Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Paul's Vegetarian Chili Recipe
    Lost? Site Map

    Paul's Vegetarian Chili

    Paul's Vegetarian Chili. Photo by zoegirl21

    1/2 Photos of Paul's Vegetarian Chili

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    zoegirl21's Note:

    My dad's work was holding a chili cook-off. His employee, Paul, brought in this recipe and won! My mom got the recipe and it has been a family favorite ever since. It isn't too spicy, but if you enjoy spicy cuisine, that is easily achieved.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large, heavy pot, heat the oil over medium-high heat. Add onions, bell peppers, and garlic, and Serrano (or jalapeño) peppers, and cook, stirring, until soft (about 3 minutes).
    2. 2
      Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown (about 6 minutes),
    3. 3
      Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec).
    4. 4
      Add the tomatoes and stir well.
    5. 5
      Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
    6. 6
      Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
    7. 7
      Remove from heat and stir in cilantro.
    8. 8
      Serve over brown rice and top with sour cream and avocado.

    Ratings & Reviews:

    • on February 01, 2009


      Excellent flavor! We did not have any portabella mushrooms, so we left them out and the Chili was still excellent. By far the best vegetarian chili I have had.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Paul's Vegetarian Chili

    Serving Size: 1 (373 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 646.5
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 1596.1 mg
    Total Carbohydrate 117.7 g
    Dietary Fiber 31.1 g
    Sugars 19.8 g
    Protein 31.1 g

    The following items or measurements are not included:

    vegetable stock

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes