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Easy Vegetarian Chili


Another cold day, another soup recipe. But wait, is chili really a soup?  Are we in soup territory?  It’s hot, it has a broth of sorts, and you eat it with a spoon.  That soupish.

Maybe I’m thinking about this too much. 😀

I love chili.  I love to dunk crackers in it, scoop it up with tortilla chips, have it in a big ol’ bread bowl, and I love a good chili bread bowl pizza.  Have you ever tried that?  You just make a pretty thick chili, spread it over your pizza dough, and top that beauty with loads of delicious cheddar cheese.  Ahhh…I’m there now. 😍. I might have to do that again soon.

So this is pretty much this easiest chili in the old west, er, Minnesota.  I love recipes that simmer and cook for a long time, but sometimes it 6 o’clock on a Tuesday and you just can’t deal with it.  You just need chili and you need it now.  That’s when this is your recipe.


This is a vegetarian recipe.  I tend to not eat much meat…saves more room for chocolate. 😉.  But if you’d like to add some, go right on ahead.  I usual just prefer my chili full of beans and spice.

And as for the spicy factor in this chili: if you like a good spicy meal like I do, feel free not to take the seeds out of the jalapeño.  If that sounds a little too wicked to you, take those seeds out.  It’s your chili, people.  Do what make your tummy happy. 😎

So let’s all put another sweater on and dream of spicy food.  Happy eating!


Easy Vegetarian Chili
  • 2 tbsp. olive oil
  • ½ a medium onion, diced
  • ½ a green pepper, diced
  • 1 jalapeno, diced
  • 1 clove of garlic, minced
  • 2 15 oz cans diced tomatoes
  • 1 14.5 oz can pinto beans, drained and rinsed
  • 1 14.5 oz can black beans, drained and rinsed
  • 2 cups water or vegetable broth
  • 2 tbsp. chili powder
  • 1 tsp. cumin
  • A dash or two of cayenne pepper (optional)
  • Cilantro for garnish
  1. In a large soup pot over medium heat, warm up the oil. When hot, add the onion and green pepper, and saute until they soften and the onion become translucent, about 6 minutes.
  2. Add in the jalapeno and garlic, and stir for one minute more.
  3. Add in the rest of the ingredients.
  4. Bring the chili to a simmer over medium heat, then reduce the heat and simmer gently on low heat for 30 minutes.
  5. Garnish with cilantro.



Comments on this entry are closed.

  • Anu-My Ginger Garlic Kitchen October 13, 2015, 7:05 am

    Mmmm, love this thick and classic looking vegetarian chili. YUMMY!

    • Amanda October 17, 2015, 9:37 am

      Thank you so much. I love me some spice. 🙂

  • Jessica @ Sweetest Menu October 13, 2015, 7:43 pm

    Ooh! Chilli is one of my favourite meals ever! This looks so lovely and so good for you! Yum.

    • Amanda October 17, 2015, 9:38 am

      Thanks, Jessica. I think it is pretty good for you. So that means I can have a second helping of dessert, right? Haha.

  • Nicole @ Young, Broke and Hungry October 14, 2015, 11:05 am

    Mmm I love chili! Especially with crumbled up cornbread and shredded cheese on top.

    • Amanda October 17, 2015, 9:40 am

      I was really craving cornbread when I made this chili. Cornbread with jalapeños and cheese baked in—yum!

  • Michele @ Two Raspberries October 14, 2015, 3:55 pm

    this sounds perfect for the chilly weather coming! 😉 YUM

    • Amanda October 17, 2015, 9:40 am

      Thanks, Michele!

  • Fareeha October 16, 2015, 11:09 am

    Loving all the flavors in it. The beans and the chili look fantastic

    • Amanda October 17, 2015, 9:41 am

      Thank you so much!

  • Fareeha October 16, 2015, 11:09 am

    Loving all the flavors in it. The beans and the chili look fantastic

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