Rating: 4.59 stars
340 Ratings
  • 5 star values: 234
  • 4 star values: 85
  • 3 star values: 14
  • 2 star values: 1
  • 1 star values: 6

This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.

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  • Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

Nutrition Facts

455 calories; protein 21.2g; carbohydrates 58.2g; fat 18.2g; sodium 1645.5mg. Full Nutrition
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Reviews (233)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2008
Delicious!! Instead of tofu, I used about 2 cups of TVP. Nobody even noticed that the TVP wasn't ground beef! Instead of all black beans, I used kidney, great northern, black, and pinto beans to give it a variety of color, texture and flavor. I also added some frozen corn to give it a little something extra. This is a delicious recipe and I will definitley use it again! If I am making it for just my husband and me, I will atleast halve this recipe as it makes alot!! Read More
(204)

Most helpful critical review

Rating: 3 stars
02/07/2011
Not at all what I expected from all the hype. Definitely decent chili but 5 stars? No. I followed the recipe exactly but I was not very impressed. Sure it was spicy. But flavorless. 3 stars though! Better than most! Read More
(11)
340 Ratings
  • 5 star values: 234
  • 4 star values: 85
  • 3 star values: 14
  • 2 star values: 1
  • 1 star values: 6
Rating: 5 stars
10/24/2008
Delicious!! Instead of tofu, I used about 2 cups of TVP. Nobody even noticed that the TVP wasn't ground beef! Instead of all black beans, I used kidney, great northern, black, and pinto beans to give it a variety of color, texture and flavor. I also added some frozen corn to give it a little something extra. This is a delicious recipe and I will definitley use it again! If I am making it for just my husband and me, I will atleast halve this recipe as it makes alot!! Read More
(204)
Rating: 5 stars
07/04/2008
Absolutely delicious - REALLY spicy, the mention of guacamole and sour cream is not really a suggestion. The chili had a great full body and did not seem too watery. A couple minor changes/substitutions I made - 1/2 less onion, 1/2 T of red pepper powder instead of Tabasco (I was out), 1 can of kidney beans instead of black beans (again, I was out). Even my carnivorous fiancee approved. Read More
(136)
Rating: 5 stars
08/19/2008
This is the best chili I've ever had. As a recently new vegetarian I was surprised as the tofu tastes just like meat! You'd never miss the meat. My carnivorous boyfriend loved it. I halved the recipe and it easily could of fed 6 so it makes A LOT! I'm not the biggest chili fan but I never thought to serve it with nachos guacumoule sour cream and cheese a la Mexican style. Great idea and I'll totally make this one regularly. Read More
(125)
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Rating: 5 stars
10/07/2008
Family and friends loved this chili!! I substituted Morning Star Vegetable Crumbles (it looks like pre-cooked hamburger) for the tofu and nobody knew that it was a vegetarian dish. Absolutely tasty!!!! Read More
(86)
Rating: 5 stars
03/03/2008
this recipe was really tasty! i cut back on the chili powder a bit to suit our tastes. the only problem i had was that it got a bit soupy by the end of cook time - so i added about 1 cup of cornstarch to thicken it up and it was delicious! Read More
(44)
Rating: 4 stars
09/15/2008
This recipe was flavourful and so tasty. I liked the combination of the different spices. I nixed the tofu and added a can of chickpeas and corn - it added a very good texture to the chili. Read More
(41)
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Rating: 5 stars
10/25/2008
Yummy! We will never go back to regular chili again. I tried this recipe today for the first time and it seemed like a lot of food so I halved it and even then it almost filled my regular size slow cooker. It was awesome....didn't miss the meat at all. We don't like chili too spicy so we used less than half of the chili and hot sauce that was called for. I would recommend this to anyone vegetarian or not. Read More
(34)
Rating: 5 stars
06/05/2008
My family loved this recipe! I used YVES ground tofu instead of the package firm tofu and also added one hot jalapeno. WOW..EXCELLENT DISH! Read More
(32)
Rating: 5 stars
10/04/2008
This was great! I've been looking for a slow cooker vegetarian chili for awhile. The only changes I made were using 2 cans of black beans and 2 cans of white beans (what was in the pantry). I also eliminated the tabasco sauce and chili powder (not usually in a college student's pantry) and it still came out great! Read More
(30)
Rating: 3 stars
02/07/2011
Not at all what I expected from all the hype. Definitely decent chili but 5 stars? No. I followed the recipe exactly but I was not very impressed. Sure it was spicy. But flavorless. 3 stars though! Better than most! Read More
(11)