Vegetarian Chilli

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I can’t count how many times I brewed a solid batch of vegetarian chilli when in college and living on my own now. It is near impossible to make it the same twice – especially if you don’t follow a recipe like me. Go on a good raid of your freezer, spice rack, vegetable drawer, and canned beans cupboard.

It’s wholesome, delicious and cheap. And my boyfriend even likes it!  Mix a little of this and a little of that for a wholesome supper or lunch

Vegetarian Chilli
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  • 1 Onion (chopped)
  • 1 tsp minced garlic
  • 2 Carrots (shaved and chopped)
  • 2 celery stalks (chopped)
  • ½ green pepper (chopped)
  • 1 can chickpeas
  • 1 can black or red kidney beans
  • 1 can diced tomatoes
  • Cayenne pepper/paprika, dried oregano/black pepper
  1. Cook it in a Crockpot on high for 4 hours or in a large pot for about 45 minutes.
  2. Serve with a whole wheat bun or crackers.
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