Meatless Mission Chili

"This is an adopted recipe that I've not yet had the chance to try. I have made similar vegetarian chilis before, and feel comfortable recommending it especially considerng the extant reviews, but would love more feedback from anyone else who might get to it before I do. Thanks!"
 
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photo by Junebug photo by Junebug
photo by Junebug
Ready In:
50mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional.
  • In a Dutch oven or 4-5 qt saucepan, heat oil.
  • Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes.
  • As mixture cooks, stir in remaining ingredients.
  • Bring to a boil over high heat, then reduce heat to medium.
  • Cover and cook until heated through, about 5 minutes.
  • Top each serving with a garnish, if desired.
  • If you wish, set under broiler to melt cheese.
  • VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock.

Questions & Replies

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Reviews

  1. KaitBaby1989
    Chili is one of my favorite foods and I recently became a Vegetarian so I had to find a way to still have it. I made a few changes though. I did a whole white onion, added Rotel tomatoes and green chilies, did a can of kidney beans, a can of Northern beans, omitted the bell pepper, and used a chili seasoning packet instead of chili powder. I'm letting it simmer for a couple of hours to develop the flavors. I'm so excited to eat some of it. I tasted it and its awesome so far. Thanks for the amazing recipe.
     
  2. princessbride029
    YUM, YUM, YUM!!!! This is still bubbling on the stove, waiting for the cornbread to finish baking, and I think I've eaten half of it from the pot! I love the mix of seasonings! I had to omit the bell pepper and the zucchini because I don't have them today, and I also used a can of Rotel tomatoes with lime and cilantro since that's what I had. The rest of the mix I followed exactly, and BOY is it delicious! So easy, too, and uses ingredients I *almost* always have on hand. Thanks for this great meatless option! We'll be making this often this fall. :)
     
  3. earthmama77
    This was amazing chili! I doubled it so I'd have leftovers and am wishing now that I had made more. A couple of changes: I used olive oil instead of safflower, red & yellow bell peppers instead of green, and fresh tomatoes instead of canned. I didn't add the hot sauce and only 1 out of 3 people eating added it. Yum!
     
  4. Denise P.
    I used one 28 oz box of tomato sauce instead of tomatoes, DH doesn't like chunks. red pepper instead of green, for milder taste, added fresh corn right to the pot. Instead of a little water, I added 2 cups vegetable stock. And we can't have chili with cumin, a lot of cumin, probably 2 tbs. simmered for 3 hours, wonderful, will make again
     
  5. Lucky in Bayview
    Simple and really fresh tasting. I added just a little bit of cumin and some extra chili powder. Thanks for sharing this healthy, tasty and unique chili recipe.
     
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Tweaks

  1. KaitBaby1989
    Chili is one of my favorite foods and I recently became a Vegetarian so I had to find a way to still have it. I made a few changes though. I did a whole white onion, added Rotel tomatoes and green chilies, did a can of kidney beans, a can of Northern beans, omitted the bell pepper, and used a chili seasoning packet instead of chili powder. I'm letting it simmer for a couple of hours to develop the flavors. I'm so excited to eat some of it. I tasted it and its awesome so far. Thanks for the amazing recipe.
     
  2. frozenfoodfairy
    This is a delicious recipe. I made the following adjustments to the recipe: - Red bell pepper instead of green - No zucchini - I made this with 4 cans of beans - 3 cans of red kidney beans, and 1 of black beans. - Increased the amount of oregano - Added cumin powder & paprika (to taste) - No basil - No tomato sauce Also, I simmered this for 2.5 hours.
     
  3. earthmama77
    This was amazing chili! I doubled it so I'd have leftovers and am wishing now that I had made more. A couple of changes: I used olive oil instead of safflower, red & yellow bell peppers instead of green, and fresh tomatoes instead of canned. I didn't add the hot sauce and only 1 out of 3 people eating added it. Yum!
     

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