Vegetarian Chili

Today we’re expecting snow and the air has an extra crispness to it. Three words: Perfect chili weather. I whipped this vegetarian version up from things we already had in the pantry and fridge, and I couldn’t be happier. Hot and hearty, with a nice spicy kick, it makes the perfect accompaniment to oven baked potatoes. Now bring on the snow! Serves 8.

SODIUM CONTENT: 65 mg per serving


2 T. olive oil
1 large onion, diced
5 cloves garlic, minced
3 stalks celery, diced
3 carrots, peeled and diced
1 14.5-oz. can no-salt-added whole tomatoes, diced, WITH JUICE
2 8-oz. cans no-salt-added tomato sauce
2 15.5-oz cans no-salt-added dark red kidney beans, drained and rinsed well
1 T. Mrs. Dash Salt-Free Southwest Chipotle Seasoning Blend, or equivalent no-salt-added chili powder
1 T. ground cumin
freshly ground black pepper, to taste


Heat the oil in a 5 quart stockpot over medium-high. Add the onion and garlic and saute one minute. Add the celery and carrot and saute 10 minutes. Add the remaining ingredients and stir well to combine. Lower heat to medium-low, cover pot and simmer 1 hour, stirring occasionally. Remove from heat. Serve immediately.

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