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Vegetarian Chili Recipe

Vegetarian Chili

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (263)

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Average Rating:

Total Reviews: 263

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  • on March 31, 2013

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    This was amazing. I substituted brown rice with quinoa, added juice of about one lime and added just a touch of cinnamon. We are kind of new to vegetarian only dishes, but this one will most definitely be made again. My 8 and 9 year olds cleaned their bowls as well. It was also very filling. I didn't use the Essence, I forgot. However, it was not necessary at all. I can't wait to eat the leftovers!

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  • on March 18, 2013

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    Excellent recipe. I could have tolerated it a bit hotter, though. Bam!

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  • on March 08, 2013

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    Great recipe! The family loved it! Yay!
    I was looking for something meatless so I gave this chili recipe a try because of all the postive reviews. I omitted the mushrooms,caynne pepper powder(used hot sauce, and tomatoes AND it was still good! In addition, I used a jar of pasta sauce instead of canned sauce. Will definitely make this again...and again...and again.
    Side note: The "Essence" isn't necessary. I was sorry I spent needed money on the extra ingredients.

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  • on March 05, 2013

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    This chili is delicious! I didn't have high hopes that my family would actually want to eat this chili--I was making it for myself. They started smelling it while it cooked and decided it was for them to eat too! This will stay in my recipe book for future reference!

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  • on February 09, 2013

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    We love this chill!! It has been a hit at our house and we serve this when we are entertaining. Even our kids love this. I do omit the mushrooms and use cans of whole tomatoes (which I crush a little by hand instead of the fresh tomato. It seems to work much better. My husbands from Cincinnati originally so I throw a tablespoon of cinnamon into the chili to give it the famous Cincinnati Chili flavor. If you do all of this I PROMISE you will not be let down.
    You would never know its meatless and low calorie. Tons of flavor! We love it leftover for breakfast too. Warm up and put an egg on top and.... huevos rancheros.

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  • on February 04, 2013

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    Very good chili recipe regardless of lack of meat! I made it for a superbowl chili cookoff (in crockpot with our neighbors and while it took me awhile to prep all the ingredients it was full of flavor and the essence mix gave it that "bam" wow effect! It was so good I had some for breakfast this morning! :-

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  • on January 30, 2013

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    This chili came out great and was delicious! I'm a vegetarian and my husband is definitely a carnivore, and we both loved it. I followed the recipe almost exactly and used all fresh ingredients (except corn, which was frozen, and you could taste the quality of the vegetables. Also, we like very flavorful and spicy food, and I usually have to double or even triple spice amounts in recipes, but this one was right on just as written. Will be my go to chili from now on!

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  • on January 30, 2013

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    use beer instead of stock

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  • on January 18, 2013

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    this was sooooo good! i dont think i will be making chili with meat ever again! who needs beef chili when this one doesnt need it. Full of flavor and the mushrooms give it the meaty texture ! yu,mmm

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  • on January 11, 2013

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    Great recipe! Easy to follow and create. I used canned tomatoes, chilies, corn and beans. I was worried when I didn't have any stock and had to use water but it came out perfect. I served it over cornbread. YUM!
    It would also be a great base recipe to add to, if you desired. I loved it and my husband loved it!
    We will be making this again!

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