Nif's Chili to Take the Chill off (Vegetarian or Vegan)

Nif's Chili to Take the Chill off (Vegetarian or Vegan) created by threeovens

I'm pleased to say that this recipe won first place in the Dining On A Dollar competition! ------ A nice warm dish for a cool night, just add one a crusty roll to complete your meal. Or you can have a chili bar - offer the optional toppings so each person can make their own the way they want it. The long list of ingredients is misleading because you will have most ingredients on hand.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Heat oil in a dutch oven over medium heat. Add garlic and onion and saute until soft and lightly carmelized. Add carrots and celery and saute for about 5 minutes.
  • Add beans, tomatoes, jalapeno peppers, mushrooms, seasonings and tomato sauce. Cover and simmer over low for at least 1 hour and up to 6. Add liquid from mushrooms and broth as you check your chili, about every 15 minutes. Some people like it really thick and others want it more soup-like. You decide which you prefer!
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RECIPE MADE WITH LOVE BY

@Nif_H
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@Nif_H
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"I'm pleased to say that this recipe won first place in the Dining On A Dollar competition! ------ A nice warm dish for a cool night, just add one a crusty roll to complete your meal. Or you can have a chili bar - offer the optional toppings so each person can make their own the way they want it. The long list of ingredients is misleading because you will have most ingredients on hand."
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  1. Lisa K.
    This is my families favorite chili. I have made is several times & am making it again tonight.
    Reply
  2. GibbyLou
    This was outstanding. It had wonderful flavor and some spice. I used a can of black beans and the equivalent of a can of homemade pinto beans. I opted for a 15 oz can of diced tomatoes in lieu of the fresh tomatoes. I only had a 4 oz can of mushrooms and we liked this amount. I used 2 jalapenos. I did not use any broth, but did add the liquid from both the tomatoes and mushrooms. Thanks so much for this creation!
    Reply
  3. Jason L.
    I cooked this for some vegan friends that were visiting from out of town. It was definitely a hit! We topped with avocado, Daiya (feux cheese) and Tofuti (vegan sour cream). Will definitely make this again.
    Reply
  4. Annacia
    This really does go a lot quicker than one might expect. Truthfully I didn't even bother dicing I just used the thin slicer disk of the food pro and that worked great. I did add in a small pkg of veggie crumbles because they needed to be used. Lots of flavor and great textures here and it makes a lot. I put what was left in single servings and popped then into the freezer for fall/winter. I just had mine with crackers. Made for ZWT 8 :D
    Reply
  5. Dienia B.
    this is a pantry friendly dish that you can make with things you already have a home i used a can of tomatoes instead of sauce and tomatoes .its tasty and fast to put together an easy dish for those of you that are tired ,i can see why it won 1st place i made it with recipe #470484 they worked together great
    Reply
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