Recipe By calead910
Rating
Published Apr 2nd
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 8 servings Calories 390.6

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It’s ready in no time, and packed with vegetables, beans – and flavor!

Recipe Ingredients

  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 2 (12 ounce) packages vegetarian burger crumbles
  • 3 (28 ounce) cans whole peeled tomatoes, crushed
  • ¼ cup chili powder
  • 1 tablespoon ground black pepper
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn

Cooking Directions

  1. 1 Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  2. 2 Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Nutrition Facts

  • Calories 390.6
  • Carbohydrate 58.7 g
  • Fat 7.9 g
  • Fiber 18.1 g
  • Protein 28.2 g
  • Saturated Fat 1.1 g
  • Sodium 2571.2 mg
  • Sugar 11.6 g

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Reviews

  1. I LOVED this recipe! I did find however that I had to almost double the amount of chili powder and cumin. Just kind of taste and add till you get it where you really love it. I used Original Boca Burgers that I broke up into little pieces, and like so many other reviewers, no - Read more ...
  2. This is a great recipe. I added 1 zuchini, 1 red bell pepper, 1 can pinto beans, 1 bag of frozen corn (we like it better than canned), and 1 can tomato paste (I drained my beans and added water; plus I like a tomato based chili). I also added a few splashes of tobasco - Read more ...
  3. I was a little confused - ground oregano or leaf? (I ended up using the latter, because I had more of it.) Couldn't much drain the chile peppers, and I wondered whether to drain the beans (don't). Turned out very well, beautiful, though I might use a little less chili powder next time (and I - Read more ...
  4. went almost totally by the recipe...except used about 1 1/2 packages of the crumbles instead of 2 and i let simmer for @ 2 hours...THE BEST VEGGIE CHILI EVER...THANKS...by the way this makes a HUGE POT...but youll be happy to have the left overs as it does get better by the day
  5. What great chili for a snowy day in Wisconsin! Loved this a lot. Made as is except drained and rinsed all the beans to make them less salty and then added a bit of water. Thanks for sharing this yummy, healthy recipe.
  6. Hi everyone this is my recipe! Thanks for all the great reviews however they have made a misprint in the submission. It should read 3 large cans of whole tomatoes, crushed by hand NOT 3 tomatoes, that would make this very spicy as well as very thick. I don't remember if I wrote this part - Read more ...
  7. I understand that this says "spicy" in the description, but I think that's an understatement. I found this to be WAY too spicy. I think that the spiciness overshadowed the other flavors. I served this to my family and no one was able to make it past 1/5 of the bowl, including myself, because it - Read more ...
  8. Excellent chili. Just a note to cooks who are worried about sodium intake. In response to previous posters, the liquid beans are canned in is very high in sodium. Canned beans should always be drained and rinsed for a healthier meal.
  9. This recipe tempts me to never buy canned chili again! My whole family enjoyed this one and the leftovers have proved tastier than the first bowl. I did make a few adjustments. I used only one jalapeno and added salt to taste rather than the entire tablespoon all at once. I'd guess I used about - Read more ...
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