Vegetarian Chili


  • 2 tablespoons  extra-virgin olive oil
  • medium-sized yellow onion, chopped
  • large red bell pepper, chopped
  • large carrot, grated
  • head garlic, roasted
  • 3 tablespoons  chili powder
  • 2 tablespoons  cumin seeds, toasted*
  • 1/4 teaspoon  red pepper flakes
  •   Sea salt and freshly ground black pepper, to taste
  • 1 cup  canned white kidney beans, drained and rinsed
  • 1 cup  canned great Northern beans, drained and rinsed
  • 1 cup  canned red kidney beans, drained and rinsed
  • 1 cup  canned black beans, drained and rinsed
  • 1 cup  canned corn kernels, drained and rinsed
  • 2 1/2 cups  water or low-sodium vegetable stock
  • 2 teaspoons  dried oregano
  • 2 teaspoons  dried basil
  • squares 75-percent chocolate, preferably organic
  •   One 28-ounce can tomatoes
  •   Juice of 1 lime
  •   Juice of 1 lemon

Beans are an ideal source of Clean-Eating protein and even those who aren’t vegetarian love this “meaty” meatless chili recipe. It is still a satisfying version of chili without losing out on hearty flavor. Use leftovers in a wrap for lunch the next day.

Click here to see A Healthy Super Bowl Menu.


In a Dutch oven, warm the olive oil over medium heat. Add the onion, bell pepper, and carrot and sauté until the onion becomes soft and translucent. Stir in the chili powder, cumin seeds, and red pepper flakes.

Season with salt and pepper, to taste. Cover and cook over low heat for 10 minutes, stirring occasionally. Add the remaining ingredients. Blend well. Cover and simmer for 20 minutes. Remove from heat and serve immediately.

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