Vegetarian Chili

Mains, Vegetarian
tomato, vegetables



• 1 tbsp. oil
• 1 white onion, chopped
• 1 tsp. cumin seeds
• 2 cloves of garlic
• 1 green pepper, diced
• 1 red or orange pepper, diced
• 1 jalapeno pepper, diced
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 tin of red kidney beans (19 oz.)
• 1 cup frozen corn
• 1 tin of diced tomatoes (19 oz.)
• 1 tbsp. white vinegar
• Sprigs of cilantro (if available)



1. In a large pot, heat the oil on medium heat. Add the onions, cumin seeds and garlic; sauté until the onions soften – 2 to 3 minutes.
2. Add the chopped peppers and continue to cook for a further 2 to 3 minutes until the vegetables start to soften.
3. Add the tomatoes, corn, kidney beans, salt, pepper and vinegar. Stir and heat until the mixture comes to a simmer. Serve with cilantro sprinkled over top.
Serves 4

Serving suggestions:


• Over pasta
• With a side salad
• Or on its own with crusty bread!

Personalize your Chili:


Spice it up to your liking, check out what you have in your cupboard and experiment, but just make sure you add little amounts and taste test before you go wild:
• hot pepper flakes
• paprika
• cayenne pepper
• oregano
• chili powder
• cinnamon
• garlic
• ground coriander


If you don’t have or don’t like red kidney beans,  try some of these alone or in combination:

  • chick peas, white kidney beans, black beans.