Veggie chili


Vegetarian and low fat, the recipe to share with friends when all are dieting.


1 c onion (chopped)
1⁄2 c bell pepper (red, chopped)
1 t chili powder (or to taste)
1⁄2 t salt
1⁄2 t cumin (ground)
1⁄4 t garlic (garlic powder)
48 oz beans (assorted beans cooked, rinsed and drained)


  1. Prepare dry beans by soaking and cooking the day before or buy canned beans and drain them.
  2. Coon onions and peppers in sauce pot until tender.
  3. Stir in seasonings. Add tomato juice. Bring everything to a boil then add beans.
  4. Reduce heat and allow to simmer on very low heat 90 minutes or until ready to serve.


Choose beans with different color and texture such as 16 ounces red kidney beans, 16 ounces pinto beans, and 16 ounces great northern beans.

This recipe also lends well to crock pot cooking, 3 to 4 hours on high, or 6 to 8 on low. To make in the crock pot simply stir together all the ingredients and set crock pot to desired setting. Come home to a warm inviting chili on a cold fall evening.

6 servings
Preparation time
Cooking time
Total time
1 hour, 45 minutes