Veggie Chili

Here’s the recipe for one of my very favorite Autumn meals:



Vegetarian Chili


1 Tablespoon Olive Oil
1 large onion, diced
3/4 cup chopped carrots
5 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
3/4 cup chopped celery
1 Tablespoon Chili powder
1 (28 oz.) can of diced tomatoes, with liquid
1 (19 oz.) can of kidney beans, rinsed and drained
1 Tablespoon ground Cumin
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons dried Basil


1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in tomatoes and kidney beans. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.


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I made this chili today for dinner. It was sooooo good. I added some vegatable broth to simmer as there wasn’t enough juice for me, I also omitted the celery since I didn’t have any! For some heat, I sprinkled in some cayenne pepper and a dash of Frank’s Red hot sauce. Will definitely use again. Thank you!


This recipe sounds so goooood. We have a recipe for Vegan Baked Beans on – it would be interesting to combine these two recipes.


This chile is amazing.It is better than our meat one.I did add a touch of honey.This was eaten by all and requested often.


How many does this serve?


    It’s been a while since I’ve made this one, but it should easily serve 4-6 people.

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