61 Reviews

We have been looking for a good vegetarian chili for years - we didn't find a good one with this recipe we found a GREAT chili. The first time we made it we took it to a pot luck dinner. After lots of scoffing from the men about it being vegetarian they ALL went back for seconds!!
The first time we used a chipotle chili in a little adobe sauce and reduced the chili powder to two tbsp - this was an ideal temp for not so adventurous chili lovers. As I said above, it was a big hit with everyone. The next time we used jalapeno and again reduced the chili powder to 1 1/2 tbsp. It made a VERY flavorsome chili which is not heavy or greasy.

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Kiwi Kooker August 14, 2011

Favorite chili recipe! and makes a good base to experiment with a few different ingredients. YUM!

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bunnycook May 16, 2011

I won a chili cookoff at work with this recipe. My meat loving competitors were pretty ticked off. I love this chili.

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LisaH in IL February 17, 2011

I made a few changes as I had Roma tomatoes on hand; pureed w/ 2 whole carrots. I used drained limas as I can't tolerate most beans......very tasty! Thanks

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lindsay827 January 23, 2011

This was so much better than traditional chili. It was like a hearty vegetable soup chili. I thought the pintos were great, but used twice as many black beans as called for. I also added a celery stick after reading the other reviews. Very, very good, thank you! I have been looking for a vegetarian chili recipe like this.

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49flavours June 21, 2010

This is delicious. I did not have bell peppers so I used carrots and celery. It is as chunky and hearty as any meat chili and has twice the flavor b/c of the jap and spicy tomatoes. Great!

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tocfdx April 24, 2010

Great Chili. Better than non-vegetarian. I left out zucchini and used regular stewed tomatoes.

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plambago March 17, 2010

This is a great recipe. I've made it several times in the last couple months, so it's a keeper. We prefer less chunky soups, so I whirl the sauteed vegetables and one can of tomatoes in a blender. I also use a can of chili beans (in their sauce) in place of the pintos. Thank you for posting this recipe!

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Penelope 7 December 23, 2009

Delicious and better the next day! I used black bean, chick peas, and white beans. I added carrots, and a 3rd zucchini. I skipped the jalapeno, and cumin. I added paprika and sea salt. I also used some vegetable broth, not a lot. Its good to have to add some the next day as everything thickens. I sliced some avocado on top-yum! Non vegan/vegetarians loved it too!

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Lil_Mommy December 21, 2009

This was amazing. I subbed the canned stewed tomatoes and tomatoe paste for homeade stewed tomatoes. Also I put morning star meal starters imitation ground beef in it. I just put that in with all the rest of the stuff and it was excellent. Just enough kick. I topped it with shredded cheese and sour cream. I served it with fresh cornbread and it was great. I will deffinately be making this all winter long!

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NickleBoodle19 December 14, 2009
Vegetarian Chili