Vegetarian Chili

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 medium-sized organic onion, diced
4 organic garlic gloves, minced
1 large organic carrot, sliced
1 organic red pepper, sliced
1 organic green pepper, sliced
1 large organic zucchini, quartered
20 organic cremini mushrooms, sliced
15 ounces can organic garbanzo beans, rinsed (this helps get excess salt off)
15 ounces can of organic black beans, rinsed
15 ounces can organic red kidney beans, rinsed
1 cup water
3 tablespoons dried basil
3 tablespoons dried oregano
4 tablespoons chili powder
2 tablespoons cumin
1/2 teaspoon red pepper flakes
salt and pepper to taste


Saute onions, garlic, carrots in olive oil until tender
Add peppers, zucchini, and mushrooms, saute for 5 minutes
Add beans, tomatoes, tomato paste, water, and seasonings. Stir together and bring to a boil.
Reduce heat to low, let simmer for approximately 1 hour, stirring occasionally.
Serve over a bed of steamed brown rice and top with low fat sour cream, yogurt, or low fat probiotic cheese.


Who doesn’t love a warm bowl of chili on a chilly night? Believe it or not, it does get cold in California! I make several versions of this chili depending on what I have in the house, and sometimes with ground turkey but when I make it without, you can’t even tell it’s not there! I pack this chili with three different types of beans, tons of veggies, satisfying flavors, and a lot of love! This is one of my favorite meals to make because it all goes into one pot and you can store the leftovers right in it! I hope you find this recipe just as warming and delicious as I do! Serving six people, this chili really stretches your dollar! Enjoy!




Wednesday, January 13, 2010 - 10:00am


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