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The Best Vegetarian Chili in the World

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!
Reviews (569)
Comments (1)
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05/21/2011
Suezq said:
SODIUM:2367GRAMS!?!?!?! Is that correct? I planned on making this chili until I checked the nutritional information. Wow I hope that is an error. I am a vegetarian but also health conscious this would be almost twice the recommended daily sodium intake of 1500mg (2300mg if you are younger and healthy)
11/18/2010
Reviewed By: Panda
WOW. Just fixed this up with only very minor adjustments: added fresh chopped cilantro and couldn't find a can of green chilies at the store so I grabbed a can of diced tomatoes WITH green chilies. This is so delicious, I'm excited to share this recipe with friends!
11/17/2010
Reviewed By: Miaamia
It's amazing!! I want to dig in now and it's not even done cooking. I put mine in the crockpot. Before I added the second bag of crumbles I was hesitant. It looked so perfect and vibrant just as it was so I gave it a nibble. DELICIOUS. I gave in, whatever this recipe says must be truth. I can't wait till it's finished.
11/17/2010
Reviewed By: jwilke
This was really good, but I think there was just TOO much going on in it for me. I would definitely omit at least the garbanzo beans if I made this again, they didn't really fit in my opinion. It's a lot of work for sure, but the flavor overall was really good.
11/17/2010
Reviewed By: emurban3
I LOVE this recipe! it's always such a hit! I, also, make just a couple alterations (mostly the same ones other people recommended, but instead of 3 cans of whole peeled tomatoes crushed, I only did 2 and then used 2 small cans of tomato paste. Doesn't make a huge difference, it's just something my mom's always done to make it a little thicker
11/17/2010
Reviewed By: Tara15
I made this chili today and it was awesome. We ate ours out dogs and shredded cheese in the bowl. Did I say delicious. This is the recipe I will continue to use. The only changes I made were i only used 1 jalapeno pepper and one red pepper instead of 2 green peppers, and no vegetable crumbles. I also used 3 cans of diced chili style tomatoes and 3 cans of whole peeled tomatoes just to mix it up.
11/17/2010
Reviewed By: Kate
This is the only chili I will be making from now on and I'm not even vegetarian! It is nice and thick with a full-bodied flavor. I used just one pack of the crumbles as I was a little uncertain not having used anything like that before. No more ground beef in chili for me, crumbles it is. One jalapeno pepper gave a nice, but not too hot temperature. I might put both in next time and kick it up a notch. You can always serve it with a dollop of sour cream to cut the heat a little and add a nice flavor and creamy texture. Did I mention I LOVE this chili? You have to try it.
11/16/2010
Reviewed By: SPELTRONG
Way good.. I did find it just a tad too salty, but I did modify the ingredients a little, so that could be why. I used half the soy crumbles, pintos instead of black beans, only 1 jalapeno, and added two fire roasted bell peppers.
11/12/2010
Reviewed By: Jennifer
Just made it today and it is very yummy! I cut down the jalepeno pepper to one. Spicy enuf for me!
11/11/2010
Reviewed By: Dcg1082
This was a great recipie. I love the green chile addition. I have tried several vegetarian chile before, and this was was by far the best!
11/09/2010
Reviewed By: rpollardva
I followed recipe but used "Mexican style extra spicy chili powder" and I added a cubed zuchini. I used four crumbled Portobello/garlic burgers. This chili tied for second in a chili-cook off entered yesterday and the competition included the meat chilis. I am so happy to have some left over to enjoy myself!
11/05/2010
Reviewed By: New2Cooking
this was a delicious chili. I didn't add the fake meat and only a lil bit of corn cause I'm not a big fan. But this was really good, very spicy so I had to put a lil plain yogurt in the bowl which was sooo good with it. Also as a side note if you used diced instead of crushed tomatos you'll need to add broth to it or it'll be a bit too thick. :) Thanks for this recipe!! Seriously wonderful.
11/03/2010
Reviewed By: CookinGheri
I would have to agree with the title of this recipe! It truly is the best. I made a few tweaks based on my lack of time, and sautéed onions, green peppers, and garlic. Then, I put everything in the slow cooker and set it on low for 4 hours. I also added zucchini, and frozen okra. It was perfect! Thank you for a fabulous recipe!
10/29/2010
Reviewed By: COOKKAT
the best chili, very salty, love the spice, but could use more for tony
10/29/2010
Reviewed By: KIMAR
My hubby declared this to be "outstanding" (and he's a meat lover). It is better the next day. Based upon some previous reviews, I made the following adjustments: added about 1/2 cup of fresh cilantro and 2 shredded parsnips, used red peppers instead of green, increased the cumin to 2 tsp., omitted the jalapeno, increased the garlic to 4 cloves, added 1 T. brown sugar, reduced the chili powder by half and only used 1 tsp. of salt. I also used diced tomatoes instead of crushed and rinsed the beans. Added 2 zucchinis cut into fairly large chunks and omitted the vegetarian crumbles. Even without the jalapenos it was still quite spicy. Be sure to slice the celery thinly, otherwise they will be crunchy. Remember to stir the chili occasionally so it won't stick to the bottom of the pot. Might add shredded carrots and sliced mushrooms next time.
10/28/2010
Reviewed By: saragrace82
This veggie chili lived up to its name. The whole party was raving! I stuck to the original recipe and had zero issues. A couple guests (let's call them babies) whined a bit about the spiciness. We had a 100% satisfaction rate though (once we kicked those whiners out). My one secret is on the 28 oz cans of whole peeled potatoes. In order to "crush" them, just drain the liquid and then using the lid of the can press down hard. Have fun!
10/27/2010
Reviewed By: JennySue
It actually was the best vegetarian chili I've ever made! Big hit with the whole family - adults and children.
10/27/2010
Reviewed By: jaywoo
My husband and I loved this chili. I forgot to add a 2nd pack of veggie burger crumbles, but the flavor was still delicious! I also substituted white beans for kidney beans, and left out the corn. It was so yummy and we have plenty left over for colder days.
10/26/2010
Reviewed By: eddico
This was really good. I left out the bay leaves ('cause I hate 'em) and it was still great. I love that it is so packed with veggies. A keeper recipe that good as is or a base for further experiments.
10/25/2010
Reviewed By: Kasie Lou
This is a great recipe...I especially love that my husband couldn't tell it was vegetarian! Thanks for sharing!
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