Vegetarian Chilli

Chilli is perfect for two occasions:
1. On a cold day to warm your belly.
2. When you have a crowd of friends coming over to watch a sports game!
I usually make two types of chilli to ensure everyone is happy. One with ground meat for the meat lovers and one that is vegetarian for the people who prefer to eat veggie based meals like me.

– 1 Large Vidalia Onion – Diced
– 6-8 Cloves of Garlic Chopped
– 1 Extra Large Red Pepper Diced
– 3-4 Stalks of Celery Shopped
– 2 Fresh Jalapeño Peppers – Chopped Small
– 2 (540ml ) Cans of Flavoured Diced Tomatoes
– 6 Tbsp Tomato Paste
– 5 Tbsp of Chilli Powder
– 1 Tbsp Cumin
– 1 Tsp of Basil
– 1 Tsp of Thyme
– 1/2 Tsp of Oregano
– Splash of good quality Balsamic Vinegar
– 2 Packets of chicken bouillon or vegetable bullion with 3/4 cup of water or 1 cup of chicken broth.
-1- 2 Cans of Beans – Your choice (I use kidney, chickpea, or six bean medley)

Note: You can always add whatever additional vegetables you may like. . I like to add a couple carrots or different color peppers or even corn tastes great in it.


I  like to make it in my creuset pot as it only takes 20 minutes. Directions below

  1. In a large pot saute onion garlic in a bit of oil over medium heat until soft and translucent. Season with some salt and pepper and stir.
  2. Add the jalapeños, celery, and peppers. Saute for about 5 minutes until soft.
  3. Add in the tomatoes and their juices and tomato paste and remaining spices and chicken bouillon  . Stir to combine.
  4. Drain and rinse your beans then add to the mixture. Simmer uncovered for about 10-15 minutes.
  5. Add your hot flakes or hot sauce to your liking. Adjust seasoning to your taste.
  6. Once done, serve into bowls and top with shredded cheese, jalapeños, and sour cream. For a non dairy option, use cashew cream (see recipe on site).

Note: You can always add whatever veggies you have in your fridge like a couple carrots or different color peppers. I usually make a big batch as it freezes well.



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