This vegetarian chili is delicious! It is a three bean chili with only a little bit of spice. And it can be made with all organic ingredients! In case you haven’t been keeping up, I’m working very hard on going organic. You can read about it here.
Organic Vegetarian Chili, What Could Be Better Than That?!
To make this recipe even better, you can cook it in a crock pot! However, aside that, my husband was a little skeptical about me making chili without any meat – at first. But after Handyman tried it he said, “Whoa, this is really good!” So it was determined that I needed to share the recipe. Luckily I wrote it down!
When I decided to make this chili, I started searching for vegetarian chili recipes. But, most of them called for ingredients I didn’t have on hand, or they weren’t exactly what I was looking for. So, I just decided to try to make my own. I know, surprise, surprise. I do do this a lot. Fortunately, most of the time it turns out pretty good. And I’m finally learning how to write down recipes as I’m making them so I can recreate them later. Yay! It took me a long time to learn this 🙂
For this recipe, I used kidney, pinto, and black beans. This recipe is so versatile, you can use whatever you prefer in your chili if you don’t like these kinds of beans. Or don’t have them on hand. Same with the peppers. I used red peppers, but, honestly, any kind would work. Or, for a more colorful vegetarian chili, you can use a combination of peppers.
If you would like to add protein and texture to your chili, you can add TVP (textured vegetable protein) to it. TVP is a great meat substitute. I have used it in chili and other dishes before. Unfortunately, I didn’t have any organic TVP on hand, so I wasn’t able to use it when I made this chili. But, as mentioned, it tastes great without.
One Last Thing…
Chili is one of those dishes that go great with toppings. You can spruce it up with a number of fun toppings, including cheese, onions, sour cream, or even chips if you want a little bit of crunch!
OK, This Really is the Last Thing… Before Giving You the Recipe!
Additionally, to save money, you can soak and cook your own dried beans. And for an easy prep idea: Cook up a few different batches of beans ahead of time and freeze in handy cooking sized portions.
| Prep Time | 20 minutes |
| Cook Time | 4-6 hours |
| Servings |
servings
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- 1/4 cup olive oil
- 4 Onions diced
- 2 Bell Peppers diced
- 4 cloves garlic minced
- 8 cups Cooked Beans or 5 - 15 ounce cans. Again, any type you prefer will work.
- 2 cans Diced or Crushed Tomatoes 15 oz
- 2 teaspoons Salt
- 1/2 teaspoon Pepper
- 2 teaspoons Cumin ground
- 2 tablespoons Chili Powder
- 2 tablespoons Oregano dried
- 2 tablespoons Vinegar I used distilled white vinegar
Ingredients
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- Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. 2.Add the red peppers and garlic, and cook until lightly browned and tender.
- Pour onion mix into crock pot. Add beans, tomatoes, salt, pepper, cumin, chili powder, oregano, and vinegar. Stir gently and cover. Cook on LOW for 4-6 hours.
