Vegetarian Chili

Vegetarian Chili
Makes:
6
Prep Time:
15
minutes
Total Time:
75
minutes
based on 39 reviews
49

Dietary Considerations:

Dairy FreeLow CalorieLow FatVegetarian
This hearty vegetarian chili features diced and chopped vegetables and beans. Add a dollop of sour cream or chopped herbs to dress it up even more. Be sure to make extra because it is sure to have people asking for more. It's great the next day too!

In this recipe:

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Ingredients:

  • 1 small onion, chopped
  • 1 large green bell pepper, chopped
  • 3/4 cup chopped celery
  • 3/4 cup dry red wine or water
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5 ounces each) recipe-ready diced tomatoes, undrained
  • 1 1/2 cups water
  • 1/4 cup tomato paste
  • 2 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 2 cans (15 ounces each) kidney or pinto beans, rinsed and drained
  • Sour cream (optional)

Directions:

COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.

ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.

FOR FREEZE AHEAD:
PREPARE
as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.




Reviews:

Review This Recipe

Quick and Light

 Star(s)

Mimi from Texas

A very easy to make chili with a 'cooked all day' taste. My picky family loved it.

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  •  Star(s)

    Delicious

    Janet S from Georgia

    Love it. I don't add the peppers because my 3 and 5 year old don't like them but even without them it is still delicious

  •  Star(s)

    Tori

    tori sutton from Canada

    Have been making this recipe regularly for a few years now and it is a favourite. I always add one package of veggie ground round (soy) and lots of sliced fresh mushrooms. About 20 minutes before it is done, I throw in a handful of basmati rice to absorb some of the water and make it even heartier. So good!

  •  Star(s)

    Excellent Chili!!!!

    M Larson from

    I make this chili on a very regular basis. I brought it to a potluck at work and no one could believe there was no meat in it! My husband and I eat this almost every Sunday during football season - it's great and we have leftovers for a couple lunches during the week. The only thing I do different is I use one can of Rotel Tomatoes in place of one of the plain canned diced tomatoes and I add jalepenos for an extra kick because we like spicy! I highly recommend this chili - even for big meat eaters - they won't know the difference - you really don't need the meat!!!!

  •  Star(s)

    Tastes great!

    Christine from IL

    I changed up the recipe a little, so I'm not sure if I made it better or worse... I doubled the recipe & I accidentally bought half the tomatoes I was supposed to, so I used 2 cans chili-ready doced tomatoes, 1 can of garlic diced tomatos, and 1 small can of tomato salsa. I also added a can of corn. I used 2 cans kidney beans, 1 can black beans & 1 can pinto beans. Overall it was very tasty, but a little watery. So I added a lot of cornstarch to thicken it up (mix with cold water before adding). I would also add more spice next time I make it.

  •  Star(s)

    EXCELLENT!!

    Kim from New York

    I followed the recipe exactly and I really should've doubled it!! It was by far the very best vegetarian chili I have ever had!! It was thick, hearty, warm and very filling!! I topped my serving with chopped raw onion, shredded cheddar cheese and sour cream. My husband shredded some chicken from last night's dinner and threw that into his!! Add breadsticks &/or crackers on the side and you've got all bases covered!! Definitely a keeper!!

  •  Star(s)

    "Sneaky" Healthy Food!

    Gayle from Pacific Northwest

    This was a Yummy way to sneak all those good vegies into my kids. I put all the vegies through the food processor till they were almost liquified and followed the recipe to a "T". It was mouth watering! It's a great base for other soups too. I tried it with ground turkey for a heartier chili, added corn and taco seasoning for "Taco Soup", and I'm sure there are many other ways to alter this. The kids loved it and the husband was in Ecstasy! This will go in my arsenal of recipes.

  •  Star(s)

    Fantastic!

    Sigrun from Hafnarfjordur, Iceland

    I made this for the first time 2 years ago for a man that is reluctant to eat anything that hasn't got meat in it. He loved it! Since then we've made it regularly. It tastes simply heavenly and it gives you such a good feeling that you can stuff yourself without having to suffer from a guilty conscience! Try this, you won't be disappointed.

  •  Star(s)

    Very tasty!

    C. Wright from

    I hate beans. I _love_ this chili. I even got my 3-year-old to try it. It has excellent flavor (I really like cilantro, so I'm biased)...I made it without the cumin. I would suggest cutting down just a little on the water, or adding more tomato paste, as it seems a little soupy. Other than that, it was easy to make and took very little preparation time. Excellent!

  •  Star(s)

    Finally!

    Paula from England

    I've been trying since my daughter turned veggie 18 months ago to find a vegetable chilli that makes her say more than it was ok. Well tonight we did it. She loved it! She virtually licked the plate clean and asked when she could have it again. Thanks

  •  Star(s)

    excellent!

    Mary-Claire from Cincinnati

    I'd never made chili without meat before, but this was awesome! I added rice to it--the chili was hearty and delicious. All 6 of my children and husband (big-time meat eaters) loved it!

  •  Star(s)

    Great meal

    kimberly from

    I decided to make this chili for a BBQ. Everyone loved it!

  •  Star(s)

    Yummy in the Tummy

    Sarah Aungst from Elizabethtown, PA

    THIS WAS BY FAR THE BEST CHILI I HAVE EVER TASTED!! I am sorry for being so hyper but a 14 yr old like me needs healthy choices so I looked on your website and found this delicious recipe. I helped my mom make it and everyone loved it! I had two helpings of it, I found it very filling and healthy all the same^^ Thanks!

  •  Star(s)

    Very good meatless meal

    Pamela from Metairie, Louisiana

    We thoroughly enjoyed this recipe. I'm constantly trying to find healthy recipes and try to eat meatless once a week. My husband really enjoyed this also. We used dried cilantro instead of fresh and had enough to put in the freezer for another dinner or to take to lunch. We topped with sour cream (just a dollop) and a little cheddar cheese.

  •  Star(s)

    Pleasant suprise

    Mary from beaveton, or

    When I originally read this recipe I thought it come out boring. I was pleasantly suprised that it was quite tasty and healthy. I did omit 1 boullion cube and added a little cayenne to taste.

  •  Star(s)

    SURPRISINGLY YUMMY!

    TRACEY M from COLUMBUS,OHIO

    I am not a vegetarian, but I gave this recipe to my boyfriend to make, who is one. I made a few of the changes that others suggested like added some rice. We also made the jalopeno cheesy cornbread with it and I was full. I would add a little sour cream to this recipe and a few red peppers to spice it up! We were waiting for a cold day to make it and I loved it!

  •  Star(s)

    Yummy~

    Sapna from Cambridge, MA

    This recipe is amazing...it tastes so good! I made it for some friends and they said it tasted like "restaurant quality food". Just adding some cheese on top, and making it in a quesadilla tastes really good. Also serving it in tacos tastes good. You can do so many things with this recipe!

  •  Star(s)

    Added lots more

    Traci from Vancouver, BC

    This is great and healthy. I used one can of kidney beans and one can of mixed beans (lentils, black eyed peas, chick peas, kidney beans etc.) for variety which turned out great. I also added corn and mushrooms and used only 1 cup of water. The sour cream was a perfect touch to balance out the extra spice I added. I also put grated cheese on the top and served it with fresh, warm bread. Next time I'm making double!

  •  Star(s)

    Very easy

    mandie from

    Nice quick chili. We added vegetarian sausage (Gimme Lean) for an even heartier taste.

  •  Star(s)

    It's great!

    Gwen Hagglund from

    With sour cream and grated cheese this makes an excellent and hardy meal. My husband and I really enjoyed it. We are not vegetarian but like meatless meals for variety. This will definitely be added to our favorites.

  •  Star(s)

    Great recipe.

    Anna from Paris, France

    I make this recipe quite often. To combat the wateryness of it I add a handful of rice and a small handful of lentils, which helps thicken it up nicely. I also find it too salty if I don't add something more. On the other hand, the addition of red wine is what makes this recipe so hearty and amazing, it has a real kick! I don't find it particularly spicy at all, which for me is a good thing. But what would really make this recipe killer is a sprinkling of grated cheddar cheese on top. Now THAT would get five stars!

  •  Star(s)

    Wow!

    Sigrún from Reykjavík, Iceland

    I will most definitely be doing this dish again, what a treat. And that it's so healthy as well..a great plus :) My husband who doesn't ordinarily care much about food without meat in it was crazy about it as well. I recommend serving it with rice and garlic bread.

  •  Star(s)

    Great!!

    Lora from Victoria BC

    This was great! I used non-alcoholic beer instead of the wine and I didn't add any extra water to it and it turned out very thick and hearty. My husband was skeptical about it not having meat but he went back for seconds and thirds! It was easy, cheap and very filling, We'll have it again.

  •  Star(s)

    Nice, easy, and tasty recipe

    April Mulder from Munich, Germany

    Very easy to make and very flavorful. I didn't even have to include all of the spices and it still came out good. Thanks.

  •  Star(s)

    Just plain good!

    Tammy Eskildsen from

    This was fantastic.. the kids ... (terminal meat eaters) have been asking when I plan to make it again.

  •  Star(s)

    Wonderful! Great when on a diet!

    Lissa June Buggz from Gresham, Oregon

    I made this for my family 2 months ago or so. My brother wasn't all that crazy for it at first - but after taking one bite of it - he was actually pleased. My dad enjoyed it because it was something different, and my mom thought it was great as well. With me - I loved it! I had 2 bowls filled of it, but then remembered I have a weak stomach when it comes to spicieness. Other than that, it was WONDERFUL!!!! Will have to make it for my grandfather sometime - the spice king! =)

  •  Star(s)

    Awesome!!

    Denise from Bossier City, LA

    This chili whas awesome!! I did find it to be spicy, though. I used Rotel tomatoes. Next time I'll just used diced tomatoes. I loved it!!

  •  Star(s)

    Great Anytime of the Year!

    La Tasha from California

    This was a really easy recipe to follow and my family really enjoyed it. The only complaint I have about it is that there was more rice than anything eles. The next time I make it, I'm going to cut the amount of rice I put in it by half. Or another great idea would be to make the rice separately and put the chili on top of the rice.

  •  Star(s)

    Heat it Up!

    Ed Skutecki from Glendale, Az

    Great recipe...make it better by adding 4 to 6 diced jalepenos and another onion!

  •  Star(s)

    Veg. chili, the best!

    evelyn from woonsocket ri

    Wow! Looking for new recipes all the time and came across this. It was great. I added a little less water but kept everything else the same. and true to it's word it is better the next day. Thanks.

  •  Star(s)

    Awesome Recipe!!

    Debbie from

    I loved this recipe!! It was easy to make and tasted great!! My husband absolutely loved it too. I liked it better than any meat chili I have ever had. I also liked the addition of sour cream. That was a great idea. I would recommend this recipe to everyone!!

  •  Star(s)

    Easy to Make

    mary from

    This chili is very good, we didnt miss the meat at all. Its definitely better the next day. I omitted the tomoto paste and instead adding a little dry taco mix. I also used beer instead of the wine. I only added 1 cup of water and still found that to be watery. The last 5 minutes I added a mix of 1 Tbsp. flour, 1 Tbsp. cornmeal and 1 tsp. water. That thickened it right up. Will definitely make again.

  •  Star(s)

    Excellent Recipe

    jay from saint louis, mo

    I'm not a vegetarian, but this chili won me over. This is better tasting than any I've ever had including meat!! I was astonished at how tasty it was. I used dark red kidney beans. The texture of the beans makes it a more heartier dish. I highly recommend this to anyone trying a vegetarian recipe. You will enjoy it.

  •  Star(s)

    Great Stuff!

    Mari from Chicago

    I am not crazy about kidney beans, but I did add black beans and garbanzos. A Mexican secret is to add a bit of vinegar and sugar along with sliced jalapenos (less ripe so it's not burning your mouth)and just a bit of chile de arbol. I topped it with a quarter 1/2 cup of day old beer instead of wine and made this recipe rock!

  •  Star(s)

    Bonzer, beaudy mate!!!

    Michelle from Queensland Australia

    This recipe really is tasty and got a definite thumbs up from my vegetarian family. I don't know what I was expecting, but I saw early on in the piece that it was going to be too runny for our tastes for serving over pasta or rice so I threw in a couple of handfuls of red lentils to thicken it up a little while simmering away. For good measure the same of fresh green beans from the garden went in which I am sure could be an improvement from the original.

  •  Star(s)

    good chili

    Nicole from Athens ohio

    I was pleased with this recipe, although I made a small change by adding a can of corn. This added a little needed texture and color. I recommend this recipe to other vegatarians and meat eaters alike!

  •  Star(s)

    Awesome Chili!

    Dawn from Apex, NC

    We had this chili tonight for dinner and it was awesome! I did not miss the meat at all! I put a little low-fat sour cream on top, a few crackers and it tasted as good as anything you'd order with meat. Very easy to make as well. The wine really gives this recipe a "kick" and I loved it. It filled me up. My meat-eating husband loved it too and has requested I make this in bulk so we can freeze and eat when needed so he can take to work for lunch. This will be one recipe that I will make on a regular basis. It's very healthy and so high in fiber as well!

  •  Star(s)

    You don't even miss the meat!

    Jill from Aliso Viejo, CA

    This chili is pretty tasty. I'm always looking for meals that are without meat yet hearty. I'm stuck in a "meat loving" family yet they gobbled this one up. I don't think they even noticed there is no ground beef in it. I used half kidney, half pinto and would do it again that way. Very simple to make, good with corn bread.

  •  Star(s)

    try it

    sandra from

    this was very good as i am a vegan and havent had a chillie in a while, so i enjoyed this meal and recommend it to people who are vegaterians or vegans like me. i will also be eating more of these in the future.

  •  Star(s)

    Quick and Light

    Mimi from Texas

    A very easy to make chili with a 'cooked all day' taste. My picky family loved it.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 210
  • Calories from Fat: 10
  • Total Fat: 1g (1% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 710mg (30% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 12g (47% of DV)
  • Sugars: 8g
  • Protein: 11g
  • Vitamin A: 20% of DV
  • Vitamin C: 80% of DV
  • Calcium: 8% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Vegetarian Chili

Ingredients

  • 1 small onion, chopped
  • 1 large green bell pepper, chopped
  • 3/4 cup chopped celery
  • 3/4 cup dry red wine or water
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5 ounces each) recipe-ready diced tomatoes, undrained
  • 1 1/2 cups water
  • 1/4 cup tomato paste
  • 2 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 2 cans (15 ounces each) kidney or pinto beans, rinsed and drained
  • Sour cream (optional)

 

Directions

COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.

ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.

FOR FREEZE AHEAD:
PREPARE
as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.



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