Vegetarian Chili

Here’s a very easy vegetarian chili recipe – just open some cans, chop a few veggies, and leave it on the stove for a couple of hours.

Yield 12-15 servings
Time 2 hours
  • large pot with lid
  • wooden spoon
  • 1 large onion, chopped*
  • 1 bell pepper, chopped
  • 1 potato, chopped
  • 3 stalks celery, sliced
  • 1 carrot, sliced
  • 1 zucchini, chopped
  • 1 can corn, drained
  • 5 cans kidney beans, drained and rinsed
  • 2 cans (15 oz each) tomato sauce
  • 2 cans (15 oz each) stewed tomatoes
  • parsley
  • chili powder, to taste
  • tabasco sauce, to taste
Directions Combine all ingredients in a big pot, bring to a boil, lower to a simmer and cook, covered, for a couple hours.

Taste and add more chili powder and/or tabasco, until it’s spicy enough.

Notes *You can cut the veggies in a variety of ways to make the chili more interesting.

You can experiment with this basic chili recipe to make it your own. Use more or less of any of the veggies, use an extra can of beans in place of one can of tomatoes, etc.

Also try my recipe for cashew chili

My thanks to Crzy4Pizza for sharing this recipe.
Key to abbreviations and conversions
Soup Index     Vegan Recipes     Vegetarian Cookbooks