Veggie Chili

It's still super warm here in Ohio, yesterday I went out in a sweatshirt because #basic and it's fall, and I thought I was going to die of a heat stroke, but one day soon, we'll wake up and it will have snowed and become a place that looks like Land Before Time, so I'm just preparing early with the comfort goods.


I've been eating mostly vegetarian for a few months now, and I have to be honest, I'm loving it. I thought I would miss meat so much, and I rarely even think about it. I didn't even intend to stop eating meat, it sort of happened by accident. The detox that we did in August was vegan, and I thought I would return to eating chicken and turkey right after, but the desire never came back, so I haven't forced it. 


I do love burgers, and our treat night is always a burger - so we continue to do that, and it's just as good as always, but aside from the weekly treat, I never touch any meat and it's been the perfect combo for me. My hubby on the other hand, is a meat eater. He enjoyed the detox, but was eager to get back to a routine that he loved. This recipe worked out perfectly because I was able to make some ground turkey stovetop, and then add it into his portion of the chili. It's easily modifiable to fit whatever needs are in your household. 


I toasted a slice of Dave's Killer Bread (so obsessed with this stuff), cut it up into cubes and used it to top this chili - it was the perfect addition. I had plans to make cornbread, but then I decided to pull out the fall decorations and I've been swimming in a mess of pumpkin candles and cinnamon scented pinecones ever since. 


You can also top with greek yogurt (instead of sour cream), shredded cheese, crumbled bacons, or additional diced onions. Enjoy!

Veggie Chili

Veggie Chili


  • 2 15 oz cans diced tomatoes
  • 1 can kidney beans
  • 1 can green chilis
  • 1/2 diced onion
  • 1 bell pepper, diced
  • 1 T olive oil
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp each, black pepper and sea salt


  1. Heat olive oil in large saucepan and add in diced onion and pepper
  2. Cook for 5 minutes until soft
  3. Add in canned tomatoes (still in juice), beans (drained), green chilis, garlic, and seasonings and stir. Bring to a boil and then place on low heat and cook for 1 hour
  4. Can also be made in a crockpot by cooking onion/pepper stovetop, then placing all ingredients in a crockpot on low for 6 hours.

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