Veggie Vegetarian Chili

Veggie Vegetarian Chili

206
LilPhotog 2

"Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil."

Ingredients

55 m servings 98 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
  2. Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
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Reviews

206
  1. 275 Ratings

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This recipe is good, but I made some changes. First I drained the beans (and added veggie stock), left out the mushrooms, and added celery. I also cooked this for much longer, close to an hour...

I really enjoyed this recipe and have gotten many compliments on it. It is also very adaptable and forgiving :) I also like that it makes a huge amount of food, for less $ than some of the oth...

I've finally found it- the perfect recipe for bean veggie chili!! I love Stagg's Garden Vegetable Chili, but would like it to be more "fresh" and less salty. Well, this is like a fresher, heal...