Tony Horton’s Vegetarian Chili Recipe

Tony Horton’s Vegetarian Chili Recipe

This slow-cooker vegetarian chili recipe is one of Tony’s favorite recipes to make for watching football.

Tony garnishes his chili with avocado, red onion, and cheese. Feel free to try it his way or add your own special flavor.

Tony Horton's Vegetarian Chili Recipe
4 from 10 votes
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Tony Horton's Vegetarian Chili Recipe

This savory vegetarian chili is made with Tony Horton's signature spice blend, black and kidney beans, and spicy jalapeños.

Course Main Course
Cuisine Vegetarian
Prep Time 20 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 35 mins
Servings 9 servings, about 1½ cups each
Calories 218 kcal
Author Beachbody

Ingredients

  • 1 Tbsp. dried basil leaves
  • 1 tsp. dried oregano leaves
  • 1 tsp. ground cumin
  • ½ tsp. ground cayenne pepper
  • ¾ tsp. sea salt (or Himalayan salt)
  • 2 Tbsp. cacao powder (or unsweetened cocoa powder)
  • 2 tsp. ground cinnamon
  • 4 cups water
  • 1 cup canned (or cooked) black beans
  • 1 cup canned (or cooked) kidney beans
  • 1 (28-oz.) can crushed tomatoes (or crushed heirloom tomatoes)
  • 3 Tbsp. agave nectar
  • 3 bay leaves
  • 3 Tbsp. extra-virgin organic coconut oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped carrots
  • 2 medium jalapenos, seeded and deveined, chopped
  • 1 (8-oz.) package meatless breakfast patties, thawed, chopped (6 patties)
  • 1 cup chopped cremini (or white) mushrooms

Instructions

  1. Combine basil, oregano, cumin, cayenne pepper, salt, cacao powder, and cinnamon in a small bowl; mix well. Set aside.

  2. Place water, black beans, kidney beans, tomatoes, agave nectar, bay leaves, and half of spice mixture in a large slow cooker; mix well and cover. Turn heat to low.

  3. Heat oil in medium saucepan over medium-high heat.

  4. Add onion, bell pepper, carrots, jalapenos, and breakfast patties; cook, stirring frequently, for 6 to 8 minutes, or until onions are translucent.

  5. Add mushrooms and remaining half of seasoning mixture; cook, stirring frequently, for 5 to 6 minutes, or until mushrooms release their liquid. 

  6. Add onion mixture to slow cooker; mix well and cover. Turn heat to high. Cook for 2 hours.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Tony Horton's Vegetarian Chili Recipe
Amount Per Serving (1.5 cups)
Calories 218 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Sodium 682mg30%
Carbohydrates 24g8%
Fiber 8g33%
Sugar 11g12%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.

Pro tip: Chili can be made in a medium saucepot. Combine ingredients in step 1. Follow steps 3 to 5. Step 6: Add onion mixture, water, black beans, kidney beans, tomatoes, agave nectar, bay leaves and remaining half of spice mixture to saucepot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 30 to 45 minutes.

P90X/P90X2 Portions
½ Protein
½ Legume/Tuber Carb
1 Vegetable

P90X3 Portions
1½ Carb
1 Fat
½ Protein

Container Equivalents
1½ Green
½ Red
½ Yellow
1 tsp.

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