Semi-Homemade Easy Vegetarian Chili Recipe

Updated on October 1, 2019
Kristina Hearn profile image

Kristina is a mom to two rambunctious boys, and a community volunteer. She enjoys cooking, green living, gardening, and simplifying life!

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What image pops into your head when you think of the fall season? For me, it's pumpkins on the vine, golden afternoon sunlight, brilliant bursts of orange and red on the trees, juicy ripe apples, crisp fresh air . . . and chili!

Fall marks the beginning of chili season, and it's one of my favorite meals to make. My kids will actually eat it, it is filling, and you can make a big pot for leftovers (or freeze it for later). There's a chili recipe out there for everybody. Don't believe me? Go ask Google (for the record, dark chocolate chili sounds amazing). You can add and omit ingredients as you please, try different combinations (pumpkin chili, or beef and grape chili anyone?), and add different toppings (my husband introduced me to corn chips on chili, yum). Plus who doesn't like a good chili cook-off? It's a versatile dish and it brings people together. Win-win! (Can you tell I really like chili?)

So, you can make chili the "proper" way by taking a day to meticulously cut up ingredients, soak beans, mix your own combination of spices, and let it simmer slowly on the stove. The house feels super warm and cozy when a pot of chili is simmering on the stove. And it will, of course, make an excellent meal! I like making it this way when I can—but I don't often find the time.

Alternatively, you can follow my advice and make this super easy, semi-homemade vegetarian version and have chili anytime you want! There's no cutting up ingredients. There's no soaking beans. Mixing up spices? Nah. And there's no need to brown meat or let it simmer for hours. Just dump, heat, and eat. This recipe will save you precious time. With two kids in my household I don't get a lot of time to cook at night. This semi-homemade recipe allows me to still make a hearty family meal—just in a lot less time than a regular pot of chili!

Ingredients
Ingredients | Source
Ingredients
Ingredients | Source

Cook Time

Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: 4 - 6 bowls

Ingredients

  • 1 (15-oz.) can black beans, drained and rinsed, regular or low sodium
  • 1 (15-oz.) can light red kidney beans, drained and rinsed, regular or low sodium
  • 1 (15-oz.) can pinto beans, drained and rinsed, regular or low sodium
  • 2 (15-oz.) cans beans with chili sauce, do not drain
  • 8 ounces frozen corn
  • 4 cups tomato sauce, fresh or canned
  • 1 ounce packet chili seasoning, regular or low sodium
  • 1 tablespoon vegetable base or bouillon
  • Generous pinch of brown sugar (the secret ingredient!)
  • Salt and pepper, to taste

Instructions

  1. Prepare your tomato sauce. Using a blender or food processor, puree 6-7 medium tomatoes until smooth (about 4 cups of sauce). Or use 4 cups of store-bought tomato sauce.
  2. Pour the sauce into a pot and start heating on medium heat.
  3. Drain and rinse your kidney beans, black beans, and pinto beans. Add to the pot. You can use regular or low-sodium beans.
  4. Add your beans with chili sauce to the pot. Do not drain!
  5. Add frozen corn to the pot.
  6. Add your packet of chili seasoning to the pot. You can use regular or low-sodium seasoning.
  7. Add vegetable base or boillion to the pot.
  8. Add a generous pinch of brown sugar. Add salt and pepper to taste.
  9. Heat on medium heat until desired temperature, about 15-20 minutes. Stir occasionally,
  10. Add your favorite toppings (I highly recommend sour cream and corn chips), and enjoy!

Step 1: Prepare the Sauce

First, prepare your tomato sauce. Using a blender or food processor, puree 6-7 medium tomatoes until smooth. This should give you about four cups of sauce. If you prefer, or are very short on time, use 4 cups of store-bought tomato sauce instead.

Note: If you grow tomato plants in the summer, preserving sauce to use for the winter is a great use of your tomatoes! I always try to freeze a bunch of sauce from my garden tomatoes, to make future chili dinners even easier.

Fresh garden tomatoes
Fresh garden tomatoes | Source
Tomato puree
Tomato puree | Source

Step 2: Dump in the Ingredients

Just dump all of the ingredients into a large pot! It doesn't get any easier than a one-pot meal. Be sure to drain and rinse your kidney, pinto, and black beans. Do not drain the chili beans. Dump it all in, and gently stir.

Note: If you prefer a lower-sodium version, just use low-sodium beans and chili seasoning. You can also use a chili seasoning with no MSG (this is my preference).

Add the Ingredients
Add the Ingredients | Source
Beans, beans, and more beans!
Beans, beans, and more beans! | Source

Step 3: Heat the Chili

Heat on medium heat for about 15-20 minutes, stirring occasionally.

Source
Source

Step 4: Add Toppings and Serve!

Add your favorite toppings! I highly recommend sour cream with this chili. The chili is not overly spicy, but the sour cream tones down some of the mild spice and makes it a little creamy (which my kids appreciate). Other topping ideas include; crackers, corn chips, tortilla chips, shredded cheese, cilantro, diced onions, or candied jalapeños.

Enjoy!

Enjoy!
Enjoy! | Source

Questions & Answers

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      • Kristina Hearn profile imageAUTHOR

        Kristina Hearn 

        6 weeks ago from Iowa

        Dora, thank you for your comment! "Dump, heat, and eat" is definitely appealing when you need to make a quick dinner!

      • Kristina Hearn profile imageAUTHOR

        Kristina Hearn 

        6 weeks ago from Iowa

        Thanks for your comment Tori! I have to agree with you, I love chili when it gets cold!

      • MsDora profile image

        Dora Weithers 

        6 weeks ago from The Caribbean

        Thanks for the recipe. Looks authentic, must taste so too. "Dump, heat, and eat" is appealing.

      • renee21 profile image

        Tori Leumas 

        7 weeks ago

        This looks pretty good. I love a good chili in the fall and winter.

      • Kristina Hearn profile imageAUTHOR

        Kristina Hearn 

        7 weeks ago from Iowa

        Deborah, it's finally getting cold enough here too, yay! I'm very ready for fall, and chili weather. Thank you for your nice comment!

      • Kristina Hearn profile imageAUTHOR

        Kristina Hearn 

        7 weeks ago from Iowa

        Peggy, thanks for your nice comment! If you make it for your niece, I hope she likes it!

      • Peggy W profile image

        Peggy Woods 

        7 weeks ago from Houston, Texas

        I have a niece who is vegetarian. The next time she comes for a visit, I'll make this for her. It sounds easy and tasty! Thanks for your recipe.

      • Deborah Demander profile image

        Deborah Demander 

        7 weeks ago from First Wyoming, then THE WORLD

        This looks great! It's getting cold enough to try it this week. Can't wait.

        Namaste

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