"A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of favorite microbrews." — sanzoe
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sliced fresh mushrooms
finely chopped onion
chopped green bell pepper
chili powder, or more to taste
1 1/8 teaspoons
ground black pepper
1 (28 ounce) can
whole peeled tomatoes with juice
black beans, undrained
1/2 (6 ounce) can
hot pepper sauce (such as Tabasco®)
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.
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.
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!
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!
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.
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!
Added zuchini rather than celery and also mixed in ground turkey. One of the best chili recipes we have tried!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pub-Style Vegetarian Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 90
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