easy, healthy, delicious, vegetarian

Quick and Easy Vegetarian Chili

Quick and Easy Vegetarian Chili


Lately, now that the evenings here where I live aren’t unbearably frigid, my husband and I have been spending a few nights a week sitting around a crackling fire on the deck, wrapped in cozy blankets.

We love having friends and family join us sometimes, and this healthy chili is perfect in a steaming bowl, warming our chilly hands as we sit around the fire pit on these early March evenings as winter breathes its last gasps.


chili served over a piece of hot cornbread



Having a bowl of something hot to eat just warms the heart and soul, and this healthy chili is a favorite and MAN does it taste delicious! You won’t even miss the meat!


Plus, it is super easy — only 5 ingredients; made even easier with some convenience foods, like a frozen vegetable/grain mix, some packaged seasoning, and a crockpot.



This healthy chili is just the thing to warm you up on a chilly evening. Full of good-for-you ingredients, it is a quick and easy meal your family will love

quick and easy vegetarian chili


  • 3 cups of bean soup (I’ll add the recipe for that below) or 2 cans of your favorite beans
  • 1 package Bird’s Eye Steamfresh Protein Blends, Southwest style (in the frozen vegetable aisle), prepared according to package directions, so basically throw it in the microwave for a few minutes. :)
  • 1 can, 14.5 oz. diced fire roasted tomatoes
  • ½ package of chili seasoning
  • salt and pepper to taste
  • (optional: diced red and green peppers and onion, chopped purple cabbage, or any fresh veggies you have on hand)



Put everything together into a small pan over low heat, or place into a small crockpot and turn it to low. Heat through, and serve! If using a crockpot on low, it should take about 3-4 hours. Just check it, and once it’s hot, it’s done.



Simple flax cornbread, perfect alongside a thick and filling vegetarian chili



I like to serve my chili alongside (or poured over) squares of hot cornbread. I just use Jiffy Vegetarian Corn Muffin Mix so it is super easy and quick to make.



 Simple flax cornbread, perfect alongside a thick and filling vegetarian chili


white bean soup

  • 1 lb. dry beans (I used white for the chili, but any would work.)
  • 3 cubes chicken bouillon (or 3 T. of granulated bouillon)



The night before you want to eat them, rinse and drain your beans, place into a large crockpot, then add bouillon and cover with several inches of water. I turn mine on high for a few hours before bed, then turn it to low for the rest of the night. By morning, they are very soft and just the way I like them!

Some beans take longer to get soft than others, that’s why I cook them overnight. Just in case I need to let them simmer for a few more hours. Plus, they are nice and hot for lunch!

You can get the same result by letting them cook on low for 10-12 hours during the day. However, if you like them a little more firm in texture, you can cook them on low for 6-8 hours.

I hope you are loving seeing winter leave as much as I am! Love to all!




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