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Vegetarian Chili

Prep Time:

30 minutes

Cook Time:

30 minutes



Chili is my #1 go-to meal. Beans provide fiber and protein, which make it filling. The beans are also perfect for babies new to eating solids. This was one of the first foods I fed to all my children; I just mashed it up with a fork and spoon fed it to them. As children start feeding themselves with their fingers, you can give them the beans and let them pick them up themselves.


2 Tablespoons canola oil

  • 1 onion

  • 5 cloves of garlic

  • 1 red yellow or green bell pepper (if you don’t have one, you can leave it out)

  • 2 teaspoons chili powder

  • 1 ½  teaspoons cumin

  • 1 teaspoon oregano

  • ½ teaspoon black pepper

  • 2 cups chicken broth (or beef, or vegetable broth)

  • 2 (15 oz) cans crushed tomatoes

  • 2 (15 oz) cans black beans (or 4 cups home cooked black beans)

  • 1 tablespoon brown sugar

  • 1 teaspoon to 1 tablespoon peppers in adobo sauce (depending on how hot you like things!)


Step 1

Prepare your ingredients: chop onion, mince garlic, chop bell pepper, drain black beans, open cans of tomatoes, measure spices and sugar into a small bowl

Step 2 

Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper and cook until see-through and starting to turn brown on the edges.

Step 3

Add garlic, chili powder, cumin, oregano, salt and pepper, and cook for 30 seconds.  Garlic burns easily, so don’t cook it for more than 30 seconds.

Step 4

Add beans, tomatoes, broth and brown sugar. Bring the pot to a boil and then turn it down to a simmer and let it simmer for about 20 to 30 minutes.  While it is simmering, prepare your chipotle peppers.

Step 5

Chop chipotle peppers as small as you can and add them to the simmering potThis is what the can of peppers looks like.  You only need about 1 Tablespoon (only 1 teaspoon if you don’t like spice).  You can freeze the rest of the can for about a year.  These pictures show how I store my leftover peppers in the freezer and scrape them out and chop them.  I like my chili spicy, so I add 1 Tablespoon of peppers.  This ingredient is optional, but gives the chili good smokey flavor.

Step 6

Simmer for a total of 15-25 minutes.  Serve warm with sour cream, cheese and avocados!  Leftovers freeze well.  This recipe tastes great with cornbread (see recipe below) or baked potatoes.

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