Skip to main content New<> this month
Get the Allrecipes magazine
Pub-Style Vegetarian Chili
February 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!)

  1. 248 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars