Chili Vegetarian Style

Chili Vegetarian Style


"A festive hardy dish perfect for large gatherings!"
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48 m servings 166 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 419 mg
  • 17%

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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  • Prep

  • Cook

  • Ready In

  1. In a large, non stick, stock pot heat olive oil. Saute jalapeno pepper, onion, and red and yellow peppers over medium heat until onions are translucent (5-8 minutes).
  2. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot. Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly. Serve with SPLENDA(R) Hearty Corn Cakes.
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  • Note
  • If hot chili is preferred, increase the ground cayenne red pepper to 1 teaspoon, and increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase SPLENDA(R) Granulated Sweetener to 2/3 cup.


  1. 27 Ratings

Most helpful positive review

Awesome chili, even without the Splenda!

Most helpful critical review

Way too sweet even without the splenda. Smelled good, that was about it.

Awesome chili, even without the Splenda!

This is the best veggie chili recipe i have found yet. Although some kids may not like it mine did.I added green beans and chick peas with the other ingrediants. But this is awesome chili!!!!

The best veggie chili ever! Great consistency. I consider this a very sweet chili, so next time I might decrease use less splenda. Makes a big pot. So good!

thought this was great! the only change I made was to reduce the splenda by 1/2 as suggested by others...also didn't have any cayenne pepper, so it wasn't spicy, but the chili pepper was enough...

I used this recipie in a recent chili cookoff and won 1st place! No one knew it was vegetarian and I even threw in some soy "meat" to make it more "chili like." :) It was a hit!

These was the best vegetarian chili I have ever had - I shared with all of my friends. I am not a vegetarian, but will never eat regular chili again! I did leave the splenda out and served over ...

I have been eating this chili for lunch all week - it is great on top of rice, baked potato, even butternut squash, spicy but not too hot. I only added 1/4 c splenda - still thought it was too ...

This is the most delicious chili I've had! I added black beans, kidney beans and navy beans for a little different coloration. Terrific.

great recipie it was real easy to follow and very healthy