Vegan Taco Chili

Vegan Taco Chili

14
Summer Adams 0

"A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream."

Ingredients 1 h 10 m {{adjustedServings}} servings 190 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.
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Reviews 14

  1. 17 Ratings

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mldunn
3/9/2010

Absolutely delicious! I did add the following spices per another chili recipe: 1 tbl chili powder, 1/2 tsp salt, 1 tsp ground cumin, 1tsp dried oregano, 1 tsp cocoa powder, 1/2 tsp red pepper sauce.

BMAPPLE
8/21/2003

nice and tastie! A nice base of ingrediants give this vegan chili a well balanced flavor and a perfect texture. ( Add a little more garlic to make me really happy!) I love open ended recipes and this is no exception. Mix it up or add something off the wall,have fun!

ely
2/18/2009

Great base recipe. In addition to the ingredients listed I added a can of chick peas and a can of black beans. Also, I added a 1/2 TBS of cumin, 1/2 TBS of crushed red pepper, 1 TBS of chili powder, 1 extra minced clove of garlic, 1 TSP of tobasco sauce, and substituted coriander for the parsley. I cooked in the crockpot on low for four hours. Turned out great!