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Pub-Style Vegetarian Chili


"A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of our favorite microbrews."
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55 m servings 224 cals
Original recipe yields 8 servings


  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 929 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  1. Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.
  2. Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
  3. Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

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Read all reviews 144
  1. 206 Ratings

Most helpful positive review

I used sliced Baby Bella mushrooms, chopped red bell peppers instead of green and I used what I call "a mess" of fresh garlic (and what I mean is instead of measuring out a tablespoon, I just ch...

Most helpful critical review

good flavor but sort of a weird combination of ingredients. Didn't really feel like a chili to me. not sure if I am going to make it again but I am glad I made it once.

Most helpful
Most positive
Least positive

I used sliced Baby Bella mushrooms, chopped red bell peppers instead of green and I used what I call "a mess" of fresh garlic (and what I mean is instead of measuring out a tablespoon, I just ch...

I made chili the other day--almost exactly like this--and it was delicious! Some people don't like chili minus the "beef" component, so I take some wheat berries and quinoa and cook in some veg...

This is such a great vegetarian chili recipe! Next time I would use diced tomatoes instead of the whole ones though (just a personal preference). Also, I used a quarter cup of coffee instead of ...

Delicious. I've found it difficult to get a good rich chili flavor with vegetarian chilis before, but this recipe has a REALLY great flavor. I did add meatless crumbles for texture and had to le...

Amazing! I made a version with zucchini instead of mushrooms (for friends who don't like mushrooms) and a version that followed the recipe exactly. Both were delicious, but the mushroom version ...

We make this chili every week! It's incredible. We've only made a few changes over the months- instead of all black beans, we use a can of each black, kidney, garbanzo beans, we throw in a few...

Added zuchini rather than celery and also mixed in ground turkey. One of the best chili recipes we have tried!

Our family all ate this! The only thing I would change next time is less chili powder. I used 1 Tablespoon and it ended up being too spicy for me to really enjoy the flavors of the other ingre...

Yummy! Great chili and chock full of veggies...loved the mushrooms in this. I also added a chopped red pepper and used a can of dark red kidney beans and a can of black beans which I did drain a...