International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan Recipes from Canada
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Warm Winter Vegetarian Chili
from Irmgard

From, 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.


  • 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.