Vegetarian Chili

By: Theresa Greenwell

Fall is right around the corner and so is the cooler weather which makes many of us crave those old, warming ‘comfort’ foods.  Unfortunately, these foods can add unwanted inches to our bodies.  To avoid these extra inches, you can substitute healthier alternative recipes, which are loaded with vegetables and not fat, for the traditional foods you may be used to having.

Below is a vegetarian chili recipe that provides all the comfort and warmth, without all the inch-adding ingredients.  Enjoy!

Serves: Makes 6-8 servings

Serving Size: 2/3 cup



  • 2 tbsp. olive oil
  • 1¾ cup diced onion
  • 1 cup red or green bell pepper
  • 1 ¼ cups diced carrot
  • 1 tsp crushed garlic (or 1 tbsp. garlic powder)
  • 3-4 cups diced tomatoes (or 1 large can)
  • 1 tbsp. cumin
  • 1½ tbsp. chili powder
  • ¼ tsp cayenne pepper or ¼ tsp crushed red peppers (either are optional)
  • 1½ tsp salt
  • Pinch or more cinnamon to taste (optional)
  • 3 cups cooked red kidney, black, or pinto beans (or 2 15oz cans)
  • Vegetable stock- approximately ½ to 1 cup (as needed)


  • In a large pot, heat olive oil over medium heat.
  • Add onion, carrots and garlic to oil.  Cook until carrots vegetable are softened but not still firm.
  • To mixture add bell peppers, cumin, chili powder, cayenne or crushed red peppers, salt, cinnamon and tomatoes. Stir well.
  • Add beans and vegetable stock (add as need to get desired thickness)
  • Reduce heat and allow to simmer on low to medium-low, stirring occasionally, for 15 minutes.
  • Serve with side of small green salad.