READY IN 55 mins

Veggie Vegetarian Chili

Read Reviews (182)

"Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil." — LilPhotog

Directions

Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 09, 2007

This recipe is good, but I made some changes. First I drained the beans (and added veggie stock), left out the mushrooms, and added celery. I also cooked this for much longer, close to an hour. Very filling and delicious.

—nicole

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Most Helpful Critical Review

Jan 10, 2011

I could see from the ingredients in the recipe that you wanted to add the liquid from the canned beans to thicken the chili, but the taste was awful when the liquid was added. You really need to drain the beans and find a different way to thicken the chili, but the recipe wasn't good enough IMHO to bother trying to figure out how to fix it.

—Reg Domaratzki

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242 Ratings

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Feb 21, 2006

I really enjoyed this recipe and have gotten many compliments on it. It is also very adaptable and forgiving :) I also like that it makes a huge amount of food, for less $ than some of the other chili recipes on here. I've added some zucchinni that was about to turn, played w/the beans and added only red pepper, or only green pepper. The only thing I like to keep constant is the spices (well actually, I estimate according to the recipe), and play w/the vegetables. Another thing I've changed is to rinse the beans and add a little more water. Otherwise, you get caught up with ridiculous gas pains. Great great recipe, thanks so much!!

—KIWICALEB

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Jan 18, 2008

I've finally found it- the perfect recipe for bean veggie chili!! I love Stagg's Garden Vegetable Chili, but would like it to be more "fresh" and less salty. Well, this is like a fresher, healthier version of that chili. I just love it! I omitted the mushrooms, added one jalepeno and had to use roasted red peppers for the red ones because I was out of fresh. I made this in the crockpot and it worked out perfectly. I added about 1/2 cup of water but around midday, it was too thin so I added a 6 oz. can of no-salt tomato paste. I love, love, love this recipe! It makes A LOT too- we'll be enjoying this for a few days- yay! I might try freezing some. I served this with Fry Bread I for dinner. Oh, my one-year old loved this too. He just ate and ate and ate. Good for the whole family!

—What a Dish!

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Sep 14, 2007

We were having a potluck at work for a vegetarian co-worker who was leaving our department so I thought I'd give this recipe a try. It came out so delicious! I added a small can of diced jalepeno's to give it an extra kick and it made the flavor perfect! I used all the liquid from the beans but I drained the liquid from the corn. I cooked the chili until the consistency was what I wanted. I read some say they thought it was too runny. Not the case if you cook it longer. This chili looks so pretty too with all the different colors from the beans, corn and jalepeno. Great recipe! I will make it again...thank you!

—Tiger Cakes

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Jan 16, 2008

An excellent chili. Omitted corn (too starchy) and carrots (hate mushy carrots) and added zucchini, which is great in this chili. I will use zucchini in it from now on. Needed more spice, so next time I will add a jalapeno pepper.

—DetectiveL

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Dec 08, 2007

This was the best chili recipe I have ever tried! The mushrooms were a great touch; they gave it sort of a meaty texture. The only two tweaks I made: omitting the carrots and tossing everything in the crockpot to simmer all day while I was at work. We will DEFINITELY make this again!

—jgregory

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Jan 21, 2008

This was great! In my effort to get more beans into my kids without their knowing it, I pureed about half of the beans and 1/4 of the tomatoes. This thickened it up, and my husband commented that he loved the thickness of it. I also added a little ground turkey and topped with a sprinkle of raw cheddar cheese and tortilla chips. Delicioso!

—springly1

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Nutrition

Calories
98 kcal
5%

Carbohydrates
18.5 g
6%

Cholesterol
0 mg
0%

Fat
1.8 g
3%

Fiber
5.1 g
20%

Protein
4.4 g
9%

Sodium
278 mg
11%

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

Nutritional Information

Veggie Vegetarian Chili

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 98
** Calories from Fat: 16

% Daily Value *
** Total Fat 1.8g 3 %
** Saturated Fat 0.3g 1 %
** Cholesterol 0mg 0 %
** Sodium 278mg 11 %
** Potassium 333mg 9 %
** Total Carbohydrates 18.5g 6 %
** Dietary Fiber 5.1g 20 %
** Protein 4.4g 9 %
** Sugars 3.8g
** Vitamin A 43 %
** Vitamin C 46 %
** Calcium 8 %
** Iron 22 %
** Thiamin 12 %
** Niacin 13 %
** Vitamin B6 15 %
** Magnesium 9 %
** Folate 22 %

* 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.