Vegetarian Chili

Hot & Spicy Vegetarian ChiliHot & Spicy Vegetarian Chili

I just love this Vegetarian Chili recipe! The hot and spicy flavors really make this dish. I made it on a cold rainy day and it was just perfect. It's also great if you want leftovers. This recipe serves 6-8 people, depending on serving size. If you don't want to keep this recipe as vegetarian, you can turn this into a protein packed dish by adding ground beef, stewed beef or chicken. 

You will need the following for this Vegetarian Chili recipe:

Prep Time: 15 minutes

Cook Time: 30 minutes

  • 28 oz. Diced Tomatoes
  • 2- 15 1/2 oz. Chili Hot Beans
  • 8 1/2 oz. Sweet Golden Corn
  • 8 1/2 oz. Sweet Peas
  • 8 oz. Baby Bella Mushrooms (Can substitute white button mushrooms)
  • 1 Small Onion, Chopped
  • 2 Small Italian Squash, Sliced into 1 inch pieces
  • 1 Packet, Hot Chili Seasoning Mix
  • 4 Tablespoons, Tajin Hot Sauce (or hot sauce of choice)
  • 1-2 Tablespoons of Margarine or Butter

Tip: Adjust the spiciness factor by lowering the amount of tablespoons of the hot sauce and purchase a mild to medium hot seasoning mix for a milder taste!


To prepare this dish, make sure to divide up all your fresh ingredients from your canned goods. You'll need to use up all the fresh ingredients first, so make sure to chop the onions, wash and slice the Italian Squash, and slice the mushrooms. To save on prep time, you can purchase pre-sliced mushrooms.

Once all the fresh ingredients are prepared, open up all the cans and drain any of the excess liquid. Make sure to have all ingredients ready because once you start the chili, you'll need to add ingredients quickly.

On medium heat in a large stockpot, add the butter and stir until melted. Once melted, add the chopped onions and cook until translucent. The onions should not caramelize. This process should take no more than 3-5 minutes. Once the onions are translucent, add the sliced Italian Squash. Cook for about 5 minutes, then add the Baby Bella Mushrooms. Cook for about 5 more minutes. Once all the fresh ingredients are cooked, you will start adding the canned items.

Add the canned beans, tomatoes, corn and peas, then mix. Add the hot sauce and seasoning packet, and mix again. Increase the heat until the chili boils, then cook on low for 30 minutes. 


Serve hot. You can serve this vegetarian chili as-is or ladle it on top of elbow macaroni or serve alongside some corn bread!

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