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Vegetarian Chili Recipe

I am looking for a vegetarian chili recipe.

By elena sipkins from White Plains, NY


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January 13, 20110 found this helpful

Here is the best vegetarian chili recipe I have ever tasted. I have served this to guests many times (including at church dinners), and people always ask for the recipe after tasting it.

Vegetarian Chili

2-1/2 c raw kidney beans
1 c textured vegetable protein
1 c tomato juice
4 cloves crushed garlic
1-1/2 c chopped onion
1 c chopped carrots
2 c fresh tomatoes
Juice of ½ lemon
1 t cumin
1 t basil
1 t chili powder
Salt and pepper
3 T tomato paste
Dash of cayenne, if desired
Olive oil for sauté (about 3 T)

Put kidney beans in a saucepan and cover with water. Soak three to four hours. Add extra water and 1 t salt. Cook until tender (about an hour).

Heat tomato juice to a boil. Pour over textured vegetable protein. Cover and let stand at least 15 minutes.

Sauté onion and garlic in olive oil. Add carrots and cook until tender.


Mix all ingredients together and heat together.

Serve with cheese and parsley.

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October 2, 20180 found this helpful

What is textured vegetable protein? Is that tofu or seitan?

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January 14, 20110 found this helpful

Here is a recipe that I posted a few years ago. My husband won 3rd place in his work's Chili Cook Off. It makes a lot but you should be able to scale it down or use it as a reference point.
Hope you like it!

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January 14, 20110 found this helpful

I make a "dump" Chili in the wintertime:
1 package McCormick's chili spice mix (hot or mild - your choice).
1 big can tomatoes - chopped, diced, whole, crushed - your choice).
3 to 5 cans of beans, rinsed - I like to use red kidneys, white, and black for variety, sometimes I will use 5 different kinds.


1 onion - chopped.
Saute the onion in olive oil first, then add the spices, tomatoes and beans. Simmer for 20-30 minutes or until you are ready to eat.
This is always better the next day. Cooks up really easily in a crock pot if you have a potluck to take it to...
I freeze it in one-cup servings for quick winter lunch or dinner meals.

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January 14, 20110 found this helpful

Here is a recipe that we use when we are doing a Daniel Fast once per year with our church. One of my favorite "fast friendly" recipes and very hearty for a cold day! Enjoy.

Three Bean Enchilada Chili

1 TB Olive Oil
1/2 C Chopped Onion
1 clove garlic, minced
1 can organic Pinto beans, rinsed
1 can organic Kidney beans, rinsed
1 can organic Black beans, rinsed
12 oz enclilada sauce (see recipe to follow)
8 oz tomato juice
1/4 tsp ground oregano
Can add cayenne pepper for heat if you like


Heat olive oil. Saute' onion and garlic 5 minutes. Stir in remaining ingredients. Heat to boiling then reduce heat and simmer for 10-15 minutes.

Enchilada Sauce
2 TB vegetable oil (I use EVOO)
2 TB whole wheat flour
2 TB chili powder
1/2 tsp ground cumin
1 8oz can tomato sauce
2 C water
1 tsp salt
1/4 tsp garlic powder

Heat oil in large 2 quart saucepan. Stir in flour and chili powder and cook for 1 minute. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.
Makes 3 cups sauce which should be enough to double the chili recipe if desired.

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January 14, 20110 found this helpful

Quinoa Chili

Serves 4

1 cup quinoa, uncooked
1/2 tablespoon olive oil
1 medium onion, diced
1 tablespoon chili powder
1 tablespoon cumin powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder


1 teaspoon paprika
1/4 teaspoon cayenne pepper
3 cups low-sodium vegetable broth
1 can (15 ounces) of your favourite beans
1 tablespoon unsweetened cocoa powder
1/2 cup nutritional powder (optional)
salt and pepper to taste

Place quinoa in a fine mesh sieve to rinse in cold water and drain.

Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Add onion and sauté for 5 to 7 minutes, or until the onions are soft. Season with the chili powder, cumin powder, onion powder, garlic powder, paprika and cayenne pepper.

Add the vegetable broth and the rinsed and drained quinoa. Bring to a boil and then lower heat to a simmer. Simmer for 10 minutes.

Add the beans, cocoa, nutritional yeast (if using) and salt and pepper. Turn heat up to high, bring back up to a boil and then lower to a simmer for 20 to 30 minutes, or until the quinoa has finished cooking. While quinoa is cooking, stir occasionally so that the chili does not stick to the bottom of the pan.

*Nutritional yeast can be found in health stores. It is primarily used in place of white sugar since white sugar contains animal product.

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