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The Best Vegetarian Chili in the World

SUBMITTED BY: calead910 PHOTO BY: Anichka

"Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!"

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PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

DIRECTIONS

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

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REVIEWS

Reviewed on Oct. 22, 2006 by calead910

Hi everyone this is my recipe! Thanks for all the great reviews however they have made a... MORE

Reviewed on Feb. 2, 2006 by Destie

Excellent chili. Just a note to cooks who are worried about sodium intake. In response to... MORE

Reviewed on Apr. 2, 2007 by Anichka

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Anichka
Apr. 2, 2007

I was a little confused - ground oregano or leaf? (I ended up using the latter, because I had more of it.) Couldn't much drain the chile peppers, and I wondered whether to drain the beans (don't). Turned out very well, beautiful, though I might use a little less chili powder next time (and I used a skimpy 1/4 cup). Also used only 1 jalepeno - it was plenty spicy tonight, and will be spicier tomorrow. I used about a teaspoon of salt instead of a tablespoon and it was enough. Modifying review to add my experience cooking it in a slow cooker... I prepared the veggies (onion, garlic, green pepper, celery) as instructed, and then transferred them to the slow cooker before throwing in the rest of the ingredients except for the corn. I cooked on high for a couple hours and added the corn about an hour before the end and turned my cooker down to low at the same time (about 3 hours in the slow cooker in all). It turned out brilliantly. I was worried the veggie crumbles might get rubbery, but they did not, and the spices were mellower but still very tasty. Huge hit at the office, even though they are all meateaters.

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13 users found this review helpful

I was a little confused - ground oregano or leaf? (I ended up using the latter, because I had... MORE

Reviewed on May 27, 2006 by Kate

I understand that this says "spicy" in the description, but I think that's an understatement.... MORE

Reviewed on Jan. 28, 2007 by Rob Cunningham

went almost totally by the recipe...except used about 1 1/2 packages of the crumbles instead... MORE

Reviewed on Jan. 21, 2007 by PAMMY18

What great chili for a snowy day in Wisconsin! Loved this a lot. Made as is except drained... MORE

Reviewed on Sep. 14, 2005 by FIVER82

This recipe tempts me to never buy canned chili again! My whole family enjoyed this one and... MORE

Reviewed on Apr. 3, 2008 by Laura

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