Rating: 4.29 stars
41 Ratings
  • 5 star values: 22
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

If you are entertaining mixed palates, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans, lentils and tofu to provide that 'full' feeling that chili with meat offers. Add fresh parsley and basil to taste, if desired. I prefer to let the chili sit overnight in the refrigerator before serving.

Recipe Summary

prep:
20 mins
cook:
4 hrs
additional:
12 hrs
total:
16 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.

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  • Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.

  • Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

Nutrition Facts

138 calories; protein 9.8g; carbohydrates 23.4g; fat 1.6g; sodium 280.8mg. Full Nutrition
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Reviews (29)

Most helpful positive review

Rating: 5 stars
08/22/2006
I tweaked this recipe a bit to suit my taste (and time constraints), and it's awesome! I used a can of chili beans instead of soaking all those dry beans, left out the green beans, didn't bother to cook the tomatoes down, browned the tofu up a bit first, and only added water as needed as it cooked, which made it the perfect consistency. Read More
(52)

Most helpful critical review

Rating: 3 stars
01/07/2004
I would call this Vegan Chili Soup. The flavour is great but the only thing chunky about it was the tofu. Go with fresh garlic and a sprinkle of chili pepper flakes. Read More
(20)
41 Ratings
  • 5 star values: 22
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/22/2006
I tweaked this recipe a bit to suit my taste (and time constraints), and it's awesome! I used a can of chili beans instead of soaking all those dry beans, left out the green beans, didn't bother to cook the tomatoes down, browned the tofu up a bit first, and only added water as needed as it cooked, which made it the perfect consistency. Read More
(52)
Rating: 5 stars
01/06/2004
This was some darn good chili for being meatless. Its not a fast meal so plan this for a lazy day or weekend. Pretty easy and straight forward to make. I only did changed a few things. I did not add any green beans, used real garlic instead of garlic powder, and after crumbling the tofu I browned it in a frying pan to give it a little more stiffness. Goooooood chili!! Read More
(37)
Rating: 5 stars
12/04/2007
Awesome flavor... I omited the fresh tomatoes for canned (so you can eliminate step 2). I also use canned green beans from time to time, and sometimes add some corn. The only thing that I did not like was that there were no seasoning proportions given. I was an unexperienced chili maker when I found this recipe, so had to find my own seasoning. I usually use about 2 Tbsp. chili powder, 1 Tbsp cumin, 1/2 tsp garlic powder (or 3-4 cloves in step 3), and salt and pepper to taste (this varies depending on if I used fresh or canned ingredients). My non-vegan hubbie loved this recipe, and it always disappears at potlucks, especially when accompanied with sour cream on top, and fresh cornbread on the side (see my recipe, Nan's Yankee Cornbread). Read More
(32)
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Rating: 3 stars
01/06/2004
I would call this Vegan Chili Soup. The flavour is great but the only thing chunky about it was the tofu. Go with fresh garlic and a sprinkle of chili pepper flakes. Read More
(20)
Rating: 5 stars
01/21/2008
I doubled the recipe, came out excellent, was not too much water for me. I cooked the beans and the tomatoes almost 2 hours, then used a potato masher before combining them with the other vegatables. Spices- I used 5 Tablespoons of chili spice, a WHOLE head of garlic chopped, a whole sweet onion, a whole red onion, 1 Tablespoon black pepper, 1 Tablespoon salt. I served it over a bed of Frito's chips. This tasted fantastic, and the non-vegans added a dollop of sour cream. Read More
(18)
Rating: 5 stars
10/13/2009
An excellent recipe, we didn't miss the meat at all, it was plenty flavorful. I didn't have a whole lot of time to make the recipe as stated. I used a can of red kidney beans, a can of white beans, and cooked the lentils (they cook fast) instead of soaking overnight. I used a can of green beans instead of making fresh, and used canned diced tomato. So I eliminated steps 1 & 2. I followed the rest of the ingredients, and added some fresh garlic for extra taste. Then I realized that I did not have time to cook it on the stove, since I had to take my daughter to swim class. So instead of simmering on the stove, I threw all of the ingredients into the crock-pot, and set it on "low". When I got home 2.5 hours later, it was perfectly done. And very tasty too, thanks for the healthy, yummy recipe! Read More
(17)
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Rating: 5 stars
10/10/2011
I first have to say, I wish I had the time to soak the beans overnight, but I didn't- I needed a chili recipe for that night. So I used canned beans and didn't soak the lentils (just cooked them for about 30 minutes). I threw everything together in a crock pot and left on low for about 4 hours. I didn't add water because there was no room in the pot! This turned out amazing! The flavors were perfect together and I actually prefer it to regular chili! Huge hit with my boyfriend as well! Made a double batch to freeze individual portions for later. Thanks for a great recipe! Oh, the one main modification I made was a large can of stewed tomatoes rather than fresh. If I have time next time I will try with fresh! Read More
(14)
Rating: 5 stars
10/22/2003
This was a great change from traditional chili. I did use canned beans and tomatoes instead of the soaked beans and fresh tomatoes. That made it easier and a lot less time consuming for me. Read More
(13)
Rating: 5 stars
01/24/2011
Excellent! Everyone enjoyed it and we did not miss the meat at all (even our pickiest). My only extra ingredient was some cilantro which I always include in my chili. Thanks for the recipe! Read More
(12)