Healthy Vegetarian Chili Recipe

Jessica Jewell


Vegetarian chili, with a can of Budweiser thrown in the recipe for good measure. Photo credit: Jessica Jewell / Daily Sundial

Vegetarian Chili

I’m a big fan of chili, a BIG one. There are so many different fun ways to customize each batch, the options are endless. In the fall, I love making Drunken Pumpkin Chili from the Veggie Belly blog.

This recipe is a result of lots of trial and error, and trying new things. Feel free to change it up to your liking.

Chili Ingredients

1 onion, diced

1 red or green pepper, chopped

3 stalks of celery, chopped

1 can of black beans, drained

1 can of kidney beans, drained

3 cans diced tomatoes with liquid

1 T olive oil

3 cloves garlic

1/3c chili powder

1 t cumin

1 t oregano

2 green chilies seeded and chopped

1 package veggie ground beef (ground turkey or chicken is good if you’d like a lean meat option)

½ bunch of kale, chopped

dash of cayenne pepper

1 ½ c veggie broth

smoked salt (if you have it) and pepper to taste



Heat oil in a pan and saute onions and garlic until translucent. Throw in spices and stir for a minute or less, be careful not to burn them.

Add celery and peppers (hot and bell peppers) and cook for three to five minutes.

Add beans, tomatoes, ground protein of your choice (if it’s meat, you may want to cook separately till browned, then add to the pot) and veggie broth. Cover and turn heat to medium low and simmer for 30-40 minutes.

Ten minutes prior to finishing, add chopped kale to pot and make any adjustments.


Garnish with your favorite crackers and enjoy!