Vegan Taco Chili

Vegan Taco Chili

14

"A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream."
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Ingredients

1 h 10 m servings 190 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.

Reviews

14
  1. 17 Ratings

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Most helpful positive review

Absolutely delicious! I did add the following spices per another chili recipe: 1 tbl chili powder, 1/2 tsp salt, 1 tsp ground cumin, 1tsp dried oregano, 1 tsp cocoa powder, 1/2 tsp red pepper s...

Most helpful critical review

This was okay. It tasted more like a spaghetti sauce than a chili and it didn't taste like taco flavors to me- and I even added taco seasoning. I guess it just wasn't our taste.

Absolutely delicious! I did add the following spices per another chili recipe: 1 tbl chili powder, 1/2 tsp salt, 1 tsp ground cumin, 1tsp dried oregano, 1 tsp cocoa powder, 1/2 tsp red pepper s...

nice and tastie! A nice base of ingrediants give this vegan chili a well balanced flavor and a perfect texture. ( Add a little more garlic to make me really happy!) I love open ended recipes and...

Great base recipe. In addition to the ingredients listed I added a can of chick peas and a can of black beans. Also, I added a 1/2 TBS of cumin, 1/2 TBS of crushed red pepper, 1 TBS of chili p...

This a great base recipe. I used three kinds of beans, kidney, black and northern beans. I also added a ton of epices. I added tons of cumin and chili powder. I also added garlic powder and so...

Being new to the vegan world, I still have the hankern' for meat on my palate when I eat chili. So, I used baby portobello mushrooms to "beef" up the flavor. I think that's what gave it an odd...

This was okay. It tasted more like a spaghetti sauce than a chili and it didn't taste like taco flavors to me- and I even added taco seasoning. I guess it just wasn't our taste.

Tastes great, if a little high in sodium. This is a great thing to leave in the crock pot all day and have ready when you come home. The leftovers freeze well, too.

We liked it but we added a little more spice in terms of chili powder, red pepper and more garlic!

Like the other comments, good base! Then I went to town with the jalapenos, red pepper flakes, garlic, etc.