Vegetarian Chili

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Most Helpful Positive Review

Jun 10, 2007

This recipe is amazing! I've used this one countless times -- I modify it slightly, using only 1 small onion and sometimes I add a few dashes of Ground Red Pepper to spice it up a bit more. I cook the chili for about 45 minutes and then throw in the Boca Ground Burger and cook for another 15 minutes. I've passed this recipe along to several other friends who praise it as well. You'd never know that it was vegetarian - and SO HEALTHY!

—EmilyPeele

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Most Helpful Critical Review

May 01, 2011

I found this recipe neither bad nor particularly good. Due to the canned beans, the texture was too mealy and chewy although the flavor was good. I wouldn't repeat this one.

—PieGirl

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195 Ratings

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Jan 16, 2007

Excellent recipe with a good "meaty" feel. I did change a few things. I chopped three onions, one green pepper and three crushed garlic cloves that I sauteed in a little olive oil (this would also cut down on the bitterness of the onion that one reviewer mentioned). I also added the crumbles half way through the simmer time as recommended by another reviewer. I froze up a bunch and will enjoy them for lunch for a while!

—ROBINMO

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Jan 21, 2007

Really good, and I didn't even add the "fake" burger. Perfect just with the beans.

—DFLEISHMAN

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Dec 10, 2003

This is a great base recipe. I added fresh bell peppers, fresh diced tomatoes, and a little more chili pepper than required. I also added some hot cayenne pepper, for quite a spark. One could probably also add any kind of hot sauce, depending on how hot you want it. A really great recipe for those really hot nights in the summer, with all your friends, wearing wife beaters, and eating hot chili and drinking tequila and beer.

—MELANIEBOWIE

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Dec 19, 2005

I enjoyed this recipe. Although 5 onions seems like a lot, it really helps to add moisture and thin out the chili a bit...but warning it does make a lot! I substituted white beans for 1 can of red beans. Next time I would add a little less cumin and add more veggie crumbles, maybe a little less red beans as well...but it is good.

—Harley5229

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Feb 07, 2007

This recipe is wonderful! I am a college student and have an apartment with 3 other roomates, none of whom are vegetarian. They didn't believe me when I told them there was no meat in it! I did modify the recipe slightly using only 1 can of dark red kidney beans, and only two onions. I also added in long hot green peppers, and instead of plain diced tomatoes, I used diced tomatoes with green chiles. Very wonderful recipe.

—The_Tree

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Oct 26, 2003

This was wonderful chili. No one knew it was veggie meat. This was very easy to make. I just made way too much of it. Next time I will cut the recipe in half.

—SHARITAB

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Nutrition

Calories
582 kcal
29%

Carbohydrates
74.2 g
24%

Cholesterol
0 mg
0%

Fat
4.9 g
8%

Fiber
27.6 g
110%

Protein
67.5 g
135%

Sodium
2000 mg
80%

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

Nutritional Information

Vegetarian Chili

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 582
Calories from Fat: 44

% Daily Value *
Total Fat 4.9g 8 %
** Saturated Fat 0.5g 2 %
Cholesterol 0mg 0 %
Sodium 2000mg 80 %
** Potassium 614mg 17 %
Total Carbohydrates 74.2g 24 %
Dietary Fiber 27.6g 110 %
Protein 67.5g 135 %
** Sugars 11.3g
Vitamin A 40 %
Vitamin C 63 %
Calcium 32 %
Iron 167 %
** Thiamin 42 %
** Niacin 97 %
** Vitamin B6 30 %
** Magnesium 25 %
** Folate 81 %

* 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.