Veggie Chili

Homemade Veggie Chili


  • 2 tablespoons olive oil
  • 1 large red onion, diced
  • 4 cloves of garlic, finely minced
  • chili powder to taste
  • cumin seed to taste ( I use freshly ground cumin seeds for maximun taste)
  • oregano (to taste)
  • chili flakes (to taste)
  • bell peppers, diced (I used red peppers)
  • carrots, diced (I used shredded carrots)
  • celery stalks, diced
  • whole tomatoes and their juice (I used peeled, seedless canned tomatoes. I forgot to use my hands to roughly crush the tomatoes. Ooops.)
  • beans, drained and rinsed (I used pinto, kidney and white beans)
  • corn (optional)
  • Salt, to taste
  • Homemade pepper blend, to taste
  • Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion. 

Note: the original recipe includes corn. The last time I made this recipe, I added corn. This time I did not. It's yummy either way. If I add corn the next time, I'll use roasted corn for added taste.


  1. Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add chili powder, cumin, oregano, and chili flakes and stir for about 30 seconds.
  2. Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.
  3. Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
  4. Generously salt to taste.
  5. Serve on its own or topped with one (or all!) of the delicious toppings. Enjoy!


  1. I did not add specific quantities because I like to vary the amount of ingredients each time I make this recipe. Because I was in a time-cruch yesterday, I used 3 cans of beans (white kidney, red kidney, & pinto). However,most of the time, I prefer to pre-soak and cook beans. If you would like to view the quantities used in the original recipe, please see:
  2. We like to eat veggie chili with organic blue corn chips for additional nutritional value.
  3. Carrots, are excellent blood purifiers. You can read more about root vegetables here.


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