Search thousands of recipes reviewed by home cooks like you.

Lucie's Vegetarian Chili

Lucie's Vegetarian Chili

  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Huge

Huge

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Joel N Alta Morris
27

Joel N Alta Morris

1/12/2010

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

mollyaqua
22

mollyaqua

2/3/2010

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 Worcestershire sauce which I was skeptical about. In the end, I'd say to be sure to include these two items and they added a flavor element that "brightened" the rest of the dish. We loved it! I know it will freeze well, so this one will be a staple in our packed lunches.

CRAZY4SUSHI
17

CRAZY4SUSHI

1/6/2011

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 added some canned vegetable broth to make up for it. I also didn't use fresh tomatoes because winter tomatoes lack flavor so I used diced canned tomatoes and their juice. My kids won't eat mushrooms so I left them out, but I bet it would be great them. I added corn, chipotle and cilantro.

Similar recipes