Vegetarian Chili Recipe

Tonight, I made chili for the first time. Now unfortunately, here in the sunshine state, the weather got a little warmer so it wasn’t quite “chili-eating” weather. This is a perfect fall recipe for those of you able to enjoy this beautiful season!

Before my vegetarian days, I was not a big fan of chili. I actually really did not like it at all. I was never a fan of ground beef anyways, and considering that was typically a staple in most chili, I stayed away from it. Turns out, says my meat-eating family, they barely noticed the meat was missing from this recipe! It was packed full of flavor and lots of healthier protein.

I only added celery, carrots, corn, and tomatoes as my veggies due to some picky eaters I was feeding. I would’ve loved to add onion and bell pepper! So feel free to add any veggies of your choice!

 

Vegetarian 4-Bean Chili

  • 1/2 cup celery
  • 1/2 cup carrots
  • 1 and 1/2 tsp chili powder
  • 1/4 tsp allspice
  • 1/4 tsp garlic powder
  • 2 tsp salt
  • 1 tsp Italian seasoning
  • 1/2 tsp pepper
  • 1 can corn
  • 1 can black beans
  • 1 can pinto beans
  • 1 can dark red kidney beans
  • 1 can mexican style chili beans
  • 1 can of diced tomatoes

1. Chop the celery and carrots and sauté in a large pot for about 8 minutes, until tender (I used olive oil). Add a pinch of salt, 1/2 tsp chili powder, and 1/4 tsp allspice to the veggies.

2. After veggies are soft, add in all of the beans, canned tomatoes, and corn. Stir.

3. Add in Italian seasoning, 1-2 tsp of salt, 1 tsp of chili powder, 1/4 tsp garlic powder, and 1/2 tsp of pepper. Stir again and bring to a boil.

 

 

4. Once it starts boiling, reduce the heat. Cover the pot and simmer for about 20-25 minutes. You don’t want to overcook so it doesn’t get too mushy!

5. Add cheese and crackers or croutons if you’d like and enjoy!

 

 

 

this recipe makes about servings

 

This recipe is vegan! Just don’t add cheese as a topping. This was so flavorful and even my non-vegetarian family was very impressed!

Not only is this recipe so simple to make, it is so cheap and easily feeds 5-6 people, with leftovers! Each can cost about $1. I only used about 2 stalks of celery and 1 large carrot. The chili seasoning was about $1.50 for a large portion.

Altogether this meal was probably about $8 to make, since I had the other seasonings in my cabinet already. That’s less than $2 a person for a family of 6! So cheap and such an easy weeknight meal.

I hope you all enjoy this absolutely delicious vegetarian chili and hopefully this gets added to your Meatless Monday menu! 😉

Talk soon!

Sharing is caring!

paleoteam

paleoteam

Read Previous

Veggie Spaghetti Sauce Recipe

Read Next

Vegan Muffins Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

shares