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Easy Vegetarian Chili

Updated on June 16, 2014

I love making a big pot of chili because there are so many ways to use it. Of course, the first night, straight up topped with a little cheddar cheese and green onions with cornbread on the side. Second night, topped with some sour cream and dip in with tortilla chips. Third night, a full meal with a chili baked potato. Don't like to eat chili three nights in a row? Well, this Easy Vegetarian Chili freezes very well. I like to put individual portions in small freezer bags and then I can have my chili anytime.

Serving Size

Serves: 6


  • 1 tbls. olive oil
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 small can tomato paste
  • 1 can vegetable broth
  • 2 cans black beans, rinsed and drained
  • 1 can light red kidney beans, rinsed and drained
  • 1 can diced tomatoes (with juice)
  • 1 cup canned corn
  • 2 tbls. chili powder
  • 1 tsp cumin
  • 1 tsp. garlic powder
  • Toppings:
  • Shredded cheddar
  • Chopped green onions


  1. In a dutch oven or soup pot, heat olive oil over medium heat.
  2. Add onion and green pepper, saute for about 5 minutes.
  3. Stir in remaining ingredients except for toppings.
  4. If chili is too thick add additional broth or water.
  5. Simmer over low heat for 1 hour.
  6. Serve with toppings.


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      mockingbird999 3 years ago

      That sounds really good. I think I might give it a try in the Crock Pot.