Vegetarian Chilli Recipe

The chunkyness of this recipe is what I like the most about it, but if you want it to be a little bit more liquidy, you can add salsa (and omit redundant ingredients like green bell peppers while you’re cooking- but I’d still sautee fresh onions and garlic, it adds flavor!)

A friend recommended I make Mexican rice with chilli, so the one time I tried that combo I had to make the rice from scratch because I didn’t have any Rice-a-Roni- and it tasted AWESOME! Mexican rice from scratch recipe to come soon.


  • about 3-4 cloves minced garlic
  • 1 medium-sized diced white onion
  • 1 diced green bell pepper
  • about 12 oz black beans
  • about 12 oz kidney beans
  • 2 large tomatoes
  • 1 8oz can tomato sauce
  • corn


  • chilli powder
  • ground black pepper
  • ground cumin
  • salt


**beans should be soaked overnight and baked in a pressure cooker, or pre-baked in  a can**

  1. sautee the onions and garlic in about 1 tbs. of oil & about 1tsp ground cumin (dhanajiru), adding salt per onions and garlic
  2. add the bell pepper and salt per pepper, stir and let sit for a few minutes, until the water from the pepper releases
  3. Add the corn and stir, let sit for a few minutes
  4. add the beans, tomatoes, tomato sauce, and the spices (except for the ground cumin, which is already in the sauteed onions) per mixture. stir, let sit for about 5 minutes
  5. stir, taste, add spices as necessary. Let it sit on the stove for as long as it needs for everything to warm up/cook.

Eat with chips, bread (I recommend jalapeno & cheddar bread), or by itself!

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