I get so many questions about my hubby and I’s infamous vegetable chili recipe, that I figured I would share it here for y’all! This chili has become like a staple in our household and it’s so, so good for you. It all began with our first Daniels Fast together a couple years ago.
The thing I love about this recipe is that it’s so quick and easy. It’s a favorite on a lazy, cold Sunday when you just want something quick and easy to whip up! I promise this will be a family favorite!
You can make this recipe a couple of different ways or add your own twist! We tweak it almost every time we make it. Most recently, we discovered beefless ground, which is basically Gods greatest gift to earth! It tastes almost exactly like ground beef, and it is so much healthier for you! If you’re not a fan, making it without is still delicious, too!
Feel free to post your pictures after making your own! I’d love to see/hear how it turns out! Enjoy!
- 2 cans of spicy chipotle corn (11 oz)
- 1 can whole kernel corn (11 oz)
- 1 can black beans (15 oz)
- 2 cans kidney beans (15 oz)
- 1 can dice green chiles (4 oz)
- 1 can tomato paste (6 oz)
- 1 can original Mexican style diced tomatoes (10 oz)
- 1 extra large can diced tomatoes (28 oz)
- 2 onions
- 1 green pepper
- 1 yellow pepper
- 1 red pepper
- 1 squash
- 1 cucumber
- 1 bag Gardien beefless ground
- 1 packet taco seasoning mix
- olive oil
- chili powder
- roasted garlic powder
Don’t be intimidated by the humongous list of ingredients! I know it seems like a lot, but essentially we will just be measuring out a few of the items and combining.
Start by chopping up all of your vegetables. You can make the slices of squash and cucumber as thick or as thin as you like. I like to keep mine pretty thick, but it’s all about your preference!
Once everything is all nice and chopped up, place in your stock pot on the stove and begin to heat all of the veggies! You’ll want to add a dash of olive oil just to keep them from burning or sticking to the pan. This is usually where we add the roasted garlic powder and chili powder. I didn’t list an amount in the ingredients, because you can make it as spicy or mild as you like! We like ours pretty spicy, so we’re usually pretty generous with the chili powder. 😉 The garlic powder is just for a little extra seasoning, so I would use just a dash or so.
While these are cooking, go ahead and start on your beefless ground. You’ll cook this exactly as you would ground beef. Just be careful not to burn or overcook it, because again, it’s not beef! I add about a 1/2 cup of water to prevent it from overcooking. Add your chopped onion and taco seasoning mix as you cook the ground. It adds so much yummy flavor!
Next, you’ll begin adding all of the canned goods into the stock pot. Make sure that your vegetables have been thoroughly cooked and do not drain them. You want to keep all of the juices to keep your chili from being too thick!
Lastly, add your beefless ground to the pot. Cover and let sit on medium low for about 20-30 more minutes to make sure that everything is cooked through thoroughly. It is important to stir about every 5 minutes to make sure that your chili isn’t sticking to the bottom of your pot!
Optional: Serve with cheddar cheese and sour cream for even more deliciousness!