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Hearty Vegetarian Chili

Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. —Pam Ivbuls, Omaha, Nebraska
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    9 servings (2-1/4 quarts)


  • 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 avocado, peeled and finely chopped
  • Reduced-fat sour cream, optional


  • 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, if desired, sour cream.
Editor's Note
Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Nutrition Facts
1 cup: 238 calories, 8g fat (1g saturated fat), 0 cholesterol, 611mg sodium, 34g carbohydrate (9g sugars, 12g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

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Average Rating:
  • Van
    Oct 12, 2019

    I like it

  • KarenKeefe
    Jan 4, 2019

    Left out the vegetarian meat crumbles ... delicious! A keeper!

  • Gettingthinner
    Feb 13, 2013

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

  • millefeulle
    Jan 10, 2013

    love it

  • igster
    Jan 9, 2013

    No comment left

  • miahsgirl
    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

  • hbschry
    Sep 24, 2011

    No comment left

  • kim
    Sep 23, 2011

    No comment left

  • tmhennigar
    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.

  • Daniberry
    Jan 25, 2011

    Excellent chili. The best I have had!