Vegetarian Chilli

So, if the past few weeks’ weather is any indication of what our winter will be like, I’m a little nervous! One week ago, the temperature was in the 80s! Then, all of a sudden it dropped to the 50s last week. I was not prepared for fall weather and all of my cold weather clothes were still in boxes under my bed. And now, I hear that this upcoming week will warm back up to the 70s. Personally, my favorite weather is a fall day in the 70s. So I’m really looking forward to this week.

Since fall is officially here today’s recipe is a perfect fall dish – chili! Vegetarian chili to be specific!


This recipe is full of vegetables and is very filling.


I found Emeril Lagasse’s recipe originally online and adapted it to make this one.


Vegetarian Chili
Prep time
Cook time
Total time
A hearty, vegan/vegetarian chili, perfect for fall!
Serves: 8
  • 1 tablespoon oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2-3 serrano or jalapeno peppers, stemmed, seeded, and minced
  • 1 medium zucchini, stem ends trimmed, diced
  • 2 cups fresh or frozen corn kernels
  • 16 ounces baby portobello mushrooms, wiped clean and cubed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1¼ teaspoons salt
  • ¼ teaspoon cayenne
  • 4 large tomatoes, peeled, seeded and chopped
  • 1 (15-ounce) can black beans, liquid included
  • 1 (15-ounce) can kidney beans, liquid included
  • 1 (15-ounce) can garbanzo beans, liquid included
  • 1 (15-ounce) can tomato sauce
  • 2 cups vegetable stock, or water (I filled one of the bean cans with water)
  1. In a large, heavy pot, like a Dutch oven, heat the oil over medium-high heat. Add the onion, bell pepper, garlic, and peppers, and saute until soft, about 2-3 minutes.
  2. Add the zucchini, corn, and mushrooms to the pot and cook, stirring, until soft, about 6 minutes.
  3. Add the chili powder, cumin, salt and cayenne, stirring to distribute well, about 30 seconds.
  4. Add the tomatoes and stir well, then add the beans, tomato sauce, and water or vegetable stock. Stir well, then bring to a boil.
  5. Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes.