Lucie's Vegetarian Chili Recipe

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Jan 12, 2010

Excellent! We loved this! Very filling and flavorful. My husband kept going back for more.

—AltaJoy

Feb 03, 2010

This was better than I expected! I left out the bell pepper, mushrooms and red wine because I didn't have them on hand. Otherwise followed the recipe exactly, including the lemon juice and Worcestershire sauce which I was skeptical about. In the end, I'd say to be sure to include these two items and they added a flavor element that "brightened" the rest of the dish. We loved it! I know it will freeze well, so this one will be a staple in our packed lunches.

—mollyaqua

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20 Ratings

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Jan 06, 2011

When I make chili I make a huge pot so I can freeze some. So, I tripled the recipe and used three different kinds of beans. I drained them because I don't like the sliminess of the juice. I added some canned vegetable broth to make up for it. I also didn't use fresh tomatoes because winter tomatoes lack flavor so I used diced canned tomatoes and their juice. My kids won't eat mushrooms so I left them out, but I bet it would be great them. I added corn, chipotle and cilantro.

—CRAZY4SUSHI

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Jun 19, 2010

A great veggie chili recipe- loved having such a variety of stuff in- beans, pepper, mushrooms. But this was also a downfall at least for me because I didn't have any celery or bulgar- turned out great anyways, with great flavour!

—SkiingAli

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Dec 28, 2010

I made this recipe for a church supper and three different people wanted the recipe! For added protein I added a tin of chick peas (garbanzo beans). It was appropriately hot as well.

—JanisP

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Feb 16, 2010

Quite possibly the best meatless chili that I've ever had. Really, really good.

—SteveS

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Jan 04, 2011

Yummy, was great, and my family didn't even realize how healthy it was. I omitted the carrots (as I don't believe they belong in chili). I also added more beans (an extra can of kidney and two cans of pinto). I didn't have bulgar wheat so I left that out. I used tomato sauce instead of tomato juice. This was not hot at all, which was a plus since my toddler had to have some. Very good receipe, thanks you.

—twobtwot9809

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May 10, 2010

This was delicious! Great recipe.

—Debbie

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Nutrition

Calories
261 kcal
13%

Carbohydrates
36.4 g
12%

Cholesterol
0 mg
0%

Fat
10.3 g
16%

Fiber
10.5 g
42%

Protein
8.5 g
17%

Sodium
1043 mg
42%

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

Nutritional Information

Lucie's Vegetarian Chili

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 261
Calories from Fat: 93

% Daily Value *
Total Fat 10.3g 16 %
** Saturated Fat 1.4g 7 %
Cholesterol 0mg 0 %
Sodium 1043mg 42 %
** Potassium 686mg 19 %
Total Carbohydrates 36.4g 12 %
Dietary Fiber 10.5g 42 %
Protein 8.5g 17 %
** Sugars 8.1g
Vitamin A 84 %
Vitamin C 72 %
Calcium 10 %
Iron 33 %
** Thiamin 25 %
** Niacin 27 %
** Vitamin B6 25 %
** Magnesium 20 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.