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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 279.8
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 873.9 mg
  • Total Carbs: 58.4 g
  • Dietary Fiber: 15.5 g
  • Protein: 14.7 g

View full nutritional breakdown of Alyson's Vegetarian Chili calories by ingredient
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Alyson's Vegetarian Chili

Submitted by: AEGARRISON
Alyson's Vegetarian Chili

Introduction

This vegetarian chili can be made on the stove top or in a slow cooker. This vegetarian chili can be made on the stove top or in a slow cooker.
Number of Servings: 8

Ingredients

    1 (15 oz) can pinto beans - drained and rinsed
    1 (15 oz) can black beans - drained and rinsed
    1 (15 oz) can light red kidney beans - drained and rinsed
    1 (15oz) can dark red kidney beans - drained and rinsed

    2 (28 oz) cans crushed tomatoes
    1 (28 oz) can diced tomatoes

    2 cups celery, diced
    1 small red bell pepper, diced
    1 small yellow bell pepper, diced
    1 medium red onion, diced

    2 T ground cumin
    3 T garlic powder
    4 T chili powder

Directions

Heat a large sauté pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes.

Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly.

For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.

For Slow Cooker: Simmer for 6-7 hours on high.

Number of Servings: 8

Recipe submitted by SparkPeople user AEGARRISON.






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Member Ratings For This Recipe


  • Very Good
    134 of 134 people found this review helpful
    If you added vegitarian refried beans instead of one of the cans of kidney beans it gives the chili a meat consistency.Great recipe. - 1/22/09

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  • Incredible!
    73 of 74 people found this review helpful
    This is a great recipe. I added some MorningStar 'ground beef' Crumbles to fool my 'meat-a-tarian' husband. Totally worked. He loved it. - 2/4/09

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  • 58 of 58 people found this review helpful
    If you serve this with some rice, rice pasta or corn..you will have complete amino acids as in meat. Corn bread would be a good idea. - 11/29/09

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  • 57 of 61 people found this review helpful
    Cut down significantly on sodium by boiling dried beans instead of using cans. (Takes longer though!) - 6/30/09

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  • Very Good
    46 of 49 people found this review helpful
    I cut this recipe in half, added tofu and cilantro, upped the spices slightly, and it's great! Half the recipe is plenty! Really easy to make. - 1/9/08

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  • Incredible!
    32 of 32 people found this review helpful
    Excellent! The only thing I changed was I used no salt added tomatoes. Will definitely make again! - 1/17/09

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  • 25 of 26 people found this review helpful
    I love this chilli, but I add a dash of cinnamon to the mix and it brings out all the flavors. Probably about 1 to 2 teaspoons of cinnamon would be good. - 11/28/09

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  • Incredible!
    21 of 21 people found this review helpful
    I didn't use the onions or pinto beans just out of personal preference and made my own chili powder, but this is a GREAT recipe. Oh and I used dried beans. But I wouldn't have thought of the celery and red bell bepper and they really make a difference! - 9/24/08

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  • Incredible!
    20 of 23 people found this review helpful
    We made this with an additional 5 cloves of garlic 2 tomatillos, a can of green chilis, 2 baby portabellos, and substituted chili hot beans for pintos - it was a huge hit and sooooo delicious! - 1/30/08

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  • Very Good
    18 of 20 people found this review helpful
    Alittle unsweetened cocoa powder and a dash of cinimmon and perfection - 11/28/09

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  • Incredible!
    17 of 18 people found this review helpful
    Great with the addition of a small wedge of Mexican chocolate or a generous tablespoon of high quality pure cocoa (not the drink mix). This trick can be used for any Chili recipe, it smooths and blends the flavors. - 4/20/10

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  • Incredible!
    17 of 19 people found this review helpful
    My husband I both loved this, I thought I made good veggie chilli but this is goooood. - 1/11/09

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  • Incredible!
    15 of 15 people found this review helpful
    This was wonderful. Easy, cheap, and a great meal to have on hand when you are tired and just want to reach into the freezer. I will make this again. - 8/11/09

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  • Very Good
    14 of 15 people found this review helpful
    I like all the veggies and fiber!!! WOW. Really great one! However to tweak the salt, I would RINSE all those canned veggies really well, which would help. - 6/29/09

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  • 12 of 20 people found this review helpful
    It always kills me when people say something wasn't hot enough or didn't have a kick to it, haha well add something to kick it up, you can see by the ingredients it is a base chili which is very good! - 4/11/09

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  • Very Good
    11 of 11 people found this review helpful
    This recipe was fairly easy to make and very tasty. I took the advice of another rating and changed one can of kidney beans out of refried beans which gave it a good texture.
    The ingredients did not all fit into my slow cooker, which made for a mess in the preparation.
    Very good chili! - 4/14/09

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  • Very Good
    11 of 11 people found this review helpful
    This is a good basic recipe for a vegetarian dish. I am glad that I have tried this on this site. It is a refreshing difference from the heavier meals we tend to eat.
    Thank you for submitting it!!! I didn't add a thing--good flavor. - 2/4/09

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  • 11 of 15 people found this review helpful
    This recipe is so good. Can't wait to make it again. It's tasty, lots of variety in the recipe without any meats. I do love chili recipe with meats but this one to keep the calories lower, this is a great one. - 1/11/09

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  • Incredible!
    8 of 8 people found this review helpful
    Almost identical to the chili I've been making for year. I sometimes add fresh chopped mushroom and chopped zuchini to get some extra veggies in. Occasionally I add a can of corn for variety. - 2/7/10

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  • Incredible!
    8 of 8 people found this review helpful
    Very good! I have never made veggie chili before and was so happy with the way this turned out. I didn't have much celery so added carrots-it worked. I also added green chilis and a splash of worchester sauce. Delicious! I will make again-maybe try the refried bean thing. Thank you!!!!!!!!!! - 11/30/09

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  • Incredible!
    8 of 8 people found this review helpful
    Wonderful! I only used 2 cans of tomatoes and 6 cans of beans..but kept everything else the same. Delicious. My picky 4 yo said it was really good. :-) - 1/29/09

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  • Good
    8 of 11 people found this review helpful
    Mine turned out pretty acidic-tasting or kind of bitter (hard to explain). I added some sugar and a little baking soda and it tasted a lot better. Other than that it was pretty good. - 1/22/09

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  • Very Good
    7 of 13 people found this review helpful
    Great recipe; so easy to "tweak." NOTE TO SLINFOOT: It's so easy to "convert" recipes to no- or low-salt and/or fat. Don't complain. Just do it. I've been converting recipes for almost 30 years--long before they even made fat- and/or salt-free foods. it's not that difficult! Use your head! - 4/20/10

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  • Very Good
    7 of 7 people found this review helpful
    Followed the recipe exactly and loved it. My wife and kids enjoyed it too. I just added hot sauce to kick it up a little for myself. - 8/30/08

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  • Very Good
    5 of 5 people found this review helpful
    Very tasty and spices are great, although I agree that it is heavy on the tomato and a bit watery. Next time will add less tomato and a bit of sugar. - 1/25/09

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