Vegetarian Chili

After making the Super Meaty Chili, I  decided I was craving Chili too much to not make a vegetarian kind.. let me tell you this one is WAY better! I don’t know why people have a mis-conception if there’s no meat in it than it’s not good, because that’s what I’ve discovered on my 8 months of being vegetarian now. Crazy… I’m going to incorporate meat slowly back into my diet soon, although I really don’t miss anything but sausage! haha

I give it a huge kick so I’d tone that down if you can’t handle the heat.. and started eye-ing all the seasonings so use your own discretion as well. Heck, recipes are meant to be tweaked!


  • 1 med zucchini, chopped
  • 2 med onions, chopped
  • 8 oz bella mushrooms, chopped
  • 1 green bell pepper, chopped
  • 1 can black beans, drained
  • 1 can red kidney beans, drained
  • 1 can light red kidney beans, drained
  • 3 cloves garlic, minced
  • 1 (28oz) can crushed tomato
  • 1 can tomato paste
  • 1 TBsp lemon juice
  • 1 Tbsp dijon mustard
  • cayenne
  • crushed red pepper
  • chili powder
  • basil
  • oregano
  • salt-n-pep


  1. Saute the peppers and zucc in a large pot on Med heat until tender (this gets all that extra water out) then add onions, then garlic, then mushrooms. Saute till soft ~8 mins.
  2. Add tomato paste, and all the seasonings, stir around 2 mins.
  3. Add drained beans, crushed tomatoes, lemon juice, mustard and more seasonings if need be.
  4. Cook med-low for 20 mins till flavors infuse and beans are hot.
  5. Serve with cheese and bread!

2 Comments Add yours

  1. KennyT says:

    This is a wonderful xmas gift, will steal your recipe and make some for my friends, thanks!!!

  2. Mom says:

    Grandma looked at your site this weekend and said she can’t wait to try this recipe!!
    She said cooking runs in the family.
    She’s right about that because she inspired me!!
    She loves your site!

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