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
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
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!
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!
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.
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!
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!
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.
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.
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!!!!!!!!!!
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!
made this today in the slow cooker. yum! i didn't add the celery, but I did add a jalapeno. i also kept all the beans listed and added in a can of vegetarian refried beans. the consistency was great, and with all the beans you don't miss the meat at all. will make this again.
Though it had a good flavor over all, it lacked the kick that me and my husband like in our chillies. My Mother on the other hand loved it since she does not like her foods very spicy. I will defiantly use what I learned from this recipe in the future as it did a few things differently the I am us
This is a great recipe. Both my boyfriend & I are vegetarians so this was great on a cold day for us. I used dried beans instead of canned ones. This cut down on the sodium. Also, I used a hot chili seasoning mix as well. Makes a lot but I froze half of it.
This chili was delicious! I made mine with only light kidney beans and blackbeans instead of using the others. I also put in a clove of garlic. It's yummy, too, if you put a tablespoon of plain yogurt on the top!
Try a shake or two of ground cloves* instead of the cumin. It gives the chili a unique little spark of flavor. When I add meat to chili, I use ground turkey (all white meat.) Most people can't tell the difference.
*Do be aware that some people are allergic to cloves.
I thought I made a good vegetarian chili, but this is GREAT! I put in some soy "crumbles" to give it the texture of added ground beef, and it was excellent. I highly recommend this chili. My family asks for this every week!
I am a meat eater but my 9 yr old turned vegitarian 2 years ago....I try and cater to him when I can.....I tried this recipe using some suggestions of others, using refried beans and chili beans and added a can of corn..added cheese and sour cream too..kids thought it was the best chili I ever made!
absolutely delicious! the hardest part was opening up all of those cans :) the entire apartment smelled amazing the whole day I think next time I'll add some cayenne pepper to give it a little kick
The thing about a recipe like this is you can substitute to your little heart's content, and you won't ruin it. I don't like black beans, and couldn't find light red kidney beans, so I used white beans and refried (non-fat). Turned out great. Used more chili powder too. Added chopped green peppers.
This actually turned out better than I thought it was going to. I am a meat girl so I think it would taste much better with something in it. My hubby liked it and said we could do it again but agreed that there should be meat. Not bad though for a vegetarian meal :)
I added a whole package of mixed veggies to it & used Bean Salad(a mix of different beans). I also used only one can of crushed tomatoes & two cans of diced. I find it too acid if I use two cans of crushed. Everyone loves chili so this is a great Vegetarian option to hide veggies in too!!
This is the first chili I've ever made that I actually liked. I used 2 15 oz cans of chili beans and 2 of black beans, and only 1 28 oz. can of diced tomatoes. I had some tomato paste in the fridge which I added too. Very good and thick. Yum!
Tasty and nutritious. I tried the suggestion offered by another member and used refried beans (in place of the light red kidney beans), and was very pleased with the flavor and texture. Chili has always been a favorite of mine, and I'll be making this recipe again.
I love all the various suggestions of ingredients, and jot down as many as I have time for. I'm definitely going to try this, and send it to my vegetarian daughter and son-in-law. HE likes the jalapenos, etc. Don't criticize the variations; we cautious cooks need them, lol
I added 3 quarts of home grown tomatoes and 1/2 teaspoon of red pepper to add some heat. A really delicious chili and I will definitely make it again. I added some cheese to my serving. Delicious.
I don't know if its bc I didn't use all the beans and added tofu but I found this to be very tomato-y and watery. I also need to kick up the spices. I added more garlic and chili powder and also added red chili powder, black pepper and a salt. I will try this again but with more beans.
Soaking beans not only helps soften the beans it also removes a lot of the gassiest components to your dish. This enzyme is the one that talks back to you later in the day. I want to keep my company and I want to enjoy my food in and out!!
Yuck. This was bad. Followed the recipe exactly. Worst chili I ever tasted. Maybe would have been better with green peppers instead of the red & yellow. WAY too sweet. I didn't like anything about it. And six-seven hours at high in a crockpot??? Three would have been plenty.
I forgot to rinse & drain canned beans.. still a great chili! I'm surprised to read some had "watery" consistency? .. Even without draining, this makes a hearty chili! (pot liquor is best sopped with cornbread)
I made this in the crock pot and LOVED it. I skipped the sauteing step and just put the onions, celery, and pepper at the bottom of the crock pot; it turned out fine. I'll definitely make this again.