Quick and Easy Vegetarian Chili

Total Time
45mins
Prep 15 mins
Cook 30 mins

I went through a veg phase, and this was a staple. I'm back to being an omnivore, but I still make this once a week or so. It's great topped with a little cheese (regular or soy) and a chunk of cornbread. If you're a Weight Watcher, this is 3 points for a 2 cup serving. If you're a die-hard carnivore, you can add ground meat, but I think it's much fresher and tastier without.

Ingredients Nutrition

Directions

  1. Drain and rinse beans and corn.
  2. Heat oil in a large soup pot.
  3. Add onions, garlic and bell pepper, and cook just until onions are translucent and bell peppers are bright green.
  4. Add tomatoes, vegetable juice, beans, corn, chili powder and cumin. (I use a LOT of chili powder and cumin).
  5. Bring to a boil, reduce heat, and simmer for about 30 minutes.
  6. More vegetable juice can be added if chili gets too thick.
Most Helpful

4 5

Simple, quick veggie chili. I used red peppers, rather than green, and I added a bit of chipotle tabasco. Made for PAC Spring 2007. Thanks for a good basic recipe!

4 5

Easy and simple. My only issue is that I'm not much of a spice expert, so I was grasping in the dark with the chili powder and cumin. Since this is a vegetarian chili, the taste is spot on; wholesome and doesn't taste processed. I added mushrooms and I even think when I make it again I will use rice to absorb all the liquids. :) Great recipe! Thank you!

4 5

Buonas noches and thank you for helping me put a tasty and healthy meal on the table quickly tonight. I made a couple changes but nothing major. I only had one small green pepper so I used an orange pepper for the second one. Then, I had a bunch of part used cans of various beans that I had opened for other recipes on the tour. So, red kidney beans, black beans and pinto beans all went into the pot. I served it with flour tortillas on the side, a sprinkling of Monterrey jack cheese and a dollop of reduced fat sour cream. Made for Chow Hounds on ZWT5.