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Insanely Easy Vegetarian Chili

Rated as 4.49 out of 5 Stars
64

"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
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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 29 6.8 0 423 Full nutrition

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Reviews

Read all reviews 491
  1. 633 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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!

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 ...

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...

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...

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. ...

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.

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...

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...

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 k...