Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

A warm, comforting, colorful bowl of mild chili with no meat and very low fat. Very nice on a cold rainy fall or winter evening.

Ingredients Nutrition


  1. In a large pot, saute peppers and onion in vegetable oil until tender.
  2. Add remaining ingredients and stir thoroughly.
  3. Heat until bubbly, stirring regularly.
  4. Lower heat and simmer for one hour, stirring occasionally.


Most Helpful

A fine, no cholesterol chili that is easy to make. Though colorful, and attractive, I found it a little dry and added a can of tomato sauce. Also, I cut the cumin down to a little less that a teaspoon. By habit I added garlic when sautéing the onion etc…no harm done.

Vic1 January 07, 2002

This was very good. I used kidney beans instead of chili beans, and substituted salsa for half of the diced tomatoes, for a little more spice. It was very filling, and tasty. Even the picky husband liked it.

Mikki H September 05, 2008

very delicious. i love vegetarian chili b/c it's so colorful & flavorful. i did add a pound of beef to it. wonderful! i will definatley make it again esp for my super bowl party.

crunchymomof2 December 08, 2007

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