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Easy Vegetarian Chili

Chili is a favorite comfort food. This basic vegetarian chili recipe is simple to make and really versatile. You can switch up the ingredients to suit your tastes- or what’s in your pantry. Plus, it cooks in about 30 minutes so you can get out of the kitchen quick.

Easy Vegetarian Chili
1 tablespoon canola or safflower oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 jalapeno chile peppers, seeded and chopped
2 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes (do not drain)
1 can (15 ounces) garbanzo, pinto or black beans, rinsed and drained
1 cup water
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse salt

In large pot, heat oil over medium heat. Add onion, bell pepper, chile peppers and garlic; cook and stir 5 minutes until softened.

Add tomatoes, beans, water, chili powder, cumin and salt. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes until thickened. Top with your favorite chili toppings such as chopped raw onion and crushed tortilla chips.

Makes about 5 cups chili

You might also like:
Slow Cooker Vegetarian Chili with Butternut Squash from Kingfield Kitchen

{ 2 comments… add one }
  • Marlo September 18, 2011, 9:40 am

    I love your site – so inspiring! I once tried to go vegan as a teen and it didn’t go over well so I stuck to a vegetarian diet for about 12 years. Now I am attempting to introduce my family to the vegan concept? Is this chili also vegan or am I missing something? Thanks!

  • Jen September 18, 2011, 10:52 pm

    Hi Marlo- Thanks for the kind comment. Yes, the vegetarian chili recipe is vegan. I hope you like it.

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