Vegetarian Chili

vegetarian chili


  • 2 tablespoons vegetable oil
  • 1 large onion, chopped (about 1 cup)
  • 1 small green pepper, chopped (about 1/2 cup)
  • 1/4 teaspoon garlic powder OR 2 small cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 1/2 cups vegetable juice
  • 1 can (about 15 ounces) black beans or red kidney beans, rinsed and drained
  • 1 can (about 15 ounces) pinto beans, rinsed and drained


  • Heat the oil in a 2-quart saucepan over medium heat. Add the onion, pepper, garlic powder, chili powder and cumin and cook until the vegetables are tender, stirring occasionally.

  • Stir the vegetable juice in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes.

  • Stir in the beans and cook until the mixture is hot and bubbling.

  • Serve with toppings of your choice.

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