Vegetarian Chili


  • 2 28 oz. cans whole tomatoes
  • 2 cans beans of your choice, drained and rinsed
  • 2 cups frozen corn
  • 3 stalks celery, diced
  • 2 peppers of your choice, diced
  • 2 carrots, diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tsp. oregano
  • 1-3 Tbsp. chili powder
  • 1/4 – 2 tsp. chili flakes
  • Salt to taste


Suggested Toppings:

  • Sour cream
  • Cheddar cheese
  • Cilantro
  • Avocados
  • Green onion



  1. Heat oil in a large pot over medium-high heat. Add onion and sauté for one minute.
  2. Add all spices and cook for 30 more seconds, stirring frequently.
  3. Add peppers, carrots, and celery to pot and cook until vegetables soften.
  4. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce heat to medium-low. Simmer with the lid off.
  5. Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn. Return to a simmer.
  6. Cook for five more minutes, or until the corn and beans have been heated through.
  7. Add salt to taste.
  8. Add desired toppings and enjoy.

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