and texture. 

Optional Toppings:

Sour Cream
Chopped Onion
Chopped fresh Jalapeño Pepper
Chopped Cilantro