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Vegetarian Chili

Vegetarian Chili

Here’s a cozy option for cold days and it’s perfect for watching hockey games with a crowd. Plus, it can be vegan and gluten free if you choose your toppings carefully. While the ingredients in this chili recipe are super basic, the flavour is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, peppers and garlic.

Serves: 8
2 tsp olive oil
1 tbsp garlic, chopped
½ red onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
6 mushrooms, chopped
2 cups black beans (or any bean of choice)
2 cups chick peas
1 (156 ml) can no-salt-added tomato paste
2 cups tomatoes, chopped
2 tbsp chili powder
½ tbsp cumin

Heat a large pot over medium heat and add olive oil. Add garlic and onions and sauté for about 5 minutes, until the onions are translucent.  Add the chopped peppers, zucchini and mushrooms to the pot. Cook the mixture on medium for approximately 5 mins, stirring occasionally. Add in the remaining ingredients and stir well.
Bring the mixture to a boil and then turn down the heat to low. Let simmer for about 30 minutes (the longer you let it simmer, the more flavourful the chili) with the cover on. Stir occasionally.
Serve and Enjoy!

This recipe was sourced from

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