Vegetarian chili created for cold Chicago-land Fridays in Lent. Good by itself or served on rice or noodles, with crusty bread or cornbread, and topped with sour cream and/or Cheddar cheese.

Recipe Summary

prep:
20 mins
cook:
6 hrs 40 mins
total:
7 hrs
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.

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  • Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.

  • Cook on High for 6 to 8 hours.

  • Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.

Nutrition Facts

160 calories; protein 7.1g 14% DV; carbohydrates 24.8g 8% DV; fat 4.7g 7% DV; cholesterolmg; sodium 408.7mg 16% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2017
I am not a lover of veggie or vegan chili bc I find the taste very boring. This recipe, however, does not fit into that category. The flavor was surprisingly wonderful and I'm glad I made a double batch. The chili can stand on its own without the coconut milk, but I found that adding the coconut milk gave it a subtle sweetness that added to the flavor profile. The only addition I made was to thicken it with a cornstarch/ water mixture bc my husband likes thick chili. This didn't detract from the overall flavor. If you're not a fan of veggie chili, give this one a try. You'll be pleasantly surprised. I'll be making this recipe on a regular basis. Read More
(8)

Most helpful critical review

Rating: 3 stars
06/11/2018
It was ok. Followed exact recipe Read More
48 Ratings
  • 5 star values: 36
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/07/2017
I am not a lover of veggie or vegan chili bc I find the taste very boring. This recipe, however, does not fit into that category. The flavor was surprisingly wonderful and I'm glad I made a double batch. The chili can stand on its own without the coconut milk, but I found that adding the coconut milk gave it a subtle sweetness that added to the flavor profile. The only addition I made was to thicken it with a cornstarch/ water mixture bc my husband likes thick chili. This didn't detract from the overall flavor. If you're not a fan of veggie chili, give this one a try. You'll be pleasantly surprised. I'll be making this recipe on a regular basis. Read More
(8)
Rating: 5 stars
01/16/2018
Made as is but used the Instapot bean/chili setting. Ready in 30 minutes! Delicious:) Read More
(7)
Rating: 4 stars
03/16/2017
Made today. Left out turmeric as I didn't have it. I had a green pepper that needed to be used up so diced it and added. Used 2 tsp. veg granules as I didn't have cubes. I didn't have fresh green beans so added one can of rinsed green beans. I had the crock pot on high per directions but after a couple hours, the liquid was almost boiling so I turned to low. Initially, there doesn't appear to be much liquid in the chili but as it cooks, the veggies and/or beans must release some liquid as there was liquid almost to the top after a few hours in the crock pot. I added the coconut milk which made the liquid a rather unappetizing color. There was a little too much "heat" to the chili for my liking so if I were to make this again (not sure I will), I would probably cut back on the chili powder and/or red pepper. Read More
(5)
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Rating: 5 stars
03/29/2015
This was the best vegetarian chili I ever had. I used vegetable stock in place of the boullion and cut back on the red pepper as DH doesn't tolerate heat well. Otherwise made as-is. Read More
(2)
Rating: 4 stars
10/08/2016
The baked beans make it almost too sweet when having it for a second night Read More
(1)
Rating: 5 stars
04/28/2018
Very good! Satisfied this meat lover! Read More
(1)
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Rating: 5 stars
11/26/2018
This was sooo good. I didn t change a thing. Read More
(1)
Rating: 5 stars
10/08/2017
This is a wonderful just-right-spicy chili for occasions when you want to serve a vegetarian alternative (or for those who are vegetarian). AS IS I rate it a big five stars!! I had never used turmeric before and it really adds a kick to the flavor! Last time I made it with the following variations: I doubled the recipe using a 7 quart Crock Pot. I added 3/4 jar of Pace medium picante sauce; and instead of chopping vegetables I used a tub of grilling veggies from the supermarket to save time chopping and half of a tub of chopped onions. I left out the green beans because I just wasn't feeling it. I thought the coconut milk was inspired! It was super delicious and I will definitely make sure again! Read More
Rating: 4 stars
08/08/2014
very easy and not too spicy! My husband and I finished it all! Read More
Rating: 3 stars
06/11/2018
It was ok. Followed exact recipe Read More