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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

Showing 31-40 of 263

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  • on August 02, 2012

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    This chili was really good. I made some of my own modifications. I grilled the corn, onion, jalapeño (instead of serrano and bell pepper first to give it that nice roasted flavor. Then once I combined everything to the pot and let it simmer, I added fresh garlic, can a of black beans and kidney beans and left out the fresh tomatoes just used one can of chucky tomatoes instead. Lastly, I left out the cilantro but I added a spoonful of chipotle sauce and it just made the roasted flavors of the veggies all come together sooo nicely with a kick of heat!!! I also skipped the rice and added some small cuts of idaho potatoes in to give it that warmness and continue with the chuckiness that i love so much in chile!!! BTW- I used water instead of broth & it was still awesome, it gets better the next day!

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  • on July 19, 2012

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    Nice and spicy. I served it to my very picky brother-in-law and he really enjoyed it. I didn't miss the meat at all. I forgot to buy the avaocado and I didn't miss that either. It took me way longer than an hour though.

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  • on July 17, 2012

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    just ok

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  • on July 10, 2012

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    Just a great recipe, my non-vegetarian friend couldn't believe there wasn't meat in it! Personally, took me waaaay longer than an hour with all the prep.

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  • on July 03, 2012

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    Excellent dish. Don't even miss the meat. Just a little too spicy for me. I recommend toning it down for the first batch, you can always add heat.

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  • on June 14, 2012

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    Replace the sour cream with fat free sour cream and leave out the avocado and this is almost fat free. You can use ancho or chipotle chili powder too for a change-up. Like the lady below me said, throw a couple of over easy eggs on top of it and you've got a great breakfast.

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  • on May 23, 2012

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    The hubby made this for supper and it was VERY tasty! Then, the next day, instead of rice, for breakfast I heated up 3/4 cup of this chili on a plate (because it is nice and thick and topped with 2 fried eggs (runny yolks but otherwise cooked through, slices of avocado and a little shredded cheddar-jack cheese. It was a DELICIOUS breakfast! This recipe is very versatile.

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  • on May 21, 2012

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    Ahhh-mazing! So good I can hardly believe it! Love, love this recipe! Lots of prep work but pulls together quickly and it's beautiful to boot. Restaurant quality, full of flavor, and great mouth feel (you won't miss the ground meat. Make a double batch to freeze, brown some hamburger with some seasoning to add for those who think they must have meat for their main dish.

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  • on May 11, 2012

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    Amazing. I omit the "Essence" (because I haven't purchased it or made it and just add extra spices--cayenne, more salt, a bit more cumin, sri racha etc-I do increase the heat a lot (I have added habaneros, serranos, and even ghost peppers--NOT all at once; I do love very spicy food and that is probably an understatement. Since I don't have the money for that many portobellos, I substitute a large/standard tub of fresh boring mushrooms (although I envy anyone who has had this with the real thing... . I would really reccomend browning the vegetables more..the timing is off according to this recipe; it takes a lot longer..I think carmelization is key. In addition to adding more heat, I add a squeeze of lime and some cilantro while it is still cooking. Then I top it with a spritz of lime, cheese, sour cream and some cilantro.

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  • on May 07, 2012

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    really good and "meaty" texture. Weigh your mushrooms, I needed 7-8 to get the right weight in the ingredients. Forgot the bell pepper, and used quinoa instead of rice. Great flavors, rich, LOVE the avocado on top and I prefer cotija cheese.

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