Vegetarian Chili

Veggie Chili


  • 2 Cans Kidney Beans (drained)
  • 1 Medium Onion (chopped)
  • 2 Cans Pinto Beans (drained)
  • 2 Cans Black Beans (drained)
  • 2 Cans Corn (drained)
  • 2 Cans Diced Tomatoes
  • 2 Cans Stewed Tomatoes
  • 2 Cans Tomato Sauce
  • 4 Cloves of Garlic, minced
  • Seasoning: Chili Powder, Salt, Pepper, Cayenne


  1. Combine all ingredients in a slow cooker.
  2. Cook on high for 4 hours with the lid on, or on low for 8 hours.
  3. Stir occasionally to prevent burning.
  4. Serve with saltine crackers.

Words From My Mouth Hole

Years ago, I challenged myself to take on a vegetarian diet for a month, which proved challenging in Southern California due to the severe lack of options. This led to more home cooking, where I discovered this vegetarian chili recipe. It’s not only healthy and delicious but also incredibly easy to prepare. Perfect for making in large quantities to vacuum seal and freeze for times when you’re simply too lazy or tired to be bothered. When experimenting with this recipe, be careful of the tomato content. Limit how much you use, or add a handful of sugar to maintain balance.

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