Veggie Vegetarian Chili

Veggie Vegetarian Chili

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LilPhotog 2

"Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil."
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55 m servings 98 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 278 mg
  • 11%

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

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  1. Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
  2. Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.


  1. 277 Ratings

Most helpful positive review

This recipe is good, but I made some changes. First I drained the beans (and added veggie stock), left out the mushrooms, and added celery. I also cooked this for much longer, close to an hour...

Most helpful critical review

I could see from the ingredients in the recipe that you wanted to add the liquid from the canned beans to thicken the chili, but the taste was awful when the liquid was added. You really need t...

This recipe is good, but I made some changes. First I drained the beans (and added veggie stock), left out the mushrooms, and added celery. I also cooked this for much longer, close to an hour...

I really enjoyed this recipe and have gotten many compliments on it. It is also very adaptable and forgiving :) I also like that it makes a huge amount of food, for less $ than some of the oth...

I've finally found it- the perfect recipe for bean veggie chili!! I love Stagg's Garden Vegetable Chili, but would like it to be more "fresh" and less salty. Well, this is like a fresher, heal...

We were having a potluck at work for a vegetarian co-worker who was leaving our department so I thought I'd give this recipe a try. It came out so delicious! I added a small can of diced jalepe...

An excellent chili. Omitted corn (too starchy) and carrots (hate mushy carrots) and added zucchini, which is great in this chili. I will use zucchini in it from now on. Needed more spice, so nex...

This was the best chili recipe I have ever tried! The mushrooms were a great touch; they gave it sort of a meaty texture. The only two tweaks I made: omitting the carrots and tossing everythi...

This was great! In my effort to get more beans into my kids without their knowing it, I pureed about half of the beans and 1/4 of the tomatoes. This thickened it up, and my husband commented t...

This recipe was sooo good! I added chickpeas and fresh tomatoes but the recipe is very no fail, makes a lot and stays well in the fridge. Thanks!

I thought this chili was awesome. It is a very versatile recipe, allowing for substitutions based on preferences or what you have on hand. My daughter and I are vegetarians, and on weight watc...

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