Saturday, April 14, 2012

Vegetarian Chili

I am not really a vegetarian, I'm more of a part-time vegetarian.  I feel better when I eat very little to no meat.  I have celiac disease and am lactose intolerant, so I am used to cutting things out of my diet already. How hard could it be to cut out meat also?  Usually it's not a problem, but sometimes I do want a steak. For the most part, I have found myself experimenting with recipes that would normally include meat, to see if I can make a meatless version that is just as satisfying for my family.  It would be easy if I was just cooking for me, but my husband and daughter are carnivores, and really don't care to eat vegetarian meals often, unless I can find a way for them to not miss the meat.  But I found out right away that tofu was not going to be an acceptable alternative for them.  The time or two that I tried tofu in recipes, well, let's just say I had a revolt on my hands!

This chili recipe is one that hits the spot for all of us.  It's thick, flavorful and goes well with crackers or cornbread.  I hope you'll enjoy it as much as we do!


2 cans Bush's Chili Beans (I use this brand because it's gluten free)
2 cans kidney beans, drained
2 14.5 oz cans diced tomatoes, juice and all
1 bell pepper, chopped (I like red best)
1 medium onion, chopped
1 cup frozen corn
1/2 cup brown minute rice
1 tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon ground cumin
dash cayenne pepper
1 teaspoon salt
1 teaspoon cider vinegar
1/2 tablespoon sugar
freshly ground pepper to taste

Mix everything together in a large sauce pan, bring to a boil, then turn down heat, cover and simmer for at least an hour, stirring occasionally.


  1. Sounds like that recipe is accidentally vegan too!

  2. Jill, you are very welcome. I'm glad you enjoyed it, and thanks for letting me know!

  3. I love chili recipes like this! We are so glad that you linked up to our “Strut Your Stuff Saturday.” We hope you’ll be back soon! -The Sisters