Vegetarian Chili

Vegetarian Chili.jpg



2 tbsp/30mL Vegetable or olive oil
3 cups/750mL Onion, chopped
1 cup/250mL Green pepper, chopped
1 cup/250mL Mushrooms, sliced
1 cup/250mL Red pepper, chopped
2 cloves Garlic, minced
2 tbsp/30mL Chili powder
2 tbsp/30mL Ground cumin
1 cup/250mL Broccoli
1 Zucchini, diced large
340g pkg Veggie ground round (optional)
2 x 19oz/540g  Canned kidney beans, drained
28ozs/795g Canned pureed tomatoes
19ozs/540g   Canned chick peas, drained and rinsed (substitute with black beans or mixed beans)
2 tbsp/30mL Cider vinegar
2 tbsp/30mL Brown sugar, packed
Salt and pepper to taste



  1. Heat vegetable oil. Add onion, mushrooms and peppers and sauté until soft. Add garlic, chili powder and cumin, stir to bloom flavours, approx. 2 minutes. Add veggie ground round and heat through. Add remaining ingredients. Heat, stirring often until mixture starts to boil.
  2. Simmer slowly, uncovered, for 1 hour, stirring occasionally or 6-7 hours on low in a crock pot unattended. Season with pepper and salt to taste.
  3. Garnish with cilantro leaves or sliced green onions if desired.

This recipe freezes well.

This chili recipe can be prepared stove top, & moved into a crock pot to cook unattended. A warming and healthy recipe to come home to!


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