I would have thought that various recipes for chili or spicy bean dishes would have made their way into this book, but perhaps the American "chili" as in "chili cookoff" is more of an adaptation of Mexican styles to American cooking and ingredients than an actual verbatim import?
That aside, this appears to get to the heart of the Mexican tradition in fine style and good taste (literally).
Be forewarned though, vegetarian doesn't necessarily mean low-fat. If I recall correctly, dairy and cream are used pretty heavily in some dishes for authentic flavor, so it may not be vegan or strictly "vegetarian." One wonders whether coconut cream or other vegetarian cream substitutes might work as well in the recipes, for those wishing to adapt to their own flavor of "vegetarian"... But, as they say, to each their own. This should give a pretty authentic Mexican flavor and cooking style, and sits easily alongside the other entries in the Vegetarian Table series, whicih is quickly growing to become one of my favorites, due to its apparent emphasis on explaining cultural context and tradition as well as giving excellent recipes of varying complexity / difficulty.
I also really do like the layout of the book. It's attractive, inside and out (so long as the dust jacket remains on it; the binding is pretty plain). It includes color pages and some full-page semi-gloss prints of the foods you might be preparing. Though, like other entries in the VT series, it generally fails to LABEL the prints as to which dish is being represented. A minor quibble, as one can usually find the recipe on the adjacent page(s). They really are just eye candy, in the long run (which I enjoyed looking at).
I'd certainly recommend this book to anyone wanting that authentic flavor / cooking style. Check out the others in the series too... Thailand, Japan, Italy, America, etc.