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Hearty Vegetarian Chili Recipe

Hearty Vegetarian Chili Recipe photo by Taste of Home

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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

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Hearty Vegetarian Chili Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

20 10 30

Ingredients

1-3/4 cups chopped baby portobello mushrooms
1 medium onion, finely chopped
1/2 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons olive oil
2 garlic cloves, minced
1 package (12 ounces) frozen vegetarian meat crumbles
2 cans (16 ounces each) chili beans, undrained
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
1/2 cup water
1/2 cup vegetable broth
4-1/2 teaspoons chili powder
2 teaspoons brown sugar
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1 medium ripe California Avocado, peeled and finely chopped
9 tablespoons reduced-fat sour cream

Directions

In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through.
Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and sour cream. Yield: 9 servings (2-1/4 quarts).

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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Hearty Vegetarian Chili

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Reviewed on Feb. 13, 2013 by Gettingthinner

Fantastic! First time I made chili ever and loved it!

Reviewed on Jan. 10, 2013 by millefeulle

love it

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!