Veggie Chili

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Rating: 5
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Prep Time15minutes
Cook Time8hours
Passive Time
Nutrition Facts
Veggie Chili
Amount Per Serving
Calories 145 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 1011mg 42%
Potassium 57mg 2%
Total Carbohydrates 22g 7%
Dietary Fiber 6g 24%
Sugars 4g
Protein 5g 10%
Vitamin A 31%
Vitamin C 14%
Calcium 6%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

OK, please don’t laugh out loud when I tell you I was in the mood for chili when the Southern California temps dipped into the low 60’s!  Since I was born and raised in upstate New York you think I would be used to below zero temperatures and mounds of snow. Needless to say, I prefer palms to pines and sand to snow.

My husband cannot handle spices very well so this recipe is a mild version of chili but if you like a bit more heat, increase the chili powder from 1 tsp. to 1 Tbl. Also, this calls for 2 cups of water to make the chili more soup-like but if you prefer it super thick, decrease it to 1 cup.


Veggie Base


  • 2 Tbl. olive oil
  • 1 large onion diced
  • 2 medium celery diced
  • 1 medium carrot diced
  • 2 tsp. garlic crushed
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. dried cilantro
  • 2 bay leaves
  • 1/8 tsp. cinnamon
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper


  1. In a large saute pan, heat olive oil and then add veggies, cook over medium-high heat, stirring often, for 5 minutes. Stir in seasonings until blended and remove from heat.

Bean Power!


  • 1 15 oz can organic garbanzo beans slightly drained
  • 1 15 oz can Organic Great Northern Beans slightly drained
  • 1 15 oz can organic black beans slightly drained
  • 1 to 2 cups hot water
  • 1 Tbl. Low Sodium Better Than Bullion Vegetable Flavor
  • 2 14.5 oz cans Organic Diced Tomatoes
  • 1 4 oz. can organic green chilis


  1. In a large crock pot combine slightly drained beans, water, Better Than Bullion, Diced Tomatoes and green chilies.
  2. Stir in Veggie Base.
  3. Cover and cook on low heat for 8 to 10 hours.
  4. Top with sliced avocado or guacamole and serve with oven-baked corn tortillas.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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