Tomatoes, onions, mushrooms, peppers, carrots, maize, and a variety of beans are all ingredients in a delicious chili. Excellent as a snack or a full meal. can last days or feed an army. Serve with a cheese garnish. After the ingredients come to a boil, you can also add a 12 ounce bag of vegetarian burger crumbles.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 2 tablespoons chili powder
- 1 ½ cups chopped fresh mushrooms
- 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
- 1 (15 ounce) can black beans, undrained
- 1 (15 ounce) can kidney beans, undrained
- 1 (15 ounce) can pinto beans, undrained
- 1 (15 ounce) can whole kernel corn, drained
- 1 tablespoon cumin
- 1 ½ tablespoons dried oregano
- 1 ½ tablespoons dried basil
- ½ tablespoon garlic powder
Instructions
- Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
- Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
Reviews
Love this recipe. I have trouble with too many peppers so I doubled onion and carrots added extra mushrooms and 2 cans of rotel instead of canned tomatoes, drained and rinsed beans, added veggie broth and a pack of rollin greens taco ‘meat’ (vegetarian meat crumbles). Even non vegetarians love this! Great recipe you can tailor to your needs
I made a few changes, removed the corn and add yellow pepper. Added to Beyond Burger (Plant Base Patties), cooked two patties and broke them up and added to the chili. This is a great Vegetarian Chili. Home Run!
First time, I followed as best I could. Swapped zucchini for peppers as I don’t like green, and hubby doesn’t like red. I added chickpeas because we all love them. I swapped one can of regular tomatoes for Rotel for an extra kick. Everyone enjoyed the meal, kids thought the mushrooms were meat. The only complaint from hubby was that it was too much liquid for a chili. Second time I drained everything except for tomatoes and did the same swaps/adds. I let it simmer for longer than 20 so I can use that time for a quick work out and shower since I work early shift ??
V. good. I drained 2 or the 3 cans of beans. added extra chili powder and 1 jalapeno and a dash of white pepper. Seving size (98 calls) = 1/2 cup cooked.
Ad a lb of ground turkey take out bell peppers and use Jalapenos, serranos, habaneros your choice I do a bit of all 3 super good
This is soooo good! I made a few changes.. added zucchini, instead of pinto beans(didn’t have any) used a can of vegetarian baked beans. This gave it a touch of sweetness. I also added about 1 1/2 cups of veggie crumbles. Perfect consistency!
This was pretty good. I omitted the corn (cause I can’t eat it) and added two tablespoons sugar. It wasn’t as spicy as I normally make my chili but it was still delicious.
I’ve made this a few times. First as written, then without the mushrooms. Easy to recipe to taylor to your taste. I added celery along with the carrots and onions last time I made it. I actually put this over steamed broccoli or cauliflower to get even more veggies in my meal.
I made it exactly to the recipe and added veggie crumbles. It turned out great! Even my skeptical husband loved it. I will make it again!! Maybe, I’ll try one of the suggestions that rinsed the beans and added water or vegetable broth to minimize gassiness!!
My daughter is vegetarian and loves this. I didn’t make any changes to the recipe.
Very cheap and healthy! Mine cost about $1.70 a serving.
Will definitely make again. Especially good the second day when flavors combined. Easy to add or subtract to accommodate taste and ingredients on hand.
I try to make a vegetarian dinner for my family of 5 a couple times a week and this is now a “go to.” I’ve made it several times now and all my eaters love it. This recipe should have more 5 star reviews.
It is very good and hearty. Followed recipe but used some white wine while cooking down the veggies. It was little too hot. I will make again but cut the Chili Powder in half and add the mushrooms with the onions and carrots to cook down at same time.
Yummy!
hearty vegetarian chili! Have made it three times – it’s reliably tasty. I use frozen corn instead of canned and microwave before adding but that is a minor change.
Inexpensive, healthy, hearty, and easy to make.
Amazing
This chili was very good, and very hearty! Next time, I would reduce or eliminate the oregano and basil, but I will be making it again.
This is my new favorite thing to make. I’ve modified it as well. Diced tomatoes work better for me and I found that just two different types of beans is plenty. I also left out the mushrooms. I do not add the liquid from the black beans, but I do add the liquid from the chili flavored kidney beans I brought for the recipe. The fact that it starts with a mirepoix, led me to try it and I’ve made now like six times.
It was pretty good. Kind of tasted like a chili flavored minestrone. I followed advice of other reviewers and drained and rinsed beans & corn. Replace liquid with vegetable stock. I still have leftovers – undecided yet if I would make again.