Vegetarian Chili

So I don’t eat meat.  I’m a what you call pescatarian.  Basically I’m a vegetarian that eats fish. You will see meat dishes crop up on With Love from the Vine from time to time, because I am the only vegetarian in my family so I do cook for meat for them.  This chili is so thick and filling you will never miss the meat. I have a top secret ingredient that accomplishes this!


Start by cooking up some red and green bell peppers, red onion, garlic, and jalapeno.


Then I like to stir by chili powder and cumin right into the cooked vegetable and give them a little time to cook as well to develop the flavors.  Then its basically just open and dump a can of mexican style chopped tomatoes, crushed tomatoes, black beans, white beans, hominy, and little bit of chicken stock to thin it out.

Then the secret ingredient:  REFRIED BEANS!  These thicken the chili and add a nice texture.  I like to use the spicy ones but any kind will do.


This chili is perfect for a rainy day.


Vegetarian Chili
Prep time
Cook time
Total time
Vegetarian Chili
Serves: 4
  • 1 tablespoon extra virgin olive oil
  • 1 red and green bell pepper, chopped
  • 1 red onion, chopped
  • 4 cloves of garlic, minced or grated
  • 1 jalapeno, minced fine
  • 1 tablespoon cumin
  • 1-2 tablespoons chili powder
  • 1 tablespoon Frank's Hot sauce
  • 1 14 oz can mexican style diced tomatoes
  • 1 28 oz can crushed tomatoes
  • 1 14 oz can black beans
  • 1 14 oz can white beans
  • 1 14 oz can hominy
  • 1 14 oz can refried beans
  • 1 can chicken stock
  • sour cream, shredded cheese, chips for garnish
  1. Cook the peppers, onion, garlic, and jalapeno in the oil for 5 minutes or until starting to soften.  Stir in the chili powder and cumin and cook for 3-4 minutes longer.  Start with 1 tablespoon chili powder and add more to taste.
  2. Stir in the tomates, beans, hominy, and refried beans.  Thin with chicken stock if needed.  I usually use half the can.
  3. Simmer for 15-20 minutes.
  4. Eat!

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