Vegetable Chili

You know how many times I’ve said BeeBop is a real meat-and-potatoes man, right? Which is why I never in a million years would have thought that he’d go for this chili. It’s vegetable chili. Not an ounce of meat in sight. Really. And, believe it or not, it’s one of his favorites!

This recipe originally came from an Oxmoor House cookbook titled The Low-Fat Way to Cook. Those folks at Oxmoor House have some really awesome publications. They’re the people that bring you Cooking Light, Southern Living and so many more cookbooks and magazines. So you know before you start that if a recipe comes from their presses it’s a winner.

This is another of those time-tested recipes that I fall back on time and time again. I don’t call it vegetarian chili because it does use beef stock, but you could substitute a vegetable stock if you really wanted to take it to that level. We don’t tend to do much meatless around here so we keep the beef stock. Do what you like I always say.

2 tblsp olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 carrots, chopped
3 garlic cloves, finely minced
4 cups beef broth
1 15-oz. can kidney beans, drained
1 15-oz. can pinto beans, drained
1 14.5-oz. can diced tomatoes with juice
1 6-oz. can tomato paste
2 tblsp chili powder
3/4 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp cinnamon
1/8 tsp Tabasco
1 jalapeno, seeded and chopped
1 bay leaf

Garnishes: Shredded cheddar cheese, sour cream, cilantro and finely chopped green onion

Prepping vegetables for Vegetable Chili

Before you start, go ahead and get all your chopping and dicing and mincing done. Here’s a little tip for you: see the small cutting board in the photo? That’s one I use only for onions, garlic and hot peppers. Keeps those flavors off the big all-purpose board so they don’t get into something like, for instance, a pie crust.

Saute veggies for Vegetable Chili

Place a large dutch oven or stock pot on medium-high heat. Add the olive oil, onion, green bell pepper, carrots and garlic to the pan and sauté until crisp-tender.

Add tomatoes to Vegetable Chili

Add the tomatoes, tomato paste, jalapeno and Tabasco.

Spices for Vegetable Chili

Next add in the spices. And, don’t be afraid of adding cinnamon to your chili. I know most people associate the taste of cinnamon with sweets, but on its own cinnamon is quite savory. It really adds a little something-something in the background of your chili.

Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, for approximately 45 minutes. Stir occasionally. Ladle chili into serving bowls and top with garnishes as desired. Makes about 9 cups.

Enjoy!

Vegetable Chili
 
Prep time
Cook time
Total time
 
No meat in this delicious chili! It's packed full of delicious and nutritious veggies.
Ingredients
  • 2 tblsp olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, finely minced
  • 4 cups beef broth
  • 1 15-oz. can kidney beans, drained
  • 1 15-oz. can pinto beans, drained
  • 1 14.5-oz. can diced tomatoes with juice
  • 1 6-oz. can tomato paste
  • 2 tblsp chili powder
  • 3/4 tsp ground cumin
  • 3/4 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1/8 tsp hot sauce
  • 1 jalapeno, seeded and chopped
  • 1 bay leaf
Instructions
  1. Place a large dutch oven or stock pot on medium-high heat. Add the olive oil, onion, green bell pepper, carrots and garlic to the pan and sauté until crisp-tender. Add the remaining ingredients. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, for approximately 45 minutes. Stir occasionally. Remove the bay leaf before serving. Ladle chili into serving bowls and top with garnishes as desired.
Notes
Makes about 9 cups. Garnish with shredded cheddar cheese, sour cream, cilantro and finely chopped green onion.

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Comments

    • says

      Can you believe I’ve never tried either tofu or TVP? When we want a meaty chili we just use the standard hamburger (sorry Texans). This is for days when we want something lighter :-)

  1. says

    great chili here, all the robust taste you need in a hardy bowl – one of my favorite chili is a meatless, bean base chili and you got it all going on here…

  2. Joe Ann says

    I’m eating healthy, so thank you for a wonderful recipe for chili. I’ve been eating more chicken and vegetable meals.

    • says

      Joe Ann – This is is quite healthy. It’s actually a recipe from way, way back when I used to follow a diabetic exchange based plan. A serving counts as 2 veg, 1 bread and 1 meat – if anyone still counts that way :-)

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