The best Vegetarian Chilli

The best vegetarian chilli

It’s the season to be comfy, cozy and warm! And today I’m going to share with you my favourite fall recipe – Chilli. I don’t know about you but I sure have been enjoying the pumpkin spice lattes and all sorts of yummy fall baked goods (I feel I only really have like maybe another month and a half to enjoy it until winter rolls around and it’s…peppermint mocha time – woohoo!!). Fall wasn’t ever a season that I would actually look forward to but, this year for some reason I was… maybe it’s the pumpkin spice that I’ve been waiting for or the awesome fall decorative pieces that Pier 1 carries (oh how I love shopping there). Anyhow, I love summer and the heat that it brings so the cold associated with the fall/winter season’s just makes me really sad…however, this year it’s my goal to embrace fall..and by that I mean well just drink more lattes, ha! So…another PSL anyone? I digress.

So back to Chilli. Yuuuumy! I can never eat chilli when I’m out as most of them are non-vegetarian. So, I make my own at home which is equally delicious. This recipe calls for a lot of ingredients but don’t just glance over the ingredient list and shy away. As you look through it, you’ll notice most if not all of them are in your kitchen pantry. Chilli is not only easy to make but it’s also a great way to use the food that’s in your cupboard. I prefer my chilli to be a bit soupy so I can dip bread in but, of course if you like your’s thick then just simmer the ingredients for a little longer.

Feel free to pair the chilli with some warm bread (I prefer sourdough) lightly toasted with butter (mmmmhmmm) or top it off with your favorite tortilla chips and cheddar cheese!!

The only advice I can suggest is to make sure you have a big pot before you start because once you start you don’t want to keep transferring the food from one pot to another. Also, read through the ingredient list before you start. If you don’t have something don’t worry about it – use what you have and I’m sure it will taste equally delish! I’ve tested this recipe plenty of times to make sure that it is perfect and I promise you once you make this it will be your favourite fall comfort food as well!


3 tbsp (45 mL) extra-virgin olive oil
5 large garlic cloves, minced
1 3/4 cups (425 mL) onions, diced
1 cup (250 mL) celery, diced
1 cup (250 mL) carrots, diced
1 cup (250 mL) orange-fleshed sweet potatoes, peeled and cut in 1 inch cubes
1 cup red potatoes, peeled and cut in 1- inch cubes
2 tsp (10 mL) sea salt
Ground black pepper to taste
5 tbsp Old El Paso Chili mix
2 tsp (10 mL) chili powder
1 tsp (5 mL) nutmeg powder
2 tsp (10 mL) cumin
1/4 tsp (1 mL) cinnamon
1/2 tsp (2 mL) crushed red pepper flakes
1 – 341 mL can whole kernel corn
1 – 19 oz (540 mL) can of Fava Bean and Chick Pea mix
1 – 19 oz (540 mL) can of Red Kidney beans
1 – 19 oz (540 mL) can of Black Kidney beans
4 cups (1000 mL) water
1 – 28 oz (796 mL) can crushed tomatoes
3 small bay leaves
5 tbsp maple syrup
2 tbsp freshly squeezed lime juice


1. In a large pot on medium heat, add oil, garlic, onions, celery, carrots, potatoes, salt, black pepper, Chili mix, chili powder, nutmeg powder, cumin, cinnamon and crushed red pepper flakes.

2. Cover and cook for 8-10 minutes, stirring occasionally until the potatoes are softened.

3. Rinse the corn and lentils and add to pot with water, crushed tomatoes and bay leaves. Increase the heat and bring to a boil for 10 minutes.

4. Reduce heat to low, cover and let simmer for 45 minutes, stirring occasionally.

5. Stir in maple syrup and lime juice.

6. Serve with bread or tortilla chips and enjoy!

vegetarian chilli

*This post is not sponsored by any particular company.*

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