The Best Vegetarian Chili in the World

The Best Vegetarian Chili in the World

1038
calead910 26

"Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!"

Ingredients

1 h 15 m servings 391 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2571 mg
  • 103%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Reviews

1038
  1. 1384 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

Hi everyone this is my recipe! Thanks for all the great reviews however they have made a misprint in the submission. It should read 3 large cans of whole tomatoes, crushed by hand NOT 3 tomatoe...

Most helpful critical

I understand that this says "spicy" in the description, but I think that's an understatement. I found this to be WAY too spicy. I think that the spiciness overshadowed the other flavors. I serve...

Hi everyone this is my recipe! Thanks for all the great reviews however they have made a misprint in the submission. It should read 3 large cans of whole tomatoes, crushed by hand NOT 3 tomatoe...

Excellent chili. Just a note to cooks who are worried about sodium intake. In response to previous posters, the liquid beans are canned in is very high in sodium. Canned beans should always be...

I understand that this says "spicy" in the description, but I think that's an understatement. I found this to be WAY too spicy. I think that the spiciness overshadowed the other flavors. I serve...

I LOVED this recipe! I did find however that I had to almost double the amount of chili powder and cumin. Just kind of taste and add till you get it where you really love it. I used Original ...

This is a great recipe. I added 1 zuchini, 1 red bell pepper, 1 can pinto beans, 1 bag of frozen corn (we like it better than canned), and 1 can tomato paste (I drained my beans and added water;...

I was a little confused - ground oregano or leaf? (I ended up using the latter, because I had more of it.) Couldn't much drain the chile peppers, and I wondered whether to drain the beans (don't...

This recipe tempts me to never buy canned chili again! My whole family enjoyed this one and the leftovers have proved tastier than the first bowl. I did make a few adjustments. I used only one...

What great chili for a snowy day in Wisconsin! Loved this a lot. Made as is except drained and rinsed all the beans to make them less salty and then added a bit of water. Thanks for sharing thi...

went almost totally by the recipe...except used about 1 1/2 packages of the crumbles instead of 2, and i let simmer for @ 2 hours...THE BEST VEGGIE CHILI EVER...THANKS...by the way, this makes a...