Lucie's Vegetarian Chili

Lucie's Vegetarian Chili

19
Huge 15

"Meatless chili you'd never know wasn't carnivorous!! Double the recipe and freeze leftovers for sure."

Ingredients

1 h 15 m {{adjustedServings}} servings 261 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1043 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.
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Reviews

19
  1. 30 Ratings

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Excellent! We loved this! Very filling and flavorful. My husband kept going back for more.

This was better than I expected! I left out the bell pepper, mushrooms and red wine because I didn't have them on hand. Otherwise followed the recipe exactly, including the lemon juice and Wor...

When I make chili I make a huge pot so I can freeze some. So, I tripled the recipe and used three different kinds of beans. I drained them because I don't like the sliminess of the juice. I adde...