Warm Up with This Vegetarian Chili

With temperatures dropping across the country, now’s a great time to dig out those winter comfort foods that have been pushed to the bottom of your Pinterest page or the back of your recipe box. It’s also a wonderful opportunity to find a new family favorite.

Over the years, research has determined that a vegetarian diet can offer short and long-term health benefits. While you may not want to change your diet completely, it can be educational to try a vegetarian meal. Warm up this fall with our favorite vegetarian chili recipe.

1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 medium green peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 cans chopped green chilis, drained
2 (12 ounce) vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn


1. Heat the olive oil in a large pot over medium heat. Stir in the onion and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender. Then, mix in the celery, green bell peppers, jalapeno peppers, garlic, and green peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover the pot, and simmer for 5 minutes.

2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn and continue cooking 5 minutes before serving.

Source: Meredith Food Group

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