Alexandra's Kitchen · by Alexandra Stafford★ 4.9
The Best Vegetarian Chili
NUTRITION · PER SERVING80M COOK
CAL 40%·PRO 76%
CARBS 117G58% OF CAL
15G FIBER82G OTHER20G TOTAL SUGAR
FAT 25G28% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili loaded with beans, mushrooms, and spices with a smoky depth from chipotle. It tastes even better the next day and feeds a crowd.
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View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 pound dried pinto beans, see notes above, or three 15-oz cans pinto beans
- 1/4 cup olive oil
- 2 onions, diced to yield about 4 cups
- kosher salt to taste
- 2 to 4 large bell peppers
- 1.25 lbs. crimini mushrooms
- 4 cloves garlic
- 1/4 cup tomato paste
- 1 tablespoon chipotle chili powder + 2 tablespoons traditional chili powder, see notes above
- 1 tablespoon cumin
- 1 cup bulgur or quinoa, see notes above
- 1 28-oz can crushed tomatoes
- 1 to 2 chipotles in adobo, minced, + 1 tablespoon of the adobo sauce
- 1/4 cup white balsamic vinegar
- grated cheddar or Monterey Jack cheese
- sliced scallions
- sour cream
At a glance
PER SERVING · TIME 80M
CAL 40%·PRO 76%
CARBS 117G58% OF CAL
15G FIBER82G OTHER20G TOTAL SUGAR
FAT 25G28% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 815mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2899mg
- Calcium
- 418mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 815MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.