Vegan Taco Chili Recipe
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Vegan Taco Chili

By: Summer Adams 
"A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (10)

Prep Time:
10 Min
Cook Time:
1 Hr
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 1 pound sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 stalks celery, chopped
  • 1 (29 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 3 (15 ounce) cans kidney beans
  • 1 (11 ounce) can Mexican-style corn

Directions

  1. Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 190 | Total Fat: 2.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 9, 2010 by mldunn   view full review
Absolutely delicious! I did add the following spices per another chili recipe: 1 tbl chili...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Aug. 21, 2003 by BMAPPLE   view full review
nice and tastie! A nice base of ingrediants give this vegan chili a well balanced flavor and a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Feb. 18, 2009 by ely   view full review
Great base recipe. In addition to the ingredients listed I added a can of chick peas and a...
The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on Feb. 3, 2011 by crunchy Supporting Member (Click to learn more about Supporting Membership)  view full review
This was okay. It tasted more like a spaghetti sauce than a chili and it didn't taste like...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jan. 31, 2008 by Kristen   view full review
This a great base recipe. I used three kinds of beans, kidney, black and northern beans. I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Oct. 5, 2010 by ZoeY36918   view full review
We liked it but we added a little more spice in terms of chili powder, red pepper and more garlic!
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Dec. 16, 2005 by MissMichal   view full review
Tastes great, if a little high in sodium. This is a great thing to leave in the crock pot all...
The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on Oct. 27, 2011 by sorenson32   view full review
Like the other comments, good base! Then I went to town with the jalapenos, red pepper flakes,...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Oct. 21, 2011 by Mesa Mom Supporting Member (Click to learn more about Supporting Membership)  view full review
Being new to the vegan world, I still have the hankern' for meat on my palate when I eat...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 29, 2007 by kirkrey   view full review
Easy! And Delicious!

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