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Vegetarian Chili Ole! Recipe

Vegetarian Chili Ole! Recipe

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
TOTAL TIME: Prep: 35 min. Cook: 6 hours YIELD:7 servings


  • 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 the water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and pepper sauce if desired 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.

Nutritional Facts

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

Reviews for Vegetarian Chili Ole!

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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!!"

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!"

Reviewed Jan. 7, 2013

"Best vegetarian Chili I have ever tasted!!!"

Reviewed Aug. 10, 2012

"Really great recipe!"

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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