Vegetarian Chili Recipe

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Vegetarian Chili

LoriAnn Poland


You do not need to be a vegetarian to enjoy this chili!!

pinch tips: Parchment Paper Vs Wax Paper


6 to8 servings


25 Min


2 Hr


2 Tbsp
olive oil
1 1/2 c
celery, chopped
1 1/2 c
sweet green bell pepper, chopped
1 c
onion, chopped
3 clove
garlic, minced
2 - 28 oz
cans of tomatoes
3 - 16 oz
cans red kidney beans with juice
1/4 c
red wine vinegar
1/2 c
1 Tbsp
chili powder
2 tsp
1 1/2 tsp
dried basil, crushed
1 1/2 tsp
dried oregano, crushed
1 1/2 tsp
ground cumin
1 tsp
allspice, ground
1 1/4 tsp
black pepper
1/4 tsp
hot pepper juice
bay leaf
1 Tbsp
snipped parsley
3/4 c
cashew nuts
1 c
shredded mozzarella cheese

Directions Step-By-Step

Heat oil; add celery, bell pepper, onion, and garlic.
Cook covered until tender, not brown.
Stir in remaining ingredients.
Bring to a boil;reduce heat; simmer covered 1 1/2 hours.
Stir in 3/4 cups cashewnuts; return to boil; simmer uncovered 30 minutes, or until chili is desired consistency.
Remove bay leaf.
Sprinkle each serving with cheese.

About this Recipe

Course/Dish: Other Main Dishes, Chili
Dietary Needs: Vegetarian
Other Tag: Healthy