504 Main by Holly Lefevre: Vegetarian Chili Keeps the Tummy Warm and Happy
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Monday, October 29, 2012

Vegetarian Chili Keeps the Tummy Warm and Happy

We have a Halloween tradition here.
It involves friends and chili!
We all gather at my house eat chili and cornbread (of course)
and then head out to trick or treat! 
I have posted this recipe before, but I love it and it is chili season,
so you get it again!

I cook up a few different versions of chili, but I prefer a vegetarian chili.
I am love this Veggie Chili!
And seriously could eat it for days in a row!
And, best yet...it is EASY to make!

This is a mild, chunky chili. You can adjust some of the spices (cumin, chili powder, even cayenne) to your liking (I added more garlic, because I cannot get enough!). This is what we prefer. 
  • 1 Large Can Diced Tomatoes
  • 1 Can stewed tomatoes
  • 1/2 can Tomato Paste (I generally freeze the other half of a can)
  • (Optional) 1 Can Tomato Sauce (depends on how thick you like your chili)
  • 2 cans black beans (store brand)
  • 1 can pinto beans (store brand)
  • 1 can kidney beans (store brand)
  • 1 16 oz can diced green chilies
  • 1 can chopped olives (store brand)
  • 1 red pepper, chopped
  • 1 red onion, chopped
  • 3 gloves garlic
  • 1 Teaspoon cumin
  • 1 Teaspoon dry mustard
  • 1/2 to 1 Teaspoon Sea Salt
  • 1/2 to 1 Teaspoon fresh ground black pepper
  • (Optional, chili powder, depends on your taste)
  • 2 Tablespoons Olive Oil

  • NOTE 1: You can add cooked ground turkey, cooked ground beef, or cooked chicken to this chili too! 
  • NOTE 2: Occasionally I sneak in some cooked and pureed carrot into the mix too!

Cook It!
  • Chop red pepper and red onion
  • Chop or mince cloves or garlic
  • Heat olive oil in a large pan over medium heat, add garlic.
  • Cook for approximately 3-4 minutes, add red onion and red pepper.
  • Cook until just caramelized, about 15 minutes (just watch it).
  • In the meantime, empty the contents of the tomato cans in a large stock pot. (I had a helper!)
  • Add the chilies and olives.
  • Empty the cans of beans into a colander and let juices drain, rinse off and let water drain. (I drain my beans, but some prefer not too!)
  • Add beans to the stock pot.
  • Place on stove at a medium/low heat and begin to heat.
  • Add the dry mustard, salt, pepper and chili powder (if you wish)
  • As the stock pot heats, add the pepper/onion mixture.
  • Stir
  • Cook for approximately one hour on low, stirring occasionally. You can cook this in a crock pot on low for 4-5 hours.

Now, if you prefer a non-veggie chili, I also cooked up some ground beef for the hubby and made a separate pot of chili - no beans (he does not like beans), added the meat - but the tomatoes and spices were the same. Super-simple!

What is your Halloween Tradition???

This post is written and created at 504 Main by Holly Lefevre


  1. That looks delicious! I've actually been on the hunt for a good vegetarian chili recipe for my bakery and this might just be the one!

  2. yummmmmy! I am making chili this week as well! First time since last year :)

  3. This looks good Holly! We definitely love chili and soups this time of year!

  4. I love this recipe! It looks very good. I like to make chile and corn bread, too, on Halloween! We live out in the country, so we always like to go into town and the kids trick or treat at Grandma and Grandpa's street!

  5. Looking forward to another fun year of trick-or-treating and delicious chili with you guys!


  6. I love my chili recipe but this one sounds like something I'd love too ... I'm pinning it!


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