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Hearty Vegetarian Chili Recipe

Hearty Vegetarian Chili Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:9 servings


  • 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 garlic cloves, minced
  • 2 tablespoons olive oil
  • 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 avocado, peeled and finely chopped
  • 9 tablespoons reduced-fat sour cream


  • 1. In a Dutch oven, saute the mushrooms, onion, sun-dried tomatoes and garlic in oil until vegetables are tender. Add meat crumbles; heat through.
  • 2. 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 cup: 275 calories, 10g fat (2g saturated fat), 5mg cholesterol, 768mg sodium, 37g carbohydrate (11g sugars, 12g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Reviews for Hearty Vegetarian Chili

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Reviewed Feb. 13, 2013

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

Reviewed Jan. 10, 2013

"love it"

Reviewed Feb. 18, 2012

"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 Jan. 29, 2011

"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 Jan. 25, 2011

"Excellent chili. The best I have had!"

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