Wicked Good Veggie Chili Recipe

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Most Helpful Positive Review

Nov 24, 2008

I love this recipe, and it has become part of my regular recipe rotation. I use Morningstar Farms Veggie Crumbles in place of the TVP, simply because I couldn't find the TVP. Everything is is exactly the same- especially the spices and the honey. I think this recipe hits the spices just perfect! Also, I brown the onion, garlic, and veggie crumble, add half the spices in a big skillet. Once that is done, I transfer it to the slow cooker, add the rest of the ingredients, and then let it cook on high for 3-4 hours. SO EASY! I always double the recipe, and freeze the rest because it freezes and reheats well for quick mid-week dinners. THANK YOU for posting this recipe. It is my favorite!

—StacyBilal

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Most Helpful Critical Review

Oct 28, 2010

This was pretty good. But definitely called for too much garlic, IMO.

—THEVEGGIEONE

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78 Ratings

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Jul 08, 2007

Awesome!!! I always drain and rinse my beans and then add liquid later - in this case a bit of chicken stock. I'm not vegetarian but I'm sure veg stock would work too. I just don't like the extra salt. Thanks!

—crazydoglady

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Jan 29, 2007

A wonderful recipe over all. Don't be afraid of the cinnamon and honey. I was at first, but it really adds a nice counter to the cayenne pepper. I used Boca Burgers instead of the TVP (2 of them for 6 servings) by sautéing them with the onions and garlic and adding a bit more olive oil. Also this recipe is pretty spicy, so only use 1/2 of the cayenne pepper if you're not into hot food. Topping it with shredded taco cheese and adding some whole grain rice to the mix turns this into a great, hearty meal!

—Carneage

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Oct 23, 2007

I work in human services at a day program for individuals who have survived brain injury. They are all very meat oriented. So, I made this chili with some Boca crumble one day, just to see if anyone would notice. No one did. They all LOVED it. It's now a staple on the Autumn and Winter menu calendars.

—mavery28

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Jan 06, 2011

This was excellent. For some reason I had no chili powder so I used a couple tablespoons of chili seasoning and a little extra cumin (and omitted the salt, pepper, and cayenne because the chili seasoning contains them). I cooked it on low for a couple of hours to cook down some. Fantastic! My husband really liked it as well and he was amazed the TVC wasn't ground beef. I'll make a double batch tomorrow for my veggie friends. Thanks for a keeper Paulina!

—Civiello

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Jan 04, 2011

Look no further...best chili recipe ever! I subbed yellow peppers for green peppers and added like triple the spices...but seriously good chili! YUM.

—luv4fae

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Nov 17, 2010

I used brown sugar instead of honey. Yum!

—Natalie

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Nutrition

Calories
253 kcal
13%

Carbohydrates
27.2 g
9%

Cholesterol
12 mg
4%

Fat
11.2 g
17%

Fiber
8.7 g
35%

Protein
13.3 g
27%

Sodium
718 mg
29%

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

Nutritional Information

Wicked Good Veggie Chili

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 253
** Calories from Fat: 101

% Daily Value *
** Total Fat 11.2g 17 %
** Saturated Fat 4.4g 22 %
** Cholesterol 12mg 4 %
** Sodium 718mg 29 %
** Potassium 406mg 11 %
** Total Carbohydrates 27.2g 9 %
** Dietary Fiber 8.7g 35 %
** Protein 13.3g 27 %
** Sugars 6.8g
** Vitamin A 93 %
** Vitamin C 49 %
** Calcium 18 %
** Iron 54 %
** Thiamin 17 %
** Niacin 18 %
** Vitamin B6 11 %
** Magnesium 8 %
** Folate 26 %

* 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.