I love Moosewood's Veggie Chili. It adds bulgur, which adds some heartiness that meat usually provides. I always use canned, rinsed and drained beans.
Moosewood Chili

Eld6161 - I make my vegetarian chili the same way I used to make a meat one with onions, sweet peppers, celery, tomatoes, etc., except I substitute TVP or a veggie "ground round" protein for the meat and prefer Adzuki beans (dried).

If you like cheese on top, my grandson says the Daiya brand is the best.

I like to add dried barley to the pot in the simmering stage, it adds a subtle, earthy flavor.

I've been a vegetarian for 19 years now! This is my favorite. It uses bulgar, dried mushrooms and walnuts to give it a nice texture.

https://everydayannie.com/2014/12/03/vegetarian-chili/

The only change I make is that I just cook it on the stove. I don't bake it like the instructions say.

I love my vegetable chili as it has chocolate in it which makes it taste very meaty. I have a half recipe below...the original was double and made a lot.

Vegetable & Bean Chili (Gourmet Mag)

2 large onions (1/2 lb) coarsely chopped

1 green bell pepper cut into 1/2" pieces

3 large garlic cloves finely chopped

1/2 fresh jalapeno chile, finely chopped (with seeds)
2 Tbs olive oil

1 Tbs chili powder

1 tsp ground cumin

Kosher salt to taste

1 - 28oz can whole tomatoes, coarsely chopped with juice

2 zucchini cut into 1/2" cubes

2 - 15oz cans kidney beans rinsed & drained

1 Tbs chopped unsweetened chocolate (1/4 oz)

1/6 cup chopped fresh cilantro leaves.

Saute onion, peppers and garlic in oil in 4 qt heavy pot about 5 min. Add spices and cook 1 min. Add tomatoes with juice and squash and simmer partly covered 15 min, stirring occasionally. Add beans and chocolate and simmer 5 min, then stir in cilantro.

Annie, can you tell me the brand of chocolate you use?

Thanks everyone, great suggestions.

Chi, at some point I would like to talk to you about your recipes. Yours looks a bit intimidating to me, using dried beans etc.

I am always looking for really good vegetarian casserole recipes. Back in the day, I worked in a camp in upstate NY. On days off I went to Woodstock where there was an amazing vegetarian shop/restaurant. They made a different casserole each week. Lots of grains. They always served up as a nice square piece. (not sloppy, dished out with a spoon) Sometimes they served a sauce on the side.

If you have any recipes like these, can you share?

eld, I try to get ghirardelli if I can. You don't taste the chocolate in the chile, but it adds body...sort of like a molé sauce.

I also add dark, unsweetened chocolate, but not too much. A big pinch of cinnamon also adds to the depth of flavor. A bit of instant coffee truly deepens the taste, too.

Eld, you could certainly used canned beans. Chili is very forgiving! I would do 6-7 cups canned beans for 1 pound of dried.

As for your other question, let me give it some thought. I have tons of great vegetarian recipes :)

chi, thanks!

Annie, today I went to Stop and Shop. Did not see the Ghiraredelli there. Can I use the Baker's unsweetened chocolate squares? And if so, how much would I put in?

Rhizo, what do you use?

eld6161 Ghirardelli chocolate has a higher coco ratio than Baker's, Recently I purchase a container of Bakers and was dismayed that it was only 66% chocolate. Target should carry the Ghirardelli chocolate bars in a higher percentage. My other place I purchase chocolate bars is World Market.

Baker's bittersweet is 66% but the unsweetened is 100%, so you should be okay. I'd start with just a little and keep tasting. I really want chili now!

The unsweetened is 100% ... this is baking chocolate, not eating chocolate, though if you're tough enough, you can eat this stuff too as bitter as it is. I'll eat up to 85% cocoa.