{Vegetarian Chili}


Jeff and I always argue over what goes into “real” chili. In my mind, chili is all about the beans–black, kidney,pinto–perfection. But, Jeff seems to think “real” chili is all about the meat and beans are optional. I will admit that a little turkey meat is often good added to the beans, but chili without beans is just not chili to me. Am I the only one?

Bean or meat preference aside, chili is such a perfect meal on a chilly fall or winter day and one that we make often on the weekends in our household. This past Sunday kicked off our first chili of the season, so I thought I’d share with you our recipe–the vegetarian version that is ;)

Vegetarian Chili Recipe

Serves 6

Print recipe!


1 32 fl. oz low sodium vegetable broth

1 15 oz can black beans

1 15 oz can kidney beans

1 15oz can pinto beans

1 14.5oz can stewed diced tomatoes

1 6oz can tomato paste

2 stalks celery, chopped

1 yellow onion, chopped

3 cloves garlic, chopped

1 jalepeno, chopped

1 6oz can diced green chilis

1 teaspoon cumin

1 tablespoon chili powder

1 teaspoon cayenne pepper

1/2 teaspoon oregano

2 bay leaves

salt, to taste

pepper, to taste

olive oil


Heat olive oil medium size frying pan. Add onions, garlics, celery, jalepenos and cook until onions are translucent, about 4-5 minutes.

Place frying pan ingredients in large soup pot over medium heat. Add broth, beans, diced chilis, diced tomatoes, and tomato paste, stirring until combine. Add spices, adjusting as necessary.

Cook over low heat for 1 hour (longer if desired), serve, and enjoy!

Note: This goes great with some crazy good cornbread!


2 responses

  1. Pingback: {Pumpkin Walnut Bread} | a.slo.life

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