Chunky Vegetarian Chili

Use an extra-large pan, and double the recipe.  Freeze extra chili in small serving size containers.  This is a great meatless recipe!  Try to have several meatless meals each week.



1 tablespoon vegetable oil

2 cups chopped onion

½ cup chopped green bell pepper

½ cup chopped yellow bell pepper

2 cloves garlic, minced

1 tablespoon brown sugar

1½ tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

2 cans stewed tomatoes, undrained

2 cans black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can pinto beans, rinsed and drained



Heat the oil in a large pan over medium high heat.  Add onions, bell peppers, and garlic.  Sauté them until tender.  Add all remaining ingredients.  Bring to a boil, stirring occasionally.  Reduce heat, cover, and simmer for 30 minutes.


Makes 8 servings

Serving size – 1 cup


Recipe adapted from:


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