Easy Vegetarian Chili
Updated October 06, 2020
Super Bowl XLV is less than a week away. Even if you aren’t a Steelers or Packers fan, you can still enjoy Super Bowl Sunday. Good food and friends make the day fun and the television commercials are always entertaining. We are having friends over to watch the big game and of course there will be a big spread of food. Today we are sharing some of our all time favorite Super Bowl recipes and a new favorite, Easy Vegetarian Chili.
Vegetarians and meat lovers will enjoy this chili. It is hearty, filling, and easy to prepare. You can even make this chili recipe the day before so you don’t have to fuss with it on game day. Just reheat it on the stove when you are ready. This vegetarian chili is very satisfying. It will fill you up all by itself, but we always like to serve it with tortilla chips or corn muffins.
If you are looking for other football friendly recipes, here are a few of our favorites:
- Loaded Nachos
- Buffalo Hot Wings
- Homemade Soft Pretzel Bites
- Edamame Guacamole
- Black Bean Salsa
- Caramel Corn
- Poppy Chow
- Rolo Pretzels with Pretzel M&M’s
- Baked Potato Soup
- Zuppa Toscana Soup
- Tortellini Vegetable Soup
- Chicago Deep Dish Pizza
- Rocky Ledge Bars
- Oreo Cheesecake Bars
- Mini Chocolate Chip Cookies
- Rolo Cookies
Enjoy the game!
Easy Vegetarian Chili
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 carrot peeled and chopped
- 1 celery stalk chopped
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 jalapeno diced, seeds removed
- 3 15 oz. cans diced tomatoes
- 2 15 oz. cans red kidney beans, rinsed and drained
- 2 15 oz. cans black beans, rinsed and drained
- 2 cups water
- 1 1/2 tablespoons cumin
- 2 tablespoons chili powder
- Salt and pepper to taste
Instructions
- 1. In a large pot, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until light brown, about 2-3 minutes. Add carrot, celery, peppers, and jalapeno. Cook for five minutes, or until vegetables are soft.
- 2. Stir in diced tomatoes, beans, and water. Season chili with cumin, chili powder, salt, and pepper. Stir and let chili simmer for 30 minutes. Stir chili frequently so it doesn't stick to the bottom of the pan. Serve hot.
- *Note-serve with chips or cornbread, if desired. This chili also freezes beautifully.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
If you like this Easy Vegetarian Chili, you might also like:
Black Bean and Sweet Potato Soup from Two Peas and Their Pod
Spicy Vegetarian Chili from Simply Recipes
Smoky Black Bean & Corn Vegetarian Chili from Cookin’ Canuck
Three Bean Vegetarian Chili from Pinch My Salt
What a great vegetarian recipe… I love beans!
Love chili and always love a good vegetarian one as well! Great for a cold day and game day this weekend!
My husband stopped eating beef a while back, which left me in something of a panic about how to get my beloved chili onto the dinner table. What a perfect, delicious solution you’ve offered here that’s sure to make both of us very happy indeed!
Thanks M, just added this link to today’s upcoming post 🙂 xo
I love this recipe. I want to try and make this soon. Maybe this week, I’ll come back with how it turned out!
this chili is currently cooking on my stove……it smells great in here btw…..i did, however, make a few changes cuz i used what i had on hand……no red pepper, added only half a carrot, added a handful of feozen edamame, only one can of each beans, and includeda small can of green chilis and some hull-less barley and frozen pearl onions…….my teenage son just downed two bowls……can’t get much better than that….thanks for the inspiration
So glad you liked the chili.
Just made this. While it smells delicious, it is very spicy. Next time I will add less cumin and maybe only half a jalapeno.
I made this chili last night and it was fantastic! Used crushed tomatoes instead of diced since I didn’t have any on hand. It was so easy to make and so flavorful! Absolutely love your recipes! Thanks for posting.
great recipe but 4 cups of water was way too much. i cut it down to 2 cups. it was soupy with 4 cups.
I made this last night to a T and it came out PERFECT. It was so delicious and I cannot wait to make it again! Great recipe. Post to come soon on dawnbydawn.com
I am making this tonight! Thanks for the easy recipe!
xoxoMB
Oooh, this looks amazing! One question: How many does it serve? I need to fee six hungry rowers. : )
It feeds 6, but if they are big eaters, you might want to double it. Or serve cornbread and salad with it!
Love this recipe ! Only thing I did different was add 1t. of cayenne pepper because I love it :). I was wondering if you by any chance know what the nutritional info/calories per serving of this chili is?
I made this tonight and it was delicious! My husband loved it! And I love your website! Thanks for sharing your great recipes… Lisa (and Jose) 🙂
Love this! Yummy! Simple! This is our new “go to” chili.
This is the most delicious chili. We just scoured the web to find it again. Made it once before and just loved! Thanks for posting it!!! <3<3<3
My son and I made the veggie chili this afternoon. Delicious! Only thing is that for those who enjoy their chili thicker, I’d add less water (maybe 1/2 cup instead of 2 cups). This recipe will definitely be on our regular rotation though! 🙂
Love all your recipes! In charge of chili for a party-how would I modify this for a slow cooker? Would do your turkey one but has to be veg
We almost made Gumbo!
Phish stole your recipe:
https://phish.com/news/announcing-dinner-and-a-movie-tuesday-evenings/
You should SUE!
This is the BEST recipe! People are always impressed when I serve this. Thank you!
Oh good! Thanks for sharing!