Vegetarian Chili Recipe

This is probably the easiest recipe I can share with you. It can be prepared and served in under twenty minutes and will be devoured within sixty seconds. My family loves when I whip up a hot bowl of hearty chili garnished with cheese, sour cream and tortilla chips for dipping. It is delicious year round but extra yummy in the winter!


Ingredients (yields six large bowls):


2 x 15oz cans of black beans

1 x 15oz can red kidney beans

1 x 15oz can chick peas

1 x 28oz can crushed tomatoes

3/4 - 1 cup x frozen corn kernels (add more or less depending on your preference)

4 x carrots peeled and diced

3/4 cup water or vegetable broth

oil (canola, vegetable or even olive oil if that is all you have handy)

1/2 tsp salt

1/2 tsp oregano

3 x bay leaves

1/4 tsp chili powder

3/4 tsp cumin

1 tsp paprika

sour cream for garnish

shredded cheddar cheese for garnish

tortilla chips for garnish


**Sometimes I may not have oregano so I will add garlic powder or onion powder instead. Sometimes I will add both even if I have oregano. Spruce it up based on the seasoning you like! If you like it spicy, add more chili powder, etc.**


In a large pot heat 2 tablespoons oil. Add the diced carrots and lower heat to medium. Stir the carrots occasionally over five-seven minutes. In the meantime, empty out the four cans of beans into a colander and rinse well with water. Add the beans to the carrots along with the crushed tomatoes. Add the water/vegetable broth (feel free to add more liquid based on the consistency you like. I aim for a more chunky/hearty chili). Add the corn. Season. Cook on medium heat for about 10 minutes, until carrots soften. Stir a couple of times during cooking. Taste for seasoning.


Feel free to be creative with this recipe. You can add spinach to the pot. I have also added Morningstar Crumbles vegetarian meat to the recipe. Diced onion and minced garlic are also nice additions. There are many variations that will yield an equally delicious pot of chili. I am sharing the basic version of my recipe, which I use most often, and once in a while I add ingredients for a change in flavors.


In the picture below, I made homemade tortilla chips because we didn't have bagged ones on hand. To make these follow an online recipe for flour tortillas. Make as directed. Then, cut the tortillas into triangle wedges and lightly fry them.


Plate your chili into a bowl and garnish with a dollop of sour cream and shredded cheddar cheese. Place tortilla chips around the rim of the bowl. Voila! Enjoy!