Insanely Easy Vegetarian Chili297 Reviews
- Prep: 25 min
- Cook: 30 min
- Ready In: 55 min
“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.” - by Tia the Baker
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 155 cal
- 3 g
- 29.1 g
Based on a 2,000 calorie diet
Reviews (297)Rate This Recipe
"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!..." See more"
"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 a chun..." See morekier texture that my family loves. The mushrooms are a great addition."
"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 also left..." See more out the red bell pepper (didn't want it too sweet) and celery (didn't have). TIP--those who found it too soupy can add in several scoops of spicy refried beans (vegetarian) to help thicken it up--heat it for about 5 minutes after you add it and just before serving it to gauge how much you want. Also, you can deglaze the pan with a few ounces of beer, wine, veg. or chicken stock before adding the tomatoes, etc. Great and flexible recipe--even for the cooking impaired. Thanks!"
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