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Hearty Vegetarian Chili

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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!

Hearty Vegetarian Chili recipe

Since it’s National Canned Food Month, it’s the perfect time to share this recipe, as it includes so many yummy canned veggies. This is a sponsored post. All opinions are my own.

I really like cooking with canned food because the nutrition, freshness and flavor is sealed in naturally at the peak of ripeness. The quality remains top notch until the day I decide to open the cans and get cooking.

Cans Get You Cooking logo

CansGetYouCooking.com has a bunch of fun stuff planned for National Canned Food Month!

Cans Make the Meal 

Kelsey Nixon hosts a 30-minute special airing on Cooking Channel in February for National Canned Food Month. Kelsey will take us shopping, share fun canned food facts and create delicious recipes inspired by the foods in her Cantry.

• February 08, 2015 10:00 AM EST
• February 14, 2015 10:00 AM EST
• February 15, 2015 10:00 AM EST
• February 22, 2015 10:00 AM EST
• February 28, 2015 10:00AM EST

Cans Make the Meal with Kelsey Nixon on Cooking Channel

Cantry Cook-Off Recipe Contest

Kelsey Nixon will be judging Cans Get You Cookingʼs Cantry Cook-Off Recipe Contest! Entrants must create a unique recipe using at least two canned food items and submit the recipe, along with a photo of their dish for a chance to win $5,000! Entrants have until March 31, 2015 to enter! Enter at CookingChannelTV.com/cans

Cans Make The Meal - Kelsey Nixon

Cantry Thursdays

By the time we get to Thursday night dinner, most of our groceries have been used up, we’re tired from a long week and we don’t want to spend a lot of time in the kitchen, so we’re often tempted to call for takeout. But Cantry Thursdays are a reminder to look in our Cantry, because canned foods make homemade easy!

Canned foods are available year-round and there’s less prep, so keeping a well-stocked pantry — “Cantry” — helps you make it through the week while serving your family healthy, homemade meals you’ll feel good about.

Cantry Thursdays logo

And you’ll be ladling up big spoonfuls of goodness (like my hearty vegetarian chili) to your family too.

Visit Cans Get You Cooking for recipe inspiration and more. Unlock the goodness of canned foods and get cooking!

hearty vegetarian chili

Print

Hearty Vegetarian Chili

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 servings
Author Liz Mays

Ingredients

  • 1 can 15.5-oz dark red kidney beans, rinsed and drained
  • 1 can 15.5-oz light red kidney beans, rinsed and drained
  • 1 can 15.5-oz chili beans
  • 1 can 15.25-oz whole kernel corn, drained
  • 1 can garbanzo beans chickpeas, drained
  • 1 can 14.5-oz petite cut diced tomatoes with green chilies
  • 1 can 10-oz diced tomatoes with habaneros
  • 1 can 15-oz tomato sauce + 1 can water
  • 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

Instructions

  1. 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.

Recipe Notes

Choose a canned tomato variety based on whether you like a little more or a little less heat.

hearty vegetarian chili_recipe

What are your favorite chili “Cantry” ingredients?

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Comments

  2. Kathryn Doherty says

    This vegetarian chili looks so delicious – perfect for a chilly fall night! I love leftovers too – you’re right that they hold up incredibly well. I’ve always got a huge variety of beans on hand in my pantry – black, cannelinni, kidney, garbanzo, refried… so versatile, so easy, so healthy!

    Reply

  3. Jessica Harlow says

    My favorite canned vegetables are beans, beans, and beans! There are so many different kinds of beans and it’s so easy to add a can (and a bunch of protein) to almost any meal! Definitely going to try your Hearty Vegetarian Chili with the colder weather arriving!

    Reply

  11. Donna says

    That really does look hearty! We love chili, especially this time of year and with single digit temps (below 0 windchill), chili would be perfect tomorrow! And I do keep my pantry stocked with canned vegetables, beans, and tomatoes/sauces.

    Reply

  14. Lynndee says

    We love chili and the husband has always been the one who prepares it using his late mom’s recipe. We haven’t tried the vegetarian version though. Looks delish!

    Reply

  19. Esther says

    I love the idea of Cantry Thursdays. I am always running into this problem but usually on Friday. I have to grab whatever is left of the groceries and try and figure out what to make. This chili looks delicious!

    Reply

  37. CourtneyLynne says

    honestly I’m not usually a fan of anything vegetarian, but chili is one thing that rocks with or without meat! Will have to try this!

    Reply

  43. Kori says

    That sounds like such a healthy option for chili. Not that I don’t mind my turkey chili or traditional chili with beef, but that does look really good.

    Reply

  48. Andrea Kruse says

    Vegetarian Chili is one of my favorite Fall/Winter staples. I love to make a big batch and then dress it up over pasta (chili mac) then potatoes then as is. With the rising cost of meat, I always try to keep all the ingredients on hand so in a pinch, chili it is! This recipe looks great. I am always looking for new flavors to add to our bowl of chili.

    Reply

  49. Penelope says

    I’m not sure why I love chili so much, but I Looooooove chili, like LOVE it…it gets me through cold days, feeling sick, makes me feel cozy and filled and it’s so hearty and tasty. Maybe because it contains so many of my favorite things?

    Reply

  53. April G says

    I’ve never heard of Cantry Thursday. I think it’s a great idea to be able to pop open those cans and make a great meal. I’ve been looking for great vegetarian recipes. Pinning!

    Reply

  56. Sue says

    I never really made my own chili before. I would love to make this and would want it without meat too. But the guys around here probably would want meat. Maybe I could have meat dish with it too for them. Thanks for recipe 🙂

    Reply

  58. Jess Weaver says

    Chilli sounds so great right now. Its blistering cold in Indiania. I am making this soon! Thanks for sharing such a easy recipe.

    Reply

  62. Pam says

    Chili is one food that is always better the next day or warmed up after carefully frozen. It is a favorite in our house and I use a few canned ingredients in my chili also. This looks like a great recipe to try.

    Reply

  63. Ashley says

    I love chilli, and am not a huge fan of meat. My husband has decided to stop eating meat for lent, so I am looking for delicious and EASY recipes. This is perfect!

    Reply

  65. Mary O'Malley says

    This is just about everything I put into chili when I make it! I never thought of putting Worcestershire sauce in though. I’m going to have to try that next time! Thanks for sharing. 😀

    Reply

  67. Lee says

    Chili is delicious and everyone makes their own different special recipe. I personally love chili with ground beef and sour cream. I’ll certainly give this recipe a try either way.

    Lee

    Reply

  74. Layne says

    This looks like a delicious and simple recipe! I love having cans on hand for a quick meal options, especially if I have guests drop by unexpectedly.

    Reply

  88. Rosey says

    Pinning this one. Grocery shopping tomorrow (cold weather delay, I was supposed to do it yesterday), so it’ll be on the menu this week. 6-degrees right now…great time for chili from the cantry. 😉

    Reply

  92. Digna D. says

    Looks delicious. Like the addition of garbanzo beans. Will be passing this along to the hubby since he does all the cooking in our house. Thank you for sharing.

    Reply

  94. LyndaS says

    That looks so delicious and reminds me of the soup I just ate (Seven Can Soup). I keep my “cantry” stocked with diced tomatoes of different varieties, kidney beans, and green beans. They are my go-to cans.

    Reply

  100. Pam says

    I love recipes like this that I can pretty much prepare from the pantry. It’s so nice to find easy and delicious recipes like this. I haven’t made chili in a while, but now you have me craving it!

    Reply

  105. Michele says

    I always have canned veggies in the pantry! I actually prefer them to frozen. I haven’t had a bowl of chili with or without meat for a very long time–years in fact. You just reminded me I actually love chili and this vegitarian style one would be delicious.

    Reply

  115. Kira says

    Interesting, didn’t know this was Canned month. Good to know. On a different note, I love easy recipes like this perfect for weeknight dinner.

    Reply

  125. Heather says

    Oh I love a good chili! I haven’t made mine in a few months! I need to get menu planning again. I agree cans do make the meal. Nothing wrong with canned foods. 🙂

    Reply

  133. Stephanie says

    Wow, that looks delicious! I love that it’s vegetarian too. I’m not personally a vegetarian, but that doesn’t mean that I don’t enjoy a great vegetarian option every now and again either. Thanks for sharing!

    Reply

  134. Julee says

    It’s freezing here. It’s lunch time. I’m needing this delivered. stat! Seriously, it looks so good and I’m not creative enough to think to add veggies to chili! Well played.

    Reply

  136. Ashleigh Walls says

    I’ve been trying really hard to work in better foods, and I LOVE chili. Making it without meat I always seem to come up short with the rest of the fillings but this looks like I would get plenty of veggies!

    Reply

  138. Shauna says

    What a great recipe… This sounds and looks amazing. We are a huge chili family, so I will have to try this. Thanks for sharing.

    Reply

  140. Daisy says

    I haven’t used much from a can lately, but now you have me motivated for my shopping list this week. I’m all about making an awesome chili. It’s so cold outside and warm chili sounds awesome!

    Reply

  148. Carol Cassara says

    This looks delicious. My husband likes his traditional chili but I prefer vegetarian and will have to try this one!

    Reply

  150. Megan Elford says

    That looks so yummy! I love chili on super cold days like today. I always use canned veggies and sauce in my chili. In the winter where we live, it’s often the best way to get local produce.

    Reply

  153. heather meads says

    Oh yum, now I have a craving for chili – thanks! I make mine vegetarian too and always add the grated cheese as well. I didn’t know it was “canned food month”, I really should go and see what’s in my pantry…

    Reply

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