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Quick Easy Vegetarian Chili

kidney beans

The crisp fall weather has me in the mood for hot chili. Try out this quick recipe if you’re in need of a chili fix.

For a speedy recipe, use canned beans and tomatoes. I rinse them to get rid of the excess sodium. I also buy organic canned veggies. Homemade canned tomatoes work great for this recipe as well. As always, remember to flavor to taste; you may like it spicier or milder than I make it.

Vegetarian Chili

Ingredients

  • 1 can each light kidney, dark kidney and black beans
  • 1 can diced tomatoes
  • 1 large can crushed tomatoes or tomato sauce
  • 1 tbsp tomato paste
  • 1 large sweet onion
  • 1 whole green pepper
  • 1 whole red pepper
  • 1 tbsp chili powder
  • 2 tsp cayenne pepper
  • 1 tbsp garlic powder

Cooking Directions

  1. Dice onion and bell peppers. Heat in large pot over medium heat. Add a dash of olive oil for cooking medium.
  2. Once softened, add tomato paste, crushed tomatoes, and diced tomatoes. Stir until mixed, cook two minutes.
  3. Add spices as measured. Stir.
  4. Add drained beans, stir. Add about 1 cup of water and cook for about 10 minutes. May need additional water if chili is too thick. Taste chili often and add spices as needed.
  5. Voila, chili in 30 minutes or less!

Image credit to creative commons user sweetbeetandthegreenbean

2 comments
  1. Dinah Brown

    Hi. Just when I needed a Vegan Chili recipe! How many servings?? ALSO, does anyone know how many c. of dry beans equals a can?? I was guessing 1/2 c. but I think it’s prob’ly more like 1/3. Attempted to Triple it as I need a Large Crock Pot Full, but I think I’m only going to need to double it if that. :)

  2. Dinah

    Well, just to clarify, it is a bigger recipe than I thought at first. By doubling it, it was too much for a large oval-shaped crock pot. :)

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