Vegetarian Chili.

Hi friends!

It’s been a slow process, but I’ve been gradually scheduling some more posted up topics/recipes as I hide away for another set of midterms, and sooner than later…finals. Here’s a quick spin on a family favourite that substitutes some ingredients, into a more vegetarian friendly meal.

Posts will be back up slowly!

But again, best. 

Vegetarian Chili


6 Servings

12 Servings

18 Servings

Onions, chopped

2 medium

4 medium

6 medium

Garlic cloves, minced




Green pepper, chopped




Vegetable oil

1 Tbsp

2 Tbsp

3 Tbsp

Tomato Sauce (7.5 oz /213 ml)

1 can

2 cans

3 cans

Canned kidney or pinto beans, rinsed and drained, (14 oz 398 ml)

2 cans

4 cans

6 cans

Fresh tomatoes, chopped
Canned tomatoes (19 oz/540 ml)

1 can

2 cans

3 cans

Corn niblets, canned or frozen

1 1⁄2 cups

3 cups

4 1⁄2 cups


1 tsp

2 tsp

1 Tbsp (3 tsp)

Chili powder

1 Tbsp

2 Tbsp

3 Tbsp


To taste

To taste

To taste

  1. Sauté onions, garlic and green pepper in oil over medium-high heat until the onions are soft (about 5 minutes).
  2. Add tomato sauce, beans, tomatoes, corn, salt, chili powder and pepper.
  3. Cook over medium heat for 25 minutes, stirring once in a while.

Recipe obtained from here (All rights go to their respected owner)

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