Vegetarian Chili Ole! Recipe

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Vegetarian Chili Ole! Recipe
Vegetarian Chili Ole! Recipe photo by Taste of Home
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Vegetarian Chili Ole! Recipe

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Publisher Photo
I combine ingredients for this hearty chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night! —Marjorie Au, Honolulu, Hawaii
MAKES:
7 servings
TOTAL TIME:
Prep: 35 min. Cook: 6 hours
MAKES:
7 servings
TOTAL TIME:
Prep: 35 min. Cook: 6 hours

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen corn
  • 1 large onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium sweet red pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 ounce Mexican chocolate, chopped
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon cornmeal
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon hot pepper sauce, optional
  • Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco

Directions

In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender.
Serve with toppings of your choice. Yield: 7 servings.
Originally published as Vegetarian Chili Ole! in Healthy Cooking February/March 2012, p58

Nutritional Facts

1 cup (calculated without toppings) : 216 calories, 1g fat (0 saturated fat), 0 cholesterol, 559mg sodium, 43g carbohydrate (11g sugars, 10g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen corn
  • 1 large onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium sweet red pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 ounce Mexican chocolate, chopped
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon cornmeal
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon hot pepper sauce, optional
  • Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco
  1. In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender.
  2. Serve with toppings of your choice. Yield: 7 servings.
Originally published as Vegetarian Chili Ole! in Healthy Cooking February/March 2012, p58

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muffbear74 User ID: 209131 257112
Reviewed Nov. 22, 2016

"We enjoyed this chili, but found it to be thicker than most."

MY REVIEW
MamaBearDenise User ID: 5605401 115538
Reviewed Mar. 1, 2014

"I have made this recipe more than once and it is fantastic. I add two cans of green chilies because I like extra heat, but otherwise, I keep it exactly the same. Yum!!"

MY REVIEW
rllewis7 User ID: 7124309 126003
Reviewed Dec. 30, 2013

"The rich mole-style sauce really adds depth to the flavor of this dish. This recipe is comfort food at its best!"

MY REVIEW
lgbrooks User ID: 7011854 126002
Reviewed Jan. 7, 2013

"Best Vegetarian chili I have ever tasted!!!"

MY REVIEW
lyndaray909 User ID: 6808176 184547
Reviewed Aug. 10, 2012

"Really great recipe!"

MY REVIEW
mmhilll User ID: 6510992 213073
Reviewed Feb. 6, 2012

"I made this instead of going out to our favorite Mexican restaurant one Friday night. Very satisfying!"

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