Rae's Vegetarian Chili

Rae's Vegetarian Chili

82 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Rae Arsenault
Recipe by  Rae Arsenault

“This is a low-fat, high-protein recipe. For vegan, simply leave out the cheese. The variety of beans adds a nice touch of color, and it can be made as mild or spicy as you like it. Remember to recycle all those cans we used.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a 4 quart pot, saute garlic in oil.
  2. Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, hot pepper sauce. Stir in the pinto beans, garbanzo beans, black beans, red and white kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes. Top each serving with cheese (if you'd like).

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Reviews (82)

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I really enjoyed this recipe, but I'll admit I did a little tweaking. After I made the recipe as written, the beer flavor was a little strong (especially since I was making it for a bunch of non-beer drinkers) and the tomato flavor a little weak, so I added a second small can of tomato paste to balance things out. I then added some TVP (textured vegetable protien) granules for added texture and energy since we were taking this chili with us on a hiking trip. As the TVP rehydrated, it left the chili a little too thick so I thinned it out with some tomato soup I had in the pantry (which was at this point starting to run out of tomato-flavored canned goods). A little more simmering and a dash of salt and it was really really good. I kept taking one more "taste." :) This is a great basic recipe and you can play with the balance of ingredients to get just the flavor you want.

Hot STuff

Hot STuff

Great way to start.. here are some adjustments I made based on my ingredients at home... was amazing as well! 2 cloves garlic, minced 4 tablespoons olive oil 1 tbs celery salt 1/2 diced white onion 1 jalapeno 1 (28 ounce) can diced tomatoes with juice 1 red pepper, diced 1 tablespoons chili powder, or to taste 1 teaspoon dried oregano and basil freshly whole black pepper 1 teaspoon ground cumin 1/8 teaspoon tabasco sauce 1/2 (15 ounce) can garbanzo beans, drained 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) pint whole kernel corn, drained and rinsed saute onion, garlic and spices, add red pepper, 5 mins, add can of tomatoes, then finally the rest, simmer on med. for 25 mins.



I've been searching high and low for a great veggie chili and THIS is it! Made it for a Sunday get together and had nothing but rave reviews. I did saute a small onion and some green pepper with the garlic (I used 2 TBS). I also used a can of Miller Light since that's what we had. My friends don't like spicy, so I only used 3 TBS of chili powder and no hot sauce. But I'll be sure to spice up the leftovers... it is so delicious mild or hot! Serve it with shredded cheddar and sour cream, just delish! Oh, and I skipped the garbanzos...ick. Instead, I used small white beans and extra kidneys. You can suit it to your taste. Don't skip the beer OR the mustard or cumin...you'll be sorry! Enjoy!

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Amount Per Serving (8 total)

  • Calories
  • 450 cal
  • 23%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 56.5 g
  • 18%
  • Protein
  • 21.9 g
  • 44%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 1026 mg
  • 41%

Based on a 2,000 calorie diet



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The Best Vegetarian Chili in the World


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Slow Cooker Vegetarian Chili