Incredibly Easy Vegetarian Chili Recipe

This is the best chili recipe I've made, our family's favorite. I usually put use 2 cans of beans though, one black bean and one kidney. Tastes great!

I made this for a group function today and it got rave reviews! I pretty much made this recipe as written, except I only had beans in 15 oz. cans, so I used 1 can of kidney beans and 1 can of black beans. I also pan seared the corn before adding it to the mixture (because I think that adds a bit more flavor). The only other addition I made was adding 1/8 t. each of cayenne pepper and smoked paprika. After sauteing the vegetables, I put all the ingredients in a crock pot and cooked on low for about 5-6 hours. Easy and delicious!

Did not have green pepper so used red, did not use mushrooms or corn - instead added vegan beyond meat "ground beef" (added right after cooking down the onions, carrots, celery etc.. but before adding tomatoes). Did not have cumin or oregano...added more chili powder, curry, s&p. Turned out great and as always even better the second day! Would totally make again and loved the texture with the vegan "meat".

Very easy and tasty. I made it on a Sunday, and ate it 4 nights in a row! It got better each night. I made it in a 3.5 Le crueset, left it in that, put it in fridge after it cooled. Then each night I'd take a few scoops out and microwave it. I ate hearty bread on the side for dipping. I didn't bother with cheese or sour cream, just buttered bread. It's so good I'm making another batch now. Ohh, I didn't use mushrooms, and I mixed beans, I can black kidney beans and the other was pinto beans. I also did a bit extra garlic and added a little cayenne. Ohh forgot, I added a couple of shakes of chipotle seasoning. Not sure I could even taste it, but I like more complex spices. It's tough to mess this up!

This chili is delicious, low cal, and healthy. I subbed a can of drained garbonzo beans for the corn.added a cup of chicken broth, and added a finely diced, seeded habanero pepper for some heat! It's very filling. Very easy to make.

This was very good! Based on the comments, I halved the cumin and doubled the chili powder. I also added some black beans, 1/2 tsp salt, 1/2 tsp pepper and about 1/2 small can of tomato paste to thicken it up like chili. This is a really good recipe to start from and tweak to make your own. The combination of veggies really made a beautiful and delicious chili! Thank you for sharing!

pretty tasty - a little sweet for my taste thought. I used 1 can black beans (lightly drained) and 1 can chili beans. I didn’t drain anything else and it wasn’t too soupy at all. I did add more chili powder (about double) and worchestershire sauce for&depth. I used 2 regular cans diced tomatoes.

I love this recipe! Needed a delicious recipe with tons of veg after not having enough at Christmas and the New Year. I was SO thrilled at the taste of it. I followed one person's feedback and added salt. I also added butter beans just to have more beans (I think one person also added more beans). That's it - didn't change anything else. Oh, added quite a bit more of the chili powder (I'm from Malaysia and we eat everything spicy over here). Thanks so much, Tia the Baker. I'm definitely gonna make it again.

Great recipe! I've just recently tried more vegetarian recipes in my quest to forget about meat, and this is one of the better ones I've tried. SO much flavor! I followed the recipe but added Zucchini since I had some that needed to be used, and I put in some tomatoes with roasted chili peppers in it to give it a boost. Very tasty!

Yup, it was really easy! Thank you. I even did use it as a breakfast burrito and my mom loved it...I just added the beans and stuff onto my tortilla, melted cheese, and scrambled eggs and wrapped it up! I’m sure I could’ve added lettuce toobut didn’t have any...it made a great filling!!!

Very good chili! I doubled the amount of chili powder like others suggested and it worked well. Also, the flavor really improved the next day. I recommend making this the night before serving so the flavors can mature overnight.

Second vegan meal attempt success. I do recommend salt and pepper.

I love this as a way to get your veggies in! Great flavor.

I make this pretty regularly on fast days (no meat no dairy no eggs) and absolutely love it! Literally the only change I make is that I use 2 cans of kidney beans, one light and one dark. And depending on who's going to be eating it, I may or may not add some hot sauce (usually Louisiana hot sauce, just because I love spicy foods). Otherwise, two thumbs way up!!!

I made this for Christmas a few years ago and it was a hit! I will be making again. Delicious.

Absolutely loved how this turned out.

Exellent!

Love it! Easy to make, flavorful and filling. Didn’t miss the meat at all.

Not a big fan of the mushrooms in the chili, but aside from that, excellent recipe.

we use xauliflower too, fresh is best of course