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Vegetarian Chili Ingredients

This is a nice mild recipe, great for a group with different spice preferences as heat-lovers can add Tabasco, etc. But if everybody that you’re serving likes it hot, double the jalapeno, kick up the chili powder and add some red pepper flakes!


  • .25 cups Grape Seed Oil
  • 2 tbsp Cumin
  • 1 tbsp Chili Powder
  • 1 tsp Dried Oregano
  • 2 Bay Leaves
  • 1 tsp Kosher or Celtic Sea Salt
  • 1 tsp Fresh Ground Black Pepper
  • 1 Large or 2 Small Jalapenos, finely chopped with stem and seeds removed
  • 12 Cloves Garlic, chopped
  • 2 Large or 3 Small Onions, chopped
  • 2 cans Diced Tomatoes, with liquids
  • 1 can Corn, with liquid
  • 1 can Black Beans, drained and rinsed
  • 1 can Pinto Beans, drained and rinsed
  • 1 can Kidney Beans, drained and rinsed
  • 1 can Garbanzo Beans, drained and rinsed
  • .5 cups Water

If you have a bell pepper of any color, dice it and add with the onions. If you don’t have all four kinds of beans, just double-down on what you’ve got. I’ve also seen people put diced celery in their chili, so that’s worth a try. Garnish with grated cheese and sour cream. Yum!