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Homemade Vegetarian Chili

 Homemade Vegetarian Chili
“I downsized the yield but not the flavor of my favorite vegetarian chili,” says Susan Wright, Yarmouth, Maine. Use leftovers to spice up a taco or burrito.
3 ServingsPrep: 15 min. Cook: 50 min.

Ingredients

  • 1 cup chopped onion
  • 3/4 cup chopped green pepper
  • 1 tablespoon canola oil
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup canned diced tomatoes
  • 2/3 cup water
  • 2 tablespoons tomato paste
  • 1-1/2 teaspoons mustard seed
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon baking cocoa
  • 1/8 teaspoon ground cinnamon
  • ONION TOPPING:
  • 1 cup water
  • 2 teaspoons white vinegar, divided
  • 1/2 large red onion, thinly sliced
  • 1 teaspoon canola oil
  • 1/4 teaspoon mustard seed
  • 1/8 teaspoon ground cumin
  • Dash salt

Directions

  • In a large saucepan, saute onion and green pepper in oil for 5
  • minutes. Stir in the beans, tomatoes, water, tomato paste, mustard
  • seed, chili powder, cumin seeds, cocoa and cinnamon. Bring to a

2 of 2

Homemade Vegetarian Chili (continued)

Directions (continued)

  • boil. Reduce heat; simmer, uncovered, for 40 minutes or until heated
  • through.
  • Meanwhile, in a small saucepan, bring water and 1 teaspoon vinegar to
  • a boil. Add onion; cook, uncovered, over medium heat for 2 minutes.
  • Drain and cool. In a bowl, combine the oil, mustard seed, cumin,
  • salt and remaining vinegar; stir in onion. Serve over chili. Yield:
  • 3 cups.
Nutritional Facts: 1 cup equals 268 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 464 mg sodium, 40 g carbohydrate, 11 g fiber, 13 g protein.