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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)
shredded cheddar (optional)


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