Recipe by Tia the Baker
"This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious."
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chopped green bell pepper
chopped red bell pepper
1 1/2 cups
chopped fresh mushrooms
1 (28 ounce) can
whole peeled tomatoes with liquid, chopped
1 (19 ounce) can
kidney beans with liquid
1 (11 ounce) can
whole kernel corn, undrained
1 1/2 teaspoons
1 1/2 teaspoons
This is the best chili recipe I've made, our family's favorite. I usually put use 2 cans of beans though, one black bean and one kidney. Tastes great!
This recipe was a bit on the bland side. Adding salt, cutting the cumin down to about 1 tsp., and adding an extra tbsp. of chili powder would make it A LOT tastier.
Love this chili! This is now my new favorite veggie chili recipe. My changes: I use only 1 tsp. of the chili powder, and it is still very spicy! Also, I drained the canned veggies...gives it a chunkier texture that my family loves. The mushrooms are a great addition.
Great recipe--My husband, a total meat and bread type, is soooo surprised with this dish! Served to kids with rice and cheese and sour cream. I did add more chili powder and less cumin. I also left out the red bell pepper (didn't want it too sweet) and celery (didn't have). TIP--those who found it too soupy can add in several scoops of spicy refried beans (vegetarian) to help thicken it up--heat it for about 5 minutes after you add it and just before serving it to gauge how much you want. Also, you can deglaze the pan with a few ounces of beer, wine, veg. or chicken stock before adding the tomatoes, etc. Great and flexible recipe--even for the cooking impaired. Thanks!
I still prefer chili with meat but this was a nice change of pace. I took previous reviewers' suggestions and only put 1 tsp. of cumin, but doubled the amount of chili powder and it tasted perfect. I sauted the onions, carrots and garlic first, then transfered everything to a slow cooker and cooked for about 7 hrs. I used "baby" portabello mushrooms and lessened the amount of corn. Use low-salt or no-salt ingredients where you can. Thanks Tianne!
For color and variety I add a couple of cans of different beans - chickpea, garbanzo, red kidney, etc. I usually skip the mushrooms for personal preference, but otherwise stick to this recipe. I would never have imagined that I would prefer veggie chili over a traditional con carne, but I think this recipe has converted me!
I love this chili and make it all fall/winter. I usually up the garlic to 5 or 6 cloves, leave out the celery and mushrooms, and throw a can of chickpeas and black beans in there as well. Delicious!
Wow. I am amazed by how flavourful and hearty this chili is considering how easy it is to prepare. This tops all the ground meat chili I've made in the past. I added romano beans and used yellow pepper instead of red. I also added a little paprika. Definitely a keeper. Outstanding.
* Percent Daily Values are based on a 2,000 calorie diet.
Insanely Easy Vegetarian Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 27
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