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My review
Insanely Easy Vegetarian Chili
Tia the Baker
"This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious."
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Ingredients
55 m servings 155 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Nutrition Facts
Per Serving: 155 calories; 3 g fat; 29 g carbohydrates; 6.8 g protein; 0 mg cholesterol; 423 mg sodium. Full nutrition
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Reviews
Read all reviews 472607 Ratings
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Most helpful positive review
11/23/2002
This is the best chili recipe I've made, our family's favorite. I usually put use 2 cans of beans though, one black bean and one kidney. Tastes great!
Most helpful critical review
11/13/2000
This recipe was a bit on the bland side. Adding salt, cutting the cumin down to about 1 tsp., and adding an extra tbsp. of chili powder would make it A LOT tastier.
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11/23/2002
This is the best chili recipe I've made, our family's favorite. I usually put use 2 cans of beans though, one black bean and one kidney. Tastes great!
4/15/2005
Love this chili! This is now my new favorite veggie chili recipe. My changes: I use only 1 tsp. of the chili powder, and it is still very spicy! Also, I drained the canned veggies...gives it ...
5/11/2002
Great recipe--My husband, a total meat and bread type, is soooo surprised with this dish! Served to kids with rice and cheese and sour cream. I did add more chili powder and less cumin. I als...
1/21/2003
I still prefer chili with meat but this was a nice change of pace. I took previous reviewers' suggestions and only put 1 tsp. of cumin, but doubled the amount of chili powder and it tasted perf...
9/4/2002
For color and variety I add a couple of cans of different beans - chickpea, garbanzo, red kidney, etc. I usually skip the mushrooms for personal preference, but otherwise stick to this recipe. ...
11/13/2000
This recipe was a bit on the bland side. Adding salt, cutting the cumin down to about 1 tsp., and adding an extra tbsp. of chili powder would make it A LOT tastier.
10/5/2006
I love this chili and make it all fall/winter. I usually up the garlic to 5 or 6 cloves, leave out the celery and mushrooms, and throw a can of chickpeas and black beans in there as well. Deli...
2/1/2007
Wow. I am amazed by how flavourful and hearty this chili is considering how easy it is to prepare. This tops all the ground meat chili I've made in the past. I added romano beans and used yel...