No ImageSpicy Vegetarian Chili

Did you make it? Rate it!

  1. Linda

    Hug your Dad for me! My husband and I are doing vegan cooking about 90% of the time after I had a cardiac event resulting in a stent, so these vegetarian recipes are much appreciated. It’s raining here again in San Diego, so this is the perfect day for a good bowl of chili. This is absolutely delicious!! I made a couple of minor changes since I didn’t want to go out to the store. Used portabella mushrooms instead of eggplant; added 1/2 T smoked paprika; a can of black beans; and I subbed some chipotle pepper (just the thick liquid from the jar) since I can’t do jalapenos. My throat literally closes up when I try to dice them. I’ve been tasting for the last 1/2 hour and can’t wait to have this for dinner with some crusty French bread. Thank you for another wonderful recipe!

    xxxxxyyyyy

  2. Just Lil

    Wow, this is almost exactly the same recipe that I have been making for 25 years from the Parade Magazine in the Sunday paper! My copy is taped together so it’s nice to be able to bookmark it in my tablet. The only thing missing is the 1/2 cup dry red wine added after tomatoes.

  3. anna

    Thanks Elise for the eggplant tip. I do make a veggie chili almost the same, not quite as spicy. I also add black beans and mushrooms. Roasting the eggplant and adding later prevents mushy eggplant

    xxxxxyyyyy

  4. Jelena

    Any substitute for beans, lentils? I happen to love veggies, except beans… Thanks!

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  5. Debra Wilson

    I made this chili for New Year’s Day to eat during the football game. I cooked it on the stove and placed in crock pot to keep warm. I used white and black beans instead of kidney. It was a great hit! You know it is popular when folks want the recipe.

    xxxxxyyyyy

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