Vegetarian Chili


This recipe is kind of like cheating. Its super easy, a favorite at get-togethers, and its hearty without being terrible for you. Plus you get your vegetables at the same time! The main prep is in cutting up the bell peppers and onions and opening the cans. The rest is simply bringing everything to a boil and cooking for about 10-15 minutes. This means that this meal can take less than 30 minutes to make and the leftovers are just as good as what comes off the stove. The recipe can easily be increased to feed larger parties. As is, its probably enough for at least 4 people as an entree. Since we tend to season to taste, the measurements are just approximate. This dish is very hard to over do it with the wrong kind of spices, so be adventurous and try whatever you think will be good and taste as you go along. Basil makes for a surprisingly good addition.


1 large onion (yellow or white)

2 bell peppers (we usually use green and yellow/orange)

2 15 oz cans of diced tomatoes with green chilis (if your sensitive to even mild spice, get the kind without chilis)

1 15 oz can of chickpeas

1 15 oz can of diced potatoes

1 15 oz can of corn

2-4 cloves of garlic

fresh cilantro

1/4 teaspoon white pepper

1 teaspoon dried basil

1 teaspoon of turmeric

1/2 teaspoon cumin

1/2 teaspoon of adobo all purpose seasoning (optional)

cayenne pepper to taste

salt to taste

sour cream

mexican cheese

tortilla chips (the round Mission chips are our top choice)


1. Remove the seeds and stems from the bell peppers and chop. Also chop the onions. Either mince the garlic or press it when adding it to pot.

2. Open the cans. Mostly drain the corn and chickpeas, but leave about 1/4 to 1/2 liquid in each. Completely drain the potatoes.

3. Cook the garlic and onions in a little bit of olive oil (or whatever oil you have on hand) in a large pot, stirring frequently.

4. After a couple minutes, add the bell peppers and continue stirring.

5. Add the canned items and stir. While you’re waiting for the mixture to come to a boil, add the seasoning.

6. Cook to taste and then serve with the sour cream, mexican cheese, and tortilla chips. Enjoy!

One thought on “Vegetarian Chili

  1. Pingback: Recipe: Simple meal for 2 | Thewonderingchef's Blog

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