Veggie Chili Recipe

Submitted By: Linda from Johnstown.

Veggie Chili Notes

I became a vegetarian a little while ago and I use a lot of spices now. Here is a recipe for a chili that doesn't use a meat subsitute. Meat lovers like this recipe a lot.

  • 1 block firm tofu, optional
  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 2 green bell peppers, cleaned and chopped
  • 1 red bell pepper, cleaned and chopped
  • 1 teaspoon dried garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 small bag frozen corn
  • 2 (15 ounce) cans garbanzo beans, drained
  • 1/2 cup tomato paste
  • 2 teaspoons sugar, optional
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons basil
  • 2 teaspoons chili powder
  • 1 teaspoon freshly ground black pepper
  • shredded cheese, to garnish each bowl for serving
Serves / Yields


Preparation Instructions

Saute onion, peppers and garlic for about 5 minutes. Add all ingredients to a crockpot, except for cheese. Cook on low for 4 - 5 hours. Stir once in a while.

Put cheese on top of each bowl and serve.

Helpful Hints

This is good with a crusty bread.

If you use tofu it takes on the flavor of the chili and makes it a little thicker. Squeeze water out of tofu and crumble it into the pot.

For vegan chili, omit sugar and cheese.

Quick Shopping List

Garlic Pieces, Chopped or Minced
Minced Pieces, in a glass jar
In a 1/2 cup shaker jar, net wt 3 oz
Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
California Sweet Basil, Dehydrated Broken Leaf
In a glass jar
In a 1/2 cup shaker jar, net wt. 0.75 ounces
Chili Powder, Mild, Medium, Or Hot
Medium, in a glass jar
1/2 cup shaker jar, net wt. 2.5 oz.
Tellicherry Ground Black Pepper
20/30 Mesh (Coarse Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.

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