Very Veggie Vegetarian Chili

I am not a huge fan of chili  but I decide to give vegetarian chili a chance. To say it’s different is an understatement. Different doesn’t mean bad, but when you are accustom to meat it’s an adjustment.

I loved all the veggies in it. To say this chili is healthy is an understatement. I actually made all of the beans myself without using canned ones but canned will prove to be easier. I just had these in the freezer and wanted to use them.

Homemade beans are ridiculously easy to make especially when you are talking about just making them like the ones in the cans. No spices and not much work. Soak a bag of dry beans for 12 hours, drain add to a pot of water and cook until tender. No spices or anything just like what you get in the cans. I can get the equal amount of 3 cans of beans out of 1 bag. Basically it’s 33 cents a can or less for me. I love that. I freeze them in freezer bags adding 15.oz of the beans to eat bag then topping with the extra juice then I freeze them. It’s super simple and healthier than eating them out of a can, and cheaper!!

In the end I actually liked this chili but it reminded me more of a hearty soup or stew verses a chili. Although it tastes like chili in the chili powder sense it doesn’t in the real chili sense.

If you like the flavor of chili and you love veggies this chili is for you!! This would be incredible used as the chili in a Frito Pie, and also great as chili cheese enchiladas.


  • 2-28oz cans of diced tomatoes (do not discard juice)
  • 10.oz fresh mushrooms diced
  • 1 can of beans kidney beans
  • 1 can great northern beans
  • 2 cup of frozen corn
  • 3 stalks of celery diced
  • 2 bell peppers, diced
  • 3 carrots, diced
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 1-1/2 tablespoons of cumin
  • 2-3 tablespoons chili powder
  • ¼ tsp. or red chili flakes
  • 1 tbsp. or more kosher salt


  1. To a large pot add onion and sauté for about 2-3 minutes. Add garlic and sauté 1 minute. Add all of the spices and cook stirring for about 30 seconds.
  2. Add bell peppers, carrots and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium low. You want the chili to be at a low simmer with the lid off.
  3. Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans, mushrooms and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
  4. Serve on its own or topped with one (or all!) of the delicious toppings.

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