Insanely Easy Vegetarian Chili Recipe -
Insanely Easy Vegetarian Chili Recipe
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Insanely Easy Vegetarian Chili
See how to make a simple chili with beans and loads of veggies. See more
  • READY IN 55 mins

Insanely Easy Vegetarian Chili

Recipe by  

"This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
  2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2004

This is the best chili recipe I've made, our family's favorite. I usually put use 2 cans of beans though, one black bean and one kidney. Tastes great!

Most Helpful Critical Review
Feb 18, 2003

This recipe was a bit on the bland side. Adding salt, cutting the cumin down to about 1 tsp., and adding an extra tbsp. of chili powder would make it A LOT tastier.

Jan 19, 2007

Love this chili! This is now my new favorite veggie chili recipe. My changes: I use only 1 tsp. of the chili powder, and it is still very spicy! Also, I drained the canned it a chunkier texture that my family loves. The mushrooms are a great addition.

Nov 22, 2002

Great recipe--My husband, a total meat and bread type, is soooo surprised with this dish! Served to kids with rice and cheese and sour cream. I did add more chili powder and less cumin. I also left out the red bell pepper (didn't want it too sweet) and celery (didn't have). TIP--those who found it too soupy can add in several scoops of spicy refried beans (vegetarian) to help thicken it up--heat it for about 5 minutes after you add it and just before serving it to gauge how much you want. Also, you can deglaze the pan with a few ounces of beer, wine, veg. or chicken stock before adding the tomatoes, etc. Great and flexible recipe--even for the cooking impaired. Thanks!

Jan 23, 2004

I still prefer chili with meat but this was a nice change of pace. I took previous reviewers' suggestions and only put 1 tsp. of cumin, but doubled the amount of chili powder and it tasted perfect. I sauted the onions, carrots and garlic first, then transfered everything to a slow cooker and cooked for about 7 hrs. I used "baby" portabello mushrooms and lessened the amount of corn. Use low-salt or no-salt ingredients where you can. Thanks Tianne!

Dec 21, 2002

For color and variety I add a couple of cans of different beans - chickpea, garbanzo, red kidney, etc. I usually skip the mushrooms for personal preference, but otherwise stick to this recipe. I would never have imagined that I would prefer veggie chili over a traditional con carne, but I think this recipe has converted me!

Oct 05, 2006

I love this chili and make it all fall/winter. I usually up the garlic to 5 or 6 cloves, leave out the celery and mushrooms, and throw a can of chickpeas and black beans in there as well. Delicious!

Feb 01, 2007

Wow. I am amazed by how flavourful and hearty this chili is considering how easy it is to prepare. This tops all the ground meat chili I've made in the past. I added romano beans and used yellow pepper instead of red. I also added a little paprika. Definitely a keeper. Outstanding.


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  • Calories
  • 155 kcal
  • 8%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 423 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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