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Vegetarian Chili


  • 2 - onions, chopped
  • 2 - garlic cloves, press olive oil
  • 1 or 2 - carrots, peeled and sliced or diced
  • peppers, chopped
  • 3 - 4 cans (15.5 ounce) - black beans, cannellini beans, kidney beans, chilli beans, drained
  • 2 large cans (1 pound 12 - tomatoes, no spices, crushed, diced, or whole
  • fresh tomatoes, summer season
  • frozen corn (optional)
  • 1 package - Wick Fowler Chili, season to taste, use salt to your discretion (toss out the masa flour powder)
  • shredded cheddar (optional)


  1. Saute onions, garlic and carrot until softened a bit.
  2. Add peppers and cook till everything gets a little more tender.
  3. Add beans, tomatoes, and chili mix. Cook to a boil.
  4. Add ½ small bag of corn. Simmer for about 20 mins.
  5. Done.

Serve with brown rice. (The Chinese place on Hope Rd. makes brown rice- just pick up a qt. in a pinch) Top with some shredded cheddar for a great flavor!

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