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!
- 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, Reviews, Nutrition
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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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
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!
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!!!!
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.
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!!
Serving Size: 1/6 of Recipe
Servings Per Recipe: 6
- Amount Per Serving
- 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.