Best Vegetarian Chili Ever

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 246.1
  • Total Fat: 6.5 g
  • Cholesterol: 0.7 mg
  • Sodium: 548.6 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 12.0 g
  • Protein: 11.5 g

View full nutritional breakdown of Best Vegetarian Chili Ever calories by ingredient


According to my husband, this is the best chili I've ever made. According to my husband, this is the best chili I've ever made.
Number of Servings: 10


    2 cans Kidney Beans
    2 cans Black Beans
    2 cans Pinto Beans
    1 can tomato paste
    1 medium onion, chopped
    ½ cup chopped garlic
    vegetable oil
    8 oz vegetable stock
    (you can just use a bullion cube or a teaspoon of better than bullion without adding the water)
    1 teaspoon chili powder
    1 teaspoon cayenne powder
    3 grinds? black pepper (I use my pepper grinder and turn it about 3 times)
    1½ -2 tablespoon ground coriander
    1½ -2 tablespoon ground cumin
    8 bay leaves
    1 tablespoon Mexican oregano
    1 small can corn, (I like green giant nibblets)
    2 tablespoons dried cilantro


1. Cook vegetable oil, chopped onion, and chopped garlic in a pan on medium high for about 10 minutes, until caramelized.

2. Drain only one of each can of beans.

3. Combine all ingredients in to a slow cooker and cook for 2.5-3 hours.

4. Serve with corn bread and cheese. Remind people that they don’t have to eat the bay leaves.

Serving Size: about 10 servings of 1 cup

Number of Servings: 10

Recipe submitted by SparkPeople user JEZZRI.