Vegetarian Chili


For me, chili is one of those things you HAVE to eat some time during the winter. It’s fine to eat it during the summer, but I love me some chili after a nice skate on the canal. My style of chili is pretty much taking whatever I have in my fridge and cupboard that …

What you will need

3 tbsp olive oil

1 large onion, diced

3 cloves garlic, peeled and minced

2 cans diced tomatoes

1 can black beans

1 can red kidney beans

1/2 cup pearl barley

4-5 cremini and white mushrooms, washed and quartered

1 red bell pepper, diced

1 green bell pepper, diced

1 jalapeno pepper, minced (keep the seeds if you like a little spice)

1/2 tsp cumin

1/5 tsp cinnamon

1 tsp garlic powder

1 tsp onion powder

2 tbsp flour

2 tbsp chili powder

1 tsp crushed chili flakes

1 tsp salt (this may depend on how you like the taste. I suggest tasting your chili before adding the appropriate amount of salt)

1 tsp pepper

To garnish

To garnish:

Sour cream

Old cheddar cheese, shredded

Cilantro, chopped

Soda crackers, crushed

Other vegetables that taste great when substituted in this chili

Other vegetables that taste great when substituted in this chili:



Sweet potato (cubed)

Butternut squash (cubed)

Parsley (chopped)


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