Vegetarian Chili

Prep Time
Cook Time
6h 20m
Ready In

"Tired of eating a carnivore lifestyle? this may be a great recipe for your starting point, trust me you won't even miss the meat. Add in some soy crumbles for meat texture and chopped portobello mushrooms for an extra-yummy chili!"

Original recipe yields 7 servings


  • Serving Size: 1 (396.6 g)
  • Calories 124.8
  • Total Fat - 3.9 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0.6 mg
  • Sodium - 579.3 mg
  • Total Carbohydrate - 20.9 g
  • Dietary Fiber - 6.6 g
  • Sugars - 8.3 g
  • Protein - 5.3 g
  • Calcium - 119.1 mg
  • Iron - 2.5 mg
  • Vitamin C - 45.2 mg
  • Thiamin - 0.2 mg

Step 1

Heat the oil in a large saute pan, then add the onions, carrots and celery. Saute for four minutes, until the vegetables start to soften. Add the garlic, jalapeno pepper and bell pepper, stir and saute another 2 minutes.

Step 2

Add chili powder and cumin, stir for 2 minutes to release the flavors.

Step 3

Transfer to a slowcooker. Mix in all remaining ingredients. Cover and cook on LOW for 6 hours.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

On a scale of 1-5 I give this a 6. Great flavour, very satisfying. I am not a vegetarian but I would sit down for this meal anytime. I cut the recipe back to a third, using a generous tablespoon of chili powder and half a large Jalapeno pepper. For the crushed tomatoes I used Mexican chopped. The 6 hour cook time is right on. This recipe will be served many times in this house

(2 Dec 2013)