Rae's Vegetarian Chili Recipe - Allrecipes.com
Rae's Vegetarian Chili Recipe
  • READY IN 30 mins

Rae's Vegetarian Chili

Recipe by  

"This is a low-fat, high-protein recipe. For vegan, simply leave out the cheese. The variety of beans adds a nice touch of color, and it can be made as mild or spicy as you like it. Remember to recycle all those cans we used."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a 4 quart pot, saute garlic in oil.
  2. Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, hot pepper sauce. Stir in the pinto beans, garbanzo beans, black beans, red and white kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes. Top each serving with cheese (if you'd like).
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2003

I really enjoyed this recipe, but I'll admit I did a little tweaking. After I made the recipe as written, the beer flavor was a little strong (especially since I was making it for a bunch of non-beer drinkers) and the tomato flavor a little weak, so I added a second small can of tomato paste to balance things out. I then added some TVP (textured vegetable protien) granules for added texture and energy since we were taking this chili with us on a hiking trip. As the TVP rehydrated, it left the chili a little too thick so I thinned it out with some tomato soup I had in the pantry (which was at this point starting to run out of tomato-flavored canned goods). A little more simmering and a dash of salt and it was really really good. I kept taking one more "taste." :) This is a great basic recipe and you can play with the balance of ingredients to get just the flavor you want.

 
Most Helpful Critical Review
Mar 25, 2003

I was disappointed in this recipe. Maybe my expectations were too high, after all those rave reviews!! :-) If I made it again, I would leave out the cumin, which had a much stronger taste than I expected, and make it more spicy. It was, however, extremely pleasing to the eye, with all those colorful beans. I served it over rice with bread.

 
Jul 15, 2007

Great way to start.. here are some adjustments I made based on my ingredients at home... was amazing as well! 2 cloves garlic, minced 4 tablespoons olive oil 1 tbs celery salt 1/2 diced white onion 1 jalapeno 1 (28 ounce) can diced tomatoes with juice 1 red pepper, diced 1 tablespoons chili powder, or to taste 1 teaspoon dried oregano and basil freshly whole black pepper 1 teaspoon ground cumin 1/8 teaspoon tabasco sauce 1/2 (15 ounce) can garbanzo beans, drained 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) pint whole kernel corn, drained and rinsed saute onion, garlic and spices, add red pepper, 5 mins, add can of tomatoes, then finally the rest, simmer on med. for 25 mins.

 
Nov 05, 2006

I've been searching high and low for a great veggie chili and THIS is it! Made it for a Sunday get together and had nothing but rave reviews. I did saute a small onion and some green pepper with the garlic (I used 2 TBS). I also used a can of Miller Light since that's what we had. My friends don't like spicy, so I only used 3 TBS of chili powder and no hot sauce. But I'll be sure to spice up the leftovers... it is so delicious mild or hot! Serve it with shredded cheddar and sour cream, just delish! Oh, and I skipped the garbanzos...ick. Instead, I used small white beans and extra kidneys. You can suit it to your taste. Don't skip the beer OR the mustard or cumin...you'll be sorry! Enjoy!

 
Jun 13, 2006

This recipe is fantastic. The first time I made it I couldn't believe how much it made, but it was gone in a blink. The beer is one of the key ingredients here so don't leave it out. Definately a keeper.

 
Oct 17, 2010

Good recipe base. It is very hearty, quick, and easy to make. I think that it is a bit too dependent on the chili power and lacking a certain something else. I will definitely experiment with this further. I think I will try cutting the chili powder down by a Tbsp and be sure to use a darker beer - a stout or porter - next time. (I just grabbed some Miller High Life this time while at the grocery store.) I think that I'd also like to start off by adding and sauteing a med onion. On the plus side again, it goes a LONG way. A small bowl (or mug) with a touch of cheese, maybe a piece or bread, and a side salad is a great meal. I really had not thought much of veggie chili before. Try it and see what you think.

 
Nov 11, 2004

Fantastic chili! I loved it. I recently stopped eating ground beef and was worried I would miss it in this recipe, however it is a very hearty meal and can easily be frozen for later. I will make it again when I have a group of friends over for dinner!

 
Mar 25, 2003

I really enjoyed this chili. I added some textured vegetable protein and made it a little spicier with extra chili powder, cumin and hot sauce. I was amazed that you didn't need salt, but you really don't. This one's going in my recipe box.

 

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Nutrition

  • Calories
  • 450 kcal
  • 23%
  • Carbohydrates
  • 56.5 g
  • 18%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 13.6 g
  • 55%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 1026 mg
  • 41%

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

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