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Vegetarian Chili is also perfect for serving to non-veg family or guests - it's so tasty, satisfying & colorful they don't notice it has no meat. And it can be dressed up with cheese or sour cream.
We adapted this fabulous chili recipe many years ago from 'The Moosewood Cookbook', by Mollie Katzen. Make it on the stovetop or simmer it all day in a slowcooker. Either way, it'll stick to your ribs!
Total Prep & Cook Time: 60 Min
Nutrition Data, 189g Serving: 293 cal, 52g carb, 6g fat, 291mg sodium, 12g fiber, 13g protein, low Cholesterol, good source Vit A, C, K, Folate, Potassium. Estimated glycemic load 22
Vegetarian chili is a great vegan meal by itself, or with salad and cornbread. Good with sour cream or parmesan cheese - non-dairy or dairy. You can also use black beans in this recipe, or a mixture of red chili beans & black beans, as pictured.More bean cooking tips and directions
"I made your vegetarian chili last week. I made a couple of adjustments (as I always do), but it was terrific!" - Ellen F.
"Yum! I made this tonight and it is now my favorite Chili recipe. Thanks for sharing" - Stacey C.
"Made this last night...delish!" - Jessica B.
"Delicious! Tweaked the recipe just a bit by adding crushed tomatoes and hot sauce, even so, I think this is my new go-to recipe for chili. Everyone (even the omnis!) thought it both looked and tasted great." - Erica W.
Excellent!!! Better tasting than regular chili. I served this to a group of 10 (just double recipe)- all meat eaters- and everyone wanted a copy of the recipe. A friend made it for her family and they loved it. Thanks! - M. Harried
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