Not much tastes better to me on a blustery, cold winter’s day than a bowl of this hearty vegetarian chili. It warms me from the inside out and makes an easy and nutritious meal.
When I first started making chili, I cooked it with meat, but after a while I realized that I didn’t really want the meat, just the good stuff that came along with it. So I left it out, and and played around with different kinds of canned beans and canned veggies and it evolved into a hearty vegetarian chili my kids and I can’t get enough of.
I always make a big pot so I have plenty of leftovers for the week and to freeze for later. Reheated chili is as good as the day it’s made!
Since it’s National Canned Food Month, it’s the perfect time to share this recipe, as it includes so many yummy canned veggies.
Hearty Vegetarian Chili
- 1 15.5 oz can dark red kidney beans rinsed and drained
- 1 15.5 oz can light red kidney beans rinsed and drained
- 1 15.5 oz can chili beans
- 1 15.25 oz can whole kernel corn drained
- 1 15 oz can garbanzo beans drained
- 1 14.5 oz can petite cut diced tomatoes with green chiles
- 1 10 oz can diced tomatoes with habaneros
- 1 15 oz can tomato sauce
- 1/4 cup diced onion
- 1/4 cup diced green pepper
- 3 Tbsp chili powder
- 1/2 tsp salt
- 1 Tbsp Worcestershire sauce
- 1/4 tsp ground red pepper
- 15 ounces water use empty tomato sauce can
- Combine all ingredients in 6-quart stockpot (or larger) and bring to a boil. Reduce heat to low; cover and let simmer for 2-3 hours.