Veggie Vegetarian Chili

Veggie Vegetarian Chili

199 Reviews 16 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  LilPhotog

“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.”

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Adjust Servings

Original recipe yields 16 servings



  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 (199)

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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. Very filling and delicious.



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 other chili recipes on here. I've added some zucchinni that was about to turn, played w/the beans and added only red pepper, or only green pepper. The only thing I like to keep constant is the spices (well actually, I estimate according to the recipe), and play w/the vegetables. Another thing I've changed is to rinse the beans and add a little more water. Otherwise, you get caught up with ridiculous gas pains. Great great recipe, thanks so much!!

What a Dish!

What a Dish!

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, healthier version of that chili. I just love it! I omitted the mushrooms, added one jalepeno and had to use roasted red peppers for the red ones because I was out of fresh. I made this in the crockpot and it worked out perfectly. I added about 1/2 cup of water but around midday, it was too thin so I added a 6 oz. can of no-salt tomato paste. I love, love, love this recipe! It makes A LOT too- we'll be enjoying this for a few days- yay! I might try freezing some. I served this with Fry Bread I for dinner. Oh, my one-year old loved this too. He just ate and ate and ate. Good for the whole family!

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Amount Per Serving (16 total)

  • Calories
  • 98 cal
  • 5%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 18.5 g
  • 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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The Best Vegetarian Chili in the World


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Grandma's Slow Cooker Vegetarian Chili