Pub-Style Vegetarian Chili

Pub-Style Vegetarian Chili

91 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
sanzoe
Recipe by  sanzoe

“A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of favorite microbrews.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.
  2. Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
  3. Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

Share It

Reviews (91)

Rate This Recipe
Sarah Jo
100

Sarah Jo

I used sliced Baby Bella mushrooms, chopped red bell peppers instead of green and I used what I call "a mess" of fresh garlic (and what I mean is instead of measuring out a tablespoon, I just chopped up a handful of fresh cloves). Instead of using water, I used organic beef broth. This is very, very good. I had a cup and a half for lunch today and I'm thinking about going back for more. What I love most about this is it's filling without going overboard and you can indulge and half a little more without feeling guilty. GREAT recipe--a snap to prepare.

Joe Joe
74

Joe Joe

I made chili the other day--almost exactly like this--and it was delicious! Some people don't like chili minus the "beef" component, so I take some wheat berries and quinoa and cook in some veggie "beef" broth by Better Than Bullion and it gives a great flavor, and texture to the chili that satisfies my non-veggie friends. Additionally, the grains give a lot of nutritional value in an almost non-fat medium. Hope you enjoy it if you give it a try, and thanks for a great recipe!

kell2004
56

kell2004

This is such a great vegetarian chili recipe! Next time I would use diced tomatoes instead of the whole ones though (just a personal preference). Also, I used a quarter cup of coffee instead of red wine since I didn't have any around- worked great! I also drained my beans instead of using the juices. Sure to be a hit!

More Reviews

Similar Recipes

The Best Vegetarian Chili in the World
(977)

The Best Vegetarian Chili in the World

Insanely Easy Vegetarian Chili
(330)

Insanely Easy Vegetarian Chili

Veggie Vegetarian Chili
(199)

Veggie Vegetarian Chili

Meatiest Vegetarian Chili From Your Slow Cooker
(171)

Meatiest Vegetarian Chili From Your Slow Cooker

Summer Vegetarian Chili
(44)

Summer Vegetarian Chili

Lucie's Vegetarian Chili
(16)

Lucie's Vegetarian Chili

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 929 mg
  • 37%

Based on a 2,000 calorie diet

Top

<

previous recipe:

The Best Vegetarian Chili in the World

>

next recipe:

Slow Cooker Vegetarian Chili