Vegetarian Chili Recipe

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. coconut oil; about 2 cups of mushrooms; 1 medium onion, finely chopped; 1/2 medium red bell pepper, diced; 2 stalks celery finely chopped; 2 jalapeno peppers, seeded and minced; 2 cloves garlic, minced; 2 Tbs. chili powder; 1 tsp. ground cumin; 1 tsp. dried oregano; 1 tsp. turmeric; 1/8 tsp. cayenne pepper; 28 oz. can diced tomatoes; 2 cans beans; 3/4 cup water or vegetable broth; 1 cup fresh or frozen corn kernels; 1/3 cup chopped fresh cilantro; avocado; cheddar cheese; sour cream

Servings: persons

2 tsp. coconut oil
about 2 cups of mushrooms
1 medium onion, finely chopped
1/2 medium red bell pepper, diced
2 stalks celery finely chopped
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
2 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. turmeric
1/8 tsp. cayenne pepper
28 oz. can diced tomatoes
2 cans beans
3/4 cup water or vegetable broth
1 cup fresh or frozen corn kernels
1/3 cup chopped fresh cilantro
avocado
cheddar cheese
sour cream

1
1. In a large pot, heat oil over medium heat.
2
2. Chop the onion, and add to the pot. Stir gently with a wooden spoon to prevent sticking until onions are soft, about 5 minutes.
3
3. Mince hot peppers (if using) and garlic; add them both to the pot and stir for about a minute or until fragrant.
4
4. Chop mushrooms and add to the pot and stir occasionally for a few minutes.
5
5. Chop celery and peppers; add to pot and stir.
6
6. Add diced tomatoes, beans, and spices. Stir well.
7
7. Add vegetable stock or water.
8
8. Bring to the boil, then turn down heat to simmer.
9
Simmer the chili for a minimum of 30 minutes, periodically stirring and tasting, adjusting the spices if necessary.
10
When the vegetables are soft and the chili is flavourful, it may be eaten. It tastes best, though, after simmering for at least an hour.
11
Serve chili with garlic bread or on rice. Top optionally with green onions, sour cream or plain yogurt, avocado slices, or shredded cheese.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tsp. coconut oil, about 2 cups of mushrooms, 1 medium onion, finely chopped, 1/2 medium red bell pepper, diced, and more.

Yes, Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions