Easy Vegetarian Chili

November 27, 2018

in Dinner in a Dash, Recipes, Soups & Stews, Vegetarian

You can never go wrong with a good, hearty chili. Especially when its an easy vegetarian chili. I’ve been making chili for years, and quite honestly, most of the time, I don’t miss the meat. There is enough hearty veggies in there like mushroom that fill the meaty void.  There are so many things you can put into chili, but I like to keep mine simple, whilst still having a ton of great flavor.

I always lean towards the same veggies for chili (mushrooms, onion & green pepper). But of course, if you have other favorites, feel free to experiment. I also go heavy on the chili powder as it lends a lot of flavor, but very little heat. I’m a wimp when it comes to spice, so I keep it mild.

I hope you give this simple chili a try. Can’t beat it on a cold fall/winter night.

Easy Vegetarian Chili
Prep time
Cook time
Total time
Easy and flavorful vegetarian chili. Mild and uses simple ingredients.
Recipe type: Main
Cuisine: Mexican
Yield: 4 servings
  • 2 cups mushrooms, sliced
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 3 Tbsp Worcestershire sauce
  • 2 Tbsp chili powder
  • 1 28 oz can stewed tomatoes
  • 1 cup canned red kidney beans, drained, rinsed
  • 1 cup canned white kidney beans (or navy beans) drained, rinsed
  • 2 Tbsp yellow mustard
  • 2 Tbsp ketchup
Optional Toppings
  • green onion, shredded cheddar cheese
  1. Heat a large pot over medium heat and spray with cooking spray.
  2. Add in the onion and peppers, allowing to cook for a few minutes to soften.
  3. Add in the mushrooms and cook a few minutes more.
  4. Next, add in the chili powder and Worcestershire and stir.
  5. Pour in the can of stewed tomatoes, and break up the pieces of tomato with your stirring spoon.
  6. Lastly, add in the rinsed beans and mustard and ketchup.
  7. Simmer for about 10 minutes on low until the flavours come together and the veggies have softened.
Serving size: ⅙ of recipe Calories: 152 Fat: 1 g Carbs: 32 g Sugar: 10 g Sodium: 617 mg Fiber: 8.7 g Protein: 8 g Cholesterol: 0 mg


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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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