• Guest Blogger

The Best Vegetarian Chili EVER


  • 1 can Kidney beans, drained and rinsed

  • 1 can Black beans, drained and rinsed

  • 1 can Pinto beans, drained and rinsed

  • 1 cup frozen corn

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 red onion, diced

  • 1 (28 oz) can crushed tomatoes

  • 1 cup vegetable broth

  • 5 garlic cloves, minced

  • 1 heaping tbsp chili powder

  • 1 tsp cumin

  • 1 tsp coriander

  • 1 tsp Ghirardelli cocoa powder (unsweetened)

  • 1/2 tsp garlic powder

  • 1/4 tsp (or a bit less) cayenne pepper

  • A couple splashes of lite soy sauce (optional, gluten-free Tamari)

  • 1/2 tsp salt

  • Black pepper and paprika to taste


Chop the garlic, onion, and bell peppers. Sauté lightly over medium-high heat in 1-2 tsp olive oil. Meanwhile, rinse the beans until all of the canning liquid is gone.

Once the veggies have sautéed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.

Once the chili is done cooking, top with anything you like. Here are some suggestions: 1 Tbsp reduced-fat cheese, fat-free sour cream or 0% greek yogurt, whole wheat tortilla chips, or Old-Fashioned Cornbread.


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