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Vegetarian Chili

223Vegetarian Chili

A good vegetarian chili can satisfy all your comfort food needs.  It is easy to make, uses only one pot and the best part is you can load on the cheese.  

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 tablespoons extra virgin olive oil, such as Colavita
  • 1 medium onion, coarsely chopped
  • 1 green pepper, seeds and ribs removed, coarsely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons kosher salt
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon vinegar
  • 1 (28-ounce) can diced tomatoes, undrained
  • 2 (15-ounce) cans red kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 2 cups water
  • 1 teaspoon sugar
  • 1 cinnamon stick
  • 3 cups shredded cheddar (optional)


1. Heat oil in a large saucepan over medium-high heat. Cook onions and peppers for about 6 minutes. Stir in garlic, chili powder, cumin, salt, tomato paste, vinegar, tomatoes, beans, water, sugar, and cinnamon stick. Bring to a boil and reduce to medium heat. Simmer, uncovered, for 25 minutes, stirring occasionally. 

2. Remove cinnamon stick before serving. 

3. Spoon into individual bowls; top with cheddar cheese if desired and serve with Homemade Corn Bread (page 223).

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)