Chili Vegetarian Style Recipe - Allrecipes.com
Chili Vegetarian Style Recipe
  • READY IN 48 mins

Chili Vegetarian Style

Recipe by  

"A festive hardy dish perfect for large gatherings!"

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Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    28 mins
  • READY IN

    48 mins

Directions

  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® Hearty Corn Cakes.
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Footnotes

  • 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® Granulated Sweetener to 2/3 cup.
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Reviews More Reviews

Most Helpful Positive Review
Oct 18, 2003

Awesome chili, even without the Splenda!

 
Most Helpful Critical Review
Nov 08, 2004

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

 

27 Ratings

Oct 18, 2003

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!!!!

 
Mar 16, 2004

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!

 
Dec 06, 2005

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 for us...really loved the flavor the balsamic vinegar gave it...will definately make again...

 
Dec 03, 2003

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!

 
Feb 11, 2006

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 white rice with cheddar cheese on top - We loved it!

 
Nov 09, 2005

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 sweet but let it sit overnight as recommended and the sweeetness went away. Love that a serving has 10 grams of fiber.

 

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Nutrition

  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 9.9 g
  • 39%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 419 mg
  • 17%

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

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