Pub-Style Vegetarian Chili Recipe

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Most Helpful Positive Review

Aug 22, 2012

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 chopped up a handful of fresh cloves). Instead of using water, I used organic beef broth. This is very, very good. I had a cup and a half for lunch today and I'm thinking about going back for more. What I love most about this is it's filling without going overboard and you can indulge and half a little more without feeling guilty. GREAT recipe--a snap to prepare.

—Sarah Jo

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Most Helpful Critical Review

Jan 24, 2013

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.

—jolley900

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81 Ratings

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Feb 18, 2012

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 veggie "beef" broth by Better Than Bullion and it gives a great flavor, and texture to the chili that satisfies my non-veggie friends. Additionally, the grains give a lot of nutritional value in an almost non-fat medium. Hope you enjoy it if you give it a try, and thanks for a great recipe!

—Joe Joe

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Apr 02, 2012

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 red wine since I didn't have any around- worked great! I also drained my beans instead of using the juices. Sure to be a hit!

—kell2004

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Mar 25, 2012

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 leave out mushrooms because I didn't have any, but I basically did everything else as directed and the results were AWESOME. Thank you for the recipe!! This will be my go-to vegetarian chili recipe now.

—TribePride

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Feb 25, 2012

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 was heartier and more chili like. Easy and will definitely make again!

—SHIZBIZ

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Apr 02, 2012

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

—annie.eliza

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Mar 30, 2012

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 and rinse. Otherwise this was very good and filling, Nice one Sanzoe! Thanks!

—SLJ6

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Nutrition

Calories
224 kcal
11%

Carbohydrates
27.2 g
9%

Cholesterol
0 mg
0%

Fat
10 g
15%

Fiber
9.5 g
38%

Protein
8.1 g
16%

Sodium
929 mg
37%

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

Nutritional Information

Pub-Style Vegetarian Chili

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 224
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
** Saturated Fat 1.4g 7 %
Cholesterol 0mg 0 %
Sodium 929mg 37 %
Potassium 795mg 22 %
Total Carbohydrates 27.2g 9 %
Dietary Fiber 9.5g 38 %
Protein 8.1g 16 %
** Sugars 6.1g
Vitamin A 67 %
Vitamin C 49 %
Calcium 12 %
Iron 41 %
** Thiamin 25 %
Niacin 31 %
** Vitamin B6 21 %
** Magnesium 22 %
** Folate 43 %

* 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.