Vegetarian Chili

Grab a spoon and get ready to dig into a steaming bowl of hearty Vegetarian Chili. When there is snow on the ground and the temperatures are below freezing, there is nothing better to warm you up. This veggie version is low in calories but big on flavor. You can use whatever combination of veggies you like. You will love this meatless meal!

Chili doesn’t have to include meat to be hearty and satisfying. Loaded with onions, green peppers, celery, carrots and 3 kinds of beans, this Vegetarian Chili will fill you up and keep you warm on the coldest days. Comfort food in a bowl, this chili is satisfying and flavorful. Adding pasta makes it even more comforting. You’ll want to savor every last bite!

Vegetarian Chili Recipe

What’s needed?

• 3 tablespoons of canola oil
• 1 large sweet yellow onion, chopped
• 1 large green pepper, seeded and chopped
• 2 celery stalks with leaves, chopped
• 2 carrots, peeled and shredded
• 1 teaspoon garlic
• 2 tablespoons flour
• 1 quart canned crushed tomatoes (32 ounces)
• 1 quart chicken or vegetable stock (32 ounces)
• 1  15-ounce can blacks beans, drained and rinsed
• 1  15-ounce can pinto beans, drained and rinsed
• 1  15-ounce can light red kidney beans,, drained and rinsed
• 1/4 cup chopped fresh parsley
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2/3 cup Ditalini pasta (any small pasta will work)

How to make Vegetarian Chili?

• Add the canola oil to a large Dutch oven or soup pot over medium heat. Add the onions and green pepper and cook for 5 minutes.
• Add the celery, shredded carrots, and garlic and cook for another 5 minutes.

• When the veggies are softened, add the flour and stir to coat. This will make the Chili thicken as it simmers. Add one quart (4 cups) of tomatoes and one quart of chicken stock.
• Rinse and drain all of the beans and add them to the chili. Add the chopped parsley, salt, black pepper and chili powder. Stir well. Cover and simmer for 30 minutes.

• Remove the lid and add the pasta, if desired. Cook for another 15 minutes until pasta is tender.

You can experiment and add your favorite veggies, like chopped zucchini, kale or spinach. Vegetarian Chili is hearty and satisfying and tastes like summer in a bowl on a very cold day!

Ladle it into bowls and serve hot with a dollop of sour cream, along with pretzel crackers and cheese on the side. This recipe makes about six servings.

Whether you are a vegetarian or just trying to count your calories, you will love this meatless version of classic chili. Make it for your family today!