Vegetarian Chili {Stovetop Method}
Recipe type: Main Dish
Serves: 6
An easy three bean chili that can be made on the stovetop or in the crock pot, both with just minutes of prep time.
  • 1 tablespoon olive oil
  • 1 medium red onion, finely chopped
  • 2 bell peppers, chopped into ½-inch pieces
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • ¼ teaspoon cinnamon
  • 28 ounce can diced tomatoes
  • 15 ounce can kidney beans
  • 15 ounce can black beans
  • 15 ounce can pinto beans
  • 2 cups low sodium vegetable broth
  • optional toppings: Greek yogurt, cilantro, cheese, crushed tortilla chips
  1. Heat olive oil in a large pot or dutch oven over medium heat. Add onion and bell peppers and cook until softened, about 3 minutes. Add garlic, chili powder, cumin, and cinnamon and cook until fragrant, about 30 seconds. Stir in diced tomatoes, beans, and broth. Bring to a low simmer and cook for 20-30 minutes, stirring occasionally. Serve with toppings as desired.
Freezer to Stove Directions:

1. Place onion, bell peppers and garlic in one heavy duty zip top plastic bag. Place diced tomatoes, beans, chili powder, cumin and cinnamon in another bag. Freeze flat for up to 3 months.
2. Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
3. Cook as directed above, first sauteeing the aromatics and then adding the remaining ingredients and simmering.
Recipe by Kristine's Kitchen at