Even confirmed carnivores will love this meatless chili because it's rib-sticking thick. If you like, add a dollop of low-fat sour cream or nonfat plain yogurt to each serving. Or try it with minced scallions and a little shredded Cheddar. In any case, have bottled hot red pepper sauce on hand to pass alongside.

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.

Nutrition Facts

272 calories; 3.8 g total fat; 782 mg sodium. 52 g carbohydrates; 14.3 g protein; Full Nutrition

Reviews (18)

Read More Reviews
18 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/18/2015
Really tasty with some changes Firstly I added diced roasted-capsicum to the onion (to roast 220- C for 25 minutes turning occasionally. Let sit covered for ten minutes after roasting). Secondly I added fresh chili (peppers in the states?) to the chili powder. I only used 2 cans of beans (4 bean mix) and so only added 1 cup of water. In the future I would add perhaps half a cup of water for 2 cans of beans and 1 cup for 3 cans. Simmer for much longer than 10 minutes 1 hour to 2 hour should do it. Pros: Very easy delicious Cons: Watery Read More
Rating: 5 stars
10/31/2011
second time to make this... i used a 28 oz can of diced tomatoes instead of the 3 fresh... MUCH better! again i simmered for 2 hrs (without covering) to cook down. i would definitely add another can of beans to it though and maybe another tbsp of chili powder.. other than that YUM! my husband even added some left over ground beef with taco seasoning from the night before to his - fabulous! bw Dallas TX Read More
Rating: 5 stars
10/31/2011
This chili had a nice smokiness but it seemed like it was missing something. It just wasn't flavorful enough. I doctored it up with about 1/2 cup picante sauce and topped my serving with pico de gallo and avocado which was tasty. (We only used about 2 cups of water.) I would make this again because it's very easy but I'll look for ways to improve upon the original recipe. Beth Milwaukee WI Read More
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Rating: 5 stars
10/31/2011
good but it was too sweet for chili (maybe from the crushed tomatoes?...i think next time i might use diced instead). like others i noticed it was a little watery so i cooked it for about 2 hrs instead of 15 min. even though ive had better i will definitely make again - quick easy and hearty enough for the biggest meat lovers! bw Dallas TX Read More
Rating: 5 stars
10/31/2011
I followed other's comments and added 2 cups of chicken stock rather than 3 cups of water. Also I cooked it for way longer than 10-15 minutes to let it cook down a bit. And I also added corn as someone suggested and I even added some diced carrots (lot of vegetables for my kids!). In the end my kids ages 3 1/2 and 1 1/2 loved this dish. I served it over brown rice. And I made extra and stuck it in the freezer to pull out when I don't have anything prepared for them. Next time I make it I might add some crumbled turkey sausage but even without it it was a hit. Valerie Scarsdale NY Read More
Rating: 5 stars
10/31/2011
I was very skeptical about making a meatless chili recipe. Would it be watery and tasteless? Well it is wonderful! You don't even miss the meat at all. In an effort to make it more acceptable to my palate the first time I made the recipe I decided to add some meatless veggie crumbles (I used Boca the first time and then the MorningStar variety.) It turned out to be a very nice addition. This recipe is all around great! Chris Marietta GA Read More
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Rating: 5 stars
10/31/2011
For a quick chili I found this to be quite good (and easy). Even better the next day! I also found the 3 cups of water to be a bit much at first but it did simmer down nicely after a couple of hours. If you're tight for time I would suggest adding 1 cup at a time at the end until you reach desired consistency. My alterations: sauteed 1 red bell pepper with the onions. Before adding tomatoes & beans I deglazed the pan with red wine. I used 2 canned chipotles in adobo sauce (instead of the ground chili) for a nice smoky flavor. Also added some fresh lime juice and a little brown sugar. Penelope Burlington VT Read More
Rating: 5 stars
10/31/2011
I added several cups of frozen corn. It was a nice addition. Jennifer Windham ME Read More
Rating: 5 stars
10/31/2011
I won first place in a chili contest with this recipe. It thickens beautifully after 2 hours on a slow simmer. I also make this in a slow cooker adding only 2 cups of water instead of 3. Even in this hot weather it makes an excellent topping for a meat free/dairy free addition to baby greens and romaine lettuce for a very healthy taco salad. Add a couple slices of avocado and a squeeze of lime on top--absolutely delicious! Columbus OH Read More
Rating: 5 stars
10/31/2011
A definite addition to the family dinner menus on those chilly nights. However I substituted two cups chicken broth for the 3 cups water because I didn't think it would have enough flavor and added a little rice because it was not thickening. po Pomona NY Read More
Rating: 5 stars
10/31/2011
The taste was good but it was soupy and not chili-like in consistancy even though I did not add any where near the amount of water the recipe called for. But it was fast and warming. By the way I used beans I had cooked up the prior weekend and so just had pintos and kidney beans but used the same amount as 3 cans. Anonymous Roxbury MA Read More
Rating: 5 stars
10/30/2011
I loved this chili. I made this exactly as the recipe stated and did not have any problems with the chili being watery. I did not eat this meal right away. I portioned it out for lunches and found it to be awesome reheated. Very flavorful and filling meal. Read More
Rating: 5 stars
10/30/2011
This recipe was awesome! Very hot... It might because I added a 1/2 cup of hot salsa didn't add fresh tomatos and added an extra can of white beans. Also simmered for about a 1/2 hour. Very easy. Very good. Read More
Rating: 5 stars
10/30/2011
This chili was delicious. I made a few alterations. I added 4 tbsp of chili powder 2 tbsp of cumin and tsp of white sugar. I also replaced the water for chicken stock and added half a green pepper. Delicious! I sauteed the onions garlic and green pepper and then followed the rest of the recipe. I brought to a boil and let simmer for 30 minutes before transferring it into a slow cooker on low heat. It thickened up beautifully. We had company coming and going and this fed them all day. It develops such a meaty consistency that people didn't even realize it was vegetarian. This will be a staple in our weekly meals! Read More
Rating: 5 stars
10/30/2011
My beautiful girlfriend and I made this delicious chili tonight. I am a HUGE meat-in-chili kind of guy but this is meatless version hit the spot. Add a little dollop of sour cream and corn bread! One HUGE suggestion: Do NOT use that much water! We doubled the recipe (to freeze the leftovers for great left overs) and only used 4 cups of water to the 6 called for. Even with that much less it was extremely watery after 2 hours of simmering! We even added an extra can of black beans and a can of corn. If we did it again (and considering doubling the recipe) we would probably start with 2 cups and see how it goes. Maybe 3. But great chili! Read More
Rating: 5 stars
10/30/2011
Excellent. Cooking it tonight. We will probably not add hardly any of the spices for the kids sake but I'm very stoked to find the recipe! Our family has recently went 80% fruits/veggie as a new way of life and really needed a way to incorporate a healthy way of getting in organic beans into the mix! Thanks a lot!:) Read More
Rating: 5 stars
10/29/2011
Found this ok. Followed the recipe but it was really watery and did not have a great flavour. Ended up adding in a package of soy meat mushrooms green pepper carrots and simmering for about 2.5 hours. Much better after that. Read More
Rating: 3 stars
10/29/2011
Good basic recipe after minor tweaks I really liked this but I made multiple changes to the recipe. I added a diced red pepper to the onion at the beginning. I also replaced the white beans with chili beans. On another reviewers advice I added a can of corn. I didn't find it nearly spicy enough so I also diced some jalapeno and threw it in as well. I used vegetable broth instead of water and I think I only put in about 2 cups and it seemed like plenty. I then let it simmer for about 2 hours covered so that the flavors would blend together. Before serving I squeezed in a little lime juice and topped it with shredded cheese. It was a pretty basic chili but very satisfying and tasty. Pros: Very easy to make good fall/winter dinner Cons: Recipe needs some changes to add flavor and spice Read More