This is our family friend Deb’s chunky 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 cornbread or a 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.
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.
It’s chunky, full flavored and very satisfying. Perfect on these chilly (or chili) winter days!
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How to make vegetarian chili
Get large Dutch oven or stockpot.
Gather the ingredients – onions, red bell pepper, sliced portobello mushrooms, diced tomatoes, black olives and kidney beans.
Chop the vegetables in chunks because chunky veggies, are perfect in this chili.
Heat the Dutch oven on medium and once that has heated up, add 3 tablespoons of olive oil.
Add the onion and bell pepper and sauté them for 8 minutes.
Add the sliced mushrooms and two teaspoons of garlic paste and continue sautéing them for 2 minutes.
Add diced tomatoes, chili powder, cumin, dried oregano, dried basil and salt and pepper. Lower the heat under the pan and simmer it for 30 minutes.
Add the kidney beans and olives and continue simmering the chili for another 10 minutes.
Ladle the chili in the a few crocks.
It’s chunky and soooo good!
Dive right in! I’m going to.
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I hope you enjoyed this vegetarian chili recipe! It is super delicious, thick and chunky. Christopher likes his with a dollop of sour cream on top.
Please feel free to leave me a comment! What’s your favorite vegetarian dish?
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 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