Easy Yummy Vegetarian Chili Recipe

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 8 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! 😉

Vegetarian Chili Recipe
 
Ingredients
  • ½ cup celery
  • ½ cup carrots
  • 1 and ½ tsp chili powder
  • ¼ tsp allspice
  • ¼ tsp garlic powder
  • 2 tsp salt
  • 1 tsp Italian seasoning
  • ½ 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
Instructions
  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, ½ tsp chili powder, and ¼ 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, ¼ tsp garlic powder, and ½ 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!

 

Talk soon!

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Jennifer - Paleoteam

Jennifer - Paleoteam

Jennifer is an author of few culinary books, mom and a happy housewife passionate about cooking and pastry. I share my recipes and tips through my blog...I hope you enjoy your stay and will find the information and cooking tips I share helpful for your kitchen journey :-).

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