Easy Homemade Vegetarian Chili

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Easy Vegetarian Chili

Another cold day, another soup recipe. But wait, is chili really a soup? Are we in soup territory?  It’s hot, it has a broth of sorts, and you eat it with a spoon. That soupish.

Maybe I’m thinking about this too much. 😀

I love chili.  I love to dunk crackers in it, scoop it up with tortilla chips, have it in a big ol’ bread bowl, and I love a good chili bread bowl pizza.  Have you ever tried that?  You just make a pretty thick chili, spread it over your pizza dough, and top that beauty with loads of delicious cheddar cheese.  Ahhh…I’m there now. 😍. I might have to do that again soon.

So this is pretty much this easiest chili in the old west, er, Minnesota. I love recipes that simmer and cook for a long time, but sometimes it 6 o’clock on a Tuesday and you just can’t deal with it.  You just need chili and you need it now.  That’s when this is your recipe.

Easy Vegetarian Chili

This is a vegetarian recipe. I tend to not eat much meat…saves more room for chocolate. 😉.  But if you’d like to add some, go right on ahead.  I usual just prefer my chili full of beans and spice.

And as for the spicy factor in this chili: if you like a good spicy meal like I do, feel free not to take the seeds out of the jalapeño.  If that sounds a little too wicked to you, take those seeds out.  It’s your chili, people.  Do what make your tummy happy. 😎

So let’s all put another sweater on and dream of spicy food.  Happy eating!

Easy Vegetarian Chili

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish, Soup


  • 2 tbsp. olive oil
  • ½ a medium onion diced
  • ½ a green pepper diced
  • 1 jalapeno diced
  • 1 clove of garlic minced
  • 2 15 oz cans diced tomatoes
  • 1 14.5 oz can pinto beans drained and rinsed
  • 1 14.5 oz can black beans drained and rinsed
  • 2 cups water or vegetable broth
  • 2 tbsp. chili powder
  • 1 tsp. cumin
  • A dash or two of cayenne pepper optional
  • Cilantro for garnish


  • In a large soup pot over medium heat, warm up the oil. When hot, add the onion and green pepper, and saute until they soften and the onion become translucent, about 6 minutes.
  • Add in the jalapeno and garlic, and stir for one minute more.
  • Add in the rest of the ingredients.
  • Bring the chili to a simmer over medium heat, then reduce the heat and simmer gently on low heat for 30 minutes.
  • Garnish with cilantro.
Keyword black beans, Chili, Gluten Free, Stews
Vegetarian Chili
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