Vegetarian Chili

9
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"I really like this recipe. There is enough stuff in it, that you don't know it is meatless. This can cook longer than time stated. I like my chili cooked long and slow anyway, but you can cook it like the recipe says. This is great served with a nice crunchy bread."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (406.3 g)
  • Calories 367.5
  • Total Fat - 6.5 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 748.8 mg
  • Total Carbohydrate - 62.1 g
  • Dietary Fiber - 23.2 g
  • Sugars - 14.4 g
  • Protein - 20.2 g
  • Calcium - 183.1 mg
  • Iron - 8.1 mg
  • Vitamin C - 72.3 mg
  • Thiamin - 0.5 mg

Step 1

In pot, heat oil; saute onion and garlic together until soft; about 5 minutes.

Step 2

Add in green peppers, mushrooms, celery, carrots, chili powder, cumin, oregano, basil, pepper and saute until tender; about 8 minutes.

Step 3

Add in tomato sauce, tomatoes, ketchup and Worcestershire sauce; cover and simmer 30 minutes.

Step 4

Add in kidney beans, cannellini beans, vegetable juice and olives; cover and simmer an additional 30 minutes.

Step 5

Serve with sour cream, shredded cheese, raw onions, black olives, and chopped tomatoes, if desired. And have some nice crusty bread to go along with this.

Tips & Variations


No special items needed.

Related

Bergy

Very tasty chili. I only made 1/4 of the recipe as I just wanted enough for 2 of us for Sunday Brunch Lovely combination of spices and veggies. Served with scrambled eggs. Thanks Beckster for a lovely Brunch

review by:
(12 Aug 2012)