Vegetarian Red Bean Chili Recipe
Vegetarian Red Bean Chili Recipe photo by Taste of Home
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Vegetarian Red Bean Chili Recipe

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For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great. It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else. I top bowls with shredded cheddar cheese.—Connie Barnett, Athens, Georgia
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES: 6 servings


  • 1 can (16 ounces) red beans, rinsed and drained
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (12 ounces) frozen vegetarian meat crumbles
  • 1 large onion, chopped
  • 1 to 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 garlic cloves, minced
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • Sour cream and shredded cheddar cheese, optional

Nutritional Facts

1-1/3 cups (calculated without sour cream and cheese): 201 calories, 3g fat (0 saturated fat), 0 cholesterol, 1035mg sodium, 27g carbohydrate (5g sugars, 9g fiber), 17g protein.


  1. In a 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese if desired. Yield: 6 servings (2 quarts).
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Originally published as Vegetarian Red Bean Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p69

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traceycharles User ID: 8219487 221842
Reviewed Mar. 2, 2015

"Way too watery. Pretty boring vegetarian chili recipe unless you just want heat, which is fine but, meh...."

Elenimou User ID: 5559403 190897
Reviewed Jan. 22, 2014

"To reduce salt, avoid processed foods like the veggie crumbles and canned tomatoes. Rinsing the beans mandatory, better yet, cook your own and freeze until needed. Use fresh tomatoes for the canned, quinoa for the crumbles. I agree too much cumin unless you really like the spice. Use minimum salt at cooking start, adjust about 30 minutes before meal finishes. For more interest, had frozen corn near end as well, heat just until corn is hot."

jemclerran User ID: 1499771 191883
Reviewed Jan. 22, 2014

"Lwise--it's 1 and 1/3 cups serving."

dovecanyon User ID: 6559068 116164
Reviewed Jan. 22, 2014

"@Lwise- the serving size is One and one-third cups.

This chili has a great flavor after a few minor alterations. The cumin would be overpowering at the stated amount, so I cut it to a rounded tsp and used only one can of tomato sauce with two cans of diced tomatoes. I added some green bell pepper and diced green chilies, with only 1/4 tsp cayenne. Oh, and we used ground beef, as we are not vegetarians. It's just a good, basic chili recipe which is easily altered to suit personal tastes."

Lwise User ID: 568867 131770
Reviewed Jan. 22, 2014

"1/3 cup is a serving? I have never heard of a chili recipe with such a small serving. It seems like a lot of sodium and carbs for such a small amount."

cbloodworth User ID: 5729226 115048
Reviewed Jan. 22, 2014

"I reall modified this recipe. Instead of tomato sauce I used 2 pts of my canned tomatoes which has basically no salt in it. I only used the chili powder and pepper for seasonings , 1 cp water and the taste is great for us"

mloffredo1 User ID: 6287289 191881
Reviewed Jan. 22, 2014

"any recommendations as to how to cut down on the sodium?"

Elena88 User ID: 5358661 116163
Reviewed Dec. 7, 2013

"This was easy to fix, but way too spicy for me. I will make it again but leave out the cumin and add only a sprinkle of the peppers. I will use just 1 Tbs. of chili powder and will add 1 cup of water because it was not chunky enough for me. I loved the crumbles and the easy way to prepare this in a slow cooker."

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