Insanely Easy Vegetarian Chili

Insanely Easy Vegetarian Chili

367
Tia the Baker 29

"This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious."

Ingredients

55 m {{adjustedServings}} servings 155 cals
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Nutrition

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  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
  2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
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Reviews

367
  1. 474 Ratings

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This is the best chili recipe I've made, our family's favorite. I usually put use 2 cans of beans though, one black bean and one kidney. Tastes great!

Love this chili! This is now my new favorite veggie chili recipe. My changes: I use only 1 tsp. of the chili powder, and it is still very spicy! Also, I drained the canned veggies...gives it ...

Great recipe--My husband, a total meat and bread type, is soooo surprised with this dish! Served to kids with rice and cheese and sour cream. I did add more chili powder and less cumin. I als...