What’s For Dinner Wednesday: Vegetarian Chili

Here’s the story folks:  Beans are cheap.  And I have a lot of them.  PLUS I knew I was coaching The Wild One’s Soccer game until late so I needed a good crockpot recipe.  And BAM!  Dinner was born.  I whipped up some sweet cornbread this morning so it was ready to go and then I threw the rest in the crockpot. If you need a whole foods dinner in a hurry that is easy and yummy, this is a good one:

Vegetarian Chile (original recipe from Vegetarian.About.Com)


  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 cup celery, sliced
  • 1 15 ounce can kidney beans (I used beans from scratch…probably about 2 cups worth)
  • 1 15 ounce can corn kernels
  • 2 16 ounce cans tomatoes, cut up (I used them fresh from the garden…about 6 small ones)
  • 1 6 ounce can tomato paste
  • 2 cloves garlic, minced
  • 1 1/2 tbsp chili powder
  • 1 1/2 tbsp ground cumin
  • 3 tsp salt
  • 2 tbsp cooking oil


Sautee the onion, green pepper and celery in a small amount of oil until translucent. Add the remainder of the ingredients and simmer on low 6-8 hours.
BINGO.  Easy as pie.

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