Vegetarian Chili

Fall is officially here! Cold weather is coming and so are the holidays. In our family, there is nothing more heart (and tummy!) warming than having a pot of chili on the stove that everyone can pick from throughout the day when hanging out for a visit. This was one of my recent creations, and it was an immediate favorite. Enjoy!

Vegetarian Chili


SERVES 10-12


2 32-oz cartons of vegetable broth
6 cups of assorted cooked beans (I used black, kidney, and chickpeas)
5 cups cooked green split peas
3.5 cups stewed tomatoes
1/2 of a 16 oz carton of mushrooms, sliced
2 jalapenos, minced
4 carrots, sliced
4 celery stalks, sliced
1/2 head cabbage, roughly chopped
2 yellow onions, chopped
4 tbsp garlic
1/4 cup olive oil
1 cup cider vinegar
1 tbsp cayenne
1/2 tbsp chili powder
1/2 tbsp cumin
1 tsp white pepper
3 assorted bell peppers, sliced
Minced cilantro for garnish (optional)


Put broth in cooking pot. When starts boiling, put everything in except beans and peas. Let simmer an hour. Put beans, peas and bell peppers in and cook 15-20 minutes. Ladle into a bowl, let breathe for a few minutes, add cilantro for garnish on top and serve hot!









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