Recipe 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."
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sliced fresh mushrooms
onion, finely chopped
1 (29 ounce) can
1 (6 ounce) can
3 (15 ounce) cans
1 (11 ounce) can
Absolutely delicious! I did add the following spices per another chili recipe: 1 tbl chili powder, 1/2 tsp salt, 1 tsp ground cumin, 1tsp dried oregano, 1 tsp cocoa powder, 1/2 tsp red pepper sauce.
This was okay. It tasted more like a spaghetti sauce than a chili and it didn't taste like taco flavors to me- and I even added taco seasoning. I guess it just wasn't our taste.
nice and tastie! A nice base of ingrediants give this vegan chili a well balanced flavor and a perfect texture. ( Add a little more garlic to make me really happy!) I love open ended recipes and this is no exception. Mix it up or add something off the wall,have fun!
Great base recipe. In addition to the ingredients listed I added a can of chick peas and a can of black beans. Also, I added a 1/2 TBS of cumin, 1/2 TBS of crushed red pepper, 1 TBS of chili powder, 1 extra minced clove of garlic, 1 TSP of tobasco sauce, and substituted coriander for the parsley. I cooked in the crockpot on low for four hours. Turned out great!
This a great base recipe. I used three kinds of beans, kidney, black and northern beans. I also added a ton of epices. I added tons of cumin and chili powder. I also added garlic powder and some hot sauce. I topped with sour cream and some cheese since I am lacto-ovo.
Tastes great, if a little high in sodium. This is a great thing to leave in the crock pot all day and have ready when you come home. The leftovers freeze well, too.
Being new to the vegan world, I still have the hankern' for meat on my palate when I eat chili. So, I used baby portobello mushrooms to "beef" up the flavor. I think that's what gave it an odd earthy taste on the first bite. However, that quickly fades as I ate more and more. And I couldn't stop shoveling it in because this chili recipe is so satisfying with following a few of the reviewers' suggestions. As it stands, it was too weak for our spicey-lovin' palates. So, we added cayenne pepper and chili powders AND tabasco sauce to taste (I heated these spices in a pan to allow the flavors to blossom before I added it to the chili). I also added about a 1/2 tbsp. cocoa powder and it did round out and blend the flavors quite nicely, but not where you'd say, "Did someone put cocoa in here?" I added about 2 c. each of homemade black beans and chickpeas to really thicken it up. I gave it only 4 stars though just because of that funky earthy taste right at the beginning. If you're not ready for it, it could cause you to not allow yourself to dig further into the pot. But keep going - it's worth it! So filling and delicious. Tastes great the following day(s) and freezes great. Daiya brand shredded cheddar was a great topper. (I refuse to use any other kind of vegan "cheese".) DELICIOUS - highly recommend.
We liked it but we added a little more spice in terms of chili powder, red pepper and more garlic!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Taco Chili
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 22
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