Vegetarian Chili

"A warm, comforting, colorful bowl of mild chili with no meat and very low fat. Very nice on a cold rainy fall or winter evening."
 
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Ready In:
1hr 25mins
Ingredients:
12
Serves:
8-12
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ingredients

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directions

  • In a large pot, saute peppers and onion in vegetable oil until tender.
  • Add remaining ingredients and stir thoroughly.
  • Heat until bubbly, stirring regularly.
  • Lower heat and simmer for one hour, stirring occasionally.

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Reviews

  1. A fine, no cholesterol chili that is easy to make. Though colorful, and attractive, I found it a little dry and added a can of tomato sauce. Also, I cut the cumin down to a little less that a teaspoon. By habit I added garlic when sautéing the onion etc…no harm done.
     
  2. This was very good. I used kidney beans instead of chili beans, and substituted salsa for half of the diced tomatoes, for a little more spice. It was very filling, and tasty. Even the picky husband liked it.
     
  3. very delicious. i love vegetarian chili b/c it's so colorful & flavorful. i did add a pound of beef to it. wonderful! i will definatley make it again esp for my super bowl party.
     
  4. I made this for the visit of a vegitarian friend. I used a mock-ground beef product and punched up the spice with chinese chili sauce. This was very tasty and very fast to make. I made it ahead and rewarmed for serving.
     
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Tweaks

  1. This was very good. I used kidney beans instead of chili beans, and substituted salsa for half of the diced tomatoes, for a little more spice. It was very filling, and tasty. Even the picky husband liked it.
     

RECIPE SUBMITTED BY

My all-time favorite cookbook is "Beard on Bread"--the James Beard bread cookbook. It is fantastic.
 
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