Vegetarian Chili from the Gene Autry Museum of Western Heritage

Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

Vegetarian chili? From a cowboy museum? Yup! It's delicious, even better the next day; and a best seller at the Golden Spur Cafe at the museum. The recipe was published in the reader request column of the Los Angeles Times.

Ingredients Nutrition


  1. Heat oil in a 6 quart stockpot, and add the onion, celery, bell peppers and carrots; cook until tender, about 15 minutes.
  2. Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans; and salt and pepper to taste.
  3. Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.
Most Helpful

I love this recipe, the chili is delicious. I freeze it and use it as I need it and it always tastes great. This is one of my favourite dinners.

flynnann April 20, 2011

This chili was fantastic! I think it is my new favorite! I stumbled upon it looking to use up wine from a bottle I didn't care for. The only modification that I accidentally made was that I drained the chickpeas. This did not seem to affect the taste or consistency, so I might continue to drain in the future. I topped each serving with a little pepper jack cheese, which worked nicely. This recipe does get even better when the flavors meld longer and I also enjoyed it for lunch the next 2 days. Mexican blend cheese also worked nice. Definitely a keeper! Thanks!

Dr. Jenny February 01, 2013