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Mar 21, 2011 04:54 PM

Need an awesome vegetarian chili recipe

We're having chili and cornbread for church luncheon this Sunday and I signed up to bring a crockpot of chili. I assume most of those who signed up for chili will bring a bland meat chili (we're in New England, so that should tell you something about the state of chili here) and I'd like to do a slightly spicy one to accommodate the vegetarians in the crowd, as well as those who gave up meat for Lent.

I'd prefer a bean and veggie sort, but am open to other ideas. I usually make the recipe from the 1987 edition of Laurel's Kitchen, so would prefer something different.

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  1. I created this recipe for a chili cook-off. It happens to be kosher, parev and vegetarian.

    Kosher Vegetarian Chili-

    ¼ cup oil for onion-tomato base
    1-2 tbs oil to brown soyrizo
    1 package soyrizo
    1 large onion chopped
    6 cloves garlic chopped
    1 can San Marcos brand chipotles en adobo pureed
    2 cans Hatch brand tomato w/ chiles, water strained
    1.5 tbs McCormick chili powder
    ½ tsp McCormich chipotle chile powder
    1 tbs McCormick roasted cumin powder
    1 red bell pepper chopped
    1 green bell pepper chopped
    1 zuccini chopped
    1 yellow squash chopped
    1 can kidney beans (strained, washed)
    2 cans pintos or red beans (strained, washed)
    1 kosher veg stock cube (Telma is kosher)
    ¼ cup Maseca mixed with ½ cup water
    3 cups water
    1 tbs Heinz vinegar
    1/8 tsp liquid smoke (Figaro)
    1 can Green Giant chipotle corn
    1 can Delmonte New Sliced Potatoes diced
    1.25 tbs Kosher salt (or to taste)
    1 pinch kosher dried oregano


    Brown soyrizo well and keep aside. In a deep pot, add onions and garlic and cook on high heat till water evaporated from onions. Turn heat down and allow onion-garlic to turn golden. Add in chipotle en adobo paste and Hatch tomato-chile. Turn up heat and cook until all of the water is evaporated and you have a thick paste with the oil rising to the top. Add in dry spices and stir for one moment to fry spices in oil (for optimal flavor). Add veg, mix well to allow veg to suck up some oil Add in soyrizo. Add in water and stock cube. Add in canned beans. Add in maseca mixed with water. Add salt and taste. Bring to boil, lower heat, cover. Allow vegetables to cook for 15 mins or so. Add in canned chipotle corn and canned potato. Add in Add in liquid smoke, vinegar, and oregano. Taste for salt and adjust.

    You can use hominy instead of corn if you like.

    Serve with vinegared onion and cilantro topping.

    1. I make a pot of meat-less chili every month or so. I started making it when I was a vegetarian and even now that I am no longer one I still make the same veg. chili because my meat-eating man and I still love it. I, personally, don't subscribe to using a meat substitute such as tofu products or grains, I'd prefer to just emphasize the beans.

      1. Soak dried beans overnight. I use pinto, black, navy and kidney beans and I mix them all together.

      2. Simmer soaked beans in enough water to cover by a couple of inches until tender - one hour or so. By the time the beans are ready the water will have hopefully cooked down to be just about level with the beans.

      3. Drain the beans and reserve the thick, dark cooking water.

      4. Saute, at med-high heat, chopped onions, garlic and lots of peppers in a little oil, add salt. (I actually use lard or bacon fat, but when I was vegetarian I used oil with great success) As for the peppers - I use a mixture of anaheims, pasillas, jalapenos, serranos and sometimes bell peppers - whatever I can get. I'll use 6 or 7 peppers per batch. I like to broil and peel half of them while leaving the other half fresh. They all get chopped.

      5. Once the saute vegetables are softened (5 minutes) add chile powder, cumin, black pepper, and 1 Tbs tomato paste. Cook for a few more minutes.

      6. Turn the heat down to medium and add 28 oz of tinned tomatoes, liquid and all. Muir Glen has fire roasted tomatoes that I like to use for chili. Break up tomatoes with your mixing spoon if they are whole. Stir and cook like this for 5 - 10 minutes.

      7. Add cooked beans and cook for a few minutes. Then add the bean cooking liquid to the pot and stir, cooking for another 30 minutes to an hour on low heat. Towards the end add a few dashes of worcestershire sauce. Add more salt and spices as needed.

      I like to make a big pot of this in a 6 qt. dutch oven and freeze half of it. For a batch that size I'll end up using a total of about 4 cups of dried beans. Also having just noticed that you mentioned a crockpot, I'm confident that you can just throw everything into it after step 3 and it will be great too.

      I'm sure whatever method you choose it'll be delicious. Good luck.