Chunky Vegetarian Chili
This vegetable chili recipe is a great way to get kids to eat fiber-rich foods. It can be taken on camping trips or packed in a thermos for school lunches.
This vegetable chili recipe is a great way to get kids to eat fiber-rich foods. It can be taken on camping trips or packed in a thermos for school lunches.
It's nothing spectacular. I wasn't impressed. I personally don't like spice/heat AT ALL so the 1 1/2 tbsp of chili powder were too much. I will admit that it is flavourful and quick, but I found it very boring a bit boring. I won't make it again.
I've made this recipe countless times. I have put different combinations of beans, including chickpeas, eggplant, corn, zucchini, spinach, different types of tomatoes depending on what I have in the cupboard ... and it always comes out great. It's super plain with a bit of parmesan or over rice or topping a potato. And it's even better the next day, so it's a great recipe for making on Sunday and using all week for lunches!
I didn't have all ingredients listed so I substituted chicken taco seasoning for the spices, added 1/2 jar hot salsa, used 1/2 jar roasted peppers in place of the bell peppers, canned Italian tomatoes for the stewed tomatoes, 1 can each of black and red beans, plus 1 can corn. After simmering, served over rice. Delicious!
I absolutely loved this!! I added a extra garlic clove, cayenne pepper, and a little crushed red pepper to give this a bit more kick. I also added a can of chipotle diced tomatoes and one bag of frozen corn. Yumbilicious!!
Very quick and very tasty recipe. I did a coarse chop on the vegetables and liked the larger tomatoes in the stewed tomatoes.
Easy, delicious, and healthy! I have been making this for years and take leftovers to work for lunch. The veggies are delicious. I usually add more cumin and chili powder, but the recipe is a keeper. I originally cut it from CL.
This was perfect both for my kid who doesn't generally like veggies and the kid who doesn't like food too spicy. The carnivores raved as well. Everyone went back for seconds. I used a 28 ounce can of fire roasted, diced tomatoes.
This is a great mix of flavors; I did use one can of Rotel regular tomatoes and chopped up one jalapeno to give it some more heat, but not too much. I also used one container of cubed squash that I chopped a bit smaller to add some more veggie color/texture/flavor and used one of each color bell pepper (red, yellow, green, and orange). I agree with not draining the beans (except for the black beans which are better drained/rinsed) to add some liquid to account for the additions. Will definitely make it again!
VERY good! I have served this twice now for large groups with very good reviews by vegetarians and non-veggies. Has just the right amount of "kick" for me. I serve this with brown rice. I also omitted one can of beans the last time I made it and used one can of stewed and one can of diced tomatoes (instead of 2 cans of stewed) and it was just as good if not better.
Delicious! I have made this multiple times - it is my go-to chili recipe. Even non-vegetarians love it! It is easy to substitute other vegetables or beans.
Excellent recipe. Modifications: Added a can of kidney and removed a can of black (i.e., 2 kidney, 1 black, 1 pinto) Added 2 poblanos and 1 jalapeno to add a deeper flavor
Good basic recipe . I think stewed tomatoes are too sweet so I would use whole canned next time. I also added more cumin, cayenne and subbed garbanzos and hominy for some of the beans. A little beer is also good in this
so easy to prepare, nice american flavor. needs a little more heat, but easily resolved.
This has been a go-to recipe for me for a while now. Everyone who tries it loves it, even committed meat eaters! Really delicious as-is, and lots of room to vary & experiment with other veggies, spices, etc. My favorite additions are frozen corn, zucchini & carrots.
Love this!! I've made it twice. The first time, we didn't feel it had enough seasoning. The second time, I used McCormicks Mild Chili seasoning packet with a tablespoon of brown sugar. We like it with a little more spice to it.
I used 2 whole peppers(yellow and orange), extra chili powder, leftover home cooked pintos plus 1 can light red kidneys, home canned tomatoes, doubled the garlic, and omitted the salt. What a blessing to cook a delicious, ultra healthy meal! Thanks for a great recipe:-).
Good, but could use a little bit more heat.
Excellent starting point. I doubled the amount of garlic and peppers but used red and yellow. Instead of the green pepper, used a poblano diced small. Skipped the sugar and herbs and instead added some cayenne and chipotle chili powder in addition to the regular chili powder (we like heat). I too used fire-roasted diced tomatoes instead of the stewed (4 cans) and added a little water as well. Next time I may add diced zucchini. Very hearty
Very tasty and delicious! I added another small can of diced tomatoes to give it extra juice (and extra tomatoes), omitted the sugar, and for my boyfriend I added some (turkey) sausage. He loved it and didn't want me to tell him how healthy it was because he enjoyed it so much. Perfect chili for a cold Sunday afternoon!
Wow, this is my favorite vegetarian chili recipe ever! I used one green pepper and one yellow squash since that's what I had. I also added 3 ears worth of fresh corn kernels, which was delicious and added a nice crunch. And I added a can of vegetable broth because I like my chili more soupy. I was very pleasantly surprised at the nice flavors and heartiness of this recipe. My husband has requested it again!
Love this. I added a diced Pasilla, a quarter cup of red wine and extra chili powder. I did not use the sugar. Very good. Will definitely make again.
I love the flavors of this dish, you really don't miss the meat at all with all of the beans. I added more peppers, substituted in diced tomatoes, and added some vegetable broth to thin it out a bit. To see my whole post, check it out at: http://www.icancookthat.org/2012/03/chunky-vegetarian-chili.html
I love this chili! Since I didn't have stewed tomatoes; I used one can of diced and two small cans of tomato sauce. I also added a cup of vegetable broth. The seasonings are just right Delicious, simple, and convenient because the ingredients are things that are usually in the pantry.
Vegetarian or not, this recipe rocks! Deliciously hearty and flavorful with three kinds of beans, you won't miss the meat. I've made it three times this week (!!!), my husband loves it too. Made it for our Super Bowl party and it was a hit!
This was delicious. Suggestion: don't completely drain the beans AND/OR use a little extra tomato so finished product has a little liquid. I substituted olive oil for vegetable; subbed diced tomatoes for stewed; added a half tsp. ground ancho chili powder; subbed a yellow pepper for the green; and added some currants for a touch of sweetness. Served with additional currants and a dollop of fat-free plain Greek yogurt. Unlike other vegetarian chili recipes I've tried, this one tastes like chili! Highly recommended.
Great chili! I added some cauliflower, zucchini and mushrooms . Also some crushed red pepper flakes for spice
I made for company, and everyone had seconds! Very delicious!
I have had better veggie chilli but this is quick and ok.
The best chili I ever had that was vegetarian. By the way, when you rinse the beans, how much extra fluid do you put in it. It was dry. so, I needed to add a liquid. so, next time I won't rinse the beans..
I love this dish, have been making for over a year adding only jalapenos, and it comes out fantastic.
I've probably made this around 20 times in the past year. It works every time. I've also subbed out some of the beans for different types. It all works. It's a great recipe.
This is a great recipe. I am not a fan of bell peppers but it is delicious in this chili! I sneaked in a little chili seasoning as well, (don't kill me) and it came out just right. Will surely make this again! :)
I love this recipe. It is one of my favorite vegetarian recipes that I make often each fall and winter. The only thing I add is about 1-1 1/2 cups of water. I use whatever color of bell peppers I have on hand. Sometimes I add cilantro for garnish.
Tastes just like traditional chili. Plan on making many more times.
This was an amazing recipe! Will definitely be a staple in this household!
This recipe was amazing... I was super skeptical as it didn't really have a ton of veg in it.. but I tried it anyway due to all of the great reviews... It was amazing!! I simmered it a bit longer, used italian spiced diced tomatos, and added a bit more spice, but even my meat eating hubby RAVED about this chili!! THats impressive to say the least. Thanks so much for this recipe!
An awesome cold day meal. I made a double batch so we would have extra for leftovers and lunches throughout the week. I followed the recipe pretty closely except used orange and yellow peppers (not green), an extra clove of garlic, and let it simmer for about an hour. Homemade cornbread was a great side. I also made some red quinoa and spooned some in the bowl before adding the chili with a dollop of vegan sr cream. This was a big hit and will definitely be taking its place as my go to chili recipe.
This recipe is a keeper! It's so quick and easy to make and it tastes great. I've made this vegan chili three times this year already.
Like some of the other reviewers I used canned diced tomatos and added some frozen corn and celery. I also added a 1/2 teaspoon of cinnamon and used orange and yellow bell peppers instead of red and green. Delicious vegetarian chili!
Yummy and filling. I put in 2 of the cans of beans undrained to add more liquid, added frozen corn, and (following the suggestion of a previous reviewer) cooked it in the slow cooker on high for 4 hours and it filled my house with enticing aromas. It turned out not quite flavorful enough but it could be my fault because I estimated S&P rather than measuring it out. An easy fix. Hot sauce also helped to boost the flavor. Tasty with cornbread. I'll make it again.
Holy delicious chili, Batman! I made this for my lunch this week at work and I am so glad I did! It's perfect for these chilly days! I altered the recipe a little by using diced tomatoes instead of stewed (personal preference) and not adding onion (not a fan) but by adding carrot (I diced one whole carrot and that was plenty) and frozen corn (like half a cup or so). I thought I had chili powder at home but I was almost out so I had to supplement with additional cumin and oregano plus cayenne and paprika (about a tsp each). I was hesitant to add the sugar but my sister recommended I do as it apparently cuts the acidity. I can definitely tell the difference (I've made a lot of chili w/o sugar). I think next time I will only use one can of black beans and maybe add some veggie crumbles for diversity. This is very filling and flavorful, though so I might not mess with it! I would highly recommend it for fall get togethers (hello, tailgates).
Turned out great! I only used one can of black beans instead of two and I thought it was enough. I also added frozen corn. It's definitely chunky and not much liquid so if you want it more soupy maybe add another can of stewed tomatoes.
Every year when the weather starts to cool down, my friends, family, and co-workers start hinting that they would sure love some of my veggie chili. I've been using this recipe for years and it never fails. I generally double the recipe, adding yellow and orange bellpeppers for visual appeal, and I up the chili powder and cumin quite a bit. Sometimes I'll need to add a bit (1/4 c) of water if it's *too* chunky. But this recipe is awesome. One of my favorites ever from Cooking Light.
This recipe was incredible!! Everyone in my house loved it and we continued eating the leftovers for the next few days! I followed the recipe and also added a few things. I used more brown sugar than the recipe called for because I loved the sweet taste. I also added some mexican corn to the chili which added some great flavor!! I will continue to make this chili... I made it last week and my boyfriend has already requested that I make it again. Another great thing is that it is easy to make especially in the slow cooker!
I made this for the first time a few days ago and added a few dashes of cayenne, a teaspoon of cinnamon, and substituted hot chili beans for the pinto beans. I also used diced tomatoes instead of stewed. It was delicious! I will say that next time I will add another 14oz can of diced tomatoes - but that's because I love lots of chunky tomatoes in my chili. I think this is a good base recipe (hence the three stars for "Good, solid recipe"), but I think it needs tweaking to be great. It freezes well, so I will definitely make this again!
Wow! What a filling chili!! So full of flavor too, and quick and easy. My husband, who is meat guy, loved it too. I did have to add 1-2 c of beef broth because it was just too thick.
I LOVE, LOVE, LOVE this recipe!!
Really good, basic chili. No surprises. You can add or substitute ingredients based on your preferences or what you have in the fridge without screwing it up. I added zucchini and spinach, substituted garbanzo for the kidney, and cooked it in the slow cooker on high for 4 hours. Served it over brown rice and it was healthy and delicious, especially with some hot sauce.
I made this for Christmas Eve for my vegetarian daughter home from college. We all enjoyed the recipe. You do not miss the meat in this chili. I used canned chopped tomatoes, rather than stewed. I used precut mixed red, green and yellow peppers and I used garbanzo beans in place of kidney beans, because I don't like kidney beans. The result was great.
I have been a vegetarian for years, and experimented with many veggie chilis, and this is my absolute favorite. I make mine in a slow cooker overnight and the veggies completely absorb the flavors. I also add some chipotle peppers and hot sauce to spice it up.
Great recipe. Did think, from reading the ingredients, that it would require more spice (considering what I put in my regular chili), so I upped the chili powder and cumin and added a little cayenne pepper. Added corn. Oh, omitted the brown sugar. Just don't see the reason for it. Might try it next time just to see if I can tell the difference. Otherwise: Excellent. A million ways to change up, too.
This chili is fabulous! I used black beans, pinto beans, and great northern beans, otherwise I followed the recipe exactly. It came together very quickly, so I will definitely keep all the ingredients on hand for a fast meal on busy weeknights. Everyone loved this chili, even the teenagers! I'm actually making it again tonight.
Everybody had seconds, good thing I doubled the recipe; just fabulous! I used diced tomatoes instead of stewed, half of those with garlic, oregano, etc added. I also added a can of "Mexican" corn, with green and red peppers. I don't usually drain canned beans when making chili, but did as this recipe instructed. I won't next time, as there's lots of nutrition in that liquid, but will just simmer longer to reduce if necessary.
Yum! Made changes by adding some vegetable broth so it wasn't so thick and using a can of chili beans (undrained) instead of the kidney beans. Next time would use diced instead of stewed tomatoes (mexican flavored) because I don't like the tomatoes so big. Very good and easy.
I added 1 carrot and 2 celery stalk chopped to the onion at the beginning to give the dish added texture, flavor and a little bit of crunch. This is the best chili I ever had. AMAZING!!
This was quite good and I expect that tomorrow's leftovers will be even better. I also ditched the stewed tomatoes and used 2 cans of fire-roasted diced tomatoes. I think that added some zip to it. I also just used a cup of green bell pepper because I didn't want leftover produce, but thought that the mix of beans, heat, etc. was great. Vegetarian a plus.
Excellent! This was super simple and delicious. I added in one chopped chipotle chili with about 1/2 tablespoon adobo sauce to add a little extra kick, and increased the chili powder to two teaspoons. I also used diced tomatoes instead of stewed - one can regular, one can roasted. There wasn't a lot of liquid after I had added all the ingredients so I threw in about 3/4 cup of chicken broth. The flavors were great - I would absolutely make it again.
LOVED IT, LOVED IT, LOVED IT....So quick and easy to make. Very filling and great as leftovers. The only thing I changed was the type of tomato I used. I had diced instead of stewed....it was fabulous.
This recipe is outstanding, very quick, simple and great for entertaining guests with vegetarian preferences.
I love this recipe. I used tomatoes with chilis and the chili is spicy and yummy. It was deemed edible by the carnivore vegetable hater in the house. I'll definitely be making this again. Easy quick and I stock most ingredients in my pantry.
I have replaced my award winning beef chili recipe with this one. It is quick and easy and very good. The only ingredient I added is a sprinkling of cayenne pepper to add a little more spice to it. I also use a whole yellow pepper.