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Vegan Recipes from Canada
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Warm Winter Vegetarian Chili
from Irmgard

From FoodTV.ca, this is almost a thick vegetable soup. This can also be made in the crock pot by cooking on high for 3 to 4 hours. Just make sure you saute the vegetables first as this will affect the flavour of the final product.

SERVES 6 -8

  • 1 teaspoon olive oil
  • 1 cup mushroom, chopped
  • 1 tablespoon vegan worcestershire sauce (regular is not vegan, can be ommited.)
  • 28 ounces diced tomatoes
  • 1 cup tomato sauce
  • 2 cups vegetable stock
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 zucchini, chopped
  • 5 medium carrots, chopped
  • 19 ounces red kidney beans, drained and rinsed
  • 19 ounces black beans, drained and rinsed
  • 19 ounces chickpeas, drained and rinsed
  • 19 ounces kernel corn
  • 3 tablespoons chili powder
  • 1 tablespoon hot sauce
  • 1 teaspoon dried red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper

In a large pot, saute the chopped vegetables in olive oil along with the chili powder, dried herbs, crushed red pepper flakes and ground black pepper until softened and fragrant, about 5 minutes.

Add the beans and corn to the pot, then add the tomatoes, tomato sauce, vegetable stock, Worcestershire sauce (if using) and hot sauce.

Bring slowly to a boil.

Let simmer over low heat for 30 minutes or until the vegetables are tender, stirring occasionally.