Throw-In-A-Pot Vegetarian Chili

Vegetarian Chili 

  • 1 can Kidney beans, drained and rinsed
  • 1 can Black beans, drained and rinsed
  • 1 can Navy (or pinto) beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup frozen okra
  • 1/2 cup frozen lima beans (or canned)
  • 1 28 oz can crushed tomatoes
  • 1 cup vegetable broth (or chicken broth)
  • 3 garlic cloves
  • 1 heaping tbsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp Ghirardelli cocoa powder (unsweet)
  • 2 sprinkles garlic powder
  • 1 sprinkle cayenne pepper
  • 3-4 glugs Worcestershire sauce
  • 1/2 tsp kosher salt
  • A few grinds of black pepper


Throw all in a pot! Bring to boil. Reduce heat, cover and simmer for 20-30 minutes, or longer.

Top with cheese + sour cream and serve with tortilla chips!

Makes about 12 soup ladle’s worth. Each ladle is appx. 135 kcal, 8 grams protein, 8 grams fiber.

{ 25 comments… read them below or add one }

1 Jenny December 20, 2008 at 1:20 pm

Thank you for the recipe. I enjoy making chili and the family enjoys eating it. I have been experimenting with ingredients and different vegetarian chili recipes, so it will be fun to try this one.

I have to say that your blog is so fun and enjoyable. It is usually the first one I pop hop on to when I get online. You have done such a great job! Thanks.

P.S. I just cleaned my counters and bathrooms with Mrs. Meyer’s Clean Day (the basil scent) and I really like it. Thanks for sharing that as well with us readers. Ah, the simple things in life….. good food…… and good cleaning products.


2 Sheila | Live Well 360° December 20, 2008 at 3:20 pm

HOLY YUM. My husband, Ryan, likes to add a pinch of cinnamon and a dark beer to his chili recipe, along with the cocoa powder.

Thanks for sharing!



3 Kath December 20, 2008 at 4:23 pm

Thanks Jenny !!


4 AshleyH December 21, 2008 at 4:45 pm

I am allergic to tomatoes but I love chili. Could I make this without it or could I substitute it with something?


5 Becky December 21, 2008 at 5:59 pm

I made chili with coriander a few weeks ago…and every time I got a piece of coriander the taste was so strong I could hardly swallow…are you supposed to ground it up or something?


6 Kath December 21, 2008 at 6:23 pm

AshleyH ,
I would say extra broth – or perhaps pureed beans and broth to get it a little thicker?

Yes, definitely use ground coriander – not the little whole balls.



7 Leah February 18, 2009 at 6:09 pm

I had never thought to add okra to my chili! I will be now! I make my chili using Bob’s 13 bean mix – – it’s delicious!


8 Melissa March 25, 2009 at 5:26 pm

Just made this last night to take to work for lunches and LOVE it! I especially liked the okra! Thanks for posting this.



9 Richard Walker April 28, 2009 at 9:25 pm

Thanks for the great cooking tips and gadgets and thanks for sharing.


10 jen May 6, 2009 at 10:07 am

add pumpkin to thicken! thanks to my discovery of this blog- i’m on a major pumpkin kick. just saw a recipe that called for it in chili- so i added it to mine and i must say…’dayyyyyyyymmmmmm’- tasty! new dimension of flavor plus nice texture compliment!


11 Peggy January 8, 2011 at 8:03 am

How much pumpkin did you add? I am one of those cooks! LOL


12 Ashley May 30, 2009 at 2:57 pm

Looks great! Depending on how strict of a veg you are, remember Worcestershire sauce isn’t vegetarian!
Even if you sub this out, this soup is pretty good!

I also like to chop up a few bell peppers, carrots, and roast my garlic! The chocolate is the key. I throw in a couple of squares of 85% cacao chocolate towards the end of the cooking time….YUMMMYY


13 Maggie October 29, 2009 at 3:41 pm

YUM-O! Definitely add the pumpkin :) Delish!


14 Anjali Shah November 30, 2010 at 9:41 pm

Thank you SO much for this recipe!! I made it this weekend and it was seriously the best veggie chili ever :) The cocoa powder really gave it a wonderful flavor. I posted about it on my blog – hope that’s ok!


15 Peggy January 8, 2011 at 8:00 am

Do you know if this freezes well?


16 Kath January 8, 2011 at 8:04 am

Don’t see why not!


17 Sybil Greene September 24, 2011 at 8:23 am
18 Taylor November 11, 2011 at 11:09 am

i’ve made this chili before and love it. was thinking of making it for family this weekend…do you think it could be cooked in the crock pot to make it even easier??


19 KathEats November 11, 2011 at 2:10 pm



20 Taylor November 11, 2011 at 2:14 pm

how long do you think?


21 KathEats November 11, 2011 at 2:16 pm

Hmm..I’m not a crockpot expert. Maybe 2-3 hours on low or 1 on high? Until it’s all simmered together. Since there’s no meat, you don’t have to worry about rawness


22 Taylor November 11, 2011 at 2:17 pm

thanks so much! :)


23 Robbie K. September 21, 2012 at 10:04 am

As a vegetarian I don’t typically use Worcestershire sauce because of anchovies-based ingredients. Is there a vegetarian sauce you can recommend?


24 KathEats September 21, 2012 at 10:45 am

I’m not sure of a veg comp for Worcestershire, but I bet a store like Whole Foods would have a recommendation in the sauce aisle?


25 Tavia October 9, 2012 at 5:13 pm

Yeah, I wouldn’t call this vegetarian chili if it has Worcestershire sauce in it. True vegetarians won’t eat that.


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