38 Reviews of Vegetarian Chili

From: hannah lantzer

On Jan 12, 2004

This was so good. I used kidney and northern beans. The northern beans really made the chili very thick. I also added 1 cup of baby carrots that I minced. This added a great texture and a few more vitamins for my family. Plus they never knew they were eating carrots. Next time I will decrease the sugar because the carrots really added a natural sweetness. This one will definatly replace my old chili recipe.

From: Sharon123

On Nov 18, 2002

Inez, this hit the spot for my craving for a good vegetatian chili! I didn't have any pinto beans so I just used black beans. I did add a little celery since I had some. Delicious! Thanks for sharing.

From: Derf

On Dec 28, 2003

I made this chili for a vegetarian dish for an open house during the holidays. It turned out very good and all enjoyed it, but I did make some changes to spice it up some. I added 3 more jalapeno peppers, more chili powder and more garlic. Also added chopped celery and an extra can of "hot" stewed tomatoes and a can of kidney beans. I like that the recipe can be easily added to, making it go further. I will be making it again, it's a very good basic recipe. Thanks for sharing.

From: Meowface

On Aug 6, 2006

This is a 5-star all the way. Every single person I have made this for (vegetarian and otherwise) absolutely love this chili! It's filling and even better after as day or two, and very flexible with adding extras. Thanks for this recipe!

From: **Pebbles**

On Nov 3, 2003

This was so wonderful. I am trying to back away from meat and this was so satisfying, I didn't miss it at all. I used frozen yellow squash instead of zucchini and added 1/2 box of frozen corn. Thanks for the recipe!

From: Chef #381538

On Jan 15, 2007

This was the perfect blend of flavors for a delicious chili! I added crumbled extra firm tofu and my husband thought it was hamburger. I kept everything else the same except did not add salt due to all of the salt already in the canned goods.

From: Chef #236295

On Jan 1, 2007

Wonderful! I used 2 (14 1/2 instead of 28) cans of diced tomatoes to make it a bit thicker, and added a can of dark red kidney beans. Instead of a jalapeno pepper, I just sprinkled a good bit of cayenne pepper in the dish to give it a kick. Delicious dish!

From: Chef #181394

On Dec 22, 2004

This is by far the best vegetarian chile recipe I have made. It is bursting with flavor. I served it with the "Core" corn cakes one night and the next over couscous. Fantastic.

From: briglass

On Oct 1, 2005

This was great, and easy to make.

From: Ilysse

On Mar 28, 2007

I LOVE this recipe. So did the kids. The 5 year old ate her whole bowl full, which is odd for her. I didn't use the green pepper and used dark red kidney beand rather than black beans and left out the jalapeno since I had a 5 year old to feed. I served it over brown rice which added to its texture nicely. I think this ended up simmering for about 1 1/2 to 2 hours. Husband said it was great but would be better with meat, but thats just him. Maybe I will experiment with ground beef or beef stew chunks. I also look forward to playing around with different veggies. Thanks so much for posting.