skip to main content

Vegetarian Chili

Featured in the Honolulu Star-Bulletin on February 18, 2009.



Vegetarian Chili

  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 1/3 cups coarsely chopped onions
  • 1 green pepper, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 2 teaspoons ground cumin
  • 1 can (28 ounces) stewed tomatoes
  • 2 tablespoons chili powder
  • 2 cans (16 ounces each) kidney beans
  • Shredded cheese for garnish (optional)


Heat oil in a large saucepan. Add garlic, onions, green pepper, and celery; cook and stir until tender. Add remaining ingredients except the beans; mix well. Whirl half of the beans in a blender and stir into soup with remaining beans. Simmer for 30 minutes. To serve, top with shredded cheese for added flavor. Makes 6 servings.

Approximate Nutrient Analysis per serving (not including optional shredded cheese):
250 calories, 6 g fat, 0.5 g saturated fat, 0 mg cholesterol, 800 mg sodium, 41 g carbohydrate, 13 g fiber, 9 g sugar, 10 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.