Vegetarian Chili

Vegetarian Chili

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LoriAnn Poland


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


★★★★★ 1 vote

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
  • 1
    bay leaf
  • 1 Tbsp
    snipped parsley
  • 3/4 c
    cashew nuts
  • 1 c
    shredded mozzarella cheese

How to Make Vegetarian Chili


  1. 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.

Printable Recipe Card

About Vegetarian Chili

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

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