Award Winning Vegetarian Chili

Award Winning Vegetarian Chili Recipe Type : Soup Cuisine: American Author: Julie Wunder Prep time: 10 mins Cook time: 6 hours Total time: 6 hours 10 mins Serves: 8 This vegetarian chili won a cook-off against meat eating competitors! It will change the way you think about vegetarian chili!
Author Julie Wunder


  • 1 - 14.5 oz can dark kidney beans - drained and rinsed
  • 1 –14.5oz can light kidney beans - drained and rinsed
  • 1- 14.5 oz can garbanzo beans – drained and rinsed
  • 2 - 14.5 oz can black beans – drained and rinsed
  • 2 - 14.5 oz can diced tomato I like fire roasted garlic style
  • 1 – 4 oz can diced green chilies
  • 2 – 8 oz can tomato sauce
  • 2 Bell Peppers – Chopped I like one green and one yellow for color & variety
  • 1 Sweet Onion – Chopped
  • 2 minced garlic cloves
  • 1 tablespoon Chili Powder
  • 1/2 Teaspoon Hot Chili Powder
  • 1/2 Teaspoon Cumin
  • 2 Bay Leaves
  • 3 tablespoons Chipotle Cholula
  • Salt/ Pepper to taste 1/2 teaspoon each


  1. Put all ingredients in a large Crock Pot.
  2. Cook on high for 3-4 hours or low for 6-8 hours.
  3. Serve with corn bread, cheese, sour cream and additional splash of Cholula.

Recipe Notes

You can adjust the chili spices to match your own taste. This does not have a LOT of heat. Add more hot chili powder and red pepper flakes instead of regular chili powder if you like it hot.

I buy reduced sodium cans when I can find them because they are so much healthier. You can then add just as much salt as you like to taste.

If it’s the middle of winter and peppers are hard to find, you can buy bags of frozen chopped peppers and onions. It’s not quite as good, but it is a great substitute. It can also make it easier to stock all the ingredients.