Vegetarian Chili Recipe

Vegetarian Chili Recipe-@headtotoechic-Head to Toe Chic
One of my favorite meals to make when the weather cools down is chili! It’s the perfect way to warm up on a really cold day, and there are always leftovers which is an added bonus. It’s also such an easy meal to make, and it doesn’t break the bank either which I love. I’ve been experimenting with different vegetarian chili recipes throughout the years and I’ve finally found the winner! This recipe originally came from Beachbody, but I’ve made some tweaks and changes to it based on our preferences and I absolutely love it. Here’s what you need and how you make it:


  • 1 (15-oz.) can Black beans
  • 1 (15-oz.) can Kidney beans
  • 1 (4-oz.) can Green chiles
  • 1/2 medium onion, chopped
  • 1 bell pepper, chopped
  • 1/2 cup frozen carrots
  • 3 cups of vegetable broth
  • 4 oz Tomato paste
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • Optional: shredded cheese and avocado slices to top the chili

Here’s how to make it:

It’s really easy! All I do is put all of these ingredients into a crockpot in the morning before I leave for work. I put it on low heat and let it cook all day for 10 hours, and all the flavors come together so nicely. The plus though is all of the cooking is done when I get home, and I also use a crockpot liner so that I don’t have to do any dishes either which is the best part. This is definitely the perfect weeknight meal and one that I know I’ll be making a lot while on maternity leave! I’ve also made a big batch of chili and I’ve frozen it into individual portion sizes for when baby girl first gets here and we’re a little consumed with newborn life.

Do you have a chili recipe that you love?

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