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Vegetarian Chili Recipe

Vegetarian Chili

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Average Rating:

Total Reviews: 263

Showing 11-20 of 263

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  • on January 06, 2013

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    Best veggie chili recipe so far! This one is a keeper. I did not add the peppers since I live in Europe and they are hard to find. But with the chili, cayenne and cumin I didn't miss the peppers. I made a dubble batch, prepped the veggies the night before. I plan on freezing half of it so that we can have chili whenever we feel like it. I followed the recipe as is, but I did add smoked tempeh. Just a little extra something. So overall without the peppers I found it very tasty, flavorful and a reasonable amount of heat for everyone to enjoy. Keep cooking!

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  • on December 30, 2012

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    I'm a wimp so I cut the heat spices down by half on the peppers and 1/3 on the dry spices - cayenne, chili powder. Still a bit too hot for my taste but my husband said it's perfectly "on the edge" of heat. Pretty colors with the veggies. I used frozen corn and canned tomatoes, doubled the recipe for a large group. It came out really too much liquid for me so I didn't add the stock; this may be due to using frozen corn? Great dish for a large group as I doubled it. Enjoy!

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  • on December 27, 2012

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    Spoiler: we are not vegans but I like to slip in as many "mostly" meatless meals as I can.

    This was great -- the best part was that the ingredients and spices married well. There's a richness and depth to this that is such a nice departure from usual chili recipe acidity, which I do not like. My substitutions: 1 serrano chili, pinto and black beans, 14 ounces / 1 pkg portobellos, 1 can diced tomatoes [drained], chicken broth, everything else as written.

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  • on December 24, 2012

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    This is my favorite chili! I have made this recipe for countless friends and relatives and it's always a huge hit. So flavorful, and you don't miss the meat at all. I have never found it to be too spicy; it all depends on how you use the serrano peppers. I typically don't include the seeds.

    Yum!

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  • on December 11, 2012

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    I followed the recipe exactly as is, including all the garnishes, and thought it was really good. Some of the reviews said it was so hot it was inedible, while others said it was bland. Hmmm! In order to be on the safe side, I didn't use any of the Serrano seeds (from 3 peppers. I like spicy foods and found it to be on the mild side. My husband likes his foods really spicy and added a bunch of hot sauce. I think it all depends on how big and/or hot your peppers are, whether or not you use the seeds, and what kind of chili powder you use. I'll probably use seeds from one of the peppers next time. I don't know how anyone could find this to be bland, though! With all the different veggies, beans, spices, etc., it is SO flavorful and really healthy too! FYI: It seems like a boatload of mushrooms when they're raw, but they cook down a lot (at least 1/2 the volume. And the prep work is time consuming. I chopped veggies in the morning and cooked it in the evening. YUM! Definitely a keeper!!

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  • on November 22, 2012

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    Ever since I tried this recipe 3 years ago, it has been on the request list every time we have a family gathering. It is so very flavorful as a vegetarian dish without any modification, or I sometimes add Italian sausages for the meat lovers in the family. Similar to another reviewer, I frequently use the slow cooker, which frees me for other things while the chili cooks. For those who find the heat too much, omit the serrano peppers.

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  • on November 18, 2012

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    I'm on the fence of 3 and 4 stars, but decided to be kind. It's not a bad recipe, but it was way too spicy, even after we made modifications. We used only 2 tsp of a very mild chili powder, 3/4 tsp of cumin, and a hair under 1/4 tsp of paprika, and it was still too hot. We added dark chocolate and brown sugar to dial back the heat but I still needed a bit more dairy than I would have liked to make it edible. My boyfriend on the other hand liked it, which was surprising given his suspicions about a vegetarian chili. We added a carrot, and used a mixture of black and red kidney beans, which made it nice.

    Overall, it was very spicy even after halving most of the spices, though the flavours were good and I'm a sucker for anything with a black bean/corn mixture in it.

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  • on November 11, 2012

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    This was delicious! I used what I had on hand which meant jalapenos instead of serranos, macaroni noodles instead of rice, and only half of the mushrooms. I think the full amount of mushrooms would have been even better. Try it! you won't be disappointed!

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  • on November 05, 2012

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    Best chili we have had!

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  • on November 04, 2012

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    This is a great veggie chili that I have been using as my only chili recipe since about 2007. I've made several modifications over the years, but the base of the recipe is solid. The way the chili is spiced is so amazingly tasty...don't change that part at all! I usually very lightly brown the veggies in a big stock pot just like the recipe says, and then add all the spices to release the oils, but then I dump everything else in a crock pot and let simmer on low for 6-8 hours.

    The things I do differently in the recipe:

    -I use 1 red and 1 green pepper
    -I omit the serranos because my husband is a wuss :
    -I use 2 zucchini, a yellow and a green
    -I use only about a cup of corn, frozen
    -I totally omit the mushrooms and use 1 can of kidney beans and 1 can of black beans
    -I use one 28 oz can of diced tomatoes instead of fresh and one 28 oz can of tomato sauce

    And then I don't do any of the rice or avocado garnish. Oyster crackers are all I need to garnish my chili, lolz. :D

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