The Best Vegetarian Chili in the World

976 Reviews 38 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
calead910
Recipe by  calead910

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (976)

Rate This Recipe
calead910
1668

calead910

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 tomatoes, that would make this very spicy as well as very thick. I don't remember if I wrote this part as well, but I usually drain the 2 cans of beans, and I leave the liquid of the rem. cans. Luckily not many have been effected by the mistake. thanks again.

Destie
804

Destie

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 drained and rinsed for a healthier meal.

Kate
599

Kate

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 served this to my family and no one was able to make it past 1/5 of the bowl, including myself, because it was just too spicy. It would be good if you cut out 90% of the chili powder & used 1 or less Jalapeno.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Pub-Style Vegetarian Chili

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