Pub-Style Vegetarian Chili Recipe -
Pub-Style Vegetarian Chili Recipe
  • READY IN 55 mins

Pub-Style Vegetarian Chili

Recipe by  

"A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of favorite microbrews."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  1. Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.
  2. Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
  3. Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.
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Reviews More Reviews

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.

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.

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!

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!

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!

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.

Apr 02, 2012

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

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!


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  • 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.

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