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Vegetarian Chili

Recipe photo courtesy of Johnny Miller

A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!

Source: Everyday Food, May 2010
Total Time Servings



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How would you rate this recipe?
  • joannelizmoore
    7 JAN, 2018
    Use this recipe all the time , use passata in place of chopped tomatoes . Love it !
  • laineypc
    23 MAY, 2017
    Didn't have [filtered]in(!) but used 1 T. chili powder and 1/2 tsp. chipotle chili powder, 1/4 tsp cinnamon. Also added 1 cup of frozen corn at the end of the cooking time. Garnished with grated extra sharp cheddar, served with cornbread. Family loved it!
  • brendab1960
    9 FEB, 2017
    Very tasty. Substituted frozen edamame and chick peas and served over coarse bulgur.
  • ddsprncs
    14 APR, 2013
    Came out great! I added a can corn, tomato sauce and garbanzo beans.
  • Desirae Krotzer
    23 JAN, 2013
  • Elizabeth Bryan
    1 DEC, 2012
    This dish has become a staple in my home. It's yummy!
  • kmextra
    23 SEP, 2012
    This was delicious!
  • youngarchi
    25 APR, 2012
    I adore this recipe. It can be altered and adapted easily depending on taste or mood. I think the chipotle chili is a key ingredient though. super yummy and one of my favorites.
  • photochickNYC
    21 SEP, 2011
    This is a wonderfully rich and flavorful chili that satisfies both veggies and meat eaters alike. I like to stir in some "Morningstar Crumbles" for added texture and protein when I sautee the onions and garlic. My husband also likes a little extra heat so I stir in some red pepper flakes to meet his taste. This is a simple, quick and delicious comfort food that is not only healthy but very satisfying as well, and perfect for autumn and winter!!
  • marjkapsis
    24 OCT, 2010
    This recipe is great

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