"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!" — calead910
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green bell peppers, chopped
jalapeno peppers, 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
ground black pepper
1 (15 ounce) can
kidney beans, drained
1 (15 ounce) can
garbanzo beans, drained
1 (15 ounce) can
1 (15 ounce) can
whole kernel corn
Hi everyone this is my recipe! Thanks for all the great reviews however they have made a misprint in the submission. It should read 3 large cans of whole tomatoes, crushed by hand NOT 3 tomatoes, that would make this very spicy as well as very thick. I don't remember if I wrote this part as well, but I usually drain the 2 cans of beans, and I leave the liquid of the rem. cans. Luckily not many have been effected by the mistake. thanks again.
I understand that this says "spicy" in the description, but I think that's an understatement. I found this to be WAY too spicy. I think that the spiciness overshadowed the other flavors. I served this to my family and no one was able to make it past 1/5 of the bowl, including myself, because it was just too spicy. It would be good if you cut out 90% of the chili powder & used 1 or less Jalapeno.
Just a note to cooks who are worried about sodium intake. In response to previous posters, the liquid beans are canned in is very high in sodium. Canned beans should always be drained and rinsed for a healthier meal.
I LOVED this recipe! I did find however that I had to almost double the amount of chili powder and cumin. Just kind of taste and add till you get it where you really love it. I used Original Boca Burgers that I broke up into little pieces, and like so many other reviewers, no one could tell it wasn't meat! It is, however, very important to break the Boca Burgers up into tiny pieces, otherwise, if you leave big chunks I think you can taste a little difference. This does make a huge amount. I think it would easily feed 10 or 12....especially if you were to put it over rice and serve with maybe some grated cheddar, sour cream and chopped avacados.....chopped onions would be good too!!
This is a great recipe. I added 1 zuchini, 1 red bell pepper, 1 can pinto beans, 1 bag of frozen corn (we like it better than canned), and 1 can tomato paste (I drained my beans and added water; plus I like a tomato based chili). I also added a few splashes of tobasco sauce, I think my chili powder must have been milder than others because we did not have enough spice. I reccommend using the whole stewed tomatoes because they have a thicker consistency. You can use your kitchen scissors and cut them up while they are still in the can. I think I will add a can of white beans next time. There really is a lot of the veggie meat and I like a fair amount of beans. I froze the chili in individual containers and made corn bread muffins and froze those too. We were able to have several chili/muffin lunches.
Thanks for the great recipe Cal :)
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.
What great chili for a snowy day in Wisconsin! Loved this a lot. Made as is except drained and rinsed all the beans to make them less salty and then added a bit of water. Thanks for sharing this yummy, healthy recipe.
went almost totally by the recipe...except used about 1 1/2 packages of the crumbles instead of 2, and i let simmer for @ 2 hours...THE BEST VEGGIE CHILI EVER...THANKS...by the way, this makes a HUGE POT...but youll be happy to have the left overs, as it does get better by the day
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Vegetarian Chili in the World
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 71
This tasty chili is packed with healthy beans and veggies.
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Make this spicy, thick chili in a snap.