Recipe by Tracy Hamilton
"You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!"
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1 (28 ounce) can
diced tomatoes with juice
1 (15 ounce) can
white beans, drained
1 (15 ounce) can
chili beans, with liquid
1 (1.25 ounce) package
reduced sodium taco seasoning mix
1 (1 ounce) package
ranch dressing mix
1 (12 ounce) package
vegetarian burger crumbles
1 (8 ounce) package
shredded Cheddar cheese
Let me start by saying that I am *NOT* a vegetarian. I made this for my book club (vegetarians and non) last night and they LOVED it. It has a great consistency and the flavors are wonderful. The vegi burger crubmles gave it a good texture that most non meat chili recipies seem to lack. I just dumped everything in the crock pot and cooked on high for 3 hours and it couldn't have been easier. Everyone is asking for the recipie. Thanks for sharing!
Very salty and lacking in vegetables. I made this because I had all the ingredients on hand and didn't have time to go to the store, but I would not make this again.
My husband and I want to start cooking some vegetarian dishes because they are healthier but we like meat and we're not big fans of veggies. So I thought chili would be a safe start. We were both a little freaked out about the vegetarian meat substitute so I remembered a chili I've had from Pullman, WA where we went to college (they grow a ton of lentils) and substituted lentils. I boiled 2 cups of lentils according to the directions on the bag and added it to the dish instead of the meat crumbles. It came out AWESOME. I hope others try my lentil substitute, because it was really amazing. Great recipe!
I admit I was skeptical of this recipe. It looked too simple and I just couldn't imagine that taco seasoning and ranch dressing mix would come together to make a tasty chili. It does! I followed the recipe exactly but substituted ground beef for the vegetarian crumbles. I served this with cornbread muffins. Delicious! I can't think of a thing to change with the exception that maybe next time I will add some chopped green pepper. I can't wait to have leftovers for lunch!
This makes a fantastic vegetarian "chili"! I've also made it w/ground beef in place of the veggie crumbles, and with or without beans. It is really good and I love that it is SO easy. It's good for everyone...grown ups, kids - everyone who likes "chili" (and even some who don't!)will enjoy this. Chili Snobs may sneer, but I'm telling you this is a surprisingly delicious, easy recipe. Thanks
It was really amazing how well it came out. I used 1/2cup barly instead of the fake beef and added a little bit of chili mix. All in all, amazing!
you're right, i didn't believe how good it would be! followed the previous reviewer's suggestion of making the taco and ranch seasoning from recipes on the site (cutting out most of the salt). this really saved me cos i'm hard up for groceries for a few days, and i had the stuff on hand (used yves mexican ground round instead of burgers). this is a keeper. thanks!
Used the Ranch Dressing and Dip Mix (2 tbsp) and Taco Seasoning I (2 tbsp) both from allrecipes. Excellent chili!
* Percent Daily Values are based on a 2,000 calorie diet.
Unbelievably Easy and Delicious Vegetarian Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 184
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