Vegetarian Chili
(165)
  • Number of Servings: 1
Ingredients
  • 1 medium onion, chopped
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon olive oil
  • 2 medium carrots, finely chopped
  • 2 medium tomatoes, chopped
  • 2 15 oz. cans black beans, drained
  • 1 pinch cayenne pepper, chili powder, or chili seasoning mix
  • 1 tablespoon parsley, freshly chopped
Directions
1. Saute the onions and garlic in oil in a large sauce pan.

2. Add carrots, tomatoes, herbs, spices, and beans.

3. Cover (to retain moisture) and cook on medium heat for 15-20 minutes, or until the carrots are tender.


Serves 6.



Reprinted with permission by Public Health – Seattle & King County
Nutritional Info Amount Per Serving
  • Calories: 141.3
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.7 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 7.6 g
  • Protein: 7.2 g

Member Reviews
  • MOMZEE
     eliminate half of the carrots and half the black beans and add some brown lentils for a meaty taste and red beans for variety and richer flavor with little Nutritional difference except for more fibre The beans from cans
    should be well rinsed to remove salt. - 3/9/09
  • GUAMCHEF
     I would call this a minimalists vegetarian stew. How can you call it chili when the recipe only calls for a "pinch" of chili spice. All you need to do to create a vegetarian chili that you will love is to take your favorite meat chili recipe, leave out the meat and add any vege's that you love. - 7/29/09
  • ALJARVIS
     It was quick and easy with a great flavor, although I did add extra chili powder to it. Made it a little too spicy. Next time I think I will use a can of diced stewed tomatoes to make a more tomatoe-y base. Very yummy though, it went great with our baked potatoes. - 9/15/08
  • NANCYSPOMS
     This is good, but you can omit the oil by using o calorie / o fat vegetable oil spray. I saute and fry w/ it all the time.You will lower the fat grams and the calories if you do it this way! - 9/10/08
  • HAWK3YE
     I prefer a greater variety of beans and vegetables, as well as fresh oregano and thyme, in my vegetarian chili. - 3/9/09
  • SCHAUMANN1
     It seemed like it's missing something. Not enough spices and needs a little more tomato base; really had to adjust it to be able to eat it. - 9/20/08
  • AWESUMDOVE
     I made this for myself over the weekend, and just loved it. Should have put more chili powder in it, + I used stewed tomates and added 1 can of water. I ate it over the weekend, & was proud that I made & ate it with NO meat in it. Doesn't make 6 servings (unless for a child.) - 9/22/08
  • CBREEES
     TOTALLY YUMMY!!! I substituted 15oz can of diced tomatoes, less onion,chili flakes ,cumin, and some Morningstar Grillers starters. I simmered an extra 5 minuted with out the lid to thicken it. Hubby loved it. Served with herb roasted potatoes and a spinach salad! - 3/8/09
  • MARYKAYLADY57
     After reading the other comments, I added a few different ingredients and found this extremely delicious and my family loved it. Instead of chili powder I always use chili pepper, I added smoked paprika, and added more tomatoes. We loved the outcome. - 7/29/09
  • LINDALEEDEE
     I will try this tonight. But...I will add much more Chili powder, plus add cumin, pepper flakes and veg or beef broth to make it a bit soupier. Maybe canned tomatoes instead of fresh, which should thicken it up also. - 3/9/09
  • SUSANSDIET62
     This is a tasty recipe. I made mine a little extra spicey by adding some fresh chili peppers - 3/9/09
  • TJP6811
     I love the variety of veggie chili and add lots of different items to jazz up the colors. Corn, chopped bell peppers and diced zucchini are great. I season until it's the way I want. Depending on the batch of chili powder, I use more or less. Also, not too fond of garlic, so I adjust to taste. - 7/29/09
  • SPOTMOORE
     Very similar to a dish I make. I add a can of corn and sometimes I use cannellini (white kidney beans.) - 3/11/09
  • PAULINLIM
     This was fabulous! I substituted a cup of TVP (textured vegetable protein) for one of the cans of beans. I put fresh cilantro on top instead of parsley. Easy and hearty. - 4/29/08
  • BMOSEY
     My daughter and I have had a lot of fun with this recipe. Very simple and tasty as it is but easy to modify. We've added celery to the saute step, a pinch of cummin, and even tried celery salt and onion salt for seasoning. Frozen corn works and a bit of cooked chicken breast for the flexitarians. - 9/17/08
  • DMSGLASS
     This sounds good and I may make it tonight to go on the baked potatoes I had already planned for dinner. I have a mild fresh chili that I will mince and add. I like the idea of adding a green pepper to it, too. Have some of those in the refrigerator. - 9/10/08
  • KRISTEN_SAYS
     This recipe as is is bland, so you definitely want to adjust it to your liking. I always divide the recipe in half and use one can of diced tomatoes, a lot of chili powder, cumin and red paper flakes, and add frozen broccoli for some color...yields around 4 servings, and is SOOOO good. My favorite. - 2/20/11
  • MARSHA48
     M M Good - 7/29/09
  • ANNETTETOAD
     Great recipe, even my husband liked it! - 3/12/09
  • GABIRUSZCZAK
     mmmmm GREAT with a Hot Dog.... - 3/9/09
  • LORRIBECKER1
     Good but I added a bit more chili powder. I like meat in my chili and may add some ground turkey next time. - 3/9/09
  • HISARTIST
     Great tasting recipe that is also quick! Wonderful on rice!! - 1/14/09
  • ROGTRI
     We loved this recipe! Was even better the next day. - 1/2/09
  • JEWELH105
     This was a very good recipe especially whe using the cilantro instead. - 10/17/08
  • APRILNYC
     This looks like a good basic recipe, I might use two different kinds of beans, one can black one can kidney or garbanzo beans. I would also use cilantro and up the spices like adding cumin. Thanks! - 9/13/08



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