Vegetarian Chili Recipe

This recipe is so much fun!!  I adapted it from Sparkpeople, but the first time I decided to cook it I didn’t have all the ingredients the recipe called for, so I improvised.  I swear, it gets better every time I make it.  I hope if you use this recipe, you will make it your own as well.


1/2 a medium onion, chopped

1 Tbsp. olive oil

5 or 6 baby bell peppers, de-seeded and chopped

1 can (15 oz.) stewed tomatoes

1 can (15 oz.) kidney beans, drained

1 small can (8 oz.) corn, drained

chili powder to taste

garlic to taste

salt to taste


Saute’ onion, garlic and peppers in olive oil until tender.

Add remaining ingredients and cook over medium heat until well-blended (about 15 minutes).

The fun part of this recipe is that you can make so many substitutions with whatever you have on hand.  For example, you can substitute pinto beans for the kidney beans, chopped zucchini or yellow squash for the peppers, carrots for the corn, etc.  I would recommend sticking with the base of onions and tomatoes, though.  Try your own combinations and come back and let me know what worked for you!!

Serve with parmesan cheese or sour cream

vegetarian chili recipe