Vegetarian Chili

Vegetarian Chili

Unlike regular chili, this delicious vegetarian chili is easy on the stomach, even if you eat a lot of it. Since it has a variety of vegetables, it's very healthy, too.

Ingredients: 4-5 servings

Vegetable oil
1 tablespoon
Onions (finely chopped)
1 cup
Carrot (finely chopped)
3/4 cup
Garlic (finely chopped)
3 cloves
Green bell peppers (finely chopped)
1 cup
Red bell peppers (finely chopped)
1 cup
Celery (finely chopped)
3/4 cup
Mushrooms (finely chopped)
1 and 1/2 cup
Canned tomatoes
1 can
Canned kidney beans
1 can
Corn (fresh, frozen, or canned)
1 cup
Chili powder
1 tablespoon
Ground cumin
1 tablespoon
Dried oregano
1 and 1/2 teaspoon
Dried basil leaves
1 and 1/2 teaspoons
1 teaspoon
Salt and pepper
to taste
Katakuriko or cornstarch
1 tablespoon


1. Chop all the vegetables into corn-sized pieces. Finely chop the garlic.
2. Take the tomatoes out of the can and chop them finely. (You will use the juice as well so reserve it.)
3. In a large skillet, heat some vegetable oil and sauté the onion, carrot, and garlic.
4. Add the green pepper, red pepper, celery, and chili powder and continue sautéing until the vegetables are tender.
5. Add the mushrooms and sauté another 5-6 minutes.
6. Add the canned tomatoes, kidney beans (liquid also), corn, cumin, oregano, basil, and sugar.
7. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Season with salt and pepper to taste.
8. In a small bowl, dissolve the katakuriko in an equal amount of water. Turn off the heat, add the katakuriko slurry, and mix it quickly. Turn the heat back on and cook until thickened.
9. Pour the chili over the steamed rice, sprinkle it with cheese and a hint of hot sauce. It's so delicious topped with a soft-set sunny-side-up egg .

Story Behind this Recipe

I attempted to make a vegetarian chili by referencing a recipe that my husband found.