Rating: 4.51 stars
701 Ratings
  • 5 star values: 465
  • 4 star values: 160
  • 3 star values: 49
  • 2 star values: 21
  • 1 star values: 6

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.

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

155 calories; protein 6.8g; carbohydrates 29g; fat 3g; sodium 423.3mg. Full Nutrition
Advertisement

Reviews (534)

Most helpful positive review

Rating: 5 stars
01/24/2004
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! Read More
(363)

Most helpful critical review

Rating: 3 stars
02/18/2003
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. Read More
(71)
701 Ratings
  • 5 star values: 465
  • 4 star values: 160
  • 3 star values: 49
  • 2 star values: 21
  • 1 star values: 6
Rating: 5 stars
01/24/2004
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! Read More
(363)
Rating: 5 stars
01/19/2007
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 a chunkier texture that my family loves. The mushrooms are a great addition. Read More
(227)
Rating: 5 stars
11/22/2002
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 also left out the red bell pepper (didn't want it too sweet) and celery (didn't have). TIP--those who found it too soupy can add in several scoops of spicy refried beans (vegetarian) to help thicken it up--heat it for about 5 minutes after you add it and just before serving it to gauge how much you want. Also, you can deglaze the pan with a few ounces of beer, wine, veg. or chicken stock before adding the tomatoes, etc. Great and flexible recipe--even for the cooking impaired. Thanks! Read More
(225)
Advertisement
Rating: 4 stars
01/24/2004
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 perfect. I sauted the onions, carrots and garlic first, then transfered everything to a slow cooker and cooked for about 7 hrs. I used "baby" portabello mushrooms and lessened the amount of corn. Use low-salt or no-salt ingredients where you can. Thanks Tianne! Read More
(103)
Rating: 5 stars
12/21/2002
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. I would never have imagined that I would prefer veggie chili over a traditional con carne, but I think this recipe has converted me! Read More
(82)
Rating: 3 stars
02/18/2003
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. Read More
(71)
Advertisement
Rating: 5 stars
10/05/2006
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. Delicious! Read More
(58)
Rating: 5 stars
02/01/2007
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 yellow pepper instead of red. I also added a little paprika. Definitely a keeper. Outstanding. Read More
(45)
Rating: 5 stars
08/27/2003
Excellent vegetarian chili...I'm making a big batch of it for my Meat Out 2002 Event...I added Yves Veggie ground round and no one would ever guess it was purely vegetarian. Well done! It's a keeper in our house. Read More
(42)