Rating: 4.56 stars
316 Ratings
  • 5 star values: 215
  • 4 star values: 73
  • 3 star values: 20
  • 2 star values: 5
  • 1 star values: 3

Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil.

Recipe Summary test

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.

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  • Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

Nutrition Facts

98 calories; protein 4.4g; carbohydrates 18.5g; fat 1.8g; sodium 277.9mg. Full Nutrition
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Reviews (323)

Most helpful positive review

Rating: 5 stars
10/09/2007
This recipe is good, but I made some changes. First I drained the beans (and added veggie stock), left out the mushrooms, and added celery. I also cooked this for much longer, close to an hour. Very filling and delicious. Read More
(217)

Most helpful critical review

Rating: 1 stars
01/10/2011
I could see from the ingredients in the recipe that you wanted to add the liquid from the canned beans to thicken the chili but the taste was awful when the liquid was added. You really need to drain the beans and find a different way to thicken the chili but the recipe wasn't good enough IMHO to bother trying to figure out how to fix it. Read More
(9)
316 Ratings
  • 5 star values: 215
  • 4 star values: 73
  • 3 star values: 20
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
10/09/2007
This recipe is good, but I made some changes. First I drained the beans (and added veggie stock), left out the mushrooms, and added celery. I also cooked this for much longer, close to an hour. Very filling and delicious. Read More
(217)
Rating: 5 stars
02/21/2006
I really enjoyed this recipe and have gotten many compliments on it. It is also very adaptable and forgiving :) I also like that it makes a huge amount of food, for less $ than some of the other chili recipes on here. I've added some zucchinni that was about to turn, played w/the beans and added only red pepper, or only green pepper. The only thing I like to keep constant is the spices (well actually, I estimate according to the recipe), and play w/the vegetables. Another thing I've changed is to rinse the beans and add a little more water. Otherwise, you get caught up with ridiculous gas pains. Great great recipe, thanks so much!! Read More
(152)
Rating: 5 stars
01/19/2008
I've finally found it- the perfect recipe for bean veggie chili!! I love Stagg's Garden Vegetable Chili, but would like it to be more "fresh" and less salty. Well, this is like a fresher, healthier version of that chili. I just love it! I omitted the mushrooms, added one jalepeno and had to use roasted red peppers for the red ones because I was out of fresh. I made this in the crockpot and it worked out perfectly. I added about 1/2 cup of water but around midday, it was too thin so I added a 6 oz. can of no-salt tomato paste. I love, love, love this recipe! It makes A LOT too- we'll be enjoying this for a few days- yay! I might try freezing some. I served this with Fry Bread I for dinner. Oh, my one-year old loved this too. He just ate and ate and ate. Good for the whole family! Read More
(120)
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Rating: 5 stars
09/14/2007
We were having a potluck at work for a vegetarian co-worker who was leaving our department so I thought I'd give this recipe a try. It came out so delicious! I added a small can of diced jalepeno's to give it an extra kick and it made the flavor perfect! I used all the liquid from the beans but I drained the liquid from the corn. I cooked the chili until the consistency was what I wanted. I read some say they thought it was too runny. Not the case if you cook it longer. This chili looks so pretty too with all the different colors from the beans corn and jalepeno. Great recipe! I will make it again...thank you! Read More
(60)
Rating: 4 stars
01/16/2008
An excellent chili. Omitted corn (too starchy) and carrots (hate mushy carrots) and added zucchini which is great in this chili. I will use zucchini in it from now on. Needed more spice so next time I will add a jalapeno pepper. Read More
(56)
Rating: 5 stars
12/08/2007
This was the best chili recipe I have ever tried! The mushrooms were a great touch; they gave it sort of a meaty texture. The only two tweaks I made: omitting the carrots and tossing everything in the crockpot to simmer all day while I was at work. We will DEFINITELY make this again! Read More
(45)
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Rating: 5 stars
01/21/2008
This was great! In my effort to get more beans into my kids without their knowing it I pureed about half of the beans and 1/4 of the tomatoes. This thickened it up and my husband commented that he loved the thickness of it. I also added a little ground turkey and topped with a sprinkle of raw cheddar cheese and tortilla chips. Delicioso! Read More
(36)
Rating: 5 stars
10/09/2007
This recipe was sooo good! I added chickpeas and fresh tomatoes but the recipe is very no fail makes a lot and stays well in the fridge. Thanks! Read More
(33)
Rating: 5 stars
10/24/2007
I thought this chili was awesome. It is a very versatile recipe allowing for substitutions based on preferences or what you have on hand. My daughter and I are vegetarians and on weight watchers and this is a great meal that is low in points and very filling. I eliminated the carrots and substituted an extra can of black beans for the pinto beans just because I really don't like carrots or pinto beans. I am going to try freezing some of the next batch. Thanks for a great recipe Read More
(30)
Rating: 1 stars
01/10/2011
I could see from the ingredients in the recipe that you wanted to add the liquid from the canned beans to thicken the chili but the taste was awful when the liquid was added. You really need to drain the beans and find a different way to thicken the chili but the recipe wasn't good enough IMHO to bother trying to figure out how to fix it. Read More
(9)