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Vegetarian Chili Recipe: Soulful & Full Of Flavor

DivasCanCook's picture
Vegetarian chili that is full of soulful flavor and hearty enough to stick to your bones??? Say it aint so!!!! I'll admit vegetarian chili didn't sound that appealing to me at first. I guess I'm just not a real veggie lover (although I'm trying to be) I'm a meat & potatoes, (cakes, cookies, ice cream, pies, candy,) kinda girl and it just seemed like a cruel thing to do to know, adding all those vegetables and stuff. My oldest sister, who is a vegetarian, has been telling me how fabulous her vegetarian chili recipe is for the longest. Even though she is one of those "healthy people" I trust her when she tells me something vegetarian tastes good. She was raised on my mothers and grandmothers soulful cooking and knows how to doctor up those vegetarian dishes like a seasoned pro. Since so many of us are trying to watch our weight this time of year, I figured you would appreciate a hearty, savory, yet healthy dish to add to your recipe collection. (you can thank for my sister Nikki, although I did tweak this recipe a bit from the original) This vegetarian chili recipe does not disappoint! It's hearty, mild enough for my toddler, yet my spicy, meat- chili-loving husband gave it 5 stars! I found myself eating my second bowl without even noticing it. It's loaded with fresh vegetables like zucchini, peppers and corn, three kinds of beans, and a perfect blend of savory spices! This vegetarian chili can easily be customized with your favorite veggies or kick up the heat to your liking. Serve it up with a hunky square of buttermilk cornbread and a crunchy green salad..magnificent...and healthy to boot!!
To saute the vegetables
  Olive oil 3 Tablespoon
  Morning star meal starters 12 Ounce (1 bag - grillers veggie crumbles)
  Zucchini 1 Medium, chopped into bite size pieces
  Green bell pepper 1 Medium, chopped into bite size pieces
  Sweet red pepper 1 Medium, chopped into bite size pieces
  Onion 1 Small, chopped
  Minced garlic 2 Clove (10 gm)
  Frozen sweet corn 1 Cup (16 tbs)
  Jalapeno 1 Medium, seeded and diced (Optional)
The tomatoes and sauces
  Canned diced tomatoes 14 1⁄2 Ounce (One 14.5 oz can used)
  Canned stewed tomatoes 14 1⁄2 Ounce (One 14.5 oz can whole Italian stewed tomatoes used)
  Canned tomato sauce 15 Ounce (One 15 oz can used)
The canned beans
  Canned kidney beans 15 Ounce, rinsed and drained (One 15 oz can used)
  Canned black beans 15 Ounce, rinsed and drained (One 15 oz can used)
  Canned garbanzo beans 15 Ounce, rinsed and drained (One 15 oz can used)
The spices
  Chili powder 3 Tablespoon
  Ground cumin 1 1⁄2 Teaspoon
  Celery flakes/Fresh celery 3 Tablespoon
  Seasoning salt 1 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Oregano 1 Tablespoon
  Cilantro 1 Tablespoon
  Sugar 2 Teaspoon
  Parsley 1 Tablespoon
  Thyme 2 Teaspoon
  Basil 1 Tablespoon (Optional)
  Black pepper 2 Dash (Optional)
  Liquid smoke 2 Dash (Optional)

1. Cut the zucchini, green bell pepper, red bell pepper, onion and garlic into bite size pieces. Put these into a bowl and set them aside.
2. Drain and rinse the kidney beans. black beans and garbanzo beans well in a colander and set aside.

3. Heat a pan with some olive oil, add the veggie crumbles and the freshly cut vegetables. Saute over medium heat until tender.
4. Add the corn and saute for another minute.
5. Add the diced tomatoes, whole Italian stewed tomatoes and tomato sauce. Stir lightly.
6. Add the rinsed and drained beans, toss well to combine everything together.
7. Add the spices, stir and bring it to a boil. Reduce the heat, cover and simmer for about 30 minutes.

8. Serve warm with cornbread.

Recipe Summary

Difficulty Level: 
Main Dish
Chili, Vegetable
Easy, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Vegetarian chili on a cold winter day is lovely. This recipe won her accolades and prizes when she first came up with it. With Monique's version, you will won't even realize the lack of meat.

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