Unbelievably Easy and Delicious Vegetarian Chili

Unbelievably Easy and Delicious Vegetarian Chili

93 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
tracy h
Recipe by  tracy h

“You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!”

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Adjust Servings

Original recipe yields 6 servings



  1. Mix the tomatoes, onion, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil. Reduce heat to low, mix in the burger crumbles, and continue cooking until heated through. Top with cheese to serve.

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Reviews (93)

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Let me start by saying that I am *NOT* a vegetarian. I made this for my book club (vegetarians and non) last night and they LOVED it. It has a great consistency and the flavors are wonderful. The vegi burger crubmles gave it a good texture that most non meat chili recipies seem to lack. I just dumped everything in the crock pot and cooked on high for 3 hours and it couldn't have been easier. Everyone is asking for the recipie. Thanks for sharing!



My husband and I want to start cooking some vegetarian dishes because they are healthier but we like meat and we're not big fans of veggies. So I thought chili would be a safe start. We were both a little freaked out about the vegetarian meat substitute so I remembered a chili I've had from Pullman, WA where we went to college (they grow a ton of lentils) and substituted lentils. I boiled 2 cups of lentils according to the directions on the bag and added it to the dish instead of the meat crumbles. It came out AWESOME. I hope others try my lentil substitute, because it was really amazing. Great recipe!



I admit I was skeptical of this recipe. It looked too simple and I just couldn't imagine that taco seasoning and ranch dressing mix would come together to make a tasty chili. It does! I followed the recipe exactly but substituted ground beef for the vegetarian crumbles. I served this with cornbread muffins. Delicious! I can't think of a thing to change with the exception that maybe next time I will add some chopped green pepper. I can't wait to have leftovers for lunch!

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Amount Per Serving (6 total)

  • Calories
  • 433 cal
  • 22%
  • Fat
  • 20.4 g
  • 31%
  • Carbs
  • 39.8 g
  • 13%
  • Protein
  • 29.6 g
  • 59%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 1691 mg
  • 68%

Based on a 2,000 calorie diet



previous recipe:

Easy Chili I


next recipe:

Easy Homemade Chili