Recipes and Cooking Spicy Vegetable Chili 3.6 (5) Add your rating & review This spicy vegetarian chili is delicious on its own and served Cincinnati-style over noodles. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2006 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Slow Cook Time: 9 hrs Total Time: 9 hrs 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 cup chopped onions (2 large) 1 ½ cup chopped green sweet peppers (2 medium) 1 cup chopped celery (2 stalks) 8 cloves garlic, minced 2 28 ounce cans diced tomatoes, undrained 2 15-16 ounce cans dark red kidney beans, rinsed and drained 2 15-16 ounce cans pinto beans, rinsed and drained 1 15 ounce can whole kernel corn, drained 1 cup water 1 6 ounce can tomato paste 2 tablespoon chili powder 1 tablespoon Worcestershire sauce 1 teaspoon ground cumin 1 teaspoon dried oregano, crushed ¼ teaspoon cayenne pepper (optional) 1 teaspoon bottled hot pepper sauce Sour cream (optional) Directions In a 6- or 7-quart slow cooker stir together onions, sweet peppers, celery, garlic, tomatoes, kidney beans, pinto beans, corn, the water, tomato paste, chili powder, Worcestershire sauce, cumin, oregano, cayenne pepper (if using), and hot pepper sauce. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Reserve and store* 6 cups chili and use for Cincinnati-Style Chili and Noodles. If desired, serve remaining chili with sour cream. *To Store: Place chili in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using. Cincinnati-Style Chili and Noodles: Cook 8 ounces dried spaghetti according to package directions; drain. Meanwhile, in a large saucepan heat reserved chili over medium heat until bubbly. Stir in 1/2 ounce unsweetened chocolate, chopped; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; and 1/8 teaspoon ground cloves. Cook and stir until chocolate melts. Serve chili over spaghetti. Sprinkle each serving with shredded American cheese and finely chopped onion. Makes 6 servings. Nutrition Facts per serving of Cincinnati-Style Chili and Noodles: 398 cal., 8 g total fat (4 g sat. fat), 16 mg chol., 813 mg sodium, 67 g carb., 10 g dietary fiber, 18 g protein. Rate it Print Nutrition Facts (per serving) 229 Calories 1g Fat 48g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 229 % Daily Value * Total Fat 1g 1% Sodium 733mg 32% Total Carbohydrate 48g 17% Total Sugars 11g Protein 12g Vitamin C 46.6mg 233% Calcium 141.4mg 11% Iron 4mg 22% Potassium 511mg 11% Folate, total 28.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.