Rating: 4.79 stars
258 Ratings
  • 5 star values: 218
  • 4 star values: 28
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 0

A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of our favorite microbrews.

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.

    Advertisement
  • Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.

  • Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

Nutrition Facts

224 calories; protein 8.1g; carbohydrates 27.2g; fat 10g; sodium 929.5mg. Full Nutrition
Advertisement

Reviews (180)

Most helpful positive review

Rating: 5 stars
08/22/2012
I used sliced Baby Bella mushrooms, chopped red bell peppers instead of green and I used what I call "a mess" of fresh garlic (and what I mean is instead of measuring out a tablespoon, I just chopped up a handful of fresh cloves). Instead of using water, I used organic beef broth. This is very, very good. I had a cup and a half for lunch today and I'm thinking about going back for more. What I love most about this is it's filling without going overboard and you can indulge and half a little more without feeling guilty. GREAT recipe--a snap to prepare. Read More
(120)

Most helpful critical review

Rating: 3 stars
01/24/2013
good flavor but sort of a weird combination of ingredients. Didn't really feel like a chili to me. not sure if I am going to make it again but I am glad I made it once. Read More
(1)
258 Ratings
  • 5 star values: 218
  • 4 star values: 28
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/22/2012
I used sliced Baby Bella mushrooms, chopped red bell peppers instead of green and I used what I call "a mess" of fresh garlic (and what I mean is instead of measuring out a tablespoon, I just chopped up a handful of fresh cloves). Instead of using water, I used organic beef broth. This is very, very good. I had a cup and a half for lunch today and I'm thinking about going back for more. What I love most about this is it's filling without going overboard and you can indulge and half a little more without feeling guilty. GREAT recipe--a snap to prepare. Read More
(120)
Rating: 5 stars
02/18/2012
I made chili the other day--almost exactly like this--and it was delicious! Some people don't like chili minus the "beef" component, so I take some wheat berries and quinoa and cook in some veggie "beef" broth by Better Than Bullion and it gives a great flavor, and texture to the chili that satisfies my non-veggie friends. Additionally, the grains give a lot of nutritional value in an almost non-fat medium. Hope you enjoy it if you give it a try, and thanks for a great recipe! Read More
(100)
Rating: 5 stars
04/02/2012
This is such a great vegetarian chili recipe! Next time I would use diced tomatoes instead of the whole ones though (just a personal preference). Also, I used a quarter cup of coffee instead of red wine since I didn't have any around- worked great! I also drained my beans instead of using the juices. Sure to be a hit! Read More
(75)
Advertisement
Rating: 5 stars
02/09/2013
We make this chili every week! It's incredible. We've only made a few changes over the months- instead of all black beans we use a can of each black kidney garbanzo beans we throw in a few handfuls of chopped kale and we use heaping portions of the spices (and fresh basil/oregano). This chili is incredible on the first night with sweet potato biscuits but the leftovers are amazing as chili eggs (scramble eggs/egg-whites/tofu when eggs are 80% done stir in a few spoonfuls of chili cook together. lately we've been eating with toasted whole grain pitas but anything would work!) Read More
(19)
Rating: 5 stars
03/25/2012
Delicious. I've found it difficult to get a good rich chili flavor with vegetarian chilis before but this recipe has a REALLY great flavor. I did add meatless crumbles for texture and had to leave out mushrooms because I didn't have any but I basically did everything else as directed and the results were AWESOME. Thank you for the recipe!! This will be my go-to vegetarian chili recipe now. Read More
(17)
Rating: 5 stars
02/25/2012
Amazing! I made a version with zucchini instead of mushrooms (for friends who don't like mushrooms) and a version that followed the recipe exactly. Both were delicious but the mushroom version was heartier and more chili like. Easy and will definitely make again! Read More
(15)
Advertisement
Rating: 5 stars
04/02/2012
Added zuchini rather than celery and also mixed in ground turkey. One of the best chili recipes we have tried! Read More
(14)
Rating: 5 stars
02/29/2012
Our family all ate this! The only thing I would change next time is less chili powder. I used 1 Tablespoon and it ended up being too spicy for me to really enjoy the flavors of the other ingredients. However my husband LOVED it! Read More
(12)
Rating: 5 stars
03/30/2012
Yummy! Great chili and chock full of veggies...loved the mushrooms in this. I also added a chopped red pepper and used a can of dark red kidney beans and a can of black beans which I did drain and rinse. Otherwise this was very good and filling Nice one Sanzoe! Thanks! Read More
(11)
Rating: 3 stars
01/24/2013
good flavor but sort of a weird combination of ingredients. Didn't really feel like a chili to me. not sure if I am going to make it again but I am glad I made it once. Read More
(1)