This is labeled a soup, but is very chili-like. We enjoy it. Not sure where I got the recipe, probably from this forum
Veggie Black Bean Soup

1 TB olive oil
1 onion, chopped
1 stalk celery chopped
2 carrots, chopped
4 cloves garlic, chop
2 TB chili powder
1 TB cumin
1 pinch pepper
4 cups vegetable broth
4 cans black beans
1 can corn
1 can crushed tomatoes
Sauté onion, celery, carrots and garlic in the olive oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, simmer for 15 minutes. Serve with Mexican cornbread

My chili recipe is the same except for the addition or exclusion of beef. I make chili with tons of onions, tomatoes and green and red peppers, along with both pink and red beans. The seasoning is the same for either recipe. I really don't notice if there is or isn't meat because all the veggies and spices create the desired taste.

I do as mudlady does, just make the same chili without meat, and I also make mine with lots of onion and green and red peppers. Sometimes I might use black beans instead of kidney, or a mixture of both. I have added canned pumpkin to chili before, just for added nutrition and a change, but not necessarily to vegetarian chili.

Here is one I make, got it from friend, from a cookbook, I don't know which one. I use Muir Glen Fire roasted tomatoes in this, and a dark Mexican beer.

Vegetarian Black Bean Chili

¼ Cup vegetable oil

1 Med red onion, chopped
8 cloves minced garlic
1 large diced carrot
1 cup corn kernels - preferably Trader Joe's frozen roasted corn
2 Tbsp ground cumin
1 Tbsp chili powder
1 bay leaf
¼ tsp crushed red pepper flakes (optional)

1 16 oz can black beans, not drained
3 medium large tomatoes, pureed, or one can Muir Glen Fire Roasted Tomatoes
6 cups vegetable stock

2 drops liquid smoke
1 cup dark beer
S&P to taste

Heat oil in a large pot over high heat until hot. Add next eight ingredients (red onion through red pepper flakes). Cook, stirring occasionally, for five minutes. Add the black beans, tomatoes, and stock; bring to a boil. Turn the heat to medium low and simmer for 15 minutes. Stir well, add the liquid smoke, and simmer 15 minutes more. Add the beer and cook another 20 minutes, stirring every now and then. Season with S&P.

Tastes better the next day. Garnish with red onion, sour cream, avocado, cilantro.

I make vegan chili using the usual ingredients, with a few changes. I use canned black beans and add sweet potates, peeled and cut into chunks. Many meat eaters did not belive that the chili was meatless and the vegans feels as if they are eating a full meal, rather than just a pot of "veggies" It is amazing how much the sweet potatoes add to the dish. PS, I also spice it up with green bottled chilis and Thai chilies. Yum!

Using New Mexican or ancho chili powder instead of the generic chili powders, which have other ingredients, makes a better chili IMHOP. I make mine similar to Jessey's, except I add sauteed red and pasilla peppers as well as the corn. (No carrots for me!) And just water instead of veggie stock, the beer gives lots of flavor, but no smoke.

I've had meat eaters prefer the black bean chili to one with beef!

Here's at tried and true recipe that is very tasty. It's mild and soupy, very colorful. I've never fooled around with it because I loved it the way it came out the first time.

VEGETABLE CHILI (makes 10 servings)

2 medium-sized green peppers
1 medium-medium size onion
1 medium-sized succhini (about 10 ounces)
1 medium-sized yellow squash (about 10 ounces)
2 tablespoons vegetable oil
2 tablespoons chili powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 14 1/2- to 16-ounce cans stewed tomatoes
2 15- to 19-ounce cans pinto beans (undrained)
2 15- to 16-ounce cans black beans (undrained)
1 4-oz can chopped mild green chilies
2 cups fresh or frozen corn kernels

Chop green peppers and onion. Cut zucchini and yellow squash lenthwise into quarters; cut each crosswise into 1/2 inch thick slices.

In 5-quart Dutch oven over medium heat, add oil then cook green peppers and onions until tender. Add zucchini, squash, chili powder, sugar, salt and cayenne pepper. Cook for a few minutes and then add remaining ingredients. Increase heat to high, bring to a boil then reduce to a simmer and cook uncovered for about 1/2 hour.

seagrass

make that 1 medium-sized "zucchini" lol

seagrass

I also make it just like reg chili but I added cooked bulgar in V8 juice after other ingredients are in.

This is very simple, but it's how I make chili for my vegan son:

Crumbled soy meat (Morningstar is one manufacturer)
McCormick's mild chili seasoning
tomato paste
canned diced tomatoes
salt & pepper
water to desired consistency

You can also add beans, of course. I usually break up a little spaghetti into small bits in my chili. It helps "beef up" (pardon the pun) the vegan chili. Also, you don't really have to cook/brown the soy meat like you do regular hamburger, but I usually heat it up first in a little olive oil and then add the other ingredients.

Citytransplant, your vegan chili sounds yummy. I may try that the next time I fix chili. I normally fix a pot of regular hamburger chili for the rest of us and fix my son the soy meat chili, but your recipe sounds like something we all might like.

This was posted to my tofu thread:

* Posted by lyndaluu2 (My Page) on
Mon, Jan 26, 09 at 10:31

Here's a great tofu chili...went my daughter thought she wanted to be a vegetarian I would make this for her all the time.

Vegetarian Chili with Tofu

3 Tbsp canola oil
1 med onion diced
1/2 cup diced green pepper
2 cloves garlic, minced
1 lb firm tofu, drained and crumbled
1/2 cup whole kernel corn
2 1/2 cups canned kidney beans or pinto beans, drained reserve 1 cup
1 tsp ground cumin
1 1/2 tsp salt
4 tsp fresh ground pepper
1 1/2 tbsp chili powder
2 cups tomato sauce
1 cup of bean both

Heat oil in heavy sauce pan (3 qt) on med heat. When the oil starts to shimmer add onion, garlic and green peppers. Saute' until browned. Add remaining ingredients and simmer for 30 mins. If chili is to thick add more bean liquid or water to desired consistency.

Well, I'm not much of a carnivore, so I usually make my chili with lots of veggies too, so that when I make it for my veggie friends it's just easy to leave the meat out.

Saute about 3 cups each of onion, celery and peppers of your choice and two Tablespoons or more of garlic[ I use about 3 or 4 for this amount, smiles]. When these are sauteed a bit, add two cups of carrots and 2 large cans of small diced tomatoes [with their juice]. I don't like to use crushed or sauce in my chili. I think it overwhelms the veggies. A bay leaf and couple tablespoons each of cumin, chili powder, and salt. Add water or veggie stock, if needed, to bring level up to slightly above veggies. As hard veggies begin to soften, add 2 cups each of eggplant[cubed], zucchini and/or yellow squash. Cook another ten minutes and add 2 cups each mushrooms, canned or frozen corn and canned or frozen green beans. Taste now for salt and seasonings and adjust. Next add as many beans as you like. I use the liquid in the beans too. At least 1 lrg can of dark and 1 lrg can of light kidney beans. Also, black beans and cannellini beans are good. Pintos are great too, naturally. As soon as beans are heated through the chili is done. Taste once more for seasoning. Like all chili this is best if made the day before. Does great frozen too, so it could be made when you have a chance then thawed and heated for the party. That's probably true of any recipe you choose too.

Don't know if I've ever left the meat out of my chili.

Ideas for chili... veggie or not.

Chopped cabbage is one of my favorite chili veggies.
Mushrooms go well.
Kidney beans are a favorite but I've also used red, pinto, black, navy, great northern beans or any mixture of them.
Chick peas/garbonzo beans.
Summer squash chunks.

Pinto or refried beans will make it a super thick paste like chili (I prefer soupy style chili).

I never use chili powder. Cumin and hot peppers (cayenne,green/orange/red habeneras,serreno,jalapeno). Garlic if I want the chili sweet tasting. Crush whole cumin seed and cook for at least two hours if you want fragrant chili that drives people wild.... bet people walking in the door exclaim in delight when they get a whiff of fresh cumin cooking.

: )
lyra

I don't follow a recipe, I just dump stuff in. However, I usually use...

1 onion, chopped (preferably yellow)
1 bell pepper, chpped (if I have one on hand)
2 cloves garlic (or more, to taste)
Chopped cilantro to taste (optioal0
2 tablespoons (or to taste) choopped parsley
1 to 2 teaspoons ground cumin
2 to 3 tablespoon chile powder (that's a guess, as I usually just dump it in to taste.)
1 or more teaspoons (to taste) teaspoons cayenne powder
1 package Morningstar crumbles (sometimes I leave this out, and just do beans. If so, I may add an assortment of beans. I don't like kidney beans, so I don't use those, but they are certainly an option for those that like them.)
1 can black beans
1 can Rotel Chile Fixins (I LOVE that stuff)
1 large can tomatoes
and some beer, amount depends on how much I'm willing to share.
Oh, and salt a pepper to taste, of course.

Sautee the onions and pepper, add the garlic and crumbles, and saute some more, then add the rest of the ingredients. Cook till it tastes good and the flavors have melded. Season to taste as needed.

Sometimes I'll use a bit of cumin seed, and toast it first before adding the oil and the onions, etc.

Sally

Thank you all so much for all the good-sounding recipes. Since I have a good bit of time to make my choice, I'm going to save the whole thread. As you always do, I knew you would come through.

Thanks again, jude.