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Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It’s so filling, you’ll fool any meat lover. –Pam Ivbuls, Omaha, Nebraska
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Nutritional Facts 1 serving equals 275 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 768 mg sodium, 37 g carbohydrate, 12 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
Originally published as Hearty Vegetarian Chili in Healthy Cooking December/January 2011, p33
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Reviewed on Feb. 18, 2012 by miahsgirl
I tried this recipe, well, I'm usually a good judge about how things will taste by the ingredients. Not this time. The sundried tomato flavor was too strong for the chili (and I used less) and the texture of the tofu crumbles did not feel like real meat. If I make a mushroom/vegetarian chili again I will be looking for a different recipe
Reviewed on Jan. 29, 2011 by tmhennigar
I don't love chili and I've been searching for a recipe that I would like because my husband does like chili. I really think I love this one and he likes it a lot as well. We did add 2 extra cans of beans and some extra mushrooms though.
Reviewed on Jan. 25, 2011 by Daniberry
Excellent chili. The best I have had!
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© Reiman Media Group, LLC., 2012