This is our family friend Deb’s delicious vegetarian chili recipe! I first tried it years ago and I’ve made it probably every couple of months since. It’s super tasty, perfectly spiced and fun to eat, especially with some corn bread or corn muffin.
Christopher and I love to have chili regularly not only because it’s delicious with and without meat, but because that means we can have corn bread or corn muffins, too.
I know you’re thinking, “Can’t you have baked corn goods anytime?”
Of course we can. But we usually don’t. We usually have our corn bread/muffin with something else. Like chili. Get it?
One of the things I love about this vegetarian chili recipe is how good it tastes. If you are a meat eater, you won’t even miss not having beef in the dish.
I got this recipe many years ago from a friend of the family named Debbie, who brought this vegetarian chili to my sister Robyn’s surprise birthday party. I couldn’t believe how yummy it was. It’s chunky, full flavored and very satisfying. Perfect on these chilly (or chili) winter days!
My Parents and their pet expressions
My parents used to have many pithy sayings. For instance, when we were taking pills for pain, my father used to exclaim, “Don’t get addicted!” 😂
But every time I have chili, I think of one of my mom’s favorites:
“Chilly today, hot tamale!” Even when talking about the weather, my family couldn’t help mentioning food! It was always relevant.
Did your folks say stuff like that? I’d love to know, so leave me a comment!
Another of Mom’s pet sayings would come out when I was young and going on a date.
“Are you going on a date with a fig?”
Hardy, har, har. I find my folks’ expressions funny now but I didn’t so much then. Back then I just rolled my eyes.
On to the Vegetarian Chili Recipe
The ingredients: onions, red bell pepper, sliced portobello mushrooms, diced tomatoes, black olives and kidney beans.
I start by chopping the vegetables in chunks because I love chunky veggies, don’t you? I heat my medium sized cast iron Dutch oven on medium and add 3 tablespoons of olive oil.
I throw in the onion and bell pepper and sauté them for 8 minutes. I add the sliced mushrooms and two teaspoons of garlic paste and continue sautéing them for 2 minutes.
I add the diced tomatoes, chili powder, cumin, dried oregano, dried basil and salt and pepper. I lower the heat under the pan and simmer it for 30 minutes.
I add the kidney beans and olives and continue simmering the vegetarian chili for 10 minutes.
DING! ⏲
Vegetarian Chili in Da House
I get out my little crocks and slice a huge corn muffin in half. I also ladle some vegetarian chili in the crocks and get ready to eat this delicious dish!
It’s chunky and soooo good!
Dive right in! I’m going to.
I hope you enjoyed this recipe! It is super delicious, thick and chunky. Christopher likes his with a dollop of sour cream on top. Yum!
Please feel free to leave me a comment! What’s your favorite vegetarian dish? You can also Pin any photo to Pinterest and Yum the recipe to Yummly! Please do, as it helps me.
And as always, may all your dishes be delish!
- 3 tablespoons olive oil
- 2 medium onions cut in chunks
- 1 Red bell pepper cut in chunks
- 10 ounces sliced portobello mushrooms
- 2 teaspoons garlic paste or 2 cloves of garlic, crushed
- 56 ounce cans diced tomatoes
- 2 tablespoons chili powder or more if you love spice
- 1 tablespoon cumin powder
- 1 tablespoon oregano dried
- 1 tablespoon basil dried
- .75 teaspoon salt
- 15 ounces red kidney beans drained
- 15 ounces medium black olives drained
- Heat sauce pan or dutch oven on medium
- Add olive oil
- Add onions and red bell pepper and sauté for 8 minutes
- Add mushrooms and garlic paste and sauté for 2 minutes
- Add diced tomatoes, chili powder, cumin, oregano, basil and salt
- Lower heat to a simmer and cook for 30 minutes
- Add kidney beans and black olives, simmer for 10 more minutes
- Ladle some in a bowl or crock
- Eat
- Sigh
- Smile
- Enjoy
We are chili-a-holics too! (Is that even a word?? If not it should be!) Your friend’s chili looks delicious, and so healthy! I am glad you were able to share with us 🙂
Thank you Sandi! And yes, we should coin that phrase!
I also can’t ever remember a time that I’ve made cornbread unless it’s to go with a pot of chili. As kids, we would slather them in butter while they were still hot, and sometimes also honey. I love a good pot of chili and yours sets itself apart with its nice hearty chunks of mushrooms – great idea! I can’t wait to try it!
Thanks so much Jenni! Hubby still slathers his with butter and honey!! 🙂
I am partial to a big bowl of chilli and I love that this is vegetarian! Looks and sounds delicious!
Thanks so much Carrie! I appreciate it!
This chili looks so good! I want a big bowl of it for breakfast!
Hehe, Amy! I’m a creature of habit and I’ve never had non-breakfast foods (at least breakfast foods in my mind) for breakfast. Hubby would but not me! But lunch? Let me at it! Thanks for your comment!
This recipe looks so hearty for these cold days we have been having. I have never tried olives in my chili before. Good idea. I will give this recipe a whirl.
Thanks Scarlet! I was dubious with the olives before I tried this recipe many years ago!
Hey Elaine! This vegetarian chili looks awesome and a nice treat from the traditional meat chilis. I need to make some of this!
Thank you so much Matt!
Chili of any variety is always a winner here. The perfect comfort food. Love making a huge batch to tucking some away in the freezer for later.
Gloria, thank you. I too love to freeze it for another time. And it freezes so nicely!
i love chili in all shapes and forms…and vegetarian ones sounds really good and comforting!
Thank you Dixya! 🙂
A few years ago I introduced Meatless Monday (and often many other days of the week) and this is exactly the kind of recipes my family loves on these occasions!
Thanks so much Amelie!! It’s hearty and you won’t even miss the meat. Thank you for commenting!
That chili looks perfect! Nice and chunky! I’m with you, I don’t have cornbread unless it’s with chili, either! I know I’m thick but I get the “fig” comment from Mom! 🙂
Hehe Beth! Thank you! Cornbread is the best with chili!
I love that its vegetarian,Saw this on Instagram the other day and loved it too.
This chili looks so warming and delicious! I wish I had a bowl right now!
Thanks Rachel! 🙂
A big bowl of hearty chili is always good for the soul and this vegetarian recipe looks so great. I agree that corn bread with chili is definitely called for.
This does indeed sound fantastic! I’m a meat lover but having vegetarian every once in awhile is right up my ally!! Love the addition of red pepper!!
I was just thinking about making vegetarian chili last week, but never made it…) I love your recipe + it is so simple! Will save it and make it)
I love that you put olives in your chili. I have never, ever thought to do this, but my toddler and I are both huge black olive fans. Can’t wait to give it a try!
I usually load up my chili with ground beef and bison, but this recipe has reminded me that it can be perfectly filling and amazing sans meat!
Lovely recipe. It’s funny I’ve got a vegetarian chilli on the stove as I type this and I’m still thinking “got get some more chilli on the menu!” This sounds amazing!
Hehe. Thanks Debs!! I appreciate it.
Been eating this recipe for YEARS! And don’t see myself slowing down any time soon. Love this chili.