The Best Vegetarian Chili in the World

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The Best Vegetarian Chili in the World

Prep 15 m

Cook 1 m

Ready In 16 m

8 Servings

391 Calories


"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!"

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  1. 1 tablespoon olive oil

  2. 1/2 medium onion, chopped

  3. 2 bay leaves

  4. 1 teaspoon ground cumin

  5. 2 tablespoons dried oregano

  6. 1 tablespoon salt

  7. 2 stalks celery, chopped

  8. 2 green bell peppers, chopped

  9. 2 jalapeno peppers, chopped

  10. 3 cloves garlic, chopped

  11. 2 (4 ounce) cans chopped green chile peppers, drained

  12. 2 (12 ounce) packages vegetarian burger crumbles

  13. 3 (28 ounce) cans whole peeled tomatoes, crushed

  14. 1/4 cup chili powder

  15. 1 tablespoon ground black pepper

  16. 1 (15 ounce) can kidney beans, drained

  17. 1 (15 ounce) can garbanzo beans, drained

  18. 1 (15 ounce) can black beans

  19. 1 (15 ounce) can whole kernel corn


  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. 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.

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